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Topshelf, TTDI

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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.

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A crisp white to start

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Freshly baked bread with olive oil and balsamic

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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.

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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.

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Moules Mariniere

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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.

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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.

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Pesto Capellini

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Roasted Rack of Lamb

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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.

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Roasted Duck Breast

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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.

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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.

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Creamy custard topped with caramel crust

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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!

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Made with 80% dark valrhona chocolate

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

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Topshelf

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

  1. I love the food and the ambience here 🙂

    1. Bangsar Babe

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

  2. ulric

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

    1. Bangsar Babe

      Totally agree!

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