• Eat With Esty

 

Established in 2008, Al-Amar Lebanese Cuisine Restaurant has made an impact on the KL dining area with its delectable cuisine and warm ambient surroundings in the heart of the city. Stepping through its doors, you are transported into a unique ambience not dissimilar to fine-dining havens found in Lebanon. Pristine white tablecloths and plush red chairs lend a city chic atmosphere and hints of modern Lebanese flair. It may not look the same in the pictures that I’ve taken here as I was invited to sample the festival menu at their headquarters instead. But trust me, you will love their restaurant in Pavilion as much as I do.

Al-Amar’s cuisine, born out of its proprietor’s longing for food from home, is a combination of traditional hot and cold mezzes, grills, salads and desserts. It is further elevated with an extensive wine menu including special collaborations with Chateau Musar and Chateau Kefraya, renowned wineries from Lebanon, providing a complete Lebanese dining experience.

Let’s take a look at their festival menu this year that creatively comes in a “Four Seasons” course meal specially designed by Chef Michel Karam himself.

For a “Sunny Start”, we were served with an authentic Labneh Trio with Lebanese Southern Tapenade and a Brush of Thyme. Best paired with Chateau Musar Jeune White, Viognier, Corsican variety, Vermentino and Chardonnay, 2008, Lebanon.

Then comes the “Summer Blooms”, Apricot Glazed Beetroot Tartar on Mango Leather and Rocket Coulis. Best paired with Chateau Kefraya Blanc de Blanc, Viognier, Sauvignon Blanc & Chardonnay, 2008, Lebanon.

Thin wafer of crispy lotus decorated on top of the beetroot

“Autumn Flavours” – Spinach Bonbon, Soujouk Mille Feuille and Herb Crush Filled with Hommos and Grass Fed Baby Lamb Fillet. Best to pair with Chateau Musar Jeune Red, Cinsault, Syrah & Cabernet Sauvignon, 2009, Lebanon.

Crispy Spinach Bonbon

Grass Fed Baby Lamb Fillet

Herb Crust Filled with Hommos

Too adorable!

Giving a deep thought which one should I start eating first.

I’m complicated like that.

“Raining Chefs”, the main course. Braised Rack of Lamb with Stuffed Baby Marrow and Vine Leaves accompanied by a Garlic Mint Sauce. Perfect to pair with Chateau Musar Hochar Pere & Fils, Cinsault, 2002, Lebanon.

Stuffed Vine Leaves

Burning herbs to give the dish an extra hint of aromatic scent. Interesting presentation I must say.

Tender and juicy braised rack of lamb.

Another adorable presentation of Stuffed Baby Marrow

Rice ball and meat in it!

There is another main course to choose from. Here is Pan Seared Red Mullet Fillets with Sayadieh Rice and Drops of Fish Jus. Preferably to go with Chateau Musar Cuvee White, Obeideh, 2004, Lebanon.

The presentation in the middle

Pan Seared Red Mullet Fillets

Sayadieh Rice

Ralph Zeidan

Patiently waiting for dessert to satisfy my sweet tooth

“Sunshine After The Rain” – Nougat Glace Laid on a Bed of Vanilla Pineapple Confit

Nougat Glace with Pineapple Confit at the bottom

served with a shot glass of juicy Pineapple sauce

Spiced Chocolate Shell

 

*

 

Full Festival Menu

RM138++ per person with wine

RM98++ per person without wine

 

Festival Reservations:

03 – 2166 1011

info@al-amar.com

 

Location:

Lot 6.10 Level 6, Pavilion Kuala Lumpur

168, Jalan Bukit Bintang,

55100 Kuala Lumpur.

 

 

 

 

 

Dine Love Share, Esty.