Nestled in the bustling heart of Kuala Lumpur, TBC – The Beginning Chapter – opened its doors in October 2022, emerging as a haven for culinary enthusiasts. Founded on a passion for exceptional dining, TBC seamlessly blends contemporary European cuisine with a global flair, establishing itself as a standout in the city’s vibrant dining scene.
At the helm of TBC’s culinary journey is Head Chef Patrick Lim, a seasoned veteran in the dining and F&B industry. Chef Lim’s culinary philosophy centers on creating dishes that evoke warmth and familiarity while pushing the boundaries of taste, ensuring every meal at TBC is an unforgettable experience. His dedication to culinary creativity allows chefs to fully express their artistry, resulting in a menu that showcases a harmonious blend of local and international ingredients, each dish designed to deliver an explosion of flavors that dance gracefully across the palate.
The 5-Course Menu
Priced at RM 350 per person, TBC’s 5-course menu is a culinary experience that promises to captivate diners with its exceptional selection and quality.
1st Course: Irish Oyster
The dining experience begins with freshly shucked Irish oysters, perfectly complemented by a Basil Lime Granita and Cucumber. Each bite is refreshing, offering a divine and delicious start to the meal. The tangy granita adds a zesty contrast to the briny oysters, awakening the palate for the courses to follow.
Akaebi
The Akaebi dish features marinated red shrimp tartare, elegantly served in a tartlet and topped with Ikura. This combination results in a mouthful that is sinfully good and heavenly. The sweetness of the shrimp is balanced by the slight saltiness of the Ikura, while the tartlet adds a delightful crunch, making this dish a textural marvel.
2nd Course: Confit Duck & Foie Gras
A must-have on the menu, the confit duck and foie gras dish is elevated with Mentaiko Mayo, Seaweed, and Squid Ink Sago, delivering a delectable delight that tantalizes the taste buds. The richness of the foie gras pairs beautifully with the succulent duck, while the umami-rich mayo and seaweed add depth to the dish. The squid ink sago provides a unique and intriguing finish.
3RD Course: Hokkaido Scallops
The Hokkaido Scallops dish is a unique and special offering, served with Mentaiko Mayo, Seaweed, and Squid Ink Sago, providing a tempting and flavorful experience. The scallops, seared to perfection, are tender and sweet, complemented by the creamy mayo and the briny seaweed. The dish is a harmonious blend of flavors and textures that is both sophisticated and comforting.
4th Course: Black Cod
For the main course, diners can choose from Black Cod, Lamb Loin, or Wagyu Striploin. The Black Cod, with its flaky texture, is served with Asian Slaw, Calamansi Vinaigrette, and Laksa Cream Sauce, creating a deliciously done dish that impresses with every bite. The cod is perfectly cooked, its buttery richness balanced by the tangy slaw and the zesty vinaigrette. The laksa cream sauce adds a hint of spice, elevating the dish to new heights.
5th Course: Desserts
The meal concludes with a tempting dessert – the Tropical Eton Mess. Beautifully presented, this dessert combines Mango, Mascarpone, Meringue, Passion Fruit Gel, and Coconut Ice Cream, offering a sweet and satisfying end to the culinary journey. The mango and passion fruit provide a tropical burst of flavor, while the mascarpone and meringue add creaminess and crunch. The coconut ice cream is the perfect refreshing finale.
À La Carte Offerings
For those seeking an à la carte experience, TBC offers a variety of enticing dishes
Mushroom Croquettes (2 pcs) (RM 16)
A delightful combination of Truffle Aioli and Parmesan. The croquettes are crispy on the outside, with a rich and creamy mushroom filling that is enhanced by the earthy truffle aioli and the sharpness of the parmesan.
Textures of Cauliflower (RM 55)
Featuring Tempura Cauliflower, Dubarry Velouté, Almonds, and Truffle Oil. This dish is a celebration of the humble cauliflower, transformed into a gourmet delight. The tempura cauliflower is light and crispy, while the velouté is smooth and creamy. The almonds add a nutty crunch, and the truffle oil provides a luxurious finish.
Charred Slipper Lobster (RM 120)
Served with Moqueca, Tomato Salsa, Cilantro, and Croutons. The lobster is charred to perfection, its natural sweetness complemented by the rich and fragrant moqueca sauce. The tomato salsa adds a fresh and tangy note, while the cilantro and croutons provide balance and texture.
Warm Uni Capellini (RM 150)
A luxurious dish with Fresh Sea Urchin, Creamy Abalone Emulsion, and Chive Oil. The capellini is delicate and perfectly cooked, coated in a creamy and savory abalone emulsion. The sea urchin adds a briny richness, while the chive oil provides a subtle herbal note.
Australian Wagyu (MB 5) Striploin (150g) (RM 199)
Accompanied by Caramelised Garlic, Roasted Cauliflower, and Burnt Onion Jus. The wagyu striploin is cooked to perfection, its rich and buttery flavor enhanced by the caramelised garlic and the sweet and savory burnt onion jus. The roasted cauliflower adds a nutty and slightly smoky element, completing the dish.
Whether you are celebrating a special occasion or simply seeking to indulge in a memorable meal, TBC promises to deliver a dining experience that is both extraordinary and exquisite. Discover the exceptional flavors and unparalleled culinary artistry at TBC – The Beginning Chapter, where every meal is a journey of taste and innovation.
Address: 125, Jln Aminuddin Baki, Taman Tun Dr Ismail, 60000 Kuala Lumpur
Phone: 017-304 785
Opening Hours:
Thurs- Sat: 12–2:30 pm, 6–10:30 pm
Monday : Closed
Sat, Tues, Wed: 6–10:30 pm