Home Food Reviews Topshelf, TTDI
P1230539

Unpretentious setting

There’s plenty of potential in Topshelf TTDI, a neighbourhood French restaurant with quirky industrial-style touches, colourful paintings and an open kitchen. rif and I were invited to dinner at Topshelf, to sample some items from the new menu prepared by chef and owner Christopher Yee. It was my first visit so I didn’t know what to expect, but I was pleasantly surprised.

P1230543

A crisp white to start

P1230549

Freshly baked bread with olive oil and balsamic

P1230570

Chicken Liver Pate

We settled in with a glass of pinot grigio and a basket of fresh crusty bread. And with it, a saucer of olive oil and balsamic. The menu offers classic French fare and a little bit of Italian food, alongside cocktails, wines and bar staples.

P1230575

Served with pickles, olive tapenade and toast

Chicken liver pate (RM23) was luxuriously creamy and as rustic as should be. This came with a side of olive tapenade, pickles and toast which I rather enjoyed. I’m a big fan of pate and Topshelf is one of the few places in KL that does it well.

P1230561

Moules Mariniere

P1230559

Mussels, white wine, shallots, coriander, chilli and herbs

Our second starter of moules mariniere comprised glossy black mussels in a delicious wine-based broth with shallots, coriander, chilli and herbs. I would have preferred more wine in this, but it was nonetheless delicious with crusty bread slices.

P1230582

Foie Gras

The Foie Gras (RM38) was less stellar. This was a tad overdone so the centre was neither pink nor creamy as should be. Pity though, for I thought the braised beans and chocolate jus accompaniment would work nicely with this. Pesto Capellini (RM30) was light and tasty – topped with shaved parmesan. The pasta boasted a toothsome texture and the pesto had a nutty, green flavour and a terrific aroma.

P1230568

Pesto Capellini

P1230591

Roasted Rack of Lamb

P1230588

Served with chargrilled lettuce, ratatouille and lamb jus

Also delicious was the Roasted Rack of Lamb (RM38), bolstered by colourful ratatouille and chargrilled lettuce. The lamb was cooked precisely as I liked – blushing pink at the centre – and had an incredibly crispy crust. This was served with simple lamb jus, to allow the flavour and juiciness of the meat to stand out.

P1230599

Roasted Duck Breast

P1230596

With cranberry sauce and braised cabbage

Roasted Duck Breast (RM38) was one of their specials on the chalkboard, and it was one of the better duck dishes (French style) I’ve tried. The duck breast slices were paired with cranberry sauce and cabbage, braised with red wine and raisins; this I thought, worked well to balance the gamey flavour of the meat.

P1230607

Creme brulee

The crème brulee (RM22) is by far my favourite of its kind among all the F&B establishments I’ve dined at. This silken buttercup-yellow custard was made using French imported cream and topped with a thin layer of glazed sugar crust which cracked at the tap of my spoon. Picture perfect, great proportion and lovely texture.

P1230611

Creamy custard topped with caramel crust

P1230603

Chocolate Fondant

Chocolate Fondant (RM24) was dense and rich; baked with 80% dark Valrhona chocolate and served with house vanilla ice cream. I ended dinner on a high note and left the restaurant with good feelings. Will definitely come back for more, especially the desserts!

P1230600

Made with 80% dark valrhona chocolate

  • Like my Facebook page here.

Ambiance: 6.5/10
Price: 6.5/10
Food: 7/10 (pork free)
Verdict: Solid mains and good desserts.

P1230615

Topshelf

Topshelf
61, Lorong Rahim Kajai 13,
Taman Tun Dr. Ismail,
60000, Kuala Lumpur.
Tel: 03-7727 7277
Website
Facebook Page

You may also like

4 comments

unkaleong July 3, 2014 - 11:34 am

I love the food and the ambience here :)

Reply
Bangsar Babe July 3, 2014 - 11:36 am

Come let’s ketchup there. I could use a round of chicken liver pate and creme brulee. :P

Reply
ulric August 5, 2014 - 9:27 am

I love their roasted rack of lamb…quite a juicy experience! =)

Reply
Bangsar Babe August 8, 2014 - 9:53 am

Totally agree!

Reply

Leave a Comment