There’s a certain expectation that comes with restaurants featuring views of the twin towers. But with Saint Pierre, the towers are so close that you won’t even get its silhouette in your ‘Gram. That’s saying something in the real estate of restaurants and the level of lush it should bring to the table — get it? Table?
With an unapologetically posh ambiance, Saint Pierre keeps on its promise to impress. The restaurant is located on the eighth floor of the new W Kuala Lumpur in the heart of city. Mere weeks after it’s September opening, Saint Pierre has been attracting a crowd of patrons from CEOs over lunch to couples celebrating special occasions.
And then there was us.
Saint Pierre is confidently making a name for French cuisine with a highlight on Asian ingredients. The culinary idea here reimagines French classics with a touch of turmeric here, and a hint of curry there. The idea of it all is conceptualised by none other than celebrity chef, Chef Emmanuel Stroobant of Singapore’s Saint Pierre.
In Kuala Lumpur, the kitchen is headed by 27-year-old Luxembourg-born Chef KimKevin de Dood, who’s been with Saint Pierre since 2015 after cooking alongside Chef Wolfgang Becker at his 2-star Becker’s in Trier, Germany; at Alain and Michel Roux‘s prestigious 3-star restaurant, Waterside Inn in the UK, and finally, at the 3 Michelin-star Hertog Jan in Belgium.
Our lunch for the day consisted of the Adventure menu, a 12-course meal with the options of a wine pairing and cheese supplement. The first thing we’ll say is this: arrive hungry. Courses are served with little time to rest in between, and if you’ve never had more than a three-course meal, brace yourself.
The meal began with a small platter of snacks to whet one’s appetite, compliments of the chef. Cue the caviar, the smoothest, butter-soft avocado served with basil, grapefruit and sansho pepper, and French petit violet artichoke with pine nuts and turmeric which although is not particularly a highlight, we loved savouring every tiny bite of.
Then came the blue lobster served with wild mushroom, ginger and yuzu — and you can really taste the freshness of the tender meat. We thoroughly enjoyed the pan fried foie gras paired with the sweetness of lychee and apricot. The Atlantic cod with miso, oxtail and roots is the centrepiece of the menu and it’s not hard to see why — the flavours come together perfectly. And finally, the savoury journey of the meal is complete with ohmi beef, nori, horseradish and yellow chanterelles, followed by a serving of lamb, leek, curry and thyme.
And for dessert, a palate cleanser of conference pear, parmesan crumble and lime is wonderfully cold, sweet and tangy. You’ll have just enough room in your stomach to enjoy the final course of the day: strawberries, basil and mascarpone ice cream. Still, you might be served a bonus plate of chocolates, macaroons and other desserts… because anyone with a sweet tooth will tell you, two deserts are never enough.
And in the case of Saint Pierre, a one-time 12-course menu is definitely not enough, which is why you should always make a reservation for one of their other lunch sets, or the 8-course Discovery menu.