Cover Photo: Kikubari

Topped with caviar or ikura or sometimes served with ebi (raw shrimp) or uni (sea urchin), these noodle dishes are hard not to love

This is not the kind of pasta dish you'll want to guzzle down quickly. Instead, capellini—which means 'fine hairs' in Italian—should be savoured slowly, especially when topped with luxurious ingredients. Angel hair pasta or somen noodles are sometime swapped for capellini in these chilled dishes that are sure to impress. Slurp and twirl delicately to your heart’s content.

See also: The Price Is Right For These Set Meals By Quan's Kitchen

1. DC Restaurant

"Echo of the Sea", DC Restaurant’s Signature Capellini, is complemented with Hokkaido uni and Alaskan king crab. Located in TTDI, the restaurant serves French cuisine with Japanese influences and strives to use seasonal produce. You might remember that DC Restaurant was crowned one of Tatler Dining's Top 20 Restaurants in 2020.

DC Restaurant | 44, Persiaran Zaaba, Taman Tun Dr Ismail, Kuala Lumpur | +603-7731 0502

Throwback: Argentinian Wines & Affordable Fine Dining At Bref By Darren Chin


2. Kikubari

Featured in Tatler Dining's Best Restaurants Guide 2020, this progressive Japanese establishment prides itself on respecting ingredients, culture and history when creating a dish. The phrase "Kikubari" means to build awareness, to understand and to meet the needs of others proactively. This can be reflected in Chef Jun Wong's intricately plated Botan Ebi Cold Angel Hair, which is garnished with jungle garlic-infused shiitake. 

Kikubari | L3-01A, Jalan Damanlela Damansara City Mall, Pusat Bandar Damansara, Kuala Lumpur | +603-2011 8200

Related: What's In My Pantry? Show And Tell With Chef Jun Wong Of Kikubari

3. Bref by Darren Chin

Opening its doors in 2018, Bref aims to bring high quality cuisine to patrons in a more relaxed setting. Those who have been to Bref's sister restaurant DC might find similar dishes with slight variances. Bref's seasonal Signature Cold Capellini is served with a creamy abalone dressing, salted kombu, Ama Ebi and king crab. If you're planning on visiting during lunch, try the Cold Somen with Hokkaido uni and creamed and truffled roasted celeriac.

Bref by Darren Chin | 26A, Lorong Datuk Sulaiman 1, Taman Tun Dr Ismail, Kuala Lumpur | +603-7731 5032

4. Cilantro

Led by Japanese Chef Takashi Kimura, Cilantro is one of KL's first popular fine dining restaurants. The French-inspired restaurant incorporates premium Asian ingredients into its cuisine. This can be seen in one of their timeless signature dishes, the Cold Capellini with Sea Urchin and Botan Ebi.  

Cilantro | 368B, Jalan Tun Razak, Taman U Thant, Kuala Lumpur | +603-2179 8082

Related: Chef Takashi Kimura Of Cilantro And The Art Of Continuous Refinement

5. Sage Restaurant & Wine Bar

Illuminated with enchanting blue-purple ambient lights, Sage takes pleasure in serving French-Japanese Nouvelle Cuisine in a contemporary dining room. Supplies are sourced from countries such as Japan, France, India and Hong Kong. A classic on the Craftsman's Menu is the Somen Noodles with Botan Ebi, Hokkaido Uni and Wasabi Aioli. 

Sage Restaurant & Wine Bar | 6, The Gardens Hotel & Residences, The Gardens Mall, Lingkaran Syed Putra, Mid Valley City, Kuala Lumpur | +603-2268 1328


6. Stoked

Reminiscent of a wine cellar with its open brick and wooden interior, Stoked is home to Asia's first Bertha cast-iron charcoal oven. The establishment aims to provide excellent quality to price ratio for their dishes. Take, for instance, the Cold Capellini with prawns and a truffle ponzu sauce that's priced at RM45.

Stoked | 120-122, Jalan Kasah, Medan Damansara, Kuala Lumpur | +603-2096 1645

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