Seed by Whitegrass has officially opened its doors in the vibrant city of Kuala Lumpur, offering a unique dining experience that celebrates nature-inspired French-Japanese cuisine. Located at Block E, The Five@KPD in the heart of Damansara Heights CBD, this new restaurant pays homage to the natural world, symbolizing the foundation of our food and existence. Seed by Whitegrass shares the same passion for nature-inspired cuisine as its Michelin-starred parent restaurant, Whitegrass in Singapore, while also infusing a touch of bistronomy into the city’s dining scene
In here, one can enjoy the authentic and a laid back dining experience which sets both the Japanese and French influence in it. Leading the team, Chef Joshua Ho brings you with the awesome delicacies which definitely wow you throughout the journey
Seed by Whitegrass Menu
At Seed by Whitegrass, you have the option to choose between two enticing menu choices: the Degustation (RM 488++) and the Gastronomic(RM 688++). For an unforgettable dining experience, we recommend indulging in the Gastronomic menu, which offers a sumptuous eight-course meal priced at RM688+ per person.
To start off our culinary journey at Seed by Whitegrass, we were treated to a delightful array of amuse-bouches that set the stage for an extraordinary dining experience.
Potato starch crystal bread infused with a zesty blend of lemon and yuzu citrus cream
Our taste buds were tantalized with the first bite—a potato starch crystal bread infused with a zesty blend of lemon and yuzu citrus cream. The use of Hokkaido milk in the cream added a touch of richness, resulting in a small yet decadent treat that offered a subtle tanginess to awaken the palate.
Homemade seaweed cracker
Next up was a homemade seaweed cracker, expertly crafted and accompanied by a velvety French herbed cream. The combination of the crisp cracker and the creamy texture of the herbed cream created a harmonious balance of flavors. To add a burst of umami, the cracker was adorned with ikura, imparting a hint of brininess that elevated the overall experience.
Petite pastry cup
Our culinary adventure continued with a petite pastry cup filled with a delightful medley of French dressing, jicama, green apple, and botan ebi. The contrasting textures and flavors of the ingredients came together beautifully, offering a refreshing and vibrant bite that awakened our taste buds.
Fried corn croquette crowned with a disk of parmesan
As we reached the end of the amuse-bouches, we were presented with a fried corn croquette crowned with a disk of parmesan. The crispy exterior of the croquette gave way to a creamy and flavorful filling, while the addition of parmesan provided a delightful savory note that lingered on the palate.
After savoring the exquisite amuse-bouches at Seed by Whitegrass, our culinary adventure continued with a delightful offering of bread. The Foccosia, a true masterpiece, captured our hearts and taste buds with its exceptional flavor and texture.
These artisanal breads were meticulously baked for two hours, resulting in a perfectly golden crust and a soft, airy interior. The secret ingredient that elevated the Foccosia to new heights was the hint of olive oil, which infused the bread with a subtle richness and a touch of Mediterranean essence.
Accompanying the Foccosia was a delectable burnt capsicum spread, adding a burst of smoky and tangy flavors to the ensemble. The creamy texture of the spread perfectly complemented the bread, creating a harmonious combination that left us craving for more.
The Foccosia at Seed by Whitegrass truly stood out as one of the best bread experiences we have ever had.
Komochi Yari Ika
Prepare to be captivated by the next culinary delight at Seed by Whitegrass: the Komochi Yari Ika. This exquisite dish features thin slices of Fukuoka squid, expertly prepared and served with a velvety yuzu koshu aioli sauce, a touch of chili, and snow-aged peppercorns. The freshness of the squid shines through as you take your first bite. Its delicate texture and subtle brininess are perfectly complemented by the creamy yuzu koshu aioli sauce. The aioli, infused with the vibrant flavors of yuzu, adds a citrusy tang that harmonizes with the natural sweetness of the squid.
The addition of chili and snow-aged peppercorns provides a gentle kick of spiciness and a subtle numbing sensation, enhancing the overall flavor profile of the dish. The combination of these carefully selected ingredients creates a symphony of tastes that dances on your palate. The Komochi Yari Ika is not only a feast for the taste buds but also a visual delight. The artful presentation showcases the elegance of the dish, inviting you to appreciate the culinary craftsmanship that goes into every element.
The dish begins with a layer of Spanish mackerel, beautifully complemented by the addition of fennel tapenade. The mackerel’s tender flesh is layered with slices of eggplant, creating a harmonious marriage of flavors. The dish is further enhanced with the addition of a white wine gel, adding a touch of sophistication and elegance.
To elevate the dish’s complexity, a side of wasabi dressing is served alongside. The creamy, yet piquant dressing provides a delightful contrast to the rich flavors of the mackerel and the earthy notes of the eggplant. When combined, the flavors blend seamlessly, creating a truly memorable culinary experience.
The zucchini ski that accompanies the dish adds a refreshing element, bringing a crisp texture and a hint of freshness to each bite. It serves as the perfect canvas for the mackerel and eggplant, providing a balanced and well-rounded flavor profile.
With each mouthful, you will be delighted by the robust flavors that dance on your palate. The combination of the Spanish mackerel, fennel tapenade, white wine gel, and wasabi dressing creates a symphony of tastes that is both indulgent and gratifying. The aromatic nuances of the wasabi elevate the dish, lending a subtle kick that amplifies the overall experience..
Savour the delicate flavors of tempura-style tofu and bamboo shoots are brought to life in a warm dashi sauce with a touch of lemongrass oil.
The Takenoko dish showcases the art of tempura-style tofu, where the tofu is expertly deep-fried to achieve a crispy and golden exterior. The result is a delightful contrast of textures, with a crunchy outer shell giving way to a soft and silky interior. The dish is elevated by the warm dashi sauce, a traditional Japanese broth made from kombu (kelp) and bonito flakes. The dashi imparts a savory umami flavor that complements the delicate tofu, providing a rich and comforting base for the dish. A drop of lemongrass oil is added to the sauce, introducing a subtle citrusy note that lifts the overall flavor profile.
One of the highlights of the Takenoko dish is the inclusion of bamboo shoots. These tender shoots add a light and crisp element to the dish, providing a refreshing contrast to the deep-fried tofu. The bamboo shoots retain their natural crunchiness, enhancing the overall textural experience.
The combination of the tempura-style tofu, warm dashi sauce, lemongrass oil, and bamboo shoots creates a harmonious blend of flavors. Each bite offers a delightful interplay of textures and tastes, with the crispy tofu, umami-rich dashi, and refreshing bamboo shoots coming together in perfect balance.
This delectable creation features deep-fried Agria potatoes that offer a delightful contrast of textures—crispy on the outside and tender on the inside. The dish is taken to the next level with the addition of shaved cheese on top of the potato. The cheese, with its rich and savory profile, enhances the overall taste experience, adding a creamy and indulgent element to the crispy exterior of the potato.
But that’s not all! To elevate this dish to the realms of pure luxury, it is topped with a generous serving of caviar. The delicate and briny flavors of the caviar add a touch of elegance and sophistication to each bite. As you savor the crispy potato, creamy cheese, and the burst of flavor from the caviar, your taste buds will be treated to a symphony of textures and tastes that will leave you craving more.
The combination of the crispy Agria potato, the melted cheese, and the exquisite caviar creates a truly remarkable culinary experience. Whether you’re a fan of potatoes, cheese, or caviar, this dish brings together the best of all worlds. Indulge in the crispiness, savor the creamy cheese, and relish the luxurious touch of the caviar.
We enjoyed the dish so much where the cooked scallops retains their juiciness and tenderness, offering a delightful burst of flavor with each bite. The scallops are the epitome of indulgence, delivering a luxurious experience for your taste buds. Accompanying the scallops is a serving of seasoned vegetables called shunjiku.
The combination of the juicy scallops and the crispness of the seasoned vegetables creates a delightful contrast that keeps your palate intrigued. To enhance the overall taste experience, the dish is served with a citrus white wine sauce. The tangy and aromatic flavors of the citrus and white wine infuse the scallops, adding a bright and refreshing note to the dish. The sauce complements the natural sweetness of the scallops and brings all the flavors together harmoniously.
Baked black sesame brioche.
This delectable treat is meticulously crafted to perfection, showcasing a unique blend of 60% black sesame seeds and 40% white sesame seeds. The result is a brioche with a glorious texture that is rich in flavor and incredibly satisfying on its own, without the need for any additional butter or spreads.The black sesame seeds contribute a deep, earthy flavor that is beautifully balanced by the subtle sweetness of the white sesame seeds. As you bite into the brioche, you’ll experience a delightful contrast of textures—a soft and pillowy interior with a slightly crisp crust. We are in love with the brioche.
Experience the exquisite flavors of Amadai, a delectable dish featuring oven-baked cod fish. The cod is prepared with precision, ensuring a tender and flaky texture that melts in your mouth. As the fish is gently baked, it absorbs the flavors and becomes infused with a delicate richness.
To further enhance the taste, the cod fish is showered with a luscious butter sauce that adds a creamy and indulgent touch. The combination of the succulent cod and the velvety butter sauce creates a harmonious marriage of flavors that is simply irresistible.
One of the standout features of the Amadai dish is the attention to detail given to the fish’s skin. The skin is meticulously showered, resulting in a crispy and golden exterior. Every bite offers a delightful contrast of textures, with the tender flesh of the cod complemented by the satisfying crunch of the edible scales. The flavorful and perfectly cooked cod, paired with the luxurious butter sauce and the crispy skin, creates a symphony of tastes and textures that will leave you craving for more.
This culinary masterpiece begins with a carefully aged duck, which undergoes a five-day aging process to enhance its flavor and tenderness. The aging process allows the natural juices to infuse the meat, resulting in a succulent and flavorful duck that is truly perfection on a plate.
Accompanying the duck are forest mushrooms, adding earthy and aromatic notes to the dish. These mushrooms, carefully selected for their quality and flavor, provide a delightful contrast to the richness of the duck. Their tender texture and robust taste complement the duck beautifully, creating a harmonious combination of flavors.
To bring the dish together, a bigarade sauce, also known as orange sauce, is served alongside the duck. This sauce, made with oranges, adds a tangy and citrusy element that cuts through the richness of the duck, providing a refreshing and vibrant touch to each bite.
Beef lover shoud try this! You can now enjoy the extraordinary taste of Miyazaki Wagyu by adding RM100 to your dining experience. The Miyazaki Wagyu is renowned for its exceptional quality, and it is sourced from the A4 grade beef from Miyazaki prefecture in Japan. Known for its marbling, tenderness, and rich flavor, this Wagyu is a true delicacy.
As you take a bite of the Miyazaki Wagyu, you’ll experience its buttery texture and juiciness. The intricate marbling of fat throughout the meat lends it a melt-in-your-mouth quality that is unparalleled. The umami flavors of the Wagyu are intensified, providing a truly luxurious and indulgent culinary experience.
Accompanying the Miyazaki Wagyu is a red wine sauce that adds depth and richness to the dish. The sauce complements the beef perfectly, enhancing its flavors and providing a savory touch. Additionally, the dish is served with white asparagus and fukinoto flowers, which add freshness and visual appeal to the plate.
The Japanese Cucumber Sorbet, topped with sudachi foam, is a delightful and refreshing dessert that offers a unique combination of flavors. The sorbet is made from Japanese cucumbers and they are transformed into a smooth and creamy sorbet, providing a cooling sensation on the palate. To enhance the flavor profile, the sorbet is elegantly topped with sudachi foam. The foam adds a citrusy and tangy element to the sorbet
Indulge in the sweet and visually stunning combination of sakè kasu and salted sakura sorbet, accompanied by Ichigo strawberries and mascarpone cream. This dessert is a perfect way to conclude your evening, offering a refreshing and light yet satisfying finale to the array of flavors you have experienced throughout the meal.
French butter financier
We ends with the French butter financier, a pastry that offers a unique and satisfying texture with every bite. As you take your first bites, you’ll notice a delightful crunch, followed by a soft and buttery interior.
It is indeed a memorable dining experience goes beyond just the flavors and textures of the food. It encompasses the ambiance, the service, and the overall atmosphere of the restaurant. Why not check them out!
Seed by WhitegrassLevel 1-04, Block E, The FiveKompleks Pejabat Damansara, Jalan Dungun, Bukit Damansara50490 Kuala Lumpur, Malaysia+6 010 552 6891Instagram @seedbywhitegrass
Seed by Whitegrass Opening HoursTuesday – Sunday: 6 pm – 11 pm