Grand Palace @ Pavilion Kuala Lumpur
November 2, 2009
A new Chinese restaurant of epic proportions, somehow confined within a shopping mall.
Their braised pigeon with ham is a work of art. The pigeon flesh is tender and meaty for a change, the bird's head is crisp enough to be chewed, while the well-chosen assortment of veggies is fresh and crunchy.
Foie gras with abalone. Thickly sliced, expertly seared liver = buttery bliss.
Baked lamb ribs. Reasonably juicy and well-marinated, but not outstanding.
"Village-style" prawns. A tried-and-tested recipe; no surprises, but no complaints either.