'A Fine Dining restaurant that encourages you to add condiments? Ah, but not just any condiments; only the finest of the 33 different vinegars, and over 40 different oils that will send a whole new spectrum of taste unto your tastebuds. Each vinegar or oil specifically chosen for each dish that defies the laws of taste and yet brings a sense of health to your fine investment.'
Good evening ladies and gentlefolk.
CEDAR on 15 situated in the heart of Kuala Lumpur, Malaysia and in collaboration with Vom Fass has ingeniously created a whole new menu for a more unique dining experience here at Impiana KLCC Hotel.
We got the chance to taste its new menu first hand.
But don't take my word for it. Ask Joee!
Joee is my food critique. Trained in a Michelin-starred restaurant at Conrad Tokyo, Japan. Joee has served over 4500 fine dining guests and has tasted and chosen ingredients for countless original dishes from the top chefs in that hotel. It's a wonder how she keeps her physique. Her business unit alone has won many awards and even had the chance to work with David Beckham on a custom menu.
With my arsenal in check, it's time to go tasting!
Getting There!
===========
CEDAR on 15 is situated at the Impiana KLCC Hotel. You could either drive there, or take the LRT to KLCC and take a 5 minute walk from KL Convention Centre directly to the hotel. At the lift, take it to the 15th floor. You could also take the same walkway from Pavilion, but it may be a little farther.
The Restaurant shares the floor with the Club Lounge. The Lounge is catered more for the Club guests of the Hotel, so make a pass and head directly to a stylishly decorated dining hall.
The Restaurant has four meal sessions in a day.
Breakfast: Mondays to Fridays: 6.30am to 10.30am / Saturday and Sundays: 6.30am to 11.00am
Lunch (Weekdays): From 12.00noon to 2.30pm
Dinner: From 6.30pm to 10.30pm
Supper: 11.00pm to 2.00am
They have been recognised by Australia Trade Commission (Austrade) the 'Flavors of Australia 2013 Restaurant Challenge Champion (Category A)' and the 'Best Restaurant in 2013' by Malaysia Tatler.
The Ambience
===========
CEDAR on 15 was renovated about 2 years ago and was stylishly designed to compliment the dining experience of its fine guests. It has a open kitchen of which dishes are served from, and attentive waiters who serve guests with smiles.
During times where CEDAR on 15 gets a little more filled, the Hotel band will come up to perform.
The Food
=======
On a normal session it is recommended to get a set meal that starts at RM55 for a 2 course meal and a RM58 for a 3 course meal. Difference of 3 bucks, I'd go for the 3 course one.
For a Business lunch (Mondays to Fridays) you have the 2 course meal for RM29.90 and a 3 course meal at RM39.90.
For the Preview, we were given a 4(5) course meal to taste and grade. For each dish, we were given the option to add the specially chosen vinegars or oils as a custom experience enhancer.
We started with bread. We were served 3 types of bread with the choice of Promegranate balsamic vinegar in olive oil or Walnut oil.
Of the three, I personally liked the charcoal bread. It has a kind of fragrance to the taste, and drenching it with balsamic vinegar, truly hightens the experience and primes your taste buds for the dishes to come.
Joee: For these breads, I recommend that in order to get the most experience out of the vinegar and the walnut oil, that you taste them with the bread on the left (in the picture). This is so that the taste of the oil is not over powered by the fragrance of the bread.
=====
Enter the entr'ee. A Traditional Caesar Salad with Shaved parmesan, beef bacon bits and baguuette crostini. Served with Premium Lemon Olive Oil. (RM38)
Joee: On its own, The dish uses ingredients that are really fresh though the presentation could use a bit more color. The dish on its own is just as good as any other fine dining salad; however, with the dash of the premium lemon olive oil, the experience complements the dish really well.
===
Now, Joee-chan loves mushroom soups, so it is no suprise that this next dish was one of her favorites.
Cream of Topin Ambour with truffle oil and bocconcini cheese! Served with Truffle Oil. (RM38)
This particular dish is usually presented fresh infront of the guests.
The ingredients are placed in the middle of the plate, and then the cream is poured around the ingredients making into the island you see in the picture below.
And the taste, best 'mushroom soup' ever. Adding the special oil provided further enhances the explosion of taste colors.
But what does the Princess of Mushrooms, Joee has to say?
Joee: The best dish of the evening. Goes well with the truffle oil. Love the cheese in the soup. Stylish Island styled Concept. Congratulations.
====
Mains are the main portion of the course that we look forward to. And the choices are pretty mouth watering.
You could either Choose the New South Wales Ribeye served with buttered asparagus, fondant potato and morel mushroom sauce... served with Rosemary Olive Oil. (RM68)
OR
the Pumpkin Seed Crusted Black Cod pan-fried served with mushroom tomato chutney and fennel mousse and sugar pea snap. Served with Organic Hazelnut Oil. (RM78)
Both look equally tempting and it is definitely a must to try both. Which is why i have Joee.
I personally liked the ribeye, the texture is chewy and juicy, and it feels my mouth with happy thoughts. What do you think?
Joee: On presentation is okay. The taste, as we chose medium rare instead of medium well, is good and juicy. It could use a bit more of the mushroom sauce. Having said that by adding the Rosemary Olive Oil, now that opens a whole new meaning of gastronomia to the dish. The oil really brings out a different taste spectrum to the dish.
And about the Fish, I think the pumpkin seeds are are an interesting addition on the fish. I liked it but after awhile it becomes a little salty. The complementing oils do help create a different taste don't you think?
Joee: On the fish, presentation is good and I agree with your thoughts on the taste. Cod is my stapled diet at home so if I am able to consume this, its good especially with the Hazelnut oil.
=====
And Finally the Finale, the Dessert...
Presenting the Triple layer Cheese Cake crispy cracker with figs and tuile. (RM38)
Personally I have lost most of my sweet tooth for desserts, but I like the combination of cheese and chocolate.
Joee: For the 3-layer cheese cake, I like the presentation. The cheese layers are distinct by color, but I would personally enjoyed it more if it had a bit more cheese aroma to the dish, perhaps a bigger cheese to flour ratio. I thoroughly enjoyed picking the chocolate bits on the top and yes the few drops of wine makes the dish explode!
There was also the Chocolate molten dish that the majority of us did not get to taste. But we were shown the insides of this lovely looking dish.
Joee: I like the concept of 3 layers of chocolate with different colors with the added mango sauce that flows out moltenly though we did not get to taste this. Perhaps the next time.
Thank you Joee for assisting us in tasting the food.
In Conclusion
==========
I enjoyed the food tasting session at Impiana KLCC Hotel, and I am sure that Joee did as well.
We thought that the idea of adding premium custom vinegars and oil into fine dinning really flips the paradigm of the fine dining scene in Malaysia and sets you off into the blue ocean (in terms of strategy).
CEDAR on 15 is a fine dining restaurant that has succeeded in creating an environment with great ambience that adds to the gastronomical experience of the guests. They together with Vom Fass has created revolutionary dishes that make the normal ritual of eating, a semi-custom tasting experience that is to the individual guests' liking.
Would like to take this opportunity to thank Mr.Andre, Ms. Kala and Ms.Kim of Impiana KLCC Hotel for the chance to blog about our experience! And not to forget Mr.Teoh of Vom Fass for introducing us to the world of premium vinegars and oils.
Looking forward to the next tasting in the near future! Cheers!
=======
For more Information, dinner enquires and reservations on CEDAR on 15, please call
03-21471111, ext. 3711 or 3320
or email at cedaron15@impiana.com
or facebook: www.facebook.com/CEDARon15
Or Visit them at:
15th Floor,
IMPIANA KLCC HOTEL
13, Jalan Pinang,
50450 Kuala Lumpur,
Malaysia
IMPIANA KLCC HOTEL is a proud recipient of the
'Top Customer Choice Award in Malaysia 2012' by HotelClub and
'Certificate of Excellence 2012' by Tripadvisor.
 |
| Cuban Rum by Vom Fass |
Good evening ladies and gentlefolk.
CEDAR on 15 situated in the heart of Kuala Lumpur, Malaysia and in collaboration with Vom Fass has ingeniously created a whole new menu for a more unique dining experience here at Impiana KLCC Hotel.
We got the chance to taste its new menu first hand.
But don't take my word for it. Ask Joee!
Joee is my food critique. Trained in a Michelin-starred restaurant at Conrad Tokyo, Japan. Joee has served over 4500 fine dining guests and has tasted and chosen ingredients for countless original dishes from the top chefs in that hotel. It's a wonder how she keeps her physique. Her business unit alone has won many awards and even had the chance to work with David Beckham on a custom menu.
With my arsenal in check, it's time to go tasting!
Getting There!
===========
CEDAR on 15 is situated at the Impiana KLCC Hotel. You could either drive there, or take the LRT to KLCC and take a 5 minute walk from KL Convention Centre directly to the hotel. At the lift, take it to the 15th floor. You could also take the same walkway from Pavilion, but it may be a little farther.
 |
| View from the Terrace at CEDAR on 15 |
The Restaurant shares the floor with the Club Lounge. The Lounge is catered more for the Club guests of the Hotel, so make a pass and head directly to a stylishly decorated dining hall.
 |
| The restaurant's dark lacquered tables and red, black and cream upholstered chairs. |
Breakfast: Mondays to Fridays: 6.30am to 10.30am / Saturday and Sundays: 6.30am to 11.00am
Lunch (Weekdays): From 12.00noon to 2.30pm
Dinner: From 6.30pm to 10.30pm
Supper: 11.00pm to 2.00am
They have been recognised by Australia Trade Commission (Austrade) the 'Flavors of Australia 2013 Restaurant Challenge Champion (Category A)' and the 'Best Restaurant in 2013' by Malaysia Tatler.
 |
| There is an open concept kitchen portion where they dress the dishes and bake the awesome stone baked pizzas! |
The Ambience
===========
CEDAR on 15 was renovated about 2 years ago and was stylishly designed to compliment the dining experience of its fine guests. It has a open kitchen of which dishes are served from, and attentive waiters who serve guests with smiles.
The Food
=======
On a normal session it is recommended to get a set meal that starts at RM55 for a 2 course meal and a RM58 for a 3 course meal. Difference of 3 bucks, I'd go for the 3 course one.
For a Business lunch (Mondays to Fridays) you have the 2 course meal for RM29.90 and a 3 course meal at RM39.90.
For the Preview, we were given a 4(5) course meal to taste and grade. For each dish, we were given the option to add the specially chosen vinegars or oils as a custom experience enhancer.
We started with bread. We were served 3 types of bread with the choice of Promegranate balsamic vinegar in olive oil or Walnut oil.
Of the three, I personally liked the charcoal bread. It has a kind of fragrance to the taste, and drenching it with balsamic vinegar, truly hightens the experience and primes your taste buds for the dishes to come.
Joee: For these breads, I recommend that in order to get the most experience out of the vinegar and the walnut oil, that you taste them with the bread on the left (in the picture). This is so that the taste of the oil is not over powered by the fragrance of the bread.
=====
Enter the entr'ee. A Traditional Caesar Salad with Shaved parmesan, beef bacon bits and baguuette crostini. Served with Premium Lemon Olive Oil. (RM38)
Joee: On its own, The dish uses ingredients that are really fresh though the presentation could use a bit more color. The dish on its own is just as good as any other fine dining salad; however, with the dash of the premium lemon olive oil, the experience complements the dish really well.
===
Now, Joee-chan loves mushroom soups, so it is no suprise that this next dish was one of her favorites.
Cream of Topin Ambour with truffle oil and bocconcini cheese! Served with Truffle Oil. (RM38)
This particular dish is usually presented fresh infront of the guests.
The ingredients are placed in the middle of the plate, and then the cream is poured around the ingredients making into the island you see in the picture below.
And the taste, best 'mushroom soup' ever. Adding the special oil provided further enhances the explosion of taste colors.
But what does the Princess of Mushrooms, Joee has to say?
Joee: The best dish of the evening. Goes well with the truffle oil. Love the cheese in the soup. Stylish Island styled Concept. Congratulations.
====
Mains are the main portion of the course that we look forward to. And the choices are pretty mouth watering.
You could either Choose the New South Wales Ribeye served with buttered asparagus, fondant potato and morel mushroom sauce... served with Rosemary Olive Oil. (RM68)
 |
| The Ribeye is apparently cooked on Himalayan Rock Salt. |
the Pumpkin Seed Crusted Black Cod pan-fried served with mushroom tomato chutney and fennel mousse and sugar pea snap. Served with Organic Hazelnut Oil. (RM78)
Both look equally tempting and it is definitely a must to try both. Which is why i have Joee.
I personally liked the ribeye, the texture is chewy and juicy, and it feels my mouth with happy thoughts. What do you think?
Joee: On presentation is okay. The taste, as we chose medium rare instead of medium well, is good and juicy. It could use a bit more of the mushroom sauce. Having said that by adding the Rosemary Olive Oil, now that opens a whole new meaning of gastronomia to the dish. The oil really brings out a different taste spectrum to the dish.
And about the Fish, I think the pumpkin seeds are are an interesting addition on the fish. I liked it but after awhile it becomes a little salty. The complementing oils do help create a different taste don't you think?
Joee: On the fish, presentation is good and I agree with your thoughts on the taste. Cod is my stapled diet at home so if I am able to consume this, its good especially with the Hazelnut oil.
=====
And Finally the Finale, the Dessert...
Presenting the Triple layer Cheese Cake crispy cracker with figs and tuile. (RM38)
 |
| Triple Layer Cheese Cake crsioy cracker with figs and tuile. |
Personally I have lost most of my sweet tooth for desserts, but I like the combination of cheese and chocolate.
Joee: For the 3-layer cheese cake, I like the presentation. The cheese layers are distinct by color, but I would personally enjoyed it more if it had a bit more cheese aroma to the dish, perhaps a bigger cheese to flour ratio. I thoroughly enjoyed picking the chocolate bits on the top and yes the few drops of wine makes the dish explode!
There was also the Chocolate molten dish that the majority of us did not get to taste. But we were shown the insides of this lovely looking dish.
Joee: I like the concept of 3 layers of chocolate with different colors with the added mango sauce that flows out moltenly though we did not get to taste this. Perhaps the next time.
Thank you Joee for assisting us in tasting the food.
In Conclusion
==========
I enjoyed the food tasting session at Impiana KLCC Hotel, and I am sure that Joee did as well.
We thought that the idea of adding premium custom vinegars and oil into fine dinning really flips the paradigm of the fine dining scene in Malaysia and sets you off into the blue ocean (in terms of strategy).
CEDAR on 15 is a fine dining restaurant that has succeeded in creating an environment with great ambience that adds to the gastronomical experience of the guests. They together with Vom Fass has created revolutionary dishes that make the normal ritual of eating, a semi-custom tasting experience that is to the individual guests' liking.
Would like to take this opportunity to thank Mr.Andre, Ms. Kala and Ms.Kim of Impiana KLCC Hotel for the chance to blog about our experience! And not to forget Mr.Teoh of Vom Fass for introducing us to the world of premium vinegars and oils.
Looking forward to the next tasting in the near future! Cheers!
=======
For more Information, dinner enquires and reservations on CEDAR on 15, please call
03-21471111, ext. 3711 or 3320
or email at cedaron15@impiana.com
or facebook: www.facebook.com/CEDARon15
Or Visit them at:
15th Floor,
IMPIANA KLCC HOTEL
13, Jalan Pinang,
50450 Kuala Lumpur,
Malaysia
IMPIANA KLCC HOTEL is a proud recipient of the
'Top Customer Choice Award in Malaysia 2012' by HotelClub and
'Certificate of Excellence 2012' by Tripadvisor.
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