Sage @ The Gardens Hotel
September 20, 2004
One of KL's most stately restaurants, with a distinctive, head-turning look.
The open kitchen offers a fine view of dishes being meticulously concocted.
No longer as packed as it used to be; hurray for calm, crowd-free dining!
The bread platter here is one of the best in town. Wish we could tar pao.
Unagi croquettes. Crisp on the outside, melt-in-your-mouth within.
Foie gras with capon (castrated chicken) and red wine reduction. The foie gras was sublime, while the capon lived up to its reputation as a luscious substitute for regular poultry.
Linguine with shirauo & bottarga. Interesting combo of tastes and textures.
We ordered a couple of items from the Spring Vegetables Menu.