Earlier this month, I had the pleasure of revisiting Lut’s Gastrobar, a dining establishment that has never failed to impress with its exceptional culinary creations. My first visit set high expectations, and this recent experience, featuring their newly released six-course menu, surpassed them. Priced at RM88 per person with a minimum of two people, the menu offers a tantalizing journey through innovative dishes that blend traditional flavors with modern twists.
Asam Laksa
Our culinary adventure began with the Asam Laksa, a dish that reimagines the classic Malaysian favorite. This version is served with capellini pasta, providing a delicate and slightly different texture compared to the usual thick rice noodles. The broth is rich and tangy, made from a blend of tamarind, mackerel, and aromatic herbs, enhanced with a touch of prawn caramel that adds a subtle sweetness. The inclusion of tuna adds a meaty richness, while traditional condiments like shredded cucumber, pineapple, mint, and red chili slices give it that familiar, refreshing crunch.
Otak-Otak Sandwich
Next, we sampled the Otak-Otak Sandwich, a dish that marries street food charm with gourmet execution. Otak-otak, a traditional fish cake made from ground fish mixed with spices, coconut milk, and wrapped in banana leaves before grilling, is transformed here into a sophisticated sandwich filling. The mixture of crab, lemongrass, turmeric, and kaffir lime leaves provides a fragrant, citrusy profile. The sandwich is topped with ebiko (shrimp roe), adding a delightful pop of texture and a burst of umami flavor. The toasted bread offers a satisfying crunch, perfectly complementing the soft and aromatic otak-otak.
Prawn & Curry Crepe
The Prawn & Curry Crepe was an exquisite dish that brought together an array of flavors and textures. The crepe itself was thin and slightly crispy on the edges, filled with succulent prawns and a medley of vegetables including cauliflower, shallots, and potatoes. The curry sauce was aromatic and rich, with a hint of spiciness balanced by the freshness of coriander and the heat from chili. This dish managed to be both comforting and luxurious, showcasing the chef’s skill in creating complex, harmonious flavors.
Chinese Pomfret
The Chinese Pomfret dish was a revelation. Pomfret, a prized fish in Chinese cuisine known for its delicate flesh and mild flavor, was perfectly cooked to retain its moisture and tenderness. It was served with clams, celtuce, sour plum, tomato, and tofu. The combination was both light and flavorful, with the sour plum adding a touch of tartness that cut through the richness of the fish.
Soy Chicken Yam Rice
The Soy Chicken Yam Rice was a hearty and satisfying course. The dish featured tender pieces of soy-marinated chicken paired with chunks of yam, shiitake mushrooms, and short grain rice. The rice was cooked to perfection, absorbing the flavors of soy and shiitake, while the salted duck egg added a savory richness. This dish was a perfect blend of flavors and textures, with the yam providing a sweet contrast to the savory chicken and earthy mushrooms.
Cempedak Cake with Pandan Kaya Ice Cream
The meal concluded with a dessert that was as innovative as it was delicious: Cempedak Cake with Pandan Kaya Ice Cream. Cempedak, a tropical fruit similar to jackfruit but with a more intense aroma and sweetness, was used to make a moist and flavorful cake. The pandan kaya ice cream, made from pandan leaves and coconut milk, was smooth and creamy, with a subtle green hue and a fragrant, slightly nutty flavor. The combination of the warm cake and cold ice cream was delightful, making for a memorable end to an exquisite meal.
The new six-course menu is such as innovative menu with diverse flavors. Each dish was meticulously crafted, showcasing the chef’s expertise and passion for creating an unforgettable dining experience.
Address: 30, Jalan Tun Mohd Fuad 2, Taman Tun Dr Ismail, 60000 Kuala Lumpur
Hours:
Closed ⋅ Mon- Sat (11:30 am–3 pm, 6 pm–12 am) , Close on Sunday
Phone: 014-383 8093
GPS Location:3.1401559,101.6281563