>> Apr 13, 2011
Ever heard of a restaurant that specialises in Authentic World Cuisine. On The Table certainly know how to label themselves. Helm by Chef Riz Redz (son of celebrity chef- Chef Wan), on the table offers dishes from all around the world.
On The Table is situated a floor below Nathalie's Gourmet Studio, rather cleverly hidden at the other end of Pink Sage. Finding it would prove a challenge to many.
Someone who previously dined here said that dishes from the West fared better than the East, so we decided to only order dishes from the West. It would be a little weird if one were to start with mushroom soup and then follow on with kerabu salad wouldn't it?
Anyway, don't ask the waiter anything. Service industry in Malaysia is pretty pathetic. The waiter serving us didn't know what was the chef's special pasta of the day, and best of all, he couldn't be bothered to get back to us. The conversation went like this.
Waiter: May I take your order.
Us: May I know what is the chef's pasta of the day.
Waiter: Errr, I don't know. (and he stood there acting like he couldn't be bothered)
Us: How about, you go find out what it is and get back to us?
FAILED!! If anyone from OTT is reading this, please take note of this.
As for the food, some dishes hit it on the mark while others didn't.
Wild mushroom, erynghil crostini, shiitake foam, white truffle oil. The mushroom soup was very good. The consistency was just right, and the chunks of mushroom gave it a nice bite. The foam was probably for decorative purposes. I give my stamp of approval to this dish.
Seared 60C chicken thigh, romaine, caesar vinalgrette, croutons, crispy beef bacon, organic eggs, parmesan frico. I have no idea why they called it 60 Celsius salad. My guess would be its a salad served at 60 degrees. Anyway, it was a rather decent salad. The egg yolk certainly gave this dish a nice, rich coating. The Parmesan frico was a unique touch to the dish.
Substitute for KFC? Nope. The fried chicken at Wong Soon Kee (Subang) is probably better than this. I didn't taste much of this dish, but the coating was hard, instead of crispy. It was an average-below average dish.
Braised with tomato and meriot, risotto milanese, seasonal vegetables. The lamb was very average. The couscous was done well. Nothing spectacular about this dish.
Creme brulee and chocolate mouse served along side a chocolate fondant and home-made vanilla ice-cream. The ice-cream was a little icy. The chocolate fondant was under done, but I personally prefer it this way, where the middle is extremely gooey and liquid. The creme-brulee was also liquid, probably due to too much flaming form the torch. Taste wise, the dessert was alright.
All in all, I felt that the appetizers and dessert fared much better than the main. The mains were merely average.
*Opinions expressed are solely based on my personal experience
Map to Solaris Dutamas
On the Table,
Jalan Dutamas 1,
50480 Kuala Lumpur,
Telephone number: 03 6207 9966
Fax: 03 6207 9697
Operating Hour : Mon - Sat (Off on Sunday)
11.00am - 3.00pm
7.00pm - 11.00pm