Having to dine at the new roof-top western restaurant is indeed a great experience. I am having a great time at the CEDAR ON 15 which I indeed falling in love with the beautiful KLCC view is indeed a great choice to dine with your love one, not only Valentine Day but any days.

The place is well decorated with a touch of romantic and it makes your dining experience an unforgettable and exclusive one. Besides, Cedar On 15 brings the modern and elegant look which offers a panoramic view of the city’s skyline while pulsating the latest mixes and sounds. This trendily designed restaurant comprises a spacious show kitchen, a private dining room, a u-shaped bar and a serene dining area. Patrons can enjoy a wide selection of gastronomic delights from CEDAR ON 15’s eclectic western menus, especially dishes from the smoke grill using cedar wood, and complemented by an extensive wine selection and unique specialty cocktails throughout the evening.

– The Band-

The environment is giving a “FRESH, SIMPLE & CHIC” which puts together the whole classy feel of the environment where you can have a spacious show kitchen, a private dining room for your meal and enjoying lovely music from their house band as well.

Chef Helmut Lamberger from Rosegg, Austria is the Executive chef at cedar On 15. Chef Helmut has 27 years of culinary experience in the hotel and restaurant business.He is creative and detailed with extensive experience in fine dining, catering, fusion cooking and pastry baking. Chef Helmut has had the pleasure of serving Presidents and Royalties from all over the world. He has also worked for hotels in Denmark, Switzerland, United States of America, China and Malays

We started with the bread which is being served together with their homemade butter. Both the butter gives a great taste with well blended taste of the butter and it’s tantalizing little butter makes me falling in love with it. The butter is soft and creamy which is simply delighting.

Next comes the Amuse Bouche which is specially prepared by the chef. It is beautifully made delights which is just a single bite-sized which gave me a touch of satisfaction. The little delights where the mushrooms are being cut into half and it is then being deep fried and the oil is then being drained off. It is then being served with the perfectionist touch of the chef with the sourish appetizer beneath.

Next is the Tartar of Scallop where the style of cooking is originated from Austria. This is where the dish is being serve on the shaved parsnip, oyster mayo and basil jelly. This is where the chef is adding some lime into the scallop which helps to tenderize the scallops. After that, the scallops is being topped with the foam with it.
Price: RM 48.00

The cream of Topin Ambour is indeed a great combination of delights which is being served. The cream of Topin Ambour is simply good with the great soft texture and it is being topped with the crisp dried earth apple chip and grilled meaty slices of portobello mushroom. The soup brings a very flavorful taste and it the brooth brings the refreshing taste which is not to be missed.
Price: RM 25.00

Pumpkin Seed Crusted Black Cod with Mushroom Tomato Chutney and Fennel Mousse is being served to our plate which is lovely. The black cod fish which comes from the Pacific is being topped with the crust of pumpkin seeds which gives a nutty and crispy texture. The fish is really excellent and the texture of sweet and delicate flavors. It is simply good with the nice golden crust and savory seasoning. With this, it is being served together with the two cute mushroom chutney and amazingly lovely. The dish is simply creative and tasty too.
Price: RM72.00

The Australian Greg Norman Wagyu Rib Eye (MB 6) is well served with the clasic bearnaise, creamed baby spinach, mashed potato and the crispy garlic. The beef which is being used is one of the high -graded Australian beef which is well made. The beef is lovely with the tender and juicy meat. It is served well with the spinach, pumpkin as well as the mash potates.
Price: RM 220/200 grams

Next is the malt Glazed Venison Leg where the dish is originated by the Chef’s origins which is at Austria and the dish is seldom to be found in Malaysia too.The dish is being braised with garlic and mashed celeriac.
Price: RM 65.00

We ended our meals with the sweet bites which is the Chocolate Seduction. Chocolate Seduction which is simply an addictive food to me. The Chocolate Seduction is an ensemble of dark mousse, white ganache and sachher tart. The chocolate delights is amazingly lovely with the Viennese Chocolate cake and the touch of cocoa richness with it. It is also being dressed up with the editable flowers as well as berries and nuts with it. I am simply indulge with the chocolate and perfectly fall in love to it.
Price: RM 38.00

Russian invented dish – the Pavlova which is fluffy light meringue sponge which filled with fresh strawberries and pistachio. It is indeed a lovely dish and I think it will be one of the girls favorite with the beautiful appearance.
Price: RM 30.00

An a cup of coffee to ended our meal which is thick.

Impiana KLCC Hotel
13 Jalan Pinang
50450 Kuala Lumpur
Tel: 603 2147 1111
Fax: 603 2147 1080
Toll-Free: 1 800 88 3100
Email: [email protected]

Website: www.impiana.com
Facebook: https://www.facebook.com/impianaklcchotel

Business Hours: 6.00pm t0 2.00am (dinner is served till 10.30pm)


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