Gordon Ramsay Bar & Grill • Sunway Resort Hotel — Restaurant in Subang Jaya

Hell’s Kitchen Burger. This is truly a great burger. 85/100. Every bite is a solid piece of quality and well seasoned meat. Very bitey and bouncy meat. Tender juicy and just salted perfectly. The avocados and salads in the burger are well put together in the right proportion. Will I order this again? YES. Price? RM120.

Caesar Salad. Very powerful salad. 90/100. This truly is the thickest and most flavourful cheesy sauce. 35 months aged Parmesan cheese really has a good kick. Heavy tasting but well balanced with fresh gem lettuce and salty anchovies. So why not 100/100? Well…the price point for this salad for the portion and ingredients. Will I order it again? YES when I feel like splurging RM75 again on a small plate of vegetables with good cheese sauce. It tastes amazing. So if you can afford it, go for it.

Starter focaccia breads. 5/10. Why? Three types of bread (tiny) plain white, olive and a seeded bread. Butter tastes like something burnt infused with it. So luckily they served just 3 and I didn’t need to ask for more. Would I order it again? Hey it’s free.

Cod fish (Murray River Cod). Missed the obvious fact that it’s RIVER COD. Why? What’s the difference? River caught cod is mushy and less oily. Plus the chef screwed up on the skin. It was not crispy. It was tough and un-crispy. Our knife couldn’t cut it. The sauce was unique but too heavy on the caramelised sugar felt like someone ate cream brûlée on the plate and then immediately used it to plate this sauce/fish. Would I order it again? Hell No. Hell’s Kitchen NO. Price? RM185.

Apple tarte tatin. This is the 2nd most expensive dessert on the menu next to the cheese platter. Also the most recommended. In tonight’s case, 4/10. Pastry was too hard and caramel was overly bitter. Ice cream on top was nice. Sorbet. But it couldn’t save this disaster. Honestly I should have sent this back and not pay for it. Price? RM125. Would I order it again? Nope. Also the apples tasted sour.

Service? 8/10. Why? Carlos the Assistant Manager (top of current hierarchy) is an amazing host and gave me a tour of the place. Impressive small restaurant. Humble and large at the same time. He exudes charm and grace with humility. I think he is what this restaurant needs to stay on top for excellent attention to detail But why he doesn’t wear a mask when his entire staff does is beyond me. Even all the guests wear masks when not eating or drinking.

Ben. The general manager. Friendly local guy from Klang. Humble, kind and friendly. Made room for me and wife and baby. For that I am grateful. I truly am. Thank you Ben.

Charmaine. Hostess. Beautiful, elegant and capable, this woman is the face of the brand here in Malaysia. She is the first person you meet and the last before you leave. Simply put, she is worthy. Thank you Charmaine.

Alicia. Our waitress who works tirelessly to ensure we are always given help when we need it. Her attention is excellent and she is highly trained to always be watching in a non intrusive way to always be on standby in case we needed her. Also her appearance is impeccable. Nearly braided hair and finely crafted polish to the way she wears her attire makes her worthy of such a global brand that is Ramsay. Her care and kindness is a standout trait that’s a real treat for us.

Will we come back again? YES.

Wait! What about drinks? I had the Chinese tea (loupson something) tastes Smokey. 10/10. Pleasant tea really enjoyed the Smokey trail it leaves on the palate. Price? RM25. Would I order it again? Yes.

Mango smoothie something. 5/10. Nothing spectacular. Underwhelming in fact. Price? RM25 Would I order it again? No.

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An exquisite restaurant setting for a gala dinner! I hold a deep admiration for the esteemed chef Gordon Ramsay, renowned for his iconic Hell's Kitchen series. Having longed to sample his culinary creations featured on television, I was ecstatic to seize the opportunity.

This is not Gordon Ramsay's inaugural restaurant venture; having recently savored a delightful dining experience at his establishment in Singapore, I was eager to explore his culinary realm in Kuala Lumpur. Here is a recount of our evening:

Situated within a luxurious five-star hotel, the restaurant boasts opulent décor—grand golden chandeliers, lavish marble accents—setting the stage for an enchanting dining affair.

The service was impeccable; the staff exhibited an impressive command of the menu, offering expert recommendations and exuding a palpable sense of professionalism.

Our selection included their prized specialties: soufflé, Beef Wellington, scallops, and cod. The scallops were expertly prepared, boasting a crisp exterior, and while they may not have been extraordinary in taste, their execution in the European fashion was faultless.

The signature soufflé left a lasting impression. The harmonious fusion of savory smoked fish with the velvety essence of a soft cheese soufflé created a symphony of flavors. The ethereal texture, delicately melting in the mouth, paired magnificently with the accompanying sauce, culminating in a culinary masterpiece.

The visually stunning presentation of the cod befitted a Michelin-starred establishment. The tender, succulent cod practically falling apart into fibers, its subtly sweet flavor profile impeccably complemented by the sauce and side accompaniments, surpassing our expectations.

The Beef Wellington exemplified culinary mastery, impeccably cooked to a delightful medium-rare, encased in flaky puff pastry, and accompanied by a delectable sauce. A testament to the chef's skill, the preparation of this sizeable tenderloin was a culinary triumph. While Angus beef may not be as rich or juicy as Wagyu, it harmonized beautifully with the buttery puff pastry.

My husband, accustomed to more robust and flavorful meats like Wagyu beef, didn’t really like the Velinkton, found the meat delicate and dietary, describing it as "feminine meat."

Our culinary journey culminated with the remarkable signature chocolate tart—a divine explosion of flavors. Rich dark chocolate married harmoniously with the tangy yogurt sorbet, creating a luxurious, velvety texture akin to the finest soft nougat.

P.s "Live music and violin playing right in front of the table created a magical atmosphere." Every aspect of our dining experience was impeccable, fostering a memorable evening filled with delight. I wholeheartedly recommend a visit to this exceptional establishment, where a symphony of culinary...

Been here twice. The first time was in Nov 2022. Back then, the service and ambiance were exceptional, food was ok, we liked the table side preparation of our Beef Wellington. My boyfriend was pleased with his FOC Prosecco and birthday card. We had a great experience.

Second visit in June 2023, and seemed like things went downhill. The 5 of us came here for my dad’s birthday celebration. 2 of us wanted the dinner set for two and the rest of us wanted to order a la carte. They insisted that the entire table had to have dinner sets “to have a better dining experience” but ok, your dinner sets have no beef wellington or scallops, so no, we didn’t want it. They relented. they served us our 3 plates of scallops. We asked them to place the plates in the middle so we could all share. They insisted on no sharing, because apparently if you order dinner sets, you cannot share. But GET THIS, the scallops were ordered a la carte, because remember how the dinner set menus don’t include scallops? The staff clearly didn’t know their own menus. So then the staff said ok, they’d get us sharing plates then. But, the sharing plates never came. Lol. we ordered two bottles of Aqua Panna. We had to keep flagging down the staff to refill our glasses. We almost took the entire bottle from them so we could just refill it ourselves. our desserts came with no explanations, which included my Manjari Chocolate Tart somehow served to my dad, which the staff stuck a birthday candle in, when it wasn’t even my dad’s dessert (it was his birthday). Created hella confusion because we didn’t know if it was something FOC for his birthday or if they just randomly stuck a candle in one of our desserts without making sure the dessert actually belonged to the person celebrating their birthday. Had to google pics of my order to match it with what was served, to finally discover it was actually my dessert and not my dad’s. the saxophonist was good but the volume was too loud. The quality of our conversations suffered because at times we couldn’t hear each other.

The bill was RM2,015 for five of us.

Overall don’t think we’d spend our money here again if that was the “premium service” we paid for. Would not recommend too. I don’t have beef with the price if we actually got what we paid for. But we didn’t. Even mid tier dining establishments have way better service at a lower cost. Just the ambiance alone doesn’t justify the...