Next, crab soup with a twist, the flavourful crab cappuccino was generously laden with chunks of mud crab meats, tomato, topped with a lovely milk froth and served with croutons. Lovely presented in an old school cup, this is totally insta-worthy!
Meltingly tender and flavourful lamb shoulder stew with spring vegetable and served with housemade Kombucha sourdough. Truly so good, I will come back again for this.
The ravioli handmade upon order which comes on a bed of capsicum sauce and cheese was equally good.
The roasted chicken topped with orange confit and gastrique sauce was flavourful and tangy, however, the chicken was a tad on the dry side. This was my least favourite dish.
Yay... Finally some sweetness after the savoury! The desserts at Upperhouse ranges from light to rich, thus depending on one's mood for the day, there's something to tickle your taste bud for sure.
Lovely presentation, the amazing Mille-Feuille consists of airy and flaky puff pastry filled with orange milk chocolate mousse, pineapple, almond and served with hay ice cream. Such delicious classic!
Luscious vanilla pannacotta with passionfruit agar cacao strands, mango gel, caramelized chocolate, aerated sponge and wood sorrel topped with miso ice cream. Must try!
Green tea lovers, you wouldn't want to miss this choux pastry filled with rich subtle matcha cremeux, vanilla and white chocolate, so good it might make you cry.
The crepe laden with thick and tangy caramelized sauce.
The thin and delicious French crepes topped with tangy orange confit, orange reduction and grand marnier was another French classic that will make your taste buds sing.
The blue pea flower tea with lemonade makes an amazing all natural colour drink.
Another must try is the Upperhouse's homemade kombucha tea. Fermented for 14 days using black tea and sugar in a jar, the tea is said to help with detoxification, improve digestion, increase energy and boost immunity.
Fancier versions of the Kombucha are also available in the form of mocktails, not to mention truly insta-worthy too. The kombucha mocktail(Cherry, Clove, Lychee) was the perfect thirst quencher, simply refreshing and awesomely good.
Ohh.... so pretty and delicious.
The latte was infused with Bridestowe Lavender Estate Tasmania and wonderfully garnished with blue pea flower and freeze-dried strawberry powder.
Intense and rich tasting chocolate with complex flavour peaks of red and yellow fruits.
Also, chocolate lovers shouldn't miss out to try the chocolates in Upperhouse, as they are made to order using single origin cacao beans from Callebaut, reputed to be one the finest flavour cacao beans around due to soil, climate and habitat. In fact, Upperhouse Bangsar is also the first in Malaysia to introduce hot chocolate in a cone, a trend that started in Australia in early May.
Upperhouse Kitchen & Dessert Bar
27-A, Jalan Telawi 3,
59100 Kuala Lumpur.
Tel : 011-2872 0083
Facebook : www.facebook.com/upperhousebangsarkl
Instagram : www.instagram.com/upperhousebangsarkl