The location is at level three of Marriott Hotel. The chef I think worked with famous Aussie chef Tetsuya - so the food is inlcined to Tetsuya style. And i think the inclination to having a restaurant with numbers name is also Aussie influence...there is a great restaurant in Sydney...level 40 something~!!!!
The chef started the very good Cilantro Rest at Mikasa, and now runs his own outfit. The furnishing is limited - big tall art deco styled sofas, with sexy organza curtains - mostly grey. I am not impressed with the furnishing but the food makes up for it.
It is fusion food - japanese styled - asian with a touch of french. Lightly sauteed food with light but flavoursome drops of sauces.
Good contrasting taste which is an assault to my sense.
I love their entree of abalone, also love their game stuff, like duck with fruit sauce. Their fish dishes are light and great.
Lots of sue of truffle oil here...dessert is not bad - although price here is not cheap.
Degustation type menu - around RM180-200 each pax.
This is known as tauhu sumbat for local Malaysian. You can get it either in the expensive restaurant or in the hotel or in the street vendor. If you choose maybe in street vendor it would cost about RM0.40 each but if you choose to have it in hotel, perhaps the price will be double and triple double...
In 5 * hotel, I supposed they only served for some event like for breakfasting. This food is more to typhical to malay dishes in here.
For a vegetarian, it worth to try it.