Senses @ KL Hilton
February 23, 2009
Senses guarantees one of KL's most satisfying dining experiences.
Amuse-bouche of potato soup with smoked chicken. I won't try elaborating on the food, because everything was superb. Pretentious as this might sound, the meal was a symphony of wondrous tastes and textures.
Coffin Bay oysters in seven styles: Natural; sea jelly and watercress; spring onion fondue with champagne; lime and Sarawak white pepper; saffron gin and citrus caviar; soy and red vinegar; pickled chili and daikon.
Pressed organic beetroot ravioli with soft goat curd, pine nut crumbs, fine leaf salad, organic olive oil and balsamic vinegar.