Canvass Bistro is operated by a talented team of chefs and bartenders with a mission to ensure their servings are within the bounds of being hedonistic and sustainable. The restaurant therefore focuses on healthy, bio-diverse ingredients, and environmentally-friendly practices. You might think this would make their food bland but nothing could be further from the truth. We highly recommend the two starters: Hibachi Grilled Braised Mushroom served with roasted mushroom dashi and Seared Japanese Scallops and Charred Cauliflower. Both were full of flavour and varying textures which delighted our palates. One of our mains was Slow Cooked Charred Free Range Chicken Leg, which was delectable but the portion was overly generous. The second main was Slow Cooked and Seared Skirt Steak, which tasted slightly under-seasoned on its own. When paired with the fermented lemon kosho, however, the dish balanced out nicely.

ON THE PASS

A childhood favourite of Chef Lenz and many Scandinavians, barramundi fish cakes or fiske frikadeller is made from rich fish mousse mixed with onions and toasted bread crumbs. 

TATLER TIP

Ask to be seated upstairs and you’ll be rewarded with a killer view of the KL Tower towering over you.

SIGNATURE DISHES

“Fisk frikadelle” Danish style pan seared snapper fish cakes, Brown butter old fashioned, Tart strawberry porridge with white chocolate & cream cremoux