We have been quite busy, with the kids and also work, so we have not been to DISH for a bit. This week, we finally found some time to visit my favorite lunch spot in KL.
It's such a nice and peaceful place to spend a quiet lunch with Hubby. Plus they have some new items on their a la carte menu as well as set lunch, which Chef Steve made for us to try.
We started off with the seared and marinated tuna, pickled radish, and crispy quail eggs (RM42), served to us canap-style. It's nice that we could pop the whole thing in our mouth and let the flavours works its magic. The tuna was fresh and just lightly seared. Along with the tuna, we also tried the cheese and mushroom croquette. Cheesy, gooey goodness! A nice way to start our meal.
Great combination of flavours!
The pea soup with truffle brioche (RM22) is a new addition to the a la carte menu. It is no secret that I love the brioche at DISH. Topped with lots of black truffle, it was heavenly! The pea soup was simple, light but very delicious.
On my first ever visit here, I tried the ballotine! of foie gras with smoked duck and it was my favorite dish then. Chef Steve has took that off the menu and replaced it with the foie gras and duck terrine with baby spinach and spiced jackfruit (RM46), which is just as fantastic! This was again my favorite dish of the day. The terrine was smooth and rich, I plonked it onto the soft brioche and savoured it slowly. The duck has been cooked two ways, smoked and braised. The spiced jackfruit was a nice touch, using our local fruit - it has a pungent smell just like durian, but I love it. You can expect a little kick from the mix of cili padi and red chillies used.
Spiced jackfruit - sweet, with a nice crunchy texture.
Luscious foie gras and duck terrine
We then tried a starter off the current set lunch menu - the avocado tempura with crab mayonnaise and apple dressing. I've eaten a similar dish during their weekend tapas brunch. The avocado tempura was crispy on the outside (very light batter) and creamy on the inside. Hot tempura and cold crabmeat - it was a nice contrast. Loved it!
Thin slices of apple to complement the dish
Our mains was something Chef Steve put together for us - a combination of grilled rib eye steak plus braised Wagyu beef cheek. Since the last two visits, we have noticed that their steaks are getting better (nice charred exterior) since getting in a new grill. The braised Wagyu cheek was also lovely, very tender. This was served with horseradish mashed potatoes and fricassee of mushrooms. Hubby really loved this and declared it his favorite dish of the day.
Perfectly cooked steak!
Drizzle
For desserts, we tried two new items - the passion fruit creme brulee on hazelnut shortbread, served with a bitter chocolate ice cream off the set lunch menu and the pandan and coconut panna cotta with poached rambutan and lemon confit off their dessert menu. I enjoyed the latter more and Hubby liked the creme brulee more, so it was a win-win situation for us! The panna cotta definitely had the Asian touch, with the use of pandan, coconut and rambutans. It was a light dessert, just perfect after the 4-courses we have just had.
Passion fruit creme brulee on hazelnut shortbread, with a bitter chocolate ice cream
Decadent!
Pandan and coconut panna cotta with poached rambutan and lemon confit
Petit fours - marshmallows and chocolate truffles
Double espresso
Sunset
*Prices indicated next to the dishes are for full portions.
Verdict: Chef Steve amazes us once again with his revamped menu at DISH, once again cementing its position as our favourite lunch spot in KL!
To read my previous review on DISH, please click here, here, here, here, here,here and here.
Opening times: Lunch 12.00 - 2.30pm, Dinner 6.00 - 11.00pm. Weekend brunch is from 12-3.00pm (last orders 2.30pm).
Pork-free.
Service: Good.
Parking: RM6 flat rate.
Location: Dish, Dua Residency, Lot 1.1, Ground Floor, Dua Annexe, No. 211 Jalan Tun Razak, 50450 Kuala Lumpur.
Tel: 03-2164 1286
GPS Coordinates: 3.156971, 101.720803
Website: http://dishfinedining.com/
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