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There aren’t very many good fine dining restaurants in Kuala Lumpur. Way more over in Singapore. Sage which is located at The Gardens, Mid Valley City, happens to be one of the few fine dining experiences that have been consistently good over the years. I like it because its in such a convenient location! Not a fan of driving far out into town for food.

The gripe I have is that I prefer the menu for the appetizers to the menu for the main courses. That said I usually order the appetizers and have it converted to a main course size. It could be because the decent sounding mains are usually beef, however some of of my friends have also preferred the list of appetizers in comparison to the mains.

The menu is up on their website as such:

http://www.sagekl.com/alacarte.php

I always get the Sage Set…it comes with the Chef’s Special Appetizer, Appetizer, Main Course and a dessert.IMG_3582.JPG

Chef’s special appetizer that night was a slice of lean tuna akami topped with some  scallop and microgreens. Pretty standard in terms of taste, clean and palatable. Not too sure about the dubious red liquid that oozed onto the plate though. IMG_3584.JPG

Foie gras is always a nice choice here. A nice fat hunk of perfectly seared foie gras paired together with some dark grapes in a very delicious tangy red wine reduction. Hits the spot every time. And believe me when I say those grapes are amazing.IMG_3586.JPG

This was my main, a carpaccio of Hamachi with Caviar and Truffle Soy. I do love my raw fish, so yes my main course is comprised entirely of sashimi. They’re fresh, thick cuts with several dollops of briny caviar over the top. The dish was simple, bright and refreshing with a tinge of truffle lingering in the aftertaste.  IMG_3592.JPG

Souffle of the day was good as well. Airy, light and fluffy with just the right amount of sweetness.IMG_6826.JPGA friend ordered the Cold Somen Noodles with Abalone and Avruga Caviar but she had them replace the abalone with seared scallops. I think the noodles came in a dashi sauce. Noodles were perfectly cooked, scallops also done well but I think I’d still prefer my caviar with nothing more than a water biscuit and some creme fraiche. That’s the best way to enjoy it!IMG_6824.JPG

Chef’s special appetizer on a separate occasion, a lightly blowtorched-seared slice of salmon with some frisee and tomatoes. IMG_6827.JPG

Again I ordered from the appetizer list and had them change it to a mains size. This is a Capellini Pasta with Trio of Seafood and Togarashi Spice. They were really generous with the scallops and prawns! I was full from eating just those! The capellini pasta, being thinner, was a good choice for the togarashi spice. Any thicker and the flavour would be lost! The Japanese chilli pepper flavour is mildly spicy and has a very subtle smoky flavour to it, which I think made this dish quite interesting and different from the usual aglio olios, cream and tomato based pastas.

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Crepe Suzette which I didn’t order so I don’t know how it tastes like. Haha =p

All in all one of my favourite go-to places on special occasions or when I feel like treating myself. Very good and romantic ambience as well, though there isn’t much of a view. Despite the good standards in quality, I feel that it could do with a bit more creativity. I hardly feel inspired by the menu unfortunately.

http://www.sagekl.com/

Lunch (Mon-Fri): 12pm-2pm
Dinner (Mon-Sat): 6pm-10.30pm
Closed on Sunday

The Gardens Residences Level 6,
The Gardens, Mid Valley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur, Malaysia

Tel: 603 2268 1328