Nathalie's Gourmet Studio @ Solaris Dutamas, Kuala Lumpur

>> Oct 12, 2010

After hearing multiple praises about Nathalie's from thenomadgourmand, I finally decided to find out if Nathalie really is that good. Solaris Dutamas is rather out of the way for me, so I was hoping it was worth the trouble getting there.

No prize for guessing who I met when I stepped into NGS. Yes, thenomadgourmand and Paranoid Android were dining there as well. After being seated, Becky was so kind to come over and showed us pictures of her appetizers and main. I swear she described each dish in such depth as if she was being paid to advertise for Nathalie's (which she certainly wasn't).

We were served some freshly baked bread with french butter. (I didn't enquire what the brand was)

Freshly Baked Bread

Freshly Baked Bread

The bread was warm to the touch, and accompanied by a nice spread of butter, it certainly helped ease the hunger (My last meal was dinner).

Salmon Tataki

Salmon Tataki

Tataki is a Japanese method of preparing either fish or meat, where the product is seared very briefly on the outside, then thinly sliced up and seasoned with spices. The salmon had a nice subtle touch of celery and shallots, topped with a little truffle oil and fish roe for flavour. The dish was well seasoned, and the smoothness of the puree on top certainly went well with the fish. This wasn't a bad dish.

Scallops Salad with a Citrus Dressing

Citrus Scallops in Carpaccio, Mesclun and Citrus Dressing

Carpaccio usually refers to a appertizer comprising raw meat. Mesclun refers to a salad made up of young vegetables. So, the dish above actually translate to a scallops and young vegetables salad served with a grapefruit dressing. I found the dish to be rather well balanced. The nice plump scallops were very smooth, and the crunch of the vegetables gave this dish a nice texture. The vinaigrette wasn't exceedingly sour as well.

Note: Research has shown that grapefruit can lead to testosterone deficiency in males. So guys beware.

King Prawns with a Bisque Sauce

King Prawns in Coral Lasagnas, Zucchinis in two ways, Bisque Sauce

This had to be the dish of the day. 2 king prawns served on top of a flat pasta filled with 2 ways zucchinis. The prawns were cooked to perfection. It had to be one of the best prawns I've tasted in a long long time. It had a nice crunch texture, but was soft and moist on the inside (unlike to boric acid infused prawns found in the market). The bisque sauce was very well executed as well.

Eggplant with Lamb Stuffing

Stuffed Eggplant like a Moussaka with Lamb, , Tomato broth and Yogurt Sauce

A Moussaka is an eggplant dish that is stuffed with some sort of meat filling. This dish didn't hit the spot for me. If given a choice, I wouldn't order it. The meat stuffing was too little compared to the massive egg plant given. The eggplant was a little overcooked. Half of the eggplant was left behind as a result.

An Array of Desserts

A Selection of Small Desserts

From left to right: Canale, Praline Macaron and strawberry tiramisu. The tiramisu didn't stand out in anyway (it was ordinary). The macaron, being Nathalie's specialty was very good (I personally like the black sesame flavoured ones). The Canale had a very chewy soft texture to it. Unfortunately, I didn't quite appreciate the complexity of the Canale. The only thing missing was the tea/coffee which was suppose to come with the set but somehow didn't make it to the table (actually, we forgot about it too).

Chocolate Charlot with Vanilla Chantilly

Chocolate Charlot with Vanilla Chantilly

The dessert above is a chocolate ice-cream filled centre, surrounded by chocolate fingers and topped with a nice Vanilla whipped cream. A chocolate dessert is usually a crowd pleaser if done correctly. The dessert above was very nicely done. It looked good, and tasted good.

All in all, Nathalie's Gourmet Studio certainly lived up to its reputation. My only complain about this place was the awful service. It took them about 15 minutes to seat us (there was a table available). However, the servers did know about the dishes being served. I reckon this place deserved a revisit.

Note: The menu changes every month. You can read more about the October menu in Becky's blog by clicking here.

No Pork

*Opinions expressed are solely based on my personal experience

Map to Nathalie's Gourmet Studio

A-4-1-5 Dutamas Solaris,
Jalan Dutamas,
50490 Kuala Lumpur,

Telephone number: 03 6207 9572

Opening hours:

Open Mon-Thu, Sat 10am-6pm; Fri 9am-6pm. They don't do dinner.
Closed on Sundays

Check out what other floggers said:
Lyrical Lemongrass


Baby Sumo October 12, 2010 at 8:14 PM  

When we were there, they forgot our coffee too! We had to remind them, and they gave us a free macaron (cos they so malu abt their slow service). But the food is good so all is forgiven.

Tummy Rumble October 12, 2010 at 8:18 PM  

@Baby Sumo: At least they made it up to you.. I forgot about the coffee too.. haha.. oh well, just my luck...

Paranoid Android October 14, 2010 at 8:36 PM  

Nice to meet you dude... Yups, the King Prawns were pretty awesome, right? Loved the tataki too,

Tummy Rumble October 15, 2010 at 1:13 PM  

@Paranoid Android: Yea man, the prawns were darn good.. haha..

thenomadGourmand October 17, 2010 at 10:00 PM  

Tht's why i'm always there by latest 1230 else..darn long wait.
Thks fr the compliments ;) but u certainly described the food more detailed than I did.
I was so depressed tht I didnt do any research on wht tataki is. Thks fr the info!

babe_kl October 18, 2010 at 4:24 PM  

sighhh everyone been raving about this place and I have yet to visit :(

Tummy Rumble October 18, 2010 at 5:40 PM  

@thenomadGourmand: thanks.. haha.. it was nice meeting you there..

@babe_kl: you'll get your chance.. do go early, or prepare to get sub standard service..

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