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GRAND HARBOUR PRIVATE KITCHEN,
LG Lot LG1-52, Lower ground one,
Fahrenheit 88,
179, Jalan Bukit Bintang,
Kuala Lumpur.
Tel: 03-2141 1660/03-2141 1763
Business hours: 10am -10pm.

Grand Harbour Private Kitchen’s better-planned offerings aim to satisfy selective customers.

GRAND Harbour Private Kitchen, which opened its doors in December last year, has taken Chinese fine-dining to the next level by having their chef decide on the menu for the day.

Its deputy executive chef, Yip Gian Ding, said fresh produce will be delivered to the restaurant every morning and the chef will then decide on what to cook.

“The dishes were inconsistent, which made it difficult for customers who were very selective about their food. Therefore, we have come up with a menu to choose from,” he said.

One of the five VIP rooms available at Grand Harbour Private Kitchen.

One of the five VIP rooms available at Grand Harbour Private Kitchen.

StarMetro was recently invited for a sumptuous dinner selection by the chef.

The evening started with the Nanyang-style barbecue squid.

The grilled squid was slightly overcooked, making it a little tougher than it should be but it still tasted good. I also found this dish a bit too heavy as an appetiser.

Next up was the double boiled fish maw and kampung chicken soup. Served in a small earthen pot to retain heat longer, the nourishing soup was comforting and flavourful, a product of six hours of slow cooking. The hot broth was also known for improving skin conditions.

Tasty Stewed whole abalone and eel with whole garlic.

Tasty Stewed whole abalone and eel with whole garlic.

The first entree was the barbecue spare ribs with fresh scallop salad. To enjoy this dish properly, munch on the sweet salad to clean the palate before starting on the spare ribs.

 

Then, there was the stewed whole abalone and eel with whole garlic.

Yip said Australian abalone and eel are slow stewed separately to maintain its individual flavours. The chef had also brought in the eel found in locations with a combination of sea and river water.

The tender braised curry beef shank served with glutinous rice topped with a pinch of caviar.

The tender braised curry beef shank served with glutinous rice topped with a pinch of caviar.

The final entree was the braised curry beef shank served with glutinous rice. The meat was tender and nicely infused with flavour, which went well with the glutinous rice topped with a pinch of caviar.

To end the evening on a sweet note, we were served chilled coconut juice with ice cream which resembled a coconut shake. The bits of coconut added to the texture of the dessert.

Desserts (from right): Chilled coconut juice with ice cream and crispy pumpkin pancake.

Desserts (from right): Chilled coconut juice with ice cream and crispy pumpkin pancake.

The crispy pumpkin pancake, which accompanied the dessert, was not too sweet and complemented the drink well.

The restaurant has five VIP rooms of various sizes, suitable for small gatherings of six people and also big groups of up to 80 people. The rooms can also be customised and decorated to suit the theme of the event.

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

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