The other day in Kuala Lumpur

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.

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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.

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Various starters and entrees

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A main dish: Seafood pasta

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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.

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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.

Champagne

Rose

Lanson, Rose N.V, Reims

Laurent Perrier, L.P. Brut Rose N.V., Tours-Sur-Marne

Vintage

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

Whites

Sauvignon Blanc

Cloudy Bay, 03, Marlborough, New Zealand

Tekoko, Cloudy Bay, 01, Marlborough, New Zealand

Villa Maria, Reserve, Wairau Valley, New Zealand

Chardonnay

Cullen, 00, Margaret River, Western Australia

Pierro, 00, Margaret River, Western Australia

William Fevre, Premier Cru Fourchaume, 01, Chablis, Burgundy, France

Red

Pinot Noir

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.

Shiraz

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.

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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
Kuala Lumpur
Tel.: 03-2141-8611
Reservations recommended
Hours: lunch Mon-Fri noon-2:30pm and dinner daily 6-10:30pm

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