Wow, wow, wow!
Chef Mun just recently took over the stoves at Gobo Upstairs!!! This young and energetic chef promises not to keep the diners hanging when it comes to great steaks. He is now set to welcome you and entice you with his signature Grilled Tomahawk and other fine cuisines.
Gobo Upstairs Lounge & Grill
With an extraordinary view of iconic Petronas Twin Towers and the space that filled with a cosy yet sophisticated dining atmosphere. This is where one gets to savour the best steaks and fine cuisines for sure.
Many thanks to Gobo Upstairs and team for the lovely evening, I get to experience and savour Chef Mun’s creation. Look out for his Grilled Tomahawk! It was really superb with the melt-in-mouth texture and awesome marbling.
Firstly, we were welcomed with Vina Maipo Vitral Sauvignon Blanc, before starting our meal.
Honey Roasted Beetroot
Served with toasted walnut, dried cranberries, beetroot, feta cheese, honey balsamic dressing.
I always find beetroot has the very “green” taste but this was amazing. It was sweet and juicy after being roasted and drizzled with honey balsamic dressing.
Paired with Vina Maipo Vitral Chardonnay
GUP Cold Platter:
Spanish Mackerel Tartare
With semolina cracker, pistou, preserved lemon yogurt
Wedges Salad 6
Iceberg lettuce, blue cheese, crispy beef bacon, avocado, goddess dressing
Vodka Cured Salmon
Grilled asparagus, lemon zest, pickled shallots, crème fraîche caviar
GUP Hot Platter:
Salmon Crab Cake with Grilled Prawn
Homemade guacamole, truffle slices, saffron fumet miniature herbs, salad
Crispy Prawn Durian Mayo
Balsamic Marinated Tuna
Smoked eggplant, basil leaves, mesclun.
Our starters were paired with Vina Maipo Vitral Chardonnay
Lobster ragout, tarragon cream and brandy
Warm lobster bisque filled with essence from the sea before the mains to come. Rich, creamy and hearty.
Paired with Vina Maipo VItral Merlot
Grilled Lamb Loin
Arancini, broccolini, porcini sauce
Best to pair with Vina Maipo Vitral Cabernet Sauvignon or Pampas Del Sur Estilo Malbec
Baked Cod with Miso Honey
Wasabi, bean curd, wilted romaine lettuce
The baked cod was fresh and succulent. Quietly, I polished off the plate.
With pomme puree and buttered vegetables.
Tender with buttery melt in mouth beefy flavour, in pretty marbling and beautifully presented. Really love how it was flavoured and done. So so so GOOD!
Paired with Vina Maipo Vitral Cabernet Sauvignon or Pampas Del Sur Estilo Malbec; I would say pairing with Malbec works best!
I wished I had more stomach capacity to fit in this whole plate of dessert. Sided with a field strawberries and raspberries ground, and pour the hot chocolate over the white chocolate sphere shell, revealed a sweet Sided with heart within it. Very beautiful, it was sweet and hearty.
Paired with Whisky!!!
Oh my, this was my first time having cheese with whisky as what I usually did is pairing cheese with wine. Never know whisky and cheese is BFF! Chef Mun torched the cheese and allowed the melted cheese overflowing on a bed of potato cubes. The earthy aroma tremendously filled the space, intense and aromatic. It was really good to go with a glass of pure smoky whisky. So much I wish I have great stomach capacity!!!
Gobo Upstairs Lounge & Grill
Tradels Hotel Kuala Lumpur
Tel: +603 2332 9910
Lunch: 12pm to 2:30pm
Dinner: 6.30pm to 10.30pm