High Tide's physical look hasn't changed since our first visit in 2009, but its menu recently underwent an overhaul, expanding its boundaries to include many non-seafood recipes.
Click here for earlier entry on High Tide (October 5, 2009).
We were keen to see how the meat dishes would fare, so the only seafood we had for this meal was the amuse bouche of shredded crab meat. Gloriously fresh and warm.
Pan-fried veal sweetbread with oyster mushrooms. Not chewy at all, this boasted a melt-in-the-mouth moistness and enjoyably subtle, savory flavor.
Duck liver with rhubarb compote & apples. Pretty much flawless; the luscious, mildly tart rhubarb brought a refreshing twist to what would otherwise be a cliched recipe.
Risotto with braised oxtail & mixed mushrooms. Perfectly prepared rice, with a tremendous textural boost from a hearty helping of succulent oxtail.
Four types of French cheeses: Beaufort, Blue d'Auvergne, Livarot & Soumaintrain.
Tiramisu laced with Tia Maria & gingerbread, which gave this a unique taste.
Homemade vanilla ice cream with Togo chocolate sauce. Gooey goodness.
Complimentary dessert platter of lemon madeleines, choc brownies with blackberry puree & vanilla, pineapple & pistachio milk balls.
The verdict: with sparkling service and a creative chef (Evert Onderbeke) still helming the kitchen, High Tide remains one of the city's most delightful dining experiences.
Dr Loosen Graacher Himmelreich Riesling Kabinett, Mosel 2008. A crisp, tangy white, with lime, grapefruit & peach flavors.
Taja Gran Reserva, Jumilla 2003. Fruity and smooth.
Booze paired with the cheese: Tawny Port 20 years, Sauvignon Blanc Babich Marlborough (New Zealand), Demessey Mercurey Cru (Burgundy, France).
Disznoko Kesoi Szuretelesu Fumint Late Harvest Tokaji, 2007. A delicious dessert wine, with the aroma of orange marmalade & burnt toffee.
High Tide,
Menara Taipan, Jalan Punchak,
Off Jalan P. Ramlee, Kuala Lumpur.
Tel: 2072-3352
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