Fritz — Restaurant in Kuala Lumpur

I recently came across a Modern European Restaurant named Fritz, located on Level 23A of Troika tower just beside KLCC Park. Fritz is located in a fairly accessible and easy-to-find part of Kuala Lumpur, and with it being in such a popular center it is definitely something to check out for tourist and locals alike! Fritz's menu offers several unique and deliciously crafted dishes that contain the essence of traditional French cuisine and various other cultural influences. Along with an incredible menu, the hospitality they offer is just as noteworthy; with the staff being fluent in English and extremely friendly. As I walked inside, the restaurant gave off a cozy and modern vibe, with an incredible view of the city and the beautiful sunset adding to it. Great views, amazing hospitality and wonderful food! Special mention for Jimmy and Bob!

I ordered quite a few different dishes and was impressed by them all. The first dish was the Salade Landaise, and it consisted of duck rillettes, foie gras, thinly sliced duck, and roasted potatoes on top of mixed leaves with a light mustard dressing. This salad had such wonderful flavors and I loved how duck was celebrated in different ways. With the creamy mustard dressing mixed with the expertly made rillettes held together by the smoky flavor of the duck, it was a dish that had strong individual components but was able to pair extremely well with one another. The next 2 dishes that I ordered were some appetizers that caught my eye. The first one was a Smoked Salmon which included a tea smoked salmon with seaweed, salmon roe and lemon confit in clam jus. This salmon had such a rich texture due to being accompanied by the clam jus and a classic French sauce called Beurre Blanc which elevated the smokiness of the salmon while also letting the citrus taste from the confit lemon shine. The next appetizer was Mushrooms and Patatas Bravas.The mushrooms had a garlicky flavour that went well with the potatoes which were crispy on the outside and creamy on the inside, and topped with an artichoke puree, it was a dish that I couldn’t stop eating.

The first main dish that I chose was the Steak Fritz. This steak was a grilled ribeye with herb butter served with an asparagus salad and French fries. The ribeye was seasoned and cooked to perfection as it melted in my mouth because of how tender and juicy it was. With the perfectly contrasting flavors of the asparagus and the fries I was amazed at their execution of such a simple dish. After the steak they brought out the Tournedos Rossini which was a pan seared tenderloin laid on top of wilted spinach alongside mushroom duxelles set on a brioche crouton. This cut of meat was cooked perfectly just like the steak I had before this, being just as tender but with the added varying flavors added from the mushroom duxelles and the black truffle sauce it delivered a stronger and richer taste. For the final main dish, I also ordered the Poulet Grand Mere which was chicken served with a verjuice sauce and some herb rice. The chicken wasn’t dry and had an extremely flavorful taste! After the main course, I tried a few desserts as well. The first one that I tried was the Creme Brulee Flambé which was a creme brûlée set on top of vanilla ice cream which was placed on a vanilla sponge. The creamy taste and the rich texture of everything in one bite delivered an unmatched flavor of sweetness that was perfectly balanced. The next dessert I had was the Crepes Suzette which included crepes served with a caramel orange sauce and vanilla ice cream and prepared tableside! The sweetness and the sticky texture of the caramel enveloped the crepe perfectly especially when I ate it with the ice cream, and the fact that they flambé it in front you made the dish much more special. The final dish I ordered was their “Tart of the day” which I loved too because it was a Walnut tart that wasn’t too sweet and perfect for those who don’t prefer...

Visited in April 2024 on a business leisure trip from Singapore. The view from the restaurant was good since it was on the 23rd floor. As the dining area was not so big, noise from the other tables can be overpowering. Ordered the Bouillabaisse to be shared with my partner. Then the Mains were the Three Fish Friture and the Poulet Grand Mère. I liked both. The Three Fish were battered seabass, flour dusted mullet and fried sardine. I was recommended to eat them in the above order by Pipi, the ever-so-attentive gentleman waiting on our table. The sequence was so that you start off on something that is known for its mild and relatively flat tasting fish, then move on to the mullet which is more flavorful, and then lastly on to the sardine which was stuffed with anchovy and basil. Personally sardine is not my type of fish, but this was balanced so well with the stuffing and my partner loved it. The batter and flour were done to perfection. Not oily and not burnt, but yet the meat were well cooked. The Poulet was served with a base that was almost a soup which I liked. This is a taste that I had and missed so much when I lived in Marseille. It was a blend of French home style chicken stew and something that only a restaurant chef could whip up. It was served with some herb rice that was light and tasty. The only slight disappointment I had for the night was the Bouillabaisse. I must say it was still something one should try if you never had it before. But as I have had tasted native Bouillabaisse in Marseille before, it lacked the soul which could only be achieved with three days of stewing the fish, seafood and herbs found only in France. Joyously, the disappointment was more than made up for by the Crème Brûlée Flambé!!! I make it a point to try every Creme Brulee that I come across in my life anywhere and anytime so that I can compare them in my personal Creme Brulee notebook. I must say that Fritz's creation of Creme Brulee sitting on ice cream and sponge cake soaked with Cognac is totally and absolutely out of this world!!! Pipi told me that the ice cream and sponge cake were made in-house. Even without knowing this little insider info, I was won over completely. No doubt the best ever Crème Brûlée in my notebook so far. Overall, I found Fritz to be a place that I will make a must-stopover whenever I am in...

Hi Fritz Team,

We came here to celebrate a close friend's birthday and to also have one of our more intimate bonding sessions. Needless to say, we weren't disappointed.

The ambience was, first and foremost, beautiful. Well placed ornaments, artworks, lighting, table arrangements, clever utilisation of space, and light French music made your establishment one of the more aesthetically pleasing ones I've had the pleasure of visiting. We took with us a beautiful group picture of the entrance just before your main dining area as well. Looks like that'll be our new group profile picture!

The food was scrumptious and sumptuous as well! We had the scallop, deep fried brie and pear salad, and a recommendation from our waiter, the anchovy on toast. Special thanks for being able to accommodate our party by adjusting the anchovy on toast portion with a reasonable price. We can see how that's one of your best sellers! For mains, we enjoyed them as well. Eventhough the Steak au Poivre was personally not to my liking, its more of a personal preference as its my first time having the dish. It should definitely not be taken as it being a substandard dish. We mostly enjoyed the wine that we've had as well.

Lastly, the degree of service and hospitality displayed and provided to us on the lovely evening was excellent and should be commended as well. Of note was a minor incident where one of our waiters made the assumption that we'd like another bottle of distilled water, and did not bother to consult us before opening said bottle to serve us. We were slightly annoyed by this and pointed this out to our waiter to consult us before opening a 3rd bottle. This was otherwise going to be the only minor negative in our evening. However, credit to our waiter, a Indian gentleman (we didn't ask for his name), owned up to his mistake by apologising and waiving the 2nd bottle of distilled water off the bill. We thought that his actions were a mark of his personal outstanding character, as well as a reflection of the high standards of customer and hospitality of the Fritz Team. Apology accepted, lesson learned, no harm done, and we sincerely hope that you wouldn't feel bad about this minor incident. Keep up the...