Annabell KL — Restaurant in Kuala Lumpur

From all the review I've saw here. I went in with mixed feelings and don't know what to expect. I've booked the 1st session(5PM-7:30PM) on the 23th of July 2024 to celebrate my GF's birthday but I just went there for the food and pictures, I didn't choose to have a birthday cake celebration there.

We arrived 10 mins early of our scheduled time which they did say they were not opened yet so they told us to wait outside. After 5 mins, the staff told the reception that they were all ready and let us inside.

We were first ask whether we prefer sparkling water or just plain water, we needed up choosing the sparkling water (RM22 for the entire bottle) which we didn't know the price of it until the bill came. Then they gave us the menu and we ordered around 10 mins after looking thru. We ordered the truffle spring chicken, seafood aglio olio, live oysters, mushroom soup and a melon twist cocktail. The waiter that took our order did have some cigarette smell when he spoke with us bit nothing that reslly bordered us just mentioning it just in case.

First of all, the food was fine. The oysters were very fresh and tasted amazing. Chicken was seasoned a little bit too salty for me, but my GF said she was fine with it. The mushroom soup was a tat too oily for my liking. Aglio Olio was nice but it doesn't really taste like Aglio Olio? Lack of the garlic scent maybe? Saw some reviews recommended the Melon twist cocktail and it was nice as well👍🏻

Saw some comments/reviews on the staff keeping the plates too early, which we sort of experience it? Once we were finished they just instantly ask us whether they could keep the plate away. As if they were hinting us it's about time to leave when there were still plenty of seats there😂 But the weird part was they did not leave the set of cutlery for me since my GF hasn't finished her dish and I might want to help her finish it, I had no choice but to use her fork and spoon instead 😂 Was some reviews on plating and you can see from the pictures I posted it was fine but it may not be the case when it's peak timing as we are literally the first customer they served so they had all the time in the world to prepare the dish properly for us🤣

Also the toilet was very hot for some reasons. Like it was fitted with a heater instead of AC? Not sure they did it on purpose or what? It was a bit confusing...

Also sadly that from the carpark was not able reach the restaurant directly as we had to take another lift from the lobby to the restaurant.

The staff did ask for our feedback of the food and we told them exactly what was written above. They told us that they are going to change the menu next month or something, couldn't really remember.

The environment and atmosphere were very nice for Instagram-able photos so I would say I went for the pictures and not really the food 🙏🏻

Overall the experience was fine but it may differ for the second...

I had the most amazing experience here. My partner had surprised me for our anniversary on that evening. It's so posh that even the entrance was hiddenly exclusive. From the entrance, we had another host who brought us to our table and the moment I was walking through , it's so posh. I have eaten in many restaurants and eataries but this was another level. We were given the menus and the drink menu as well and apparently Annabelle is famous for it's drinks and cocktails. We were served by Shah ( so humbled coz he actually went down to his knees to explain what I would be drinking when I asked) and Annabelle who was the host and made sure our glasses were never empty . However we wished that instead of using paper napkins, they had used cloth napkins to get us ready for dinner, coz the posh place looks out of place in that way. We ordered oyster which was the freshest Irish oysters I have ever tasted ( ordered 2 trays of 5 ), we had the grilled chicken salad, (chicken was grilled perfectly ) , mushroom soup served with a side of bread and also had the main of tenderloin steak. Unfortunately, all was served together which was my mistake too as the meat got cold before we fished our appetizers and entree. Good thing Mr. Kelvin who came to the rescue as he was able to see my body language that I needed the meat hot to consumed. He managed to have the meat warmed by the time we finished our entree. That to me was excellent service, to be able to forsee what's happening ahead is a big deal. We also ordered drinks of vodka martini ( so so good), negroni, mojito and a blue lagoon or smething. even the smoking area has an area by itself and we do not need to go down 38 floors to have a smoke , so private. We were entertained by the trio of Myra, Jack and Malcolm throughout the evening ( 3 sets ) which again for the first time, we didnt need to look for any other entertainment besides just to be at the restaurant. We stayed throughout even after dinner and we enjoyed ourselves very much. We would definitely come back again when we are in KL coz , Annabelle , you are...

Had a very weird experience dining here, overall the atmosphere is nice and the cocktails were great. However, the handling of the food situation is definitely one of the strangest encounter i have ever had.

I ordered the tenderloin steak, and asked for the sauce on the side. And at first it came out pretty good, it was cooked to a perfect medium and my request was met. But when i tasted the steak, it was definitely over seasoned. As in it was saltier than the dead sea, and it reminded me of the first time i ever cooked steak myself when i mistakenly basted it with salted butter (i have improved tremendously, i swear).

I usually do not complain much, but i felt that for the price i had to say something. I was 40% done with the steak, and since the waiter that served us walked by, i gave him the feedback that the steak was over seasoned. He took my plate back to the kitchen, and asked if i would like a replacement to which i accepted. After another 30 minutes of waiting, another piece of tenderloin steak was produced for me. However, before i dug in the waiter brought over salt and pepper.

Now i am not sure what the usual method of resolving this situation would be. But cooking a completely unseasoned piece of beef and asking the customer to season it themselves after the food has been cooked, is a bit weird. Honestly, i would have happily went into the kitchen, put on an apron and prepared the steak myself. But i really am not the type to make a big fuss out in public, so i crammed down the bland steak, paid and left.

The drinks were pretty...