Carbon — Restaurant in Petaling Jaya

We ordered the 8-course chef’s menu.

First of all, I believe the staff should have worn gloves during plating. Seeing bare hands while handling the food didn’t feel very hygienic. On top of that, the plating presentation was messy and lacked refinement — not something you’d expect from a tasting menu experience.

In terms of the food itself, the majority of the dishes were served cold, which significantly impacted the texture and overall taste. The serving flow was also inconsistent — sometimes dishes came out too quickly one after another, and other times we had to wait too long in between. This really disrupted the course experience.

Personally, I don’t think a course menu should be served alongside à la carte orders. It caused the entire flow to fall apart, with poor pacing and sequence. The owner did explain that they had just changed to a new menu about a week ago, so some issues were expected, and they are still working on improving the service flow. He also took our feedback seriously and offered to redo the entire course for us, which we appreciated. However, we had already tried everything, and honestly didn’t feel like eating through the same menu again — so we declined.

As for specific dishes: • One of the dishes I didn’t manage to photograph was the lamb skewer. While the meat quality was okay, it was over-charred — not the good kind of smokiness, but burnt to the point of bitterness. Even the seasoning on top was burnt, and the overall taste was just unpleasant. • The toast was served cold, which really affected its texture and flavor. • The octopus was tender and the sauce paired well, but again, it was cold when served. • The duck breast had a slight stale oil smell, although the accompanying vegetables were nicely done. • The fish course was disappointing — the skin was burnt to bitterness, and the side vegetables were also overly charred. We couldn’t bring ourselves to finish it.

Thankfully, the dessert helped redeem the meal a little. The flavors and textures in the final course were well-balanced, and it felt like a proper finish — although by then, our expectations had already dropped.

Overall, the concept shows potential, but the execution needs serious refinement — especially in food temperature, plating, and course timing. Hopefully things will...

A Hidden Gem in Kota Damansara – Perfect for Date Nights Made our maiden visit to Carbon KL, and I must say—it’s a hidden gem, the kind of best-kept secret you want to keep to yourself but also want to see thrive. Tucked away in Kota Damansara, this intimate spot offers a serene escape from KL’s hustle and traffic, with ample parking—a win even before stepping in!

The ambience is warm and inviting, making it perfect for date nights or a cozy evening out. My husband and I indulged in a beautifully curated meal, each dish thoughtfully prepared:

Hokkaido scallops – Perfectly cured in carrot vinaigrette, balancing sweetness and acidity to enhance the scallops’ natural flavors. Stuffed chicken wings – A delightful twist on a classic, featuring glutinous rice and (I believe) caviar! Duck linguine – Rich, flavorful, and well-balanced, with a depth of taste that lingers. Halibut – The standout dish for me! Cooking fish well is no easy feat, but this was succulent, tender, and perfectly executed. To end on a refreshing note, we had the homemade mangosteen ice cream, a light, sorbet-like treat that was both a great palate cleanser and an instant favorite.

A special touch? Chefs David and Yeoh personally stopped by to chat, sharing their passion for food and the meticulous effort behind each dish. Coming from a family that loves to cook, I truly appreciated this conversation. As James Beard once said, "Food is our common ground, a universal experience."

We also loved that Carbon offers small plates, making it ideal for us, as we sometimes skip dinner but still want to enjoy a beautifully crafted meal without feeling too full.

While part of me selfishly wants to keep this spot under wraps, small local businesses need our support to thrive. Wishing Carbon KL and its team continued success, and we’ll definitely be...

‼️𝐊𝐨𝐭𝐚 𝐃𝐚𝐦𝐚𝐧𝐬𝐚𝐫𝐚’𝐬 𝐍𝐞𝐰𝐞𝐬𝐭 𝐂𝐚𝐬𝐮𝐚𝐥 𝐅𝐢𝐧𝐞 𝐃𝐢𝐧𝐢𝐧𝐠 𝐰𝐢𝐭𝐡 𝐚𝐧 𝐎𝐩𝐞𝐧 𝐅𝐢𝐫𝐞‼️ 🧕 Muslim Friendly [Pork-Free]

✍️ The restaurant’s charcoal grill concept, invites you to watch the flames spark as the dishes are prepared in front of your eyes

👩🏽‍🍳 I love their purpose of building a team of chefs with passion and purpose and ensuring they are not just confined to the kitchen

🍽️ Here’s what we had ; Starter Snack Trio : 🌽 Hummus | Halloumi | Grilled Corn | Mediterranean Spices

🐤 Chicken Liver Pâté | Mulberry Jam | Orange Yuzu Gel

🧀 Honey Ricotta | Smoked Beetroot Coffee | Parmesan Cheese

🥩 Beef Tartare | Foccacia Bread

🍄 Mushroom 3 Ways | Deep Fried Stuffed Morel Mushroom | Mushroom Sauce | Pickled Mushroom

🦐 Giant Sabah Prawn | Shellfish Sauce

🍱 Scallop | Coconut & Lime Sauce | Tobiko | Picked Cucumber

Mains : 🐠Halibut Suan Chai Yu (Pickled cabbage) | Fish Broth -or- 🦆The 20+ day Dry Aged Duck | Black Trumpet Mushroom | Peperonata sauce | Duck Croquette

🍚 Japanese Donabe Rice | Cured Duck | Sweet Onion | Crispy Yam

Desserts: 🍮Tonka Bean Panna Cotta | Ulam Raja Granita

🍫🍊🍓 Raspberry & Strawberry Compote | Choux Pastry with Brazilian Longan & Mandarin Orange Compote | Chocolate Truffle

✍️ Overall I really loved this experience! i learnt a lot from the Chef’s and really appreciate them sharing their background and how they all came together as one to make this concept and idea work ! They def managed to to produce a super innovative, creative and daring menu that is inspired by both local and...