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Entier French Dining, Alila Bangsar

Entier French Dining, Alila Bangsar

Once or twice a month, my two partners in crime and I would hit town exploring some of the more exciting F&B offerings KL has to offer. Entier French Dining in Alila Bangsar has been on our list for quite some time and after three failed attempts, we finally paid the place a visit.

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With high expectations not to mention.

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Freshly baked bread with seaweed butter

On our first visit, we opted for the tasting menu – RM290 for a 10-course meal of local produce, married with French techniques and flair. A full-sized portion of these dishes are available in the ala carte menu as well.

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Caviar, Crab & Waffle

Entier’s tasting menu changes regularly so do inquire within to avoid disappointment. My tasting menu started with the caviar, crab and waffle; caviar by T’lur and this paired nicely with the crab meat and lobster jelly. The French waffle is topped with pepper sour cream to cut through the richness of the caviar and crab.

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French White Pearl Oyster

I got French white pearl oysters for my second course, freshly shucked and topped with quail egg and calamansi dashi. Those two elements played well in complementing the natural brininess of the oysters.

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Umai Ceviche

Our third course was one of my favourites from the tasting menu – umai fish done ceviche-style, served with calamansi vinaigrette, dashi stock and apple foam. It’s tangy and meaty from the freshness of the fish with contrasting textures. Good with champagne, this one.

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White Sweet Corn

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With shaved black truffle on top

The white sweet corn (has velouté-like texture) is served with yolk confit and Cecina beef ham. This comes with shaved black truffle, done tableside so remember to have your phone/camera ready to capture the process. I’m personally not a fan of cured beef but it’s a difference case when Cecina beef is used. This is close to what prosciutto would taste like, only pork-free.

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Japanese Spanish Mackerel

Since we were ordering a whole duck from the ala carte menu, my friends and I opted for the mackerel fish, pan-seared and topped with diced vegetables. I like how Chef Masashi did this – with sauce vierge and herbed butter plus he added a local twist to the diced vegetables. We couldn’t figure it out and had to ask him in the end. It was sambal.

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Whole Duck

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Cheese selection

Entier’s Whole Duck (RM230) is a popular choice from the ala carte menu; Bidor duck is roasted and confit, served alongside a pomelo and watercress salad with charred garlic and duck jus. You get a side of russet potato to go with the duck and it’s really one of the best mash potatoes you’ll eat in your life. Done the Robuchon way, as I can recall.

As for the duck, it’s done the French way so the meat is really juicy and the skin is tasty from the rendered duck fat. That said, I still prefer my roasted duck to have crispy skin and the French version yields tender skin which isn’t to my liking.

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Selection of French cheese (RM61)

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Palate cleanser

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Chocolate Medley – Souffle

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Souffle on my second visit

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The chocolate medley uses 70% single origin Pahang dark chocolate, in the form of a souffle, macaron and mousse. The souffle had a better peak during my first visit but second time around with Jien, it was slightly heavier so I was a tad disappointed.

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Josper-grilled prime-rib

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Jien and I ordered the Josper-grilled prime-rib (RM390 – approximately 1kg before cooking) from the ala carte menu when we went two weeks later. The steak boasts a nice crust and flavours are sealed in from the grilling process, so the meat is juicy throughout.

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Roasted potatoes

This comes with a side of roasted potatoes which is tasty, but I much prefer the Russet potato because it has chicken fat and butter inside. Good steak, but I would recommend going for the tasting menu as the dishes are more interesting.

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Josper-grilled highland white sweet corn

I really like the Josper-grilled highland white sweet corn, served with seaweed butter and kombu powder. You get a sweet savoury play of flavours from the seaweed and corn – the latter is juicy and naturally sweet.

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Second time around, I had to ask for my bottle of French wine to be decanted

Service was attentive; more so during my first visit as the staff paid more attention to us and decanted our wines properly. Second time around with Jien, service wasn’t as stellar as they did not offer to decant my bottle of French until I requested. Jien however, felt service was up to par since he did not join me during my first visit.

Overall, I like Entier. Ingredients are fresh and flavours are exciting. It’s not as pricey compared to a lot of French restaurants in its league and ambiance is good for dinner dates and special occasions.

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Ambiance: 7/10
Price: 6.5/10
Food: 8/10 (pork-free)
Verdict: Fresh ingredients and exciting flavours. Service is friendly and attentive which is a plus point.

Entier French Dining
Level 41, Alila Bangsar
No. 58, Jalan Ang Seng,
Brickfields,
50470 Kuala Lumpur.
Tel: 03-2268 3819
Website
(closed Monday)

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