Teeq Brasserie,
Roof Top, Level 8,
Lot 10 Shopping Centre,
50, Jalan Sultan Ismail,
Kuala Lumpur.
Tel: 03-2782 3555
Website: www.teeq.com.my.
Business Hours: Sunday-Tuesday (6.30pm-11.00pm,
Wednesday-Saturday (6.30pm-11.00pm,
snack menu served after 11.00pm-4.00am).


IN KEEPING the menu fresh and exciting for customers, restaurants add or change their menus every now and then.

Chef Vivian Vitalis of Teeq Brasserie, Kuala Lumpur is doing just that. The architecture student-turned-chef takes on every dish with a design in mind.

“When I dropped out of architectural school due to unforeseen circumstances and joined the hospitality industry where everyone sulked to work in the kitchen, I found my passion. My architectural spirit immediately related to the great precision and planning that the chefs put in preparing every piece to perfection,” he said.

Located in the Golden Triangle, the restaurant is a great way to escape the peak hour traffic and a convenient place given the accessibility of public transport in the bustling area.

EEA5FDF7E9C545EA9E491E39F7A90280Succulent: The crunchy Sea Water Prawn.


The woody textures and earthy tones incorporated in the design, as well as an all glass facade enable diners a grand view of the city in a chic environment while enjoying mouthwatering dishes.

Among the new items, Con Fungi, a creamy pasta made from fettuccine with loads of white button mushrooms in a sauce cooked with the reduction of creamed butter and chicken stock, is a favourite among its patrons.

The creamy sauce coating the warm pasta simply melts in the mouth without giving the feeling that you had too much.

For a healthier option, try the grilled half fillet of sea bass with sea salt and olive oil served with roast potatoes and romaine mayo called the Harvest from The Sea.

Only low-starch Idaho potatoes are used and half a lemon is served to be squeezed on the fish according to taste.

91D69881E2F3469D970C242C74126472Savour this: For the health concious, try the Harvest from the Sea — grilled half fillet of sea bass with sea salt and olive oil served with roast potatoes and romaine mayo.


The prawns in the Sea Water Prawn dish were also fried to perfection. The meat was succulent and had a crunch at every bite, complementing well with a special sauce made from mint, cucumber and yogurt.

Other new items on the menu include Highland Greens (classic Caesar with croutons, beef bacon, parmesan cheese, cherry tomatoes and caeser dressing), Cappucinos (fresh mushroom soup coated with milk foam), Chicken Deluxe (crispy friend special marinated chicken thigh with a lettuce and mayonnaise), Centre Cut (grilled beef), and BBQ Roasted Spring Chicken served with fries, sour cream and BBQ sauce.

From the selection of dessert, the New Molten Chocolate Cake and Sniker Bar is a must try.

The sweetness of both dessert might be overwhelming but it is the kind that keeps you wanting for more.

The chocolate cake was very rich. Chef Vivian explained that the cake was almost pure chocolate as no flour and very little sugar was used.

As for the Sniker Bar, the name speaks for its self. Although called a bar, it is actually a cake made out of seven layers of sweetness including the mouth-watering peanut butter mousse and chocolate ganache that will definitely remind one of a Snickers bar.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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