Third Floor @ JW Marriott Kuala Lumpur
March 24, 2010
Third Floor's heyday seems to have passed; this place was once brimming with diners, but it was practically deserted on a recent weekday evening.
Thankfully, the food and the service remain top-notch, showcasing "contemporary cuisine" with remarkably international flavours.
Warm, light cheese tarts were the ideal appetite-whetter.
Salmon confit. Not quite as incredible as Frangipani's version, but still more than satisfactory. Every bite was a melt-in-the-mouth delight.
Foie gras torchon with toasted brioche. Another visual treat. Also tasted terrific; the liver was smooth, creamy and sweetly aromatic.
Australian Wagyu beef cheeks with Sarawak pepper & shallot red wine sauce. Can't go wrong with a luscious recipe like this.
Chestnut & truffle-scented creme brulee. Subtly flavoured, but very satisfying; there are few better variations of this recipe in town.
Bordeaux White: Chateau Timberlay - Cuvee Prestige.
JW Marriott Kuala Lumpur.