Overlooking the iconic KL Tower and Petronas Twin Towers, Horizon Grill at Banyan Tree Kuala Lumpur features a contemporary brasserie-inspired space with details accented in lapis blue marble, antique bronze and mirrored glass.
Here, Chef De Cuisine Daniel Wong unleashes his over 13 years of culinary experience, bringing to the seafood and grill restaurant on the 58th floor a culinary greatness that is a synergetic infusion of passion, dedication, a strong work ethic and hard work.
Synonymous with fresh seafood and premium dry and wet-aged beef prepared on a Santa Maria-style grill for consistency in doneness and flavour, Horizon Grill introduces its degustation menu to the public, a six-course meal that further provides diners an unforgettable dining experience with an emphasis on quality, flavour and beautiful presentation.
The menu begins with the Crudo Hamachi freshly flown in daily from Japan, drenched in lime vinaigrette with fresh cilantro, celery leaves, red chillies and sea lettuce, to whet the taste buds in preparation for the dishes to come.
Diners will then savour two different foie gras dishes of polar opposite ends: the potent Foie Gras Terrine comes with a dollop of sundried prune puree for a juxtaposing taste, whereas the candied hazelnut crust and buttermilk brioche give the otherwise one-dimensional French cuisine staple an added texture.
Then, the hearty Free Range Chicken Consomme blankets the ravioli of foie gras like a warm dish on a cold day. Its flavoursome essence derived from the sakura chicken, sprinkled with a Julienne of local fine herbs such as ulam, coriander and local parsley, which the kitchen switches up on a daily basis.
The Lamb Ragout Pappardelle is the gateway into the main course of the degustation menu, with its braised Australian lamb ragout stewed to sweetness in port-infused lamb stock and porcini, with a generous shave of pecorino cheese.
For the mains, diners have a choice between the Pan Roasted Nordic Salmon or the Goulburn Valley Beef. The former leans more towards the Asian side of Horizon Grill’s “Western grill with an Asian twist” concept, with its flavourful kaffir lime leaf oil and tamarind emulsion, paired harmoniously with grilled leeks and oven dried tomatoes.
Meanwhile, on the other side of the spectrum, the latter’s filet mignon tenderloin from its namesake origin sings upon the tongue with its peppercorn sauce, served with Cameron tomatoes, coriander, garlic and extra virgin olive oil.
The Horizon Grill’s degustation menu continues on its subtle climax to robustness into dessert with the Horizon Royal, a Devil sponge cake that consists of rice pudding for that familiar localised taste, while the chocolate ice cream and hazelnut crisp paired with balsamic sauce give the entirety of the meal a wholesome conclusion.