Canvass KL — Restaurant in Kuala Lumpur

✍️ There’s no way for me to put into words the immense passion, creativity and innovation that goes into each and every dish here. With their vision in mind to be a zero-waste restaurant, this is definately a restaurant that deserves to be known in KL!

Here’s what we had : 🍞🥖𝐖𝐡𝐨𝐥𝐞𝐰𝐡𝐞𝐚𝐭 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡 , 𝐁𝐫𝐢𝐨𝐜𝐡𝐞 (𝐄𝐧𝐫𝐢𝐜𝐡𝐞𝐝 𝐘𝐞𝐚𝐬𝐭 𝐁𝐫𝐞𝐚𝐝), 𝐂𝐨𝐫𝐧 & 𝐒𝐞𝐦𝐨𝐥𝐢𝐧𝐚 𝐁𝐢𝐬𝐜𝐮𝐢𝐭𝐬 𝐁 (𝐑𝐌𝟐𝟓) Absolutely divine, best way to start the meal, their breads ares all made in house

🍅𝐇𝐞𝐢𝐫𝐥𝐨𝐨𝐦 𝐓𝐨𝐦𝐚𝐭𝐨 𝐒𝐚𝐥𝐚𝐝 (𝐑𝐌𝟐𝟗) Biodiverse Pesto | Organic Feta Cheese - super refreshing and the tomatoes were so naturally sweet 😍

🐟𝐂𝐮𝐫𝐞𝐝 𝐋𝐨𝐜𝐚𝐥 𝐒𝐧𝐚𝐩𝐩𝐞𝐫 (𝐑𝐌𝟑𝟖) Sliced ‘sashimi style’ | Chilli | Leche De Tigre Sauce | Crispy Quinoa - had a bit of a kick 🦵🌶️something ive never tried before but really enjoyed !

🐠𝐅𝐢𝐬𝐡 𝐂𝐚𝐤𝐞𝐬 (𝐑𝐌𝟑𝟓) Nordic ‘traditional’ Panfried | Parsley Sauce | Danish Remoulade - Would never have imagined fish cakes to taste this good

🍝𝐋𝐚𝐦𝐛 𝐆𝐧𝐨𝐜𝐜𝐡𝐢 (𝐑𝐌𝟓𝟓) Slow Cooked Ragout | Aussie Lamb Shoulder | Tomato Sauce | 3 Melted Cheese - pillowy soft gnocchi and melt in your mouth lamb 💦💦

👉🏽 We also tried their upcoming monthly specials like pumpkin barley risotto and asparagus that are still being tweaked to perfection !

🍫𝐀 𝐥𝐚 𝐌𝐚𝐫𝐜𝐞𝐥𝐥 (𝐑𝐌𝟐𝟖) Baked No-Gluten Dark Chocolate Mousse | Sour Cream & Red Fruit-Berry Coulis - unique and perfect for a less sweet option

🍋𝐋𝐞𝐦𝐨𝐧 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐌𝐨𝐮𝐬𝐬𝐞 (𝐑𝐌𝟐𝟗) Served in Candied Lemon Shell | Caramel & Cookie-Buckwheat Crumble - THE BEST dessert, beyond my expectations

🍸 We also had two specially curated cocktails that were made based on our request, which were incredible ! Because they make all their flavouring and syrups in house from their kitchen, there is always different specials - so do request a custom cocktail...

Been wanting to come here since they first opened. Finally managed to pay a visit to their new place during my last KL trip.

Took on the Chef's Menu (currently 5 courses for RM200~). The concept of story behind Canvass, which they don't talk about enough IMO, is their adherence to sustainable cooking. Almost every part of each ingredient goes into the food or drink.

Started with a lovely little medely of Heirloom Tomatoes and Pesto made from leftover vegetables. Bright sweetness with every bursting mouthful. A take on ceviche followed, smoked salmon in a Tigre sauce with nuts, chilli oil. Things got a bit earthy with a fish of chicken tortellini in a mushroom dashi broth topped with grilled king oysters.

Then came the mains, 1 type each for my dining companion and I to share. Garoupa was cooked excellently and lay in a bed of its own deeply flavoured, complex fish jus. The sauce work at Canvass is just on point. Crispy cauliflower on black garlic puree might be even better.

I think the next main was my fave of the night. An Australian beef brisket topped with fermented beets in a beet sauce. Wow. A quality piece of meat enhanced by that sweet earthy richness of the beet sauce. Sweet potato puree was nice too. Great combo.

Our last course was a dessert of rice pudding, berries and nuts. Perfectly balanced, not overly sweet. Love that creamy wholesome rice milk flavour.

Rony, owner and resident mixlogist, plied us with several lovely cocktail creations of his, along with some extra dessert. Also walked us thru their own infusions and syrups. All made naturally with no refined sugar.

This review went on way longer than intended. Which should tell you how I feel about this place....

We had dinner here and the food was amazing. When we arrived, we were immediately attended to. The restaurant was full, but since we made reservations a few hours prior, we were able to get a prime spot. The seating was convenient for a party of 2-5. It might not be the most family friendly place, but the perfect place for a date night. The waiter also attended to us immediately after we sat, and offered suggestions and explanations of the menu. There were limited options which shows how much thought they put into each dish. They really added an interesting twist to every dish, and you can tell the chef cared a lot about providing the best and tastiest experience for customers. Once we placed our orders, Roni, the owner came up to us and explained their efforts to reduce food waste and use local produce. He also gave us recommendations as to which dishes to try. Throughout our entire meal, the waiter came in to check in on us periodically, and shared what their process was like preparing each meal so that we could appreciate the meal more. We had the Aussie Lamb Shoulders with gnocchi and scallop with roasted cauliflowers. The meal was the perfect size to try each of the dishes without feeling too full or having to waste them. The scallop came with black garlic puree which was amazing. The lamb was so soft, tender, and full of flavor. Would definitely recommend friends and family to come. It looks like all their dishes are carefully currated, so you...