Wednesday, July 25, 2012

On The Table @ Solaris Dutamas

Mother's Day was coming up and we were racking our brains on where to take my grandma for makan. She's big on ambiance for special occasions and of course, food must be good too. At my sister's suggestion, we decided to try On The Table at Solaris Dutamas.

The restaurant is headed by Chef Riz Redz aka anak Chef Wan aka that Masterchef Malaysia judge wearing the ridiculous cravat. Not that he was in that day, maybe out celebrating Mother's Day. With such a BNC (Big Name Chef) the restaurant oughta be really, really, really good right?


It started off well, with two complimentary amuse bouche; cream of pea soup and teriyaki wild mushrooms. Apparently it's a "teaser" for their ever rotating menu. The soup tastes home made and the mushrooms had a nice bite.

Heard good reviews about the Cappuccino of Wild Mushrooms Soup (RM23) and yes, it is justified. It has a wonderful presentation and again, the soup tastes home made and served with a generous portion of meaty sautéed mushrooms. However, the taste of the foam was a little too subtle to me and so was the truffle oil.

The biggest disappointment came from the main courses. TJ had the Redz Heat BLT (RM23) while K opted for the highly recommended RFC (RM38).

note the offensive turkey jerky
between the onions and bacon
Like all gourmet burgers, the Redz Heat was monstrously thick with juicy patty, beef bacon, turkey bacon, melted cheese, caramelized onions, tomato and salad. It looked good on paper and in the flesh but it was so difficult to eat

The turkey bacon, served as a large slice, was very chewy and impossible to cut with a knife and and hard to bite off as well. Therefore you won't be able to taste all the components together. Ended up eating as a separate piece, which was a salty turkey jerky. The caramelized onions were nice but I would've like more than just a spoonful as there wasn't enough to make an impact.

The RFC came with 3 pieces of fried chicken, mashed potatoes and a small salad. The biggest problem was everything tasted underseasoned. The chicken was crispy and juicy, the mashed potatoes smooth and creamy, but ultimately lacked salt. The salad, which was pickled, was not to our liking either as it was too vinegary for our tastebuds.
(apologies for the lack of photo for this dish, there's a html bug)

Dessert was the saving grace. We opted for the Chef's Dessert plate (RM45) which consists of a duo of creme brulee (choc & vanilla), panna cotta topped with dragon fruit and hot chocolate fondant served with vanilla ice cream. The chocolate fondant was fresh and hot from the oven albeit (intentionally?) on the gooey-er side, but I've had fondants just as good and with a bigger portion for roughly the same price at Yogitree, Gardens.

In short - Good service, lovely atmosphere but the food's pricey and sadly, the mains don't impress.

On The Table
 Mon - Sat: 11:00-15:00, 18:00-23:00
A4-UG 1-08, Solaris Dutamas,
Jalan Dutamas 1,
50480 Kuala Lumpur, Malaysia
03-6207 9966

Price Range - $$$

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