Thursday, September 10, 2015

Cedar on 15 @ Impiana KLCC Hotel


Modern European Fine Dining with a Majestic KL Skyline View



The city never fails to amaze many and its night charm is best viewed from high above the skyscrapers for the full effect. One of the place to enjoy the city’s gorgeous view and to also indulge in a sumptuous meal of fine dining gastronomy is at Cedar on 15 at Impiana KLCC Hotel. The modern European dining located on the 15th floor of the hotel offers a luxe dining experience and hangout bar for many. Whether you are here for its European cuisine or the KL skyline view, you are assured that this will be an unforgettable experience of what this city has to offer.


Choose to dine in elegance at its modern contemporary dining room brought to life by its bold interior design themed of cool black, grey, red and white illuminated by the massive freeform curves of the lighting or simply head over to the alfresco area backed with lots of glass panels to offer one of the best city skyline views to lounge casually by the open bar. Either space is fine as the main open or grilled kitchen offers diners a sumptuous 2 page menu of delights.


That evening was wet and heading to the city was an obstacle but as soon as I walked into Cedar on 15, every ounce of stress magically disappears as I sat down to a Cosmopolitan to unwind my day.


Fresh House Bread Rolls were served with extra virgin olive oil and balsamic vinegar. The breads were so yummy, a good indication that dinner can only get better.


A course of Amuse Bouche of Salmon played up our appetites to look forward to more dishes to come.

Cedar on 15’s latest dining concepts takes on the aromatic oils from Vom Fass, a gourmet company that produces fine oils, vinegars, spices, wines and spirits. The menu is carefully paired with selected Vom Fass oils at every course from start to finish.


Dinner commenced with Cedar Salad with Pomegranate Balsam (RM42). Tender leaves of baby spinach paired with sharpness of freshly shaved parmesan, toasted pine nuts and a mustard walnut vinaigrette is a treat of freshness. Though the salad is flavourful already, diners are encourage to explore and drizzle on the Vom Fass Pomegranate Balsam for extra oomph of fruity sweetness.


The next course of Fresh Burrata Cheese with Basil Olive Oil (RM45) was a personal favorite. Fresh Burrata cheese is hard to come by in our country and this one was divine. Read off the menu as Air flown from Italy, the young creamy and soft mozzarella is painstakingly wrapped with a balsamic gelee into a long cylindrical pipe and presented with sweet slices of roma tomatoes, greens, herb pesto and Vom Fass Basil Olive Oil. Using thin pipette to add droplets of the intense basil olive oil really brought out the luscious burrata flavours to a crescendo. The balsamic gelee also pulled its weight in cutting through the richness of the cheese and oils with its tangy sweet notes.



Jeruselum artichoke is an unfamiliar ingredient here but once you have tried it in the Cream of Topin Ambour with Truffle Oil (RM38), you will be pleased on how wonderful this root vegetable is. Also known as earth apple or sunchoke, the flavours of this Topin Ambour is more refine with a mellow rich earthy note. Each spoonful of the silky smooth bisque is enhanced further with the highly raved truffle oil. The bisque also has baby bocconcini on crouton as an extra treat. Poured tabled side, the bisque is piping hot and extremely satisfying on the palate.


Vying for equal attention in the bisque section is another gorgeous dish of Australian Scallop Velouté with Garlic Oil (RM52). The sweetest sliced raw scallops together with a sundried tomato timbale is gently cooked in the luscious and velvety seafood velouté. The dish is a brilliant and thoroughly thought of dish as each element contributed to indulgence of the dish. From sweetness of the scallop to the savory creamy seafood bisque and the tangy sundried tomato, it’s a dish of finesse and flavour!



More indulgence took form in our main course of Lobster ala Cedar with Vegetable Tagiatelle and Garlic Oil (RM388). Served two ways, each half of the Boston lobster was grilled with herb oil. One half was grilled and served on extreme heat from the block of Himalayan Rock Salt to boost the aroma of the king of crustacean and the other half was served with a side of vegetable tagiatelle.


The half on the Himalayan rock salt block had more smoky and charred notes, rendering more intense essence of the lobster with unadulterated taste whereas the other half showed off more delicate sweetness of the crustaceans. The second half was also juicier. Either way, add on the Vom Fass Garlic Oil for another dimension of garlicky flavours to the sweet lobster.


Cedar on 15 also has a solid list dry aged beef featuring various cuts of Australian Black Angus and Wagyu. We opted for the Black Angus Filet Mignon with Rosemary Oil (RM88) with side of Mashed Potato with Truffle (RM14). The Black Angus had such a robust beefy flavour and was buttery and tender too. Cooked to medium rare to my preference, the beef really only needed some salt and pepper. A few drops of rosemary oil raised the bar in aroma.


Though all grilled meat comes with a side dish, we decided to go one step further and opted for the extra special side of Mashed Potato with Truffle. No regrets as the mashed was so smooth and creamy with a good hit of truffle aroma.


There is also lamb for non-beef lovers, and the New Zealand Lamb Loin with Porcini Oil (RM84) was beautifully presented on a plate with a kaleidoscope of colors. Lamb loin crusted in parsley crust and cooked to lovely pink medium was surrounded by fondant potato and served with a side of oven roasted brassica vegetables. The lamb loin was tender and went well with the rich demi-glazed sauce. The light parsley notes gave the lamb a unique aroma. I would definitely encourage diners to add on the porcini oil for this dish because the piquant porcini aroma went so well with the lamb.



Our last main dish of the evening was Seafood Aglio Olio Spaghetti (RM48). Executed well with all the markings of al dente pasta soaking up the garlicky chili oil and seafood, there’s no reason why this dish is not a contender with the other dishes on the menu.


We were full from all the courses and yet our heart wandered longingly for dessert as it seems the right experience at Cedar on 15 should end all the way with a sweet note. The Crepe Suzette with Grand Marnier (RM44) wasn’t flambéed at our table but we didn’t mind. The thin crepes were decent and had a good soaking of orange and Grand Marnier while the ice cream made it more luscious. Not the best I have had but enough to really make our dining experience a satiating one.


Our dining at Cedar on 15 was truly a luxuriant and pampered experience. It was everything from food to ambience and the city’s view that made this unforgettable. All out to impress someone? Bring them to Cedar on 15…



CEDAR ON 15
Impiana KLCC Hotel
Level 15, Club Tower,
13 Jalan Pinang
50450 Kuala Lumpur
Tel: 603 2147 1111
Fax: 603 2147 1080
Toll-Free: 1 800 88 3100
Email: info.klcc@impiana.com

Website: www.impiana.com

Business Hours:
Lunch (Mon – Fri) 12.00pm to 2.30pm
Dinner (Daily) 6.30pm t0 2.00am (dinner is served till 10.30pm)

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