First Floor, Concorde Hotel Kuala Lumpur
2, Jalan Sultan Ismail
50250 Kuala Lumpur, Malaysia.
Contact: +603 2144 2200 ext 2616
Mon-Sat : 5.30pm - 11.00pm (Last Call 10.30pm)
closed on Sun & P.H
Located at the first floor of the Concorde Hotel Kuala Lumpur, the SPICES Restaurant & Wine Bar serves Western Fusion style cuisine and some very fine selections of wine.
The SPICES is sited overlooking the poolside area of the hotel. The interior of the restaurant is more of like English country style, enlighten by the pianist’s live soothing music during the evening.
Salmon Tartar served with Crispy Tatami, Salmon Caviar and Honey Yuzu Sauce, is surely a course that is suitable for those who are used to raw salmon cuisine aka Japanese style. It is a colorful dish, the bottom layer of thinly sliced cubed salmon tartar garnished with fresh vegetables on top, with crunchy tatami piece nicely presented. The Yuzu Sauce vinegary flavor softens the raw taste of the salmon, when mixed well together; this dish is somehow refreshing due to its citrus –based seasonings.
Tataki of Beef, served with Crispy Garlic Flake Micro Herbs, Soya-Rice Vinegar Dressing is a hearty appetizer, the thinly sliced beef is lightly seared on the outside, leaving inside medium rare, which allows for some original meaty flavor of the beef, tender and juicy. Then there is some accompanying fresh lettuce and tomato slices, goes well with the sourly vinegar dressing. The herbs flavor is not that strong though.
A common soup dish of Western cuisine is surely none other than mushroom soup; the Cream of Wild Mushroom Soup in SPICES is rich and creamy with lovely dark earthy hue, every spoonful of the soup brings together the essence of the wild mushroom. The plus point of this dish is that it comes with fresh slices of mushrooms, offering diner to have real bite on mushroom instead of just the mushroom soup itself.
The French Onion Soup served with toppings of Cheese Crouton is a lighter version of soup dish compared to the mushroom soup. This one is very aromatic though with the fresh onions sautéed which the flavor of the onion is fully brought out. The broth flavor is enhanced by the onion sweetness and there is a lot of fresh onion slices in the soup, overally it is flavorsome and even better to pair the soup with the fresh bread served in SPICES.
Roasted Spring Chicken served with Foie Gras, Garlic Cream and Ponzu Soy Sauce is among the main courses available in SPICES. The portion's quite big and the spring chicken is succulent. On the other hand, there is also a cube of Foie Gras (Duck liver) placed just above the chicken, the Foie Gras's slightly spongy and not too much overcooked. The mixture of garlic cream and Ponzu Soy Suce compliments the combination of this dish, plus the miniature vegetables around add some touch of colors into this dish.
Steamed Halibut served with Black Olive, Trio of Mushrooms in Lemongrass Nage may look like a simple dish however it does requires quite some culinary proficiency to have it cook fine. For this dish of SPICES, luckily the steamed Halibut’s not overly done and hence still remains the moisture and subtle sweetness of the fish, the seasoning of the fish itself is kept to a minimum level to remain the original halibut consistency, only with sauce mixture of Lemongrass Nage to give a well-flavor tinge.
Balsamic Strawberries with Gelato is without doubt a lovely dessert, the fresh cut strawberries in Balsamic vinegar mixture placed at the bottom layer and then topped with a scoop of vanilla flavored gelato. The Gelato has a fine texture, not exceedingly sweet, just the right amount of sweetness to pamper the taste bud, though the strawberries are little sour.
Ginger Crème Brulee served with seasonal Fresh Berry is perfect for those who seek for some digestion relief at the end of the dinner. There is a thin crust layer on top of the crème brulee which is enticing, the grounded fresh ginger mix well with the cream and sugar mixture, though it is little sweet, it is still worth for a try for it is indeed a lovely ginger-ly dessert.