Soleil Restaurant & Wine Bar

Seared Patagonian Toothfish | Soleil | Food For Thought

Located within the recesses of the Damansara City Mall sits a refined contemporary European restaurant with an Asian twist. Beaming with art deco inspired gold fixtures throughout, this opulent eatery is aptly named Soleil. With contemporary cuisine in mind, Soleil serves a mixture modern French and Belgian, with an equally decked out cocktail bar that equally complements. Continue Reading

DC Restaurant by Darren Chin, Autumn 2017

It comes as no surprise that DC Restaurant by Darren Chin is known as one of the best Malaysian fine dining restaurants in Kuala Lumpur. What makes them stand out is not only its usage of some of the highest quality ingredients from all over the world, but how DC Restaurant has sought to define their own dining experience, a journey of culinary growth by the restaurant and its restauranteur, introducing DC Restaurant cuisine. Continue Reading

Bijan Bar & Restaurant

Located on the quiet street of Jalan Ceylon sits one of the most understated Malay restaurant in Kuala Lumpur, Bijan Bar & Restaurant Fine Malay Cuisine. The restaurant served traditional Malay cuisine, but unlike many, with a touch of finesse. Bijan seeks to deliver an experience that is not very common, refined Malay dining. The dishes can be served in traditional sharing style, or if you opt for a journey of culture, the degustation menu. Their dishes range from the refined sup tulang sum sum, a modern take on the bone marrow soup to the use of the uncommon sambal hitam Pahang, a sambal made from belimbing buluh, a type of starfruit. Continue Reading

Skillet at 163, Christmas 2016

Textures of Chocolate Christmas Edition | Christmas 2016 | Skillet At 163 | Food For Thought

When it comes to good food, there are few restaurants like Skillet At 163 in Frasers Place that has been able to produce an experience as such in Kuala Lumpur. Serving a fare which is a really contemporary fine dining in the vein of bistronomy, this restaurant is very clearly able to divide be the best of both worlds, catering to a much affordable contemporary menu of classics, and a degustation for those seeking for an elevated dining experience. For the month of December, this eatery humbly ganders into the modernist takes on Christmas classics. Continue Reading

DC Restaurant by Darren Chin

AOP Anjou French Pigeon | Darren Chin | Food For Thought

There are very few restaurants that caters to a high quality dining experience, and DC Restaurant by Darren Chin on Persiaran Zaaba in the Taman Tun Dr. Ismail area of Kuala Lumpur is one of them. Serving a modernist take on traditional French cuisine, this restaurant is generous with its use of high quality ingredients such as imported French pigeons to the use of black winter truffles. Continue Reading

Cooking, Culinary And Cuisine

Tea | Dining | Food For Thought

Cooking culture takes time to develop, and requires a lot of work and attention. It all stems from a certain culture and experience that not all of us are afforded. Chefs take years and years to hone their craft, from understanding how to balance flavours to cooking techniques. Some chefs are classically trained in culinary schools like Cordon Bleu, while others are learned from generational cooking, like most Thai chefs. Some are more refined which developed through the french styles of nouvelle cuisine, while others study molecular gastronomy. In the east, chefs may specialise as sushi chefs for years, while others learn the right way to cook yakitori. Chinese chefs weighs fillings for dumplings down to the gram when making dim sum, while bakers know that an ounce of flour may make your baking change greatly in texture. Each chef approaches food differently, with different methods and philosophies. Continue Reading