On The Table (OTT) giving you a new dining experience in food where you do not need to travel all long way round the world to enjoy the world cuisines anymore. The restaurant specializes in Authentic World Cuisine where you can just stay in the restaurant to choose what you want to have.

More on the company profile.

“On The Table (OTT) restaurant is wholly owned by Culinary Brilliance Sdn Bhd with Datin Sri Dr. Suriana Hanur binti Harith as the Managing Director who is a certified doctor with MBBS qualification from University Malaysia in year 1980. With her passion for food, she seek Dato’ Lim Bian Yam tutelage to further her knowledge in culinary and flower arrangement that made her what she is good at today.

While her son, Farhan bin Dato’ Sri Muhammad Shafee as Executive Director who is currently pursuing his LL.B in Law in University of Leeds. Farhan not only a food lover, he expose himself with culinary related by travelling round the world before returning to Malaysia to start his entrepreneurial. “

“Chef Riz Redz, the Executive Chef of the company who is also the son of our very owned Asia Iconic Celebrity Chef “Chef Wan” is reputedly known for his innovative groundbreaking cuisine.”

With the best and talented chef, we will going to dine NOW on the world cusine.

Artisan Bread is one first dine of the day. Artisan bread is rustic-type bread. It is served with Ciabatta, Rustico, Parisette, Kornkaiser, OTT butter, balsamic octo-vin, white truffle cream cheese and basil pesto. The OTT butter was special which is very creamy and is a good combination with the bread served. The bread was freshly baked which make the meal more supperb
Taste: 5/5
Price: RM 32.00

Cuppuccino of Wild Mushrooms is a special soup indeed. The soup is made from mixed wild mushrooms, shittake foam, erynghii crostinias well as white truffle oil. The soup is thick and full with mushroom taste and is very creamy.
Taste: 5/5
Price: RM 23.00

A seasonal delight from the shop is also being served. The food is having a very special name which is Pecal Abah. It comes served with tau kua, bird eggs, squids, beansprount, prawn crackers, tomato and a special sauce. The delights need to be mix well and served like rojak style.
Taste: 3/5
Price: RM 18.00 ( seasonal)

Fattoush Salad is classic Mediterranean recipe in the style of Syria and Lebanon. This is where the hearts of romaine, kyuri, heirloom tomatoes, mixed olives, peppers & red radish, lemon vinaigrette reta cheese, lavash shards & pistachios are mixed together with fresh mint. The salad ingridient is very fresh and the taste is very sour.
Taste: 4/5
Price: RM 18.00

Taglitelle Frutti Di Mare, Mediterenean pasta not to be missed in OTT. The ingridients is really fresh and temptating my taste buds. With the ocean symphon of white prawns, scallops, calamari, mussels & clams, tomato sauce with cherry tomatoes & basil are being served on the plate makes me, a seafood lover totally indulged with it. Big scallops and fresh prawns which make me mouth watering. How can I resist? The seafood is fresh and the taste is nice and delicious with a slight spiciness in it.
Taste: 5/5
Price: RM 48.00

5 Flavour Sea Bass is alike Thai Style fish but this is real delicious with the fresh fish being deep fried till crispy and is served with he 5 flavour special sauce and kerabu mangga kasturi. The flavours of spicy soury is my favorite with fresh crispy fish.
Taste: 5/5
Price: (seasonal)

Wagyu Ribeye is one of the high-quality with high market value beef in town. The Wagu Ribeye from OTT is made from the pan-seared Australian wagyu ribeye, marbling score 8 with mignonette peppercorn crust, hand-cut russet chips, haricots verts with rucola, parmigiano bearnaise. The wagyu is full with tenderness and juiciness and the cook had made the meal with a medium cooked rear meat. The portion is also quite a large one.
Taste: 3/5
Price: RM 108.00

Cream Brulee is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. The sweet dessert are served to us in a very nice presentation which i love is very much. There are to choice which is the vannila and dark chocolate cream brulee. The taste is sweet and is a rich texture.
Taste: 3/5
Price: RM 21.00

Panna Cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. The delight is furnished with dragon fruit syrups and slices. It is not sweet and the texture is very soft and milky.

Chocolate Fondant is a popular dessert that combines the elements of a flourless chocolate cake. The creamy chocolate taste combines with the non-sweet ice creams makes it a perfect combination. The creamy sweet chocolate taste with the milky non-sweet ice cream is indeed a perfection.

Taste: 4/5
Price: RM 21.00

Boracoda & Tropicana
Taste: 4/5

On The Table (OTT) Restaurant
A4-UG1-08, Dutamas Solaris
Jalan Dutamas 1
50480 Kuala Lumpur
tel : +6.03.6207.9966
fax : +6.03.6207.9697

Operating Hour : Mon – Sat (Off on Sunday)
11.00am – 3.00pm
7.00pm – 11.00pm

Posted By : StrawberrY Gal Homepage : malaysianfoodie


  1. Corbin says

    Very disappointing with the food. We tried Taglitelle Frutti Di Mare and Mussel Carbonara. The mussels were made from the frozen / cooked half shell and they were awfully dry. Forget about the pasta as prawns were smelly and squid not cooked. We just finnished the pasta with the sauce and left all the seafood there! We walked in with a smile and left without saying anything to each other. It was a big mistake!

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