Best Cheap Romantic Dinners In Kualalumpur Near Me

4worldlovers:
Excellent food, the Italian chef from Italy Genevo was extremely professional, helpful and the special dishes he prepared were absolutely amazing. 5 star! The staff was very sweet and very helpful. The food was excellent, we will definitely come back

Amazing service to go with some great Italian cuisine. We had the grilled pan seared cod and it was absolutely perfectly cooked with a very subtle but delicious sauce that complimented the fish very well. The burrata is a fun and tasty dish worth trying if you like mild, soft cheese. The gnocchi had a great texture was served with very tasty tomato and pesto sauce which did the dish justice. Overall, a great dining experience especially with the very attentive staff providing excellent service.

4worldlovers: Contemporary European cuisine, prepared with premium imported ingredients and exceptional Malaysian products. Sabayon is located on the highest floor of Sky51, with stunning views of Kuala Lumpur and the Petronas Twin Towers. Dramatic high ceilings accented with copper and bronze tones make a luxe backdrop for the ever-changing hues of the KL cityscape. From three to seven-course degustation menu options are available at night. Adults can indulge in the view and the four-course Sunday Sky Brunch, while child guests can enjoy a two-course meal for kids, ensuring that no one is left out on the Sabayon experience.

Gold Award for Design Excellence in the Food and Beverage category by the MIID REKA Awards 2019

Best of Award of Excellence in the Wine Spectator Restaurant Awards 2020 and 2021. Click here to find out more.

Tripadvisor Travellers’ Choice Award: Best of the Best Top Picture-Perfect Restaurants – World 2021

4worldlovers: DC restaurant is located along Persiaran Zaaba TTDI, Kuala Lumpur - an urban township, housed in a 3-storey building built in the 1970s.

Each floor houses a different experience, inspired by the same spirit of innovation

A ideal place where guests can enjoy pre-dinner or after dinner drinks into the cool breeze of the midnight moon. Resident Mixologist Ash-a expert veteran in classic cocktails, Makes the best dry martinis and negronis in town. As well as concocts Moon thematic style cocktails. Moonbar would also be ideal for some light bites and tapas before you start your meal.

DC restaurant's main dining area, still with a daily changing prix fixe menu, but in a more formal environment. Here, our culinary experts push the boundaries, with a touch of luxury transporting diners into the sublime.

Adjacent to that we have our salon private rooms, which feature 3 private rooms that fits perfectly larger groups of 10 persons per room. This is a intimate dining space for private dinner parties, smaller exclusive events and special occasions.

Showcases a collaboration with Grand Maison Louis xiii Cognac. Complete with personalised lockers and two individual private rooms. This seamless design interior is paired with exquisite dishes crafted for this great cognac house.

Along side, is our breathtaking Moon Bar with key elements of a life size oil painted Moon and blinking fibre optics, this space Could literally transcend diners to the stars and beyond.

Enter the pinnacle of DCs cuisine through a immersive Omakase experience. Presented and having chef Darren Chin cooking in-front of you. Menus are based on seasonal premium ingredients of the highest quality. All hand selected by chef. Dishes are focused, restraint and precise. This space also holds a walk in wine cellar that showcases 4000btls of wine. And would entice any wine connoisseur to find their next food and wine epiphany.

I am always asked how I describe my cooking style. On a cursory glance of my menus since I first opened DC in November 2014, an easy answer might be to say that it was classic French cuisine with a strong overlay of Japanese influences.

Cooking is a creative endeavour, and those who say that it is merely repetition of time-honoured rituals miss the point. Every day, we create anew, and while our creations are necessarily ephemeral, they are creations, and the creative spirit that animates each ritual cannot be denied.

As I started to travel more in the intervening years, I saw my experiences, and the emotion surrounding each experience, starting to make themselves felt in my food. The joyful simplicity of an amazing foie gras and white port at Pedro Lemos in Portugal, the sublime larb spices from my wife Nana's hometown of Mae Ai-Chiang Mai, gently dry-toasted then painstakingly pounded by hand in a mortar, or the ecstasy of indulging in Alain Passard's incredible vegetable-centric yet luxurious tasting menus.

I started to realise that for me, the joy of cooking, apart from seeing the happy faces of my guests, lay in challenging myself with new techniques and flavours, and allowing myself to be open to that challenge.

I have realised that my cooking over the years has revelled in absolute freedom: the freedom to explore the world's best ingredients, the freedom to support our local farmers and encourage them to ever greater heights, the freedom to explore fresh and exciting wine pairings with new flavour profiles, and the freedom to incorporate techniques from various cultures and schools, all with one single goal in mind: the pleasure of my guests. For me, it would be disingenuous to circumscribe one's ability and reach for the sake of remaining true to a label, if it does not enhance my guests' experience. For it is my guests who remain the ultimate inspiration for what I do, and who are the main reason why I continue doing it..

Having cooked professionally for 14 years and trained in France for 2 years. I hold strongly to certain principles, which form the fundamentals of my cuisine and art.

Even though I have been classically trained in french kitchens, I am a strong believer in "la Jeune Cuisine"(young cuisine). This philosophy is driven by a new generation of chefs, determined to strip away the unnecessary and redundant. To me, this term denotes a new cuisine, unpretentious, to a certain extent raw, and which presents nature's bounty it in its purest form.