The other day I joined some colleagues and recent acquaintances of mine for a test eating at a small but very renown restaurant in downtown Kuala Lumpur, Malaysia. Top Hat Restaurant is the name of this very charming place (www.top-hat-restaurants.com).
It is housed in a building of the 1930ies which used to be a school. Its old colonial architecture with high ceilings, broad verandas and porches radiates a unique atmosphere. Its interior is a fusion of as many different Asian styles as one can imagine, some very colourful elements among them, teak furniture and some antiques complementing the exotix mixture. We were tasted a set menu for a function later that week.
The reception hall of Top Hat restaurant in Kuala Lumpur
The cuisine is presenting a mixture of various Asian cooking styles, including Nonya, Malacca Portuguese and traditional Malay recipes, here and there with the sprinkle of some European inspired dishes. Since I had already eaten, I did not join the tasting except for the desserts and had a glass of house red instead. The pictures below show some of the dishes presented to the test eaters.
Various starters and entrees
A main dish: Seafood pasta
A chicken dish
I joined the eating for the desserts. We could choose among four dishes, a tiramisu cake, a chocolate delight, a fruit crumble with cream and a vanilla creme brullee I could not decide which one if favour most. I liked the apple crumble with vanilla ice cream but loved the even better the pudding cream below.
My favourite dessert
The wine list is impressive too. It includes big names, mainly from France and Australia. Below I show you a glimpse of it. Excellent stuff for sure.
Lanson, Rose N.V, Reims
Laurent Perrier, L.P. Brut Rose N.V., Tours-Sur-Marne
Krug, 88 Clos de Mesnil, Reims
Lanson, 95 Noble Cuvee Blanc de Blanc, Reims
Laurent Perrier, 95 Grand Seicle, Tours-Sur-Marne
Laurent Perrier, 90 Grand Seicle, Tours-Sur-Marne
Moet et Chandon, 95 Dom Perignon, Epernay
M, et et Chandon, 96 Dom Perignon, Epernay
Veuve Clicqout Ponsardin, 95 La Grand Dame, Reims
Cloudy Bay, 03, Marlborough, New Zealand
Tekoko, Cloudy Bay, 01, Marlborough, New Zealand
Villa Maria, Reserve, Wairau Valley, New Zealand
Cullen, 00, Margaret River, Western Australia
Pierro, 00, Margaret River, Western Australia
William Fevre, Premier Cru Fourchaume, 01, Chablis, Burgundy, France
Domaine Antonin Guyon, Regis de Valliere, 00, Gevrey Chambertin, Cotes de Nuit, Burgundy, France
Bouchard Pere & Fils, 98/99, Vosne Romance, Cotes de Nuit, Burgundy, France
Merlot & Pomerol
Chateau LaFleur Petrus, 99, Pomerol, Bordeaux, France
Chateau LaFleur Petrus, 00, Pomerol, Bordeaux, France
Chateau Latour A Pomerol, 99, Pomerol, Bordeaux, France
Chateau Latour A Pomerol, 00, Pomerol, Bordeaux, France
I skip the Cabernet Sauvignon and blends section. There is also a section with Italian and Spanish wines made from Sangiovese, Tempranillo and Nebbiolo which I skip.
Barossa Valley Estate, E & E Black Pepper, 99, Barossa Valley, South Australia
Eileen Hardy, 97, McLaren Vale, South Australia
Henschke, Mount Edelstone, 99, Eden Valley, South Australia
Leasingham, Classic Clare, 98, Clare Valley, South Australia
M. Chapoutier, Les Becasses, 98, Cote Rotie, Rhone, France
M. Chapoutier, Ermitage L’Pavillon, 96, Goulburn Valley, Victoria, Australia
Chateau Thabilk, 1860 Vines, 88, Cote Rotie, Rhone, France
Yalumba, Octavius, 97, Barossa Valley, South Australia
Top Hat Restaurant is also a hot tip for cigar afficionados like me. They offer a separate room where you can enjoy your smoke without a bad conscience that your enjoyment might negatively affect other eaters.
Enjoying the times
All photos were made available courtesy to my colleague from Bangkok, Dr. Busarin Dusadeeisariyawong (Mary).
Thank you Mary.
Where to go in Kuala Lumpur:
Top Hat Restaurant
No. 7, Jalan Kia Peng
Hours: lunch Mon-Fri noon-2:30pm and dinner daily 6-10:30pm