The elegance of cedar wood and the warmth of the soft candle glow welcomed us as we stepped into Cedar on 15. Very quickly, I caught sight of the al-fresco area which faces the most coveted view in Kuala Lumpur. How could anyone miss the magnificent sight of the argent Petronas Twin Towers from here, illuminating proudly especially when the sun has set.
Whether for a romantic dinner, a family gathering or just a drink with a view, you won't go wrong with this establishment's environment. While this award-winning rooftop restaurant manages to score with its romantic interior, Cedar on 15 makes sure what is put on the plate is equally of standard too. Cedar on 15 kick-starts 2019 with a brand new all-day gastronomic options for guests. The menus feature traditional favourites and new creations by Chef Helmut Lamberger to cater to today's discerning diner's palate.
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| The spectacular view caught my eyes as soon as I entered Ceder on 15 |
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| The glowing view of Kuala Lumpur |
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| Live classical music accompanying guests through their dinner |
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| The cedar themed romantic ambiance |
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| Help yourselves with some soft buns with olive oil and vinegar if you can resist the addiction |
The soft buns of earthy tones accompanied me while I waited in anticipation to try Chef's Helmut's new formulations. While dipping the rolls in vinegar-marbled olive oil I observed that Cedar on 15 ensures guests receives sterling service- reliable and friendly.
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| Forest- Carpaccio of Portobello Mushrooms |
Carpaccio of Potobello Mushrooms is a dish created by Chef Helmut in 1991 which contributed to the team's success in winning the 'Chef of the Year, Austria' award. Since then, he has reinvented the dish with new condiments and ingredients to bring out new flavours. The burrata cheese eaten with the tender mushroom, gives a unique bite while the whipped horseradish injects a piquant interest into the equation.
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| Raw Kohirabi of the turnip family |
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| Earth- Cream of Kohlrabi |
Hailing from Austria, Chef Helmut shares his excitement to introduce a vegetable that is native to his home country but rare in Malaysia. The
Kohlrabi, also known as the German turnip, is creamed into a velvety peach coloured soup and stylishly poured over butter sealed scallopes with baby greens and coral tuille from a teapot. The soup was a smooth brew with gentle sweetness of the root that soothes the throat before the main.
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| Warming up the belly with the soothing and smooth soup |
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| Regional- Pan-fried Filet of Barramundi |
Something closer to home, a cut of
Barramundi or
siakap is pan fried to lock the moisture in the meat while almond butter makes it unctuously delectable. Served with artichokes, potatoes, asparagus, olives and lemon fillets.
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| Sweet and juicy |
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| Passion- A Medley of White Chocolate and Raspberry |
Although normally a sugar-conscious person, I had to admit defeat to this Medley of White Chocolate and Raspbery that evening. This sweet treat successfully made me savour it till the last scoop of refreshingly tangy moose. The cream is light and milky while only slightly sugared as the raspberry concentrate provides the sweetness.
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| The dessert that kept me digging in |
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| Cedar on 15's crew of chefs |
Chef Helmut Lamberger is the Corporate Chef at Impiana Hotels and Resorts in Malaysia, Indonesia and Thailand. As the Corporate Chef, he overseas the culinary teams and ensures the best practices are implemented. Helmut is an Austrian and brings with him more than 30 years of experience in the food and beverage hotel industry. He has served royals and numerous distinguished individuals during his career across the world.
Despite his achievements, he was earnest in showing us how he pairs quality ingredients with culinary skills, giving patrons a taste of heaven in every bite.
