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CRISTALLO,
Pacific Regency Hotel Suites,
KH Tower,
Jalan Punchak, Off Jalan P.Ramlee,
50250 Kuala Lumpur.
Tel: 03-23327777 ext 6809
Business hours: 7pm to 10pm daily.

Diners can enjoy great meals while taking in the view.

THE bold dishes from executive chef Eddie Yap at Cristallo, Pacific Regency Hotel Suites, offer diners an interesting fusion of classic and modern fare as part of the restaurant’s new menu.

Combining the taste of local and Italian cuisines, Yap’s distinctive deconstruction of classic dishes excites diners who are seeking an exquisite fine dining experience.

“Modern city folk are constantly seeking new flavours through their food and beverages and this is where my idea comes about.

“I added different twists to some of the popular classical dishes and enhanced the taste to create a new menu for the restaurant

“Flavours are very important as it has to be coupled with the correct cooking technique and fresh ingredients,” he said.

Located beside Luna Bar, diners can enjoy dining with a scenic view of the Kuala Lumpur skyline amidst the cosy setting.

The Cristallo restaurant has a cosy setting.

The Cristallo restaurant has a cosy setting.

One of Yap’s distinguishing creations has to be the ‘Teh Tarik’ Ginger Panna Cotta and kaya butter toast.

Yap said by fusing the favourite local beverage with an Italian dessert, it would give something special.

“This is an amusing combination that gives an exceptional twist to diners.

“Now they get to taste their favourite beverage in an Italian dessert as a whole, not forgetting the much loved kaya butter toast that most people enjoyed,” he siad.

The dessert looks almost identical to a cup of teh tarik and the outstanding taste of teh tarik and sweet toast makes it a perfect wrap for an evening dinner.

 

The ‘Teh Tarik’ Ginger Panna Cotta, Kaya Butter Toast combines local favourite drink Teh-Tarik and Italian dessert to transform it into a perfect dessert to end the meal with

The ‘Teh Tarik’ Ginger Panna Cotta, Kaya Butter Toast combines local favourite drink Teh-Tarik and Italian dessert to transform it into a perfect dessert to end the meal with

First on the menu is the warm seared scallops and prawn With Ruby Red Grapefruit, Piquillo Coulis, orange and Frisee Salad (top pic).

The sourish orange, fresh prawns and the slight sweetness from the seared scallop served with balsamic reduction brings a harmonious combination of flavours, just the right not to kick dinner off.

Next up was the clean and simple Kaffir Scented Lobster Soup with coconut foam.

The warm soup was immensely appetising and went well with the mild creamy coconut taste.

Tasty: The grilled beef tenderloin, Pommes au Dauphinoise, fricassee of wild mushroom, glazed baby onions, Morel Jus and truffle scented oil was a signature dish in Cristello.

Tasty: The grilled beef tenderloin, Pommes au Dauphinoise, fricassee of wild mushroom, glazed baby onions, Morel Jus and truffle scented oil was a signature dish in Cristello.

Serving up the main course of the evening, Yap said the grilled beef tenderloin, Pommes au Dauphinoise, Fricassee of Wild Mushroom, glazed baby onions, Morel Jus, truffle scented oil was a signature dish in Cristello.

“We use prime Black Angus Beef and it gives a fine texture to the dish,” he said.

The succulent well-done meat was definitely a catch but it would be juicier if it was served Medium Rare.

The taste of the wild mushroom was palatable but it was not too strong to the extent that it would outclass the beef, bringing an impeccable balance to the dish.

Our photographer opted for the Pistachio and Herb Crusted Rack of Lamb, Sweet and Sour Lentils Du Puy, Saffron Potato, Rosemary Scented Jus and was not a disappointment.

The sweet and sour Lentils and Rosemary scented Jus enhanced the taste of the rack of lamb perfectly.

Currently, Cristallo only serves dinner from 7pm to 10pm.

This is the writer’s personal observation and not an endorsement of Star Metro.

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