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Many restaurants these days strive to be sustainable, and minimize their impact on the environment. Using local ingredients is one of the keys to being sustainable.
Tapestry KL is home to one of KL's hottest brunch spots in 2019, Rise & Shine as well as Tapestry Dining, their new evening dining concept which embraces the sustainability practice with ingredients sourced from local farmers and fishermen. The kitchen also employs the Mibrasa grill, loved by chefs around the world for its ability to seal in the juices and enhance flavour of meats while bringing out the unique flavors only charcoal and open flames can provide.
A bright, naturally lit space by day, Tapestry Dining transforms into a cosy, romantic, backlit space come dusk. The strategically placed backlighters and spotlights accentuate key pieces of furniture and greenery in the restaurant.
On its menu, Tapestry Dining offers a selection of modern western grilled meats and vegetables as well as a myriad of local flavours. Locally sourced ingredients take the spotlight on the menu, such as seasonal vegetables from Gua Musang, lemon sole from Kuala Selangor, sturgeon from Tg Malim, and seafood from Sabah.
Lunar Specials (available until 9 Feb 2020)
Since it was Chinese New Year when we visited, we sampled the Beetroot Cured Salmon Yee Sang (RM98, serves 4-6 pax) off the Lunar Specials menu. We absolutely loved the unique, delicious combination of lotus root, ice plant, crispy seaweed, tempeh, pomelo, crushed sesame and peanuts - crispy, crunchy, sweet, tangy- all at once. And who doesn't love a good yee sang toss for more prosperity, good health and luck?
We also had the Ong Lai cocktail (RM39); in Chinese, ong lai, which translates to pineapple, shares the same homonym as "luck is coming" hence making it an auspicious ingredient during Chinese New Year. Fresh pineapple juice is mixed along with Kraken rum, rosemary syrup, lemongrass, and ginger for a refreshing cocktail. A mocktail version is also available at RM16.
Small plates
Intensely sweet, ultra juicy Grilled Watermelon (RM18) - the grilling concentrates the flavour of the citrus compressed watermelon, and a touch of yuzu further livens up the flavour.
The Mille Feuille Potato (RM25) consists of thin slices of potato painstakingly layered and then baked until crispy and golden. Great eaten on its own, or with the accompaniments - bunga kantan hummus and capsicum hummus. Both this and the watermelon were BabySumoKids' favourites!
I love zucchini flowers stuffed with cheese or scallops, and this Malaysian version with barramundi otak-otak definitely won me over. Otak-otak is a type of grilled fish paste mixed with spices; here, they are stuffed into male zucchini flowers and then deep fried and served with a spicy sambal aioli.
Zucchini Barramundi Otak-Otak (RM25)
Purple and white corn from Janda baik are the highlight of this dish. Sweet and crunchy, the corn kernels are tossed with Spanish air dried beef shards, charred local vine tomatoes, a hint of sambal aioli and garnished with Asam pedas salt.
Janda baik purple and white corn (RM32)
Bigger plates
Spring chicken sourced from Ipoh is cooked in the Mibrasa grill, and served with kailan, charred vine tomatoes and capsicum sauce. Moist and juicy with a subtle smokiness from the grill.
Ipoh spring chicken (RM55)
Meat lovers will delight in the beef selection, be it the Australian ox tongue (RM80) or Australian Wagyu Beef D-rump MS 6-7 (RM110). Both perfectly executed on the Mibrasa and served with a daun kesum chimichurri and yuzu kosho. Daun kesum, also known as Vietnamese mint is usually used in assam laksa so has a natural sourish tinge to it.
The ox tongue was fork tender, almost with a "pulled beef" texture and was served with beef jus and cauliflower mash. Even Baby D approved of this dish, going as far as declaring this his favourite dish of the evening!
The Australian Wagyu was superb - beautifully pink and tender, perfect with a sprinkling of either the mushroom or cardamom salt.
Desserts
Our gastronomic journey ends with a trio of dessert - the Sarawakian pineapple tres leches (RM25), Coco Natta (RM28) and a slice of Lemon Drizzle cake. The pineapple tres lesches utilises Josephine pineapples from Sarawak, sandwiched between the homemade sponge as pineapple compote and also as a garnish (dehydrated pineapple). The chef then pours the rich sweet milk mixture "tres leches", meaning three milks, a combination of coconut milk, condensed milk and almond milk over the cake. Sinful! For those who prefer a lighter dessert, the panna cotta is wonderfully smooth and wobbly, served with espresso and toasted Hawaiian coconut. There is also a selection of homemade cakes available for dessert. The Lemon Drizzle cake which we had was light and moist, with a vibrant citrus flavour.
Tapestry Dining is open Wednesdays to Sundays, from 6.30pm - 10.30pm. Dinner Menu can be viewed here.
Pork-free.
Opening times: Wed - Sun 6.30pm - 10.30pm.
Location: Tapestry Dining, No. 28, Jalan Kamunting, Chow Kit, 50300 Kuala Lumpur, Malaysia. (Park in one of the open air carparks - RM6 per entry, adjacent hotel valet or take public transport to Monorel Medan Tuanku, and walk 200m to the venue).
Tel: 03-7622 8720
Website: https://www.tapestrydining.my/
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