Review: The Library’s Chef Wai presents an ode to autumn flavours

The Library at The Ritz-Carlton, Kuala Lumpur has been attracting a steady stream of well-heeled diners allured by its innovative cuisine set within an elegant ambience that transports you far and away from the hustle and bustle of the city. Helmed by Executive Chef Wai Look Chow, the hotel’s signature fine dining restaurant returns this month with a tantalising new menu that delves into the authentic flavours of each precious ingredient, making every bite a pleasant discovery worth savouring.  

Our gastronomic journey begins with a plate of Poached Nasu, a light and earthy dish comprising Japanese eggplant poached to perfection with herbs and garlic, served with a sweet versus jelly and exquisite avruga caviar that simply melts in your mouth.

Next up was juicy piece of lightly seared Bonito. Drizzled with oil infused with tomato and tea, this delicacy of the northern Mediterranean and Black Sea has a firm texture similar to tuna and comes served with freshly grated wasabi. Also on the menu is the medley of molluscs that includes surf clam, whelk and geoduck. Seared in a crustacean-butter emulsion, every morsel of this buttery and salty recipe evokes memories of carefree days spent lounging by the sea.

Following this is the magnificent mains. Our pick: A hefty slab of tender grain-fed MB9 wagyu beef. Pan-roasted in luxurious Café de Paris butter, the dish is paired with tender steamed local vegetables and gnocchi for that extra bite.

The arrival of dessert marks as the final chapter of this gastronomic tale. Choices to be had include the dense Chocolate Torte made from Manjari and Jivara chocolate which infuses each sinful bite with fruity hits of orange. If that sounds too sweet for your palate, the Mille-feuilles d’igname is the perfect alternative. Constructed out of buttery, flaky pastry, this dessert comes filled with a lovely yam filling topped with an airy Madagascan vanilla chantilly cream and homemade ice cream.

Guests eager to immerse themselves in this ingredient-focused approach on fine dining can opt for the à la carte menu. Since wine always goes better with food, oenophiles can request for the curated Menu Dégustation which includes an opportunity to pair each delightful dish with their choice of vino from the restaurant’s impressive selection.

Chef Wai at The Library is open daily from 6pm to 10pm. For dining reservations and enquiries, view the details below.