Urban – Revisit

Sometimes we just need to pamper ourselves after a hectic day of work, do you agree? What’s your best way to pamper yourself? Me as a foodie  definitely choose to have a good meal! Urban at Hotel Istana Kuala Lumpur, always my first choice and the latest new menu by Chef Sharusmizal and his team definitely the best excuse to revisit!


With a few friends, we visited Urban 2 weeks ago for dinner. We were served with 2 types of bread before our mains.

Puri Bread with Chicken Liver Pate, Herb and Sundried Tomato Butters

The puri bread was still fluffy and light just like what I had before 🙂


Olive Bread with Olive Oil and Sundried Tomato Dip


The Amuse-Bouche

Popcorn and Cumin

Chef Sharusmizal never fail to surprise us with his creativity, who will think of popcorn sprinkled with cumin and curry leaves can be our first served amuse-bouche?


Foie Gras Gyoza Dumpling with Coffee Sauce

The steamed gyoza placed gorgeously in the bamboo basket with the luxurious filling of foie gras cube.


Prawn, Papaya and Coconut Salad

Poached prawn topped on bed of julienned green papaya, coconut flesh, lemongrass, mint and laksa leaves, ginger torch and peanut. This amuse-bouche was to me an incarnation of Thai papaya salad; a perfect palate opener!


The Appetizer

Urban Quattro Signature Dish

Showcased a four piece tasting plate of  Prawn Risotto, Duck Breast, Foie Gras and Salmon.

Clockwise from left: Prawn Risotto, Duck Breast with nuts and fruits sauce, Foie Gras with mango and pear chutney and Cured Salmon sprinkled with spices and seaweed.


Pan Fried Escalope Foie Gras with Caramelized Dark Grapes and Port Jus

The sourness  from the dark grapes and port jus had neutralized the creaminess of the goose liver.


Pennoni Giganti Pasta with Spicy Crushed Tomato, Artichoke and Smoked Duck

The portion of this pasta way too huge as appetizer but luckily the tangy and spicy crushed tomato gravy was so addictive and the addition of smoked duck complimented it very well too.


Wok Fried King Prawns with Garlic Chips, Thyme and Cold Soba Noodle

The fresh prawn was heavenly scented with garlic; the contrast between the cold soba and the warm fried prawns, come & feel it yourself!


Spicy King Crab Cake, Asian Coleslaw Salad and Chili Jam Marmalade

The Asian influenced crab cake had abundance of real crab meat, every bite was a treasure! The marmalade with chili packs a nice fiery punch to the taste buds.


Homemade Potato Gnocchi with Beech Mushroom, Olive Parmesan and Thyme Butter Sauce

The chewy potato gnocchi drenched in sea of golden butter sauce; rich and creamy but not overwhelming~


Napoleon of Portobello Mushroom and Turnip with Ginger Soy Mirin Sauce

The thick Portobello mushroom was cooked perfectly with the juiciness still retained. The earthy  mushroom and the  mild flavored turnip paired well with the ginger soy mirin sauce.


Sake Cured Salmon with Avocado Mash, Crème Fraiche and Tomato Basil Sorbet

The salmon was light in taste been marinated with sake, vanilla bean & citrus, coupled with creamy  mashed avocado & crème fraiche.


Jackfruit Sorbet

Oh jackfruit,  one of my favourite fruit! Chef, can I have 1 more scoop? 😛


The Mains


Sliced Beef Tenderloin with Slow Cooked Hand Cut Fries, Marjoram and Shallot Sauce

A perfect medium done sliced beef, prettied up with thick cuts of  purple sweet potato and greens.



Risotto with Forest Mushroom, Garden Peas and Hokkaido Scallops

The buttery al-dente cooked risotto was nothing less than spectacular! The accompanied pan fried huge Hokkaido scallops were succulent and equally tantalizing!


Sole Fish Meunière with Herb Potato and Citron Confit

Sole Meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour then pan fried in butter. The fillet was beautifully flaky, fragrantly pan fried bringing out some burnt flavor that no one can resist.


Seared Duck Breast with Orange Glazed Daikon and Tonkatsu Sauce

The duck was nicely cooked, crusty exterior with a juicy pinkish interior, sufficiently dressed in Tonkatsu sauce made from apple juice, tomato puree and mustard.


Farm Venison Loin with Poached Pear, Chestnut Puree, and Cherries Jus

Meticulously done farm venison with beautiful pink center, the accompanied cherries jus, chestnut puree and poached pear did a great play on flavors;  sour? nutty? sweet? It’s all in one in my mouthful!


Angus Rib eye with Truffle Mash, Tempura Vegetables and Olive Thyme Sauce.

The bursting beefy flavor was mind-blowing match impeccably with the truffle mash potato. The olive thyme sauce was light and showcased the natural meat flavor throughly.


Marinated Chicken Breast with Balsamic Shallots, Kumara Mash and Cream Tarragon Sauce

Skeptical to order chicken breast? Fret not my dear, the chicken meat was amazingly not dry or bland like you would expected to be. The luscious smooth Tarragon sauce gave it a nice creamy touch.


The Gourmet Special

Wagyu Strip Loin Steak with Russet Potato Millefeuille and Jus

My virgin try on this ultimate beef was unforgettable! Now only I knew the meaning of ” beef that MELT-IN-YOUR-MOUTH tender” !


Seafood Papillote with Vegetable and Shallot Reduction Sauce

The unexceptionably fresh prawns, clams, mussels and fish being cooked in a Papillote (parcel), the aroma was heady and glorious when the parcel was revealed.


Oven Baked Lobster with Hint Tandoori Spice, Harissa Potato and Pilaf Rice

I bet everyone had Tandoori chicken before but how about Tandoori lobster? Another innovative creation by Chef Sharusmizal, not only score point for novelty but the taste also passed with flying colours. Despite being baked, the meat of this king of crustacean still remain succulent and bouncy.


Baked Salmon, King Prawn, Scallop, Baby Lobster and Mussel with Ginger Beurre Blanc Sauce

Simple but delectable with the French beurre blanc sauce coupled with hint of  ginger & citrus which really brought out the natural sweetness from precious seafood.


The Desserts



Lime Caramel Chocolate with Biscuit Strudel, Fresh Berries and Hot Lime Chocolate.

Hot lime chocolate being poured into the “aquarium” lively at our table.

Pool of sinful melted chocolate ~


Chocolate Lava, Parfait and Bitter Chocolate Tart with Coconut Ice Cream

Oozing out chocolate lava….Oh dear I can hear your scream of excitement!


Raspberry Bavarois with Sesame Tuile and Sapodilla Sorbet

Bavarois or Bavarian cream infused with raspberry had pleasant sourness taste from the fruit and the Sapodilla sorbet or ciku in Malay was perfectly executed as well, smooth and creamy~


Lemon Curd with Almond Tart Shell and Mascarpone Cream

The sour tang from the lemon curd was  pretty refreshing to our taste buds after the sumptuous mains just now 😛


Apple Crumble with Madagascan Vanilla Ice Cream, Peanut and Almond Crumble

Texture & Taste: Crumbly, sweet, creamy and nutty.

Verdict: Enticing, delectable, sinful and beg for more~


Stripping the menu apart, the Innovative Appetisers are RM50nett per dish, the Main Courses are RM90nett per dish, the Gourmet Specials are RM158nett per dish and the Desserts are RM40nett per dish. However, as a three-Course Dinner you get an unbelievable RM 145.00 nett per person, or if you prefer the Four-Course Gourmet Special – RM 185.00 nett per person! All topped off with coffee or tea and special homemade bread.as a All topped off with coffee or tea and special homemade bread.


  Hotel Istana Kuala Lumpur
  Lobby Level, East Wing
  73, Jalan Raja Chulan
  50200 Kuala Lumpur.
  Tel: +603 2141 9988 ext: 3691




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