Just would want to say, it is not good to put your expectation up before dining. One of a reason because of their background. Playte Contemporary Dining is one of the new kids on the block in Bukit Damansara, ,KL that is run by 3 young prominent chef with their establishment started since Aug 2019.
Run by 3 young culinary chef are Brendon Chen, Kae Huey and Sharina Aidid, who first met while studying in Le Cordon Bleu six years ago. With the talent Brendon, had staged at Taipei’s Mume (ranked seventh this year on Asia’s 50 Best Restaurants) and honed his craft at KL’s own Nadodi (which CNN recently described as potentially being the world’s next great Indian restaurant) – this is the part that lifted up my expectation.
A dining place that is set up in modern interior casual dining space. Divided into 2 dining seating area. My preference is always on the bar bench as you get to enjoy chef in action. If you need some private space, then hit for their floor seating area.
I believe this is not their permanent menu, as like any other modern dining, their menu is seasonal.
Looking at the menu, decided to try out
Next is Squid – king oyster mushroom, mushroom broth, thyme @ RM 34. Squid cut to perfection in slices and in the same order of sizes. Broth is fragrant yet I find that the flavour do not match. Freshness of squid and the broth is quite separated.
Service here is definitely not top notch as I do have expectation that each plate to be cleared upon arrival of each dish. However my first 2 dishes plate still sits right next to me before arrival of mains. This is even I am seated at the bench and right in front of the chef’s.
I did not order the fish, guessing this is Threadfin @ RM 56. – thouchu butter & charred greens. It does looks good though, as the fish looks done to perfect.
My original order was Waygu Triptip and after seeing the first order went out on the Duck, we decided to go on this instead. The duck believe is sous vide as to keep the colour and the meat cook just right. I just wish the skin is pan seared to crisp. The sauce that comes along is quite interesting, bitter and sourness of it does pairs a little well. The char-grilled cauliflower do give the taste a little lift.
Duck is a tricky dish, should have stick back to my original order Wagyu as it does look much promising as below when they prep on it.
For dessert, we try on the recommendation from the floor staff that Gula Melaka Ice Cream is their signature. – warm chocolate mouse and roselle. Warm chocolate nicely done, warm and punch with bitterness. A ring of chocolate biscuti covered ontop to support on the ice cream. However, there is no hint of gula melaka.
Overall, I brought high expectation to this dining experience. A piece of advise is to go in without any and dine accordingly. This place perhaps might suits your palate.
Among other new young chef restaurants that I tried over past 6 months, the 2 below fares better for me.
- Little Pig @ The Hub, SS2 – modern Spanish dining
- Gooddam @ The Hub, SS2 – modern Italian with local twist
- top 3 modern fine dining in KL
-= Ka Ching =-
Food Rating 6.5/10, it is alright! -Stamped- is
–Warning– This is based on my individual taste. Try it at your own risk-
Playte Contemporary Dining
G.01, Republik, Jalan Medan Setia,
Bukit Damansara, 50490 Kuala Lumpur
Daily: 11:30am–3pm / 6:30p,–11pm
Tel: 011-2698 5562