Pickle Dining — Restaurant in Kuala Lumpur

What an exceptional evening! Our first dining experience at Pickle which left my husband & I awestruck & stunned. We were captivated by the innovation, boldness & experimentation of Chef Danial & his team.

From the moment we stepped in, our outstanding hostess & manager Selma that hails from France greeted us with such warmth & hospitality amidst the cozy, inviting atmosphere of the restaurant.

We chose the FeedMe taster menu consisting of 8 sharing dishes & 2 desserts. Each plate blew us away with the creativity of the ancient techniques of pickling, curing, aging, firing & fermentation. Behind where we were seated stands the testimonent of Chef Danial, Selma & their team where each member has marked & contributed their unique creations of the vast flavours of the fermentation & pickling process.

Their passion & love Chef & his team have invested into each dish comes through the marriage of fresh ingredients curated with cleverly paired original sauces.

As we said to Chef Danial, he is a curator & artist of senses, flavour building upon flavour that brings pleasure & surprise with each mouthful.

We loved each dish but our top favourites were the sunchoke espuma, pear compote that is full of umani, the seasonal sweetbreads which delivered was the balance of sweetness & savory, light yet creamy; the grilled prawns where the salty & peppery citrus kosho lifts the perfectly seasoned prawns & for the dessert, probably the best chocolate mousse we've tasted. Each ingredient is recognisable & yet not, the thoughtfulness & playfulness of the culinary team's ability to harmonise & blend each ingredient from their hearts is highly commendable.

This is a night & highlight to remember as we celebrated my wife's birthday. Selma came patiently to explain each dish at our table. She is not only meticulous but knowledgeable with a passion for her job & role.

This is a team to look out for. We see the Asian interpretation of Denmark's acclaimed Noma in the making yet with a distinctive personality of Chef Danial & his team on a plate.

What a joy to have discovered Pickle. It is a MUST stop for those who are visiting KL (like us from Singapore) or our Malaysian neighbours, what a gem 💎 for you to...

We were beyond excited to try out this place. But walked out utterly disappointed..

The chef is definitely well trained but I struggled to fall in love with his menu and the execution of it.

Worst part of the evening: I asked the (very kind) waitress about the proteins within the vegetarian menu, she mentioned something about sirloin beef and smoked chicken.

I repeated my question and asked about the vegetarian menu to which she replied she wasn't sure.

Another friendly man came who turned out to be the head chef. Same question, which proteins does the vegetarian menu include?

I was shocked to learn that the chef didn't know the answer to my question. We patiently explained that we were interested in plant based proteins. But the answer remained the same, he wasn't aware of any.

Eventually we ordered the non-beef menu. Here's my verdict:

Sunchoke Espuma, Pear Compote: great taste, interesting texture Mangrove Jack Ceviche, Coconut Nuoc Cham: ceviche is always a great idea, the coconut nuoc cham didn't fly for me Charred Pickled Carrot, Maple Citrus Reduction: nice choice of ingredients, but carrots a tiny nuance too crunchy and too sour

Carentan Heirloom Leek, Horseradish Remoulade: absolutely love-hated this. I'm a leek lover but the outer layer was hard, chewy and impossible to eat. And the remoulade was just way too strong in taste and kinda overpowered / killed the sweetness of the leek Shiruku Suito Sweet Potato, Nori Cream: potatoes were toooo hard, what type did you source? Horrible texture Grilled Mushroom, Rice Soubise: love this one Apple Smoked Free Range Chicken, Apple Vinegar: horrible execution, skin was super hard, meat was on the dry side and worst of all: tasteless. Drizzling the apple chili vinegar over it didn't make it much better

Cinnamon Beignets, Wild Honey Cream: lovely, really liked this one Milk Chocolate Mousse, Olive Oil: nice, the deserts were the only good thing...

I was convinced by the artichoke espuma at the cocktail bar the other day. So, I decided to come here again for anniversary dinner. We love the ambience, restaurant is nestled in the bustling petaling street. the entire space is tucked in spacious attic.

Service great. We love the lady's hosting. very caring and insightful with the dishes they serve.

Food wise : we found a few hits and few misses. First thing, appetiser is served with four dishes together with the welcome bread. espuma again phenomenal but the rest isn't impressive. I found carrot is somewhat undercooked so I tasted raw carrot. But the sauce of each dish is very flavourful.

Main : vol au vent is good, but the pastry is just crispy all the way not moist enough. other than that, the cabbage mushroom with rice cream all very good. but just for my palate, the dishes are quite salty.

But their dessert is absolutely scrumptious. Chocolate mousse with nutty brittles and the pavlova with raspberry coulie, superb. we lick dishes to the bottom. amazing one. the chocolate mousse, especially, I haven't had it this good for years.

I ordered two cocktails, espresso martini - definitely go to and Pickle martini. all good. it goes well with the dishes.

I think this place is quite unique. I think I will come back for the dessert and espuma.

We had vegetarian menu without gluten. If you order for 2, it should be the same. you cannot order 1 vegetarian and 1 feed me. because it's served like sharing style.

ah, and jamu served before dessert is really really great. not soil-packed taste but so right on ratio to cleanse your stomach so you can...