CHATEAU DIONNE, BUKIT DAMANSARA
Winter delights
Yes, we’re aware that it’s now March. But it’s your last chance to catch Chateau Dionne’s winter menu. A culinary odyssey beginning with an inviting tartare dish that features fresh Japanese amberjack, the menu progresses to a beautifully plated winter snow crab dish with a crustacean bisque that’s almost too good to pick apart.
A few delectable detours by way of French Dover sole and a succulent magret de canard see the menu’s denouement capped by the signature Chateau Dionne souffle infused with Grand Marnier, of which more than 14000 have been enjoyed since the restaurant’s doors first opened (it comes with a little card letting you know which number your souffle is).
W KUALA LUMPUR
Bazaar Malam comes alive at W Kuala Lumpur
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