Head out of 2019 with a bang at the Saint Pierre Restaurant Kuala Lumpur, located on the eighth floor of the swanky new W Hotel just a stone’s throw away from the Petronas Twin Towers in the heart of Kuala Lumpur.
Stepping back onto Malaysian soil after more than a decade and a half, training in several Michelin-starred restaurants in Belgium, before he opened his first restaurant in his hometown of Liege at 23, Chef Emmanuel Stroobant’s spirituality is expressed through yoga, vegetarianism and his general outlook on life.
His beliefs and philosophies breathe life into Saint Pierre and shape its character, through the festive menus that begin serving today, well until December 31. Together with the team of Saint Pierre Kuala Lumpur, led by Penang-born acting Chef de Cuisine Lroy Lim, they have concocted multi-course meals that are a reflection of respect for the food and the chef, paired with a warm and inclusive service that is personal and attentive but never obtrusive – all the while ensuring a truly unique and unforgettable dining experience.
Give the office admin a nudge to have the company Christmas lunch or dinner at Saint Pierre Kuala Lumpur this year. Available from today until December 30, on Wednesdays till Sundays, you and your fellow employees may toast to a year’s worth of accomplishments over a three- or four-course meal, priced from RM188 per person onwards.
The festive set lunch menu includes (but is not limited to) a starter of Hokkaido scallop served with Jerusalem artichoke, hazelnut and lemon; before moving on to the main course, available in four choices: wagyu beef cheek “comme un pot au feu”; malabar snapper with thai basil; pasta cooked with squash, chestnut, truffle, thyme and honey; and Irish duck served with endive and sansho pepper.
For desserts, there is a selection Christmas classics to dive into: pear and pecan nut fruit cake drenched in salted caramel, or Yule log made from hazelnut, milk chocolate and double cream.
Ring in Christmas with your loved ones on Christmas Eve with an eight-course dinner at Saint Pierre Kuala Lumpur, priced at RM668.
The dinner opens with a vibrant array of canapes, paving the way for the Uni starter of Japanese sea urchin and celeriac, peppered with black winter truffle. The hearty lobster bisque of egg, potato and Iranian saffron works up the appetite further for a choice of lamb or Kyushu wagyu for the main, before the tangy orange spiced wine and cinnamon rum and coconut dessert cap off the night.
Come New Years’ Eve, go the whole nine yards with Saint Pierre Kuala Lumpur’s nine-course dinner, priced at RM698, with elegant-sized canapes, and osietra caviar and lobster to kick off the night.
The king crab entrée is bathed in aromatic lemongrass and cucumber, whetting the appetite for the main course of either the venison or the Kyushu wagyu – both dressed in sambal hijau, fig and fennel.
The ball drops as the desserts of cherry and thyme are served, much like the cherry on top of the cake that was 2019 as the New Year comes rushing in in the form of a food coma.
For enquiries and reservations, call +603 2732 5008, email firstname.lastname@example.org, or visit www.saintpierre.com.my