Perched on the 38th floor of the Grand Hyatt Kuala Lumpur, Thirty8 boasts unbeatable views paired with international cuisine spanning Western, Chinese and Japanese flavours. The restaurant is helmed by newly appointed executive sous chef Stefan Beck, and pastry chef Ashutosh Kumar, and has introduced a refreshed menu.
We recently visited the restaurant for a taste of its new offerings. There’s a lot to choose from, but here are 6 dishes that we particularly enjoyed.
Our meal started with a refreshing tuna tartare (RM70), paired with a vibrant mango condiment and delicate, crunchy vegetables. We also savoured a flavourful Black Angus beef carpaccio (RM74) dotted with quail eggs, tomatoes, confit mushrooms and shaved parmesan.
We also tried an Asian-inspired black cod (RM120), which was steamed for a firm, yet succulent texture, and came doused in a aromatic black bean chili sauce. Another standout was the slow-cooked beef short ribs (RM105) finished with sweet potato mash and crisps, and gremolata (an Italian-style chopped herb condiment of lemon zest, garlic and parsley).
For dessert, pastry chef Kumar rolled out a trio of macaron sliders (RM45) filled with sorbet. Sweet and delicious, the macarons reminded us of the ice cream sandwiches we savoured during our childhood. Bonus points for creating that sense of nostalgia. Flavours include lychee and raspberry, coconut and mango, and apple.
Equally scrumptious was the fragrant lavender cheesecake with marinated strawberries and rhubarbs (RM40), where the sourness of the cake complemented the tartness of the berries.
But what’s a feast without tipple? We really couldn’t say no to a flute (or two) of Taittinger Brut Champagne, which is Thirty8’s new house pour. The champagne has a lively palate, with notes of fresh fruit and honey — the perfect ending to a wonderful meal.
Thirty8 Restaurant and Lounge, 12 Jalan Pinang, Kuala Lumpur, Malaysia, +60 3 2182 1234 ext. 2340