Date of Visit: February 4, 2013
Grand Hyatt Hotel Kuala Lumpur only opened late last year. The original site was supposed to be in another part of the city, but the developer went out of money during the construction phase, so Grand Hyatt has to relocate to a new site, atop a new office building. Thus the Lobby on Level 39! Hear, hear…
To get to the hotel cafe, you can either walk down the perspex glass stairs or catch another special purpose lift from the Lobby.
We were seated in front of the open kitchen. Ventilation was good, no food smell – but perhaps because we were seated in the pastry section of the kitchen and the kitchen is not running at full-capacity?
Views of Kuala Lumpur with the KLCC park
The menu was a mish-mash of Western and Japanese food, none appealing. I was thinking of ordering a light dinner, perhaps a salad but remembering how disappointing salads can be in Asia, it took me quite a while to settle on my dinner choice. I noted that there was only 1 pasta dish (linguine with chicken); lots of steak choices with different assortment of dressings; choices of fish (snapper, salmon or trout) cooked either steamed, grilled or fried, but no fish and chips, however, I am sure I can always request if I really wanted to. Chicken kiev and steamed scallops with black beans seemed to be popular among the other diners.
First to arrive, pita bread fresh from the oven and chicken liver pâté.
In the end I opted for Assorted Sashimi with Shellfish (RM$180). It came in the huge ceramic bowl – almost like a flower pot. Some weight lifting for the waitress!
Fresh sashimi. Freshly grated wasabi horseradish scored top marks from me!
Sirloin Steak from Oz (RM$100)
The open-kitchen concept does not go well with everybody especially for a fine-dining establishment that has a dress-code. The high expectation turned to shock with the casual cafe style layout (comment from an acquaintance)!
Dessert was a HIT.
Banana, pineapple, coconut crumble (RM$18)
Mille feille (RM$25)
Grand Hyatt’s Signature Dessert – Thirty8 Signature Cake
The cake arrived on a covered glass cake stand with much pomp. Inside was fumed with smoke (from dry ice) and I only got to see the cake when the glass cover was removed. The waiter then proceeded to pour hot caramel onto the cake.
The cake seemingly melted leaving a ‘hole’ (hang on, I’ve seen this theatrics with the 8 layer chocolate cake at the Quay in Sydney recently!)
How was it? Excellent! A rich chocolate dessert verging on the lighter style. Chocolate mousse, cake and praline with banana ice-cream and nuts crumbles works well.
On my way out, on the other side, I saw amazing night time views of the Petronas Twin Towers. There was also a band playing, possibly because it was a Monday night, there wasn’t much patrons around. I am sure the Lounge Bar will be fantastic spot for romantic rendezvous with candle lights and booth seatings (if privacy is required *wink*)