Seed by Whitegrass — Restaurant in Kuala Lumpur

@seedbywhitegrass meticulously curates each dish with love and precision. Each course is meticulously curated by the chef, offering a harmonious progression of flavors and textures. French-Japanese cuisine, combines elements from both French and Japanese culinary traditions. This unique fusion results in a harmonious blend of flavors, techniques, and presentation.

Their amuse-bouche is a bite-sized appetizer served before the start of a meal to stimulate the palate. It’s a single, flavorful morsel crafted by the chef to offer a preview of the culinary experience to come. Amuse-bouches are often creative and showcase the chef’s skills, providing a brief and delightful introduction to the overall dining experience.

Their Saba with kyuri and sauce de poireau is very refreshing. The saba is prepared in a way that highlights its rich flavour. The cucumber adds a refreshing crunch, and the sauce de poireau, contributes a savory and aromatic element to complement the seafood. The combination aims to create a balanced and flavorful culinary experience.

Matsutake - riso and pickle shimeji offer a well-balanced dish with the aromatic richness of matsutake mushrooms, the comforting base of rice, and the tangy kick from pickled shimeji, creating a nuanced and flavorful culinary experience.

Octopus with salted lemon and smoked capsicum involves a culinary composition where octopus is prepared alongside salted lemon and smoked capsicum (pepper). This combination aims to create a harmonious blend of seafood, citrus, and smokiness, offering a unique and flavorful dining experience.

Ris de veau with foie gras and porcini with sauce Périgueux is perfect! In this dish, the foie gras is cooked to perfection, and the porcini mushrooms add a hearty and earthy component. The sauce Périgueux ties everything together, providing a luscious and sophisticated flavor profile, resulting in a decadent dining experience.

Amadai with asari and sauce aosa offers a combination of the subtle sweetness and tenderness of amadai, the unique flavors of Ansari, and the savory elements from the sauce aosa, creating a harmonious and sophisticated...

The 1st 4 types of appetisers is so good, taste and texture provides a satisfactory umami. Than they served the focaccia bread that crispy on the outside with tinch of kosher salt and warm chewable on the inside. Pairing with their tomatoes with miso butter, somehow taste a bit weird than I tried the capsicum butter, sweet and not too bad. However, I personally don’t really attached to both of the taste.

Guinea Fowl, sauce is good but the chicken meat is slightly drier. Black tiger prawn, love it, everything just spot on even the creative coriander spicy sauce (not spicy at all) taste good.

We added on the scallops and foie gras, the Hokkaido scallops grilled to perfection with an appetising yuzu sauce. On the other hand, foie gras is slightly over cooked therefore, there is no melt in your mouth effect.

The Veal and A4 Miyazaki beef mains are good, from the taste to texture and plating. To wash our taste palette, they served us with an ice-cream that top with mint jelly, hmmmm….. totally not my liking, mint jelly taste and texture is weird, ice-cream though is smooth but it doesn’t goes well with all the combination.

The hazelnut dessert is not bad however, I does not like the cherry folded jelly tube taste. Somehow it’s too artificial which in my opinion is ruining the whole dessert overall taste. 2 spoons and I’ve stop eating.

Lastly, they provide the complimentary dessert with chocolate ice-cream ball (good, loving it), orange lemon jelly (chewy and nice, if I didn’t remember the ingredients wrongly) and the financier (so good, feels like wanted to have another piece).

Overall, this restaurant provides a good service and good food though some is overly creative which the taste doesn’t match to me. Sometimes, back to basic is not...

Do not miss this one, they have a value-for-money lunch set and an impeccable dinner course. Service is attentive, which is what you’d expect from an establishment such as this; but not inflexible, which makes a massive difference in the dining experience. I’ve been for both the lunch and dinner courses and I can say I enjoyed myself greatly both visits. Chef Joshua is talented and it shows in each dish. Even with the most basic dishes, such as the chicken course in the lunch set, the quality of the ingredients sing through and you can tell it’s been cooked in the manner that outlines the best qualities. Another standout dish is the Tomato Trio from the degustation course, which is a fine example of tackling one ingredient in multiple ways. Every course is delectable, and I could go on, but one of my favourite things from Seed by Whitegrass is their brown butter financiers (little French cakes). Crispy and moreish, nutty from the beurre noisette, pillowy within, heaven in every bite … If I had to have a last meal, it could consist of these financiers alone. Do give Seed by Whitegrass a visit, you will...