Review : The Brasserie @ St Regis Hotel KL

Took a well-deserved day off recently and decided to finally head to the St Regis for a meal. Had a craving for mash potato so we opted for Western cuisine over the other renowned Japanese restaurants. Although this was on a weekday, we were surprised to see the entire restaurant was empty. Not sure if it is also the same on weekends? Regardless, we settled down and was contented to get the undivided attention of the waiters who was never more than a wave away. 

What's this called : Bouillabaisse

What's in it : Traditional rock fish soup with garlic croutons and aioli.

Chubsquared thoughts : I love soup (must not be from a can). Amongst the soup selections this was the only one with the chef recommended hat and sounded the best, so we obviously had to opt for it. The yellow thing in the mini saucer is actually egg and not butter, to be eaten with the accompanying sourdough bread. The soup was ABSOLUTELY delicious, with a flavor so intense and aromatic, that I am ashamed to say I did not want to share this even though the bowl is humongous and can indeed be shared. Needless to say, I am definitely returning just for this bowl of soup, hands down the best in Malaysia. Do take note this soup is filling to the tummy as it is very creamy and hearty.

 

What's this called : Tuna

What's in it : Grilled tuna steak with red bell pepper marmalade, anchovy, and garlic oil.

Chubsquared thoughts : When that arrived on our table, we were disappointed to see such a small cube of tuna. But do remember: looks are deceiving. That tiny tuna was so compact it definitely filled our stomachs. It was grilled to perfection, with every bite melting in the mouth. I'm not too keen on the red pepper marmalade though, and felt it could have tasted even better with more garlic oil instead which I could hardly taste. 

 
What's this called : Fish and Chips

What's in it : Cod fish with rosemary crust, panisses, lime tartar sauce.

Chubsquared thoughts : I do love fish & chips occasionally but it is rare to find a good one as many places tend to cost-cut by hiding the fish in a thick layer of batter to make it seem like you are getting your money's worth but unbeknownst to you, beneath that thick layer is just a tiny slice of fish. Naturally with this being a 5* establishment, I had high hopes and am glad to report these hopes were not dashed. A bite through the perfectly crunchy batter rewards you with a thick slab of cod fish which has an equally perfect texture - soft and tender. 

As per its name, this is supposed to be fish and chips but I tend to prefer mash so I requested for a change. Do take note the chips that are served with this are panisses which are made of chickpeas and not potatoes. I felt this showed the creativity of the chef and clearly set it apart from other places where the only option would either be normal potato or sweet potato fries. I thoroughly enjoyed my creamy, milky, buttery mash which was so smooth and fine it was obviously blended well.  

What's this called : Crepe Suzette

What's in it : Orange crepe with Grand Marnier orange sauce.

Chubsquared thoughts : First thing I must mention : the menu clearly states this will be "flambed tableside". This was definitely not the case as it was just served on a plate to our table, completely disappointing us. To the staff and management at The Brasserie, please be consistent and fulfill what you put on the menu. 

So after such a delectable meal which ticked all our boxes, we had equally high expectations for the dessert. I am sorry and disappointed to say this was a letdown. The crepe was soaked for probably too long until what we got was soggy and cold. The sauce was good but the backbone of this dish is the crepe so there was just no saving this dessert. I would not order this again. 

   

Overall Chubsquared-tified : 2.5/3 While I would not rate The Brasserie as just a 2, they do not deserve a solid 3 either due to the sauce of the tuna and definitely the dessert which was a real flop in my opinion.