是我目前為止在吉隆坡（或馬來西亞）吃fine dining吃得最好的一次。技術上是血統正宗的法國菜，表達嫻熟，大量在地食材的運用。今天7 道菜的嘗味菜單（馬幣450 一位）是無花無假的米芝蓮規格與水平。其中一道在地食材：Tanjung Malim產魚子醬風味成熟，只是略嫌不夠飽滿，但絕對是有潛力的產品。遲些再發貼分享用餐體驗。
Such an eye opening dining experience with so many local produces applied in the menu : here is one of them, beautiful Malaysia produced caviar, at Tanjung Malim!! And today’s degustation menu （RM450 per head) is wonderful, my best fine dining experience in Kuala Lumpur (or Malaysia) by far. Justify Michelin star standard. I will elaborate more in other post later. Thank you Chef Masashi Horiuchi!!!
#malaysiafinedining
#frenchfinedining
#kualalumpureats
#malaysiancaviar
#tanjungmalimcaviar
