There’s something about hidden restaurants that are so intriguing, especially when it unlocks doors to beautifully curated plates. Secretly located in The Ritz-Carlton Residences, aptly-named restaurant Hide KL is revamping the fine dining game! Behind a wall of paintings, lies its entrance to the exclusive Chef’s Table- a concept created by local homegrown Chef Shaun Ng.
This Hidden Restaurant In Ritz-Carlton KL Is Your Next Must-Visit Fine Dine Spot
Hide KL unfolded in 2020, with an objective to create an intimate experience between guests and the culinary team. Head Chef Shaun Ng is the driving force of this restaurant, after returning to KL from Michelin-starred restaurants like Le Bernardin in New York & Kato in Los Angeles.
Through an open space format, diners are able to observe the chefs as their dishes come to life. Only thirteen seats are available every night at the chef’s table, making it a truly personal and exclusive dining experience! Their tasting menu showcases thirteen delicate courses, with an option to amp it up to fourteen at an extra cost.
In a newly revamped menu this season, guests can expect a whirlwind of flavours that incorporates both local and foreign nuances. It favours quite a bit of seafood this time, thus white wine pairing would be suggestible. Without spoiling the fun, here are some of the most impressive dishes from Hide’s current menu:
This dish uses a Japanese technique for curing/pickling meat & fish, called kombujime. The kombujime tai (red seabream), is rolled in finger lime & fermented lemon, with baby pink tomato slices underneath accompanied by tomato water, poured table side.
This plate stars a delicate fish, cooked by pouring hot oil all over it. It is an elegant Matsukasa Amadai, sourced from Fukuoka prefecture with onion soubise & Shiso oil at the bottom, with aerated clam foam.
Adding to the list of seafood dishes is the charcoal-grilled Canadian sablefish. It swims together with mussels from miyagi prefecture, parsley aioli and cacciucco sauce which is inspired by an Italian fisherman’s stew, which Chef Shaun has turned into a sauce for this dish.
Silverhill Duck ‘Siew Yok’
Also worth mentioning is this seared Silverhill Duck from Ireland. These 14-day, dry-aged ducks make all the difference in the world with the notable texture of its crispy skin and intense meat flavour! It is garnished with sunchoke puree, gaufrette potatoes, citrus duck jus and tangerine lace to add some citrus aroma and flavour.
All we can say is, wow. This charcoal-grilled A5 Miyazaki & kanpachi tartare consists of ginger oil, wasabi, chives & kaluga queen caviar. Humbly resting beneath is a bed of seasoned koshihikari rice. This stunning bowl is then topped off with kaluga queen caviar and hanaho flowers.
As for the coconut dish, it’s a tropical dessert. Pastry chef Michelle Wong tries to play with different cooking methods in one dessert dish. Their in-house Coconut Gula Melaka Ice cream is infused overnight, and paired with roasted caramelised pineapple, piña colada mousse (inspired by Hawaii), and topped with a leaf-shaped cookie. Without a doubt, this textural dessert would ignite your taste buds!
Ending a lavish journey is a passion fruit, chocolate mousse cake. It combines a little sour kick from the passion fruit with the decadent chocolate. There are a few different layers in the cake- hazelnut streusel, passion fruit caramel, chocolate sponge and chocolate mousse cake. Their in-house hazelnut praline completes the dish.
An Luxurious Evening To Remember At Hide
Fine dining is certainly an art form to be enjoyed at least once in your life. The passion and dedication invested into refining each plate, is not a simple feat. Although Hide is relatively new to the KL scene, it is completely captivating and refreshing. Next time you’re considering a lavish night of culinary pleasure, don’t sleep on Hide!
Address: The Ritz-Carlton Residences, Concourse Level, 105 Jalan Ampang, Kuala Lumpur, Malaysia
Hours: 6pm-10pm (Tuesday-Sunday)
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