By Fong Wai Ling

Residents of Kuala Lumpur know that the place to see and be seen is along the bustling road of Jalan Changkat Bukit Bintang. By day, the row of restaurants and bars are serene and an air of peace and quiet hangs. However, come night fall, diners, bar hoppers and party goers come all decked out to relish in the scene.

On the corner stands Frangipani Restaurant and Bar, an independent white structure reminiscent of the buildings in Santorini, Greece. A frangipani tree is perched in front of it, which pretty much sums up how the place got its name. Its exterior may be minimal, but what sits within is a world of its own. Diners who come to Frangipani are transported into a world of old glamour, evident from the art deco facade to the still black pool in the middle of the dining area.

Helmed by Managing Director and Executive Chef Chris Bauer, the Frangipani Restaurant and Bar takes exceptional care in the preparation of every single dish with a unique style of cooking which has garnered the restaurant many strings of accolades. Frangipani’s menu is described by Chef Chris as “French-inspired and contemporary”. Every item is an original creation and evolves along with time and culinary trends. While Chef Chris orchestrates the gastronomic side of Frangipani, PR director Eddie Chew creates the warm, romantic Parisian atmosphere and excellent service that greets every customers as they walk into the place.

At Frangipani, your culinary journey should begin with the Soft Potato Blinis with Sour Cream, Moluga Cavier, Lemon and Cauliflower Black Truffle Foam. The delicate, fluffy and creamy blinis are accompanied by the tanginess of sour cream and light smoky flavour of the caviar. The cauliflower black truffle foam is a unique flavour that tantalises the taste buds in an unforgettable way.

Another starter that shouldn’t be missed is the Clam Chowder with Tomato “bacon” emulsion, Roast Corn, Chorizo Bits and Deep Fried Clams. A soup cleverly served in two tiers with a non-creamy clam broth base topped with smoked duck prosciutto-infused tomato cream emulsion.

The mains that deserve diners’ attention will be the Warm Tea Smoked Salmon with Confit Potatoes Creme Fraiche and Salmon Roe, an exceptional dish prepared with tea leaves creating an unforgettable tea-smoked salmon. The Pan Seared Foie Gras with Apple Rendang served as a strudel is an eccentric blend of East meet West that is full of surprising flavours that complement each other perfectly.

The Pan Roasted Duck Confit with Mustard Cream and Mashed Potato on a Crisp Potato Couronne is one of the most popular items on the menu and one that takes much effort to prepare due to its demanding angled frying procedure. Finally, the Grilled Wagyu Beef Cheek with Braised Red Cabbage, Mole Sauce and Pumpkin Dauphines is where slow braising transforms a tough piece of meat into a soft and tender delicacy.

For dessert lovers, never miss the Dark Valrhona Chocolate Ganache with Crème Chantilly, Candied Hazelnuts, Toasted Almonds and French Meringue. This decadent piece has withstood the test of time and has never left the menu since its inception. The Pistachio and White Chocolate Cheesecake with Irish Tea Sauce, toasted Pine Nuts and Pistachio Cream filled Russian Cigarette is also one worth having. Layers of pistachio and feather-light cheesecake, mused with a hint of Earl Grey tea sauce flavoured with Irishness and a thin crispy Russian cigarette that melts in the mouth.

Crème Brulee fans will fall instantaneously in love with the Glacee Flambée, a stacked vanilla crème atop of moulded vanilla ice cream. Upon serving, the waiter will torch the crust with cognac to create a thin crust of caramel. It has been said that many diners come to Frangipani alone for the desserts, and they certainly have every reason to do so.

Aside from fine dining, wine and champagne aficionados can also relax in Bibitus, the wine bar within Frangipani. Boasting a collection of organic and biodynamic French wines from small producers, customers get the chance to closely view and inspect their wines before selection. For the party scene, it’s all upstairs at The Bar, where guests get to savour creative cocktails and delectable late night desserts with the latest club music all night long.

Frangipani, which has stood the test of time since its conception in 2001, is certainly an establishment that shouldn’t be missed if one is looking for a night of great food, service, ambience and music. It is a truly unique and memorable dining experience that will compel you to return time and again.

Frangipani Restaurant and Bar is located at 25 Jalan Changkat Bukit Bintang, 50200 Kuala Lumpur, Malaysia.

The restaurant is open Tuesday to Sunday and serves dinner from 7.30pm (last orders at 10.30pm). The bar is open on Tuesday, Wednesday, Thursday and Sunday from 6pm to midnight, and on Friday and Saturday from 6pm to 3am. Frangipani is closed on Mondays for private events. For more information or to make a reservation, call +603-2144-3001.

W: frangipani.com.my