At Entier, modern French flair meets traditional Japanese precision
Nothing is left to waste in Entier’s noseto-tail culinary concept. Alila Bangsar welcomes Entier on its highest floor overlooking Bangsar's cityscape. Led by Chef Masashi Horiuchi, Entier steers itself right into the forefront of KL’s latest dining scene with its avant garde approach to fine dining.
My evening started with Entier’s house-baked sourdough bread – fresh from the oven, served with a generous dollop of kombu butter – which hints at the Japanese roots under the hand of Chef Masashi, followed by an amuse bouche: a wobbly raindrop cake with lamb fritter, finished with a crisp light wash of champagne.
Pairing: Laurent Robert Blanc de Blancs Champagne for a burst of vivacious effervescence highlighting the flavours of toasted almonds and freshly baked brioche.
Denne historien er fra July 2018-utgaven av Marie Claire Malaysia.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra July 2018-utgaven av Marie Claire Malaysia.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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