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Now, there is even more reason to pop by THIRTY8 with the premiere of its new ala carte menu that sees new dishes on top of improved versions of old favourites.
THIRTY8, the restaurant located on the 38th floor of Grand Hyatt Kuala Lumpur with a stunning 360-degree city view, has never failed to impress diners who pay the establishment a visit.
Now, there is even more reason to pop by with the premiere of its new ala carte menu that sees a revamp of its offering, complete with new dishes on top of improved versions of old favourites.
Here are some must-tries from the new menu that comprises some of the best flavours of Western and Asian dishes.
Pre-dinner cocktails alone are an affair to remember with THIRTY8. New on the list are passionfruit, lychee and cucumber martinis.
The passionfruit martini will go well with lovers of sweet fruity flavours that bloom further in intensity when you keep it floating on your tongue. Bits of fresh passionfruit seeds provide a nice crunch factor in between sips.
The lychee martini is sweet, almost powdery in flavour with the unmistakable fragrance of the fruit evident from start to finish. It lingers with a beautiful mild tail after the last sip is gone.
The cucumber martini may sound like quite the unlikely concoction but turns out to be the most delicious of the lot. Fresh, sharp and light, it starts off deliciously round before peaking with a slightly spicy punch.
When it comes to dinner, start off with the air-dried beef. Impossibly thin slices of air-dried beef make up nice savoury mouthfuls that tone down the bitter-sweetness of arugula. A Provencal vegetable salad lends a nice juicy chewy factor while the goat cheese crumble ties together the combination of flavours with its musky creaminess.
For something more Asian, the barbecued chicken with steamed chinese pancake will hit the mark. The pancake is meant for sandwiching the chicken slices, which juiciness and bursting flavour from its special marinade will open up any sluggish appetite. Accompanying it are refreshing cucumber and tomato slices that keep things from tasting too heavy and oily in a perfect balance of lean meat and crunchy vegetables.
Seafood lovers will delight in the grilled Hokkaido scallops. It comes served with a beautiful criss-crossed char that adds a rustic element to the dish. Grilled with nothing more than a dash of caviar salt, the sweetness of the scallops speaks for itself with every creamy mouthful. Its accompanying cauliflower puree lengthens that creaminess for solid bites while the edamame beans and baby spinach add a third dimension of green flavour and texture to the dish.
The red meat on the menu is well represented by the roasted rack of lamb. Under its fragrant herb crust that is crispy with ample flavour, the meat is incomparably tender and juicy being well-marbled with just the right amount of fat to lean meat ratio. The aubergine puree lends a bold earthy essence that intensifies the flavour of the lamb for a dish that is unapologetically palatable.
The Australian beef short rib is also a worthy contender, being braised for 2 whole hours before being briefly deep-fried and then drizzled with a spicy seafood sauce. The result is an incredibly juicy 200g of meat which jus melds with the seafood sauce for a beautiful explosion of Asian sweet and herbal flavours.
The dessert section of the menu has also been updated with a variety of new sweets and cakes.
One of the most memorable is the espresso pannacotta. In a visual feast of sugar glass, chocolate debris and one raspberry jelly dollop, the best notes of a full-bodied espresso is concealed. The pannacotta is light and fluffy with strong coffee laces in all the best ways, the chocolate debris just bitter-sweet enough so as to not steal the show from the pannacotta and the single sugared doughnut, chewy and soothing in the most comforting manner. To inject a bit of excitement to the dessert, pop the raspberry jelly into your mouth whole – it dissolves into a tangy mouthful of syrup upon contact that sweetens up the whole deal.
Another dessert not to be missed if you can make space, is the dulce de leche. Three separate sweets come together to combine sweet, sour and nutty flavours in the most delightful manner.
First, dig deep into the jar of glass tuile. Salted caramel, custard, chocolate chips and one surprise ingredient – pop rocks – come together to make a sweet, gooey delight that melts in your mouth. Top up the dessert, which should be crackling in your mouth by now from the pop rocks, immediately with some coconut ice cream to add to the milkiness. Finally nibble on some fresh mango to cut through the richness for a dessert that has the perfect balance of sweet, salty, sour and nutty.
All of the above and more are now available for a taste at THIRTY8.
For more information or reservation enquiries, please call 03 – 2182 1234 or email thirty8.kuagh@hyatt.com.
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