Francesco Fedrighi of Horizon Grill, Banyan Tree Kuala Lumpur

Outdoor Dining | Horizon Grill | Banyan Tree Kuala Lumpur | Food For Thought

Horizon Grill at Banyan Tree Kuala Lumpur has curated a new menu which has expanded on the cuts they use, including the flavourful rubia gallega that comes from cows that is at least 12 years old. We speak to newly appointed Chef de Cuisine Francesco Fedrighi on the updated menu.

HORIZON GRILL INTERIOR | Horizon Grill | Banyan Tree Kuala Lumpur | Food For Thought

Horizon Grill at Banyan Tree Kuala Lumpur

Horizon Grill is a grill house located on the 58th floor of Banyan Tree Kuala Lumpur. Tc restaurant serves an eclectic choice of grilled meats and seafood, with a special focus on prime cuts of meats, most notably the Kyushu, Rubia Gallega and Devasa. The selection of meats is quite wide, where special requests can be made to even do a tasting platter. As the restaurant is a currently led by Chef de Cuisine Francesco Fedrighi, we also see Italian and broader European touches across the menu.

Francesco Feddrighi | Horizon Grill | Banyan Tree Kuala Lumpur | Food For Thought

Can you tell us a bit about yourself?

My name is Francesco Fedrighi, and I’m born and raised in Verona, northern part of Italy. Currently, I am the new Chef de Cuisine of Horizon Grill – Banyan Tree Kuala Lumpur. I currently have about 18 years of experience in my culinary career and have worked in a number of renowned restaurants in Italy, including a 2-Star Michelin Restaurant St. Hubertus of Rosa Alpina Hotel in 2016. I have also had the privilege of being a private chef for a renowned business man in Los Angeles, California for a duration of time. Following that, I have started my Malaysian culinary journey with Marini’s 57 for 4 years before taking the next big step to Horizon Grill at Banyan Tree Kuala Lumpur.

Pan Seared Foie Gras Escalope 2 | Horizon Grill | Banyan Tree Kuala Lumpur | Food For Thought

What is your philosophy and approach to cuisine?

For me, creating a dish or any food is a very unique and personal experience. I believe in sourcing and selecting the best ingredients possible to create a dish, no matter how simple or complex the dish. It must be crafted with your own passion and pride. And last but not least before serving the guests, the finishing details will bring the guests experience to the next level. 

Tell us a bit about the kinds of meats used at Horizon Grill…

In the new a la carte menu of Horizon Grill, we have included a variety of beef cuts available for our guests. Some of our signature range are the Rubia Gallega – origins from Galicia and the meat has, a strong beefy-ness in flavour and succulence due to the high marbling. The Devasa beef – an argentine beef which has a leaner and flavourful meat with natural marbling, The Kyushu and Omi Wagyu beef – are Japan’s more if not most premium beefs available. famed for its beautiful marbling, soft and juicy textures.

All our beefs are grilled on the signature Santa Maria Grill, with charcoal fire. This Grill also allows a controlled grilling of the meat as it can raise the grill up or down, which helps enhance the meats’ flavours

Risotto Bouillabaisse | Horizon Grill | Banyan Tree Kuala Lumpur | Food For Thought

The rubia gallega is quite an exquisite beef. Can you tell us a bit about it?

The first time, I tried this was in Extebarri, San Sabastian in 2006 and to me it was one of the best meats I’ve had. The cattle are born and raised in Galicia, the area is characterise unique climates of rain, cool ocean currents and enchanting hills for grazing. The cattle grows in a healthy environment with an abundance of clean air and far away from any pollution. What makes this meat special is the process of slaughtering and aging. The cattle are slaughtered as young as 5 years old or even some at the age of 15 or 20 years old.  Upon receiving the beef, we have it kept in our Dry-aged chiller for a minimum of 30 days. This aging process give the meat additional tenderness and brings out a unique flavour.

Tuna Tartare | Horizon Grill | Banyan Tree Kuala Lumpur | Food For Thought

Can you tell us about about your new menu?

 In our new Horizon Grill menu, we have included a few authentic classic dishes from Europe with a touch of Asian flavours or products. Some dishes you should try would be the Foie Gras is served with caramelised apple and Perigourdine sauce, The Tuna Tartare is marinated with Yuzu Kosho, where as in the Mediterranean areas, we use lemon and bergamot which is something similar. Where I am from in Italy, risotto is a famous dish. Therefore, we have introduced the Boulibasse Risotto, made with the classic broth to make the risotto and served with lobster, scallop, octopus and seabass.

Tell us something about Horizon Grill that people might not be aware of?

Upon request we can customise special set menus with either seafood or beef according to the preference and taste of our guests. We can also prepare a special beef platter, that our guest can order to taste a selection of different beef cuts we have available.

Grilled Surf & Turf | Horizon Grill | Banyan Tree Kuala Lumpur | Food For Thought

What are 3 meat dishes that you must try?

From the starter, the Sliced Angus Beef Carpaccio, served together with mushroom, Parmesan and truffle dressing, the Kyushu Beef, where our selection of Kyushu beef includes 2 cuts, the tenderloin is more tender and soft or sirloin (my favourite) perfect to eat medium rare. The there’s the Wagyu Beef Cheek which we marinate the beef for 24 hours together with red wine, bay leaves, cloves and cinnamon and we use the same liquid to cook slowly for 6 hours until become soft and juice.

How about 3 non-meat dishes?

The Scallop Carpaccio, where the sweetness flavour from the Hokkaido scallop together with the creamy kluge caviar and in the end basil essence; the Lobster Thermidor, a creamy lobster gratin with porcini mushroom and lobster butter, serve together with sliced black truffle; and the Onion Soup, a classic evergreen onion soup prepared as a tradition with rich beef stock, serve together with Parmesan cheese espuma. The sweetness from the onion together with the sapidity from the cheese.

Horizon Grill
Banyan Tree Kuala Lumpur
Level 58, Banyan Tree Kuala Lumpur
No. 2, Jalan Conlay,
50450 Kuala Lumpur
+603 2113 1821
Opening Hours:
Daily, 12.00 to 2.30 pm; 6.00 pm to 10.00 pm


Nicholas Ng

Nicholas Ng is a restaurant critic and drinks writer and is the editor of independent publication Food For Thought. He has been a freelance journalist for the 15 years and has previously worked as a lawyer and in digital marketing. He currently is the Principal Consultant of A Thought Full Consultancy, a food and beverage marketing consultancy.

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