Lafite is well-known for fine dining and with their lunch specials, you get to choose a main which is accompanied with a variety of starters, dessert and coffee or tea. This restaurant attracts more of the working class especially on the weekdays.
To start of the meal we were served a small platter of buns and dips which were freshly baked. An additional complimentary starter includes a mini-cup of spinach soup, which could also be ordered separately in a larger bowl.
Their version of the tuna sandwich was taken to another level, having a bun sliced open and filled with tuna that is garnished and seasoned to give it that extra flavour.
Continuing on with the other starters, we tried the crab meat wrap, as well as a simple dish of avacado, pickled onion, tomatoes, olives and orange. With these simple ingredients, the key factor to making it work was the freshness of the ingredients, which was clearly demonstrated here. There was also the Thai scented beef carpacio with tamarind glaze and mango. All the dishes were neatly decorated thereby making the meal more appetizing.
Here is a concoction of lemon tea and citrus bubble. An interesting product of what I assume to be molecular gastronomy. A sweet refreshing shot of which the bubble would burst with flavours when you bite into it.
Below is marinated unagi, depicting the fusion of cuisines available for the starters. The roasted mushroom is prepared with small cuts of asparagus and egg, which is then cooked with olive oil.
For the mains, we ordered the Steak and Potato which consisted of Australian strip loin beef, pomme puree, king oyster mushroom and peppercorn gravy. This was a very generous serving as the beef was cut evenly to reveal exactly how I had ordered it, medium-rare. The meat was very tender and juicy and charred lightly on the outside. The picture below the beef shows the Duck Almost Ala Orange, which again, exceeds expectations with tender slices of duck breast and braised red cabbage to give the dish more colour.
For desserts, we were served five samples of dessert to be eaten from right to left. Firstly, the raspberry sorbet, which was served on a thin biscuit. This was then followed by orange chocolate mousse. At the bottom of it was a delectable treat of orange flavours. Next was strawberry mascarpone and a lemon tart. To finish the meal was a marshmallow which was particularly sweet.
All-in-all a fine dining experience which met expectations of good food and warm ambience.
Lobby Level, Shangri-La Hotel Kuala Lumpur,
11 Jalan Sultan Ismail,
Tel: +60 3 2074 3900
Opening Hours: Lunch: 12pm- 230pm,
Monday to Friday,
Dinner: 7pm – 1030pm.
Monday to Saturday
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