July 6, 2026

Merdeka Grill Lunch Course @ Park Hyatt KL

Set on Level 75 of Park Hyatt Kuala Lumpur, Merdeka Grill is a contemporary grill restaurant offering breath-taking panoramic views of the Kuala Lumpur skyline. Known for its elegant ambience and thoughtfully curated menu, the restaurant showcases premium meats, sustainable seafood, and seasonal produce.

On this visit, we tried the Merdeka Grill Lunch Course, which offers a taste of the restaurant’s signature dishes at a more accessible price point – priced at 2-course at RM 168 and 3-course at RM 198.

As there were three of us, and we ordered two 2-course sets and one 3-course set, which we shared among ourselves. Portions were pretty good from the start to the end. We were filled up by the end of our mains and started pushing each other to finish. LOL.

One also must not miss out their afternoon tea at the Park Lounge , which features a delightful selection of sweet and savoury treats.

Complementary brioche bun served really warm to start. The bun was fragrant and soft. So lovely that I kept them till the end to mop up the sauces from the dishes. The spiced dip that came with the bread was amazing too!

Lightly Cured Atlantic Salmon beautifully plated with apple, freshly pickled cucumber, horseradish, parsley. It was a refreshing starter, basically a great appetite and palate booster!

Thinly sliced Achigold Mas Melon paired with stracciatella, hydropinic lettuce, lime, and dressed with tarragon dressing. The melon was intensely juicy and high with natural sweetness!

Coconut Lobster Bisque
Ohhhh, this coconut lobster bisque was bursting with the essence of the sea and packed with umami. Rich and velvety, the creamy bisque was generously topped with an assortment of seafood, including scallops, white fish, and prawns, making every spoonful deeply satisfying.

Steak and Fries
The steak was grilled to perfection; side with hydroponic salad, served with bright and zesty lime aioli and green pepper butter.

Roasted Perak Duck Confit
Appeared golden-brown with crackling skin and tender meat underneath; crisp exterior and inside remained moist. It was a WOW! Side with orange, celery puree, kale, honey and lime pepper sauce

Grilled Red Snapper
Ratatouille, yuzu kosho, tarragon butter cream sauce
Flaky grilled fish layered with ratatouille and served with the tarragon butter cream sauce. Richness from the butter cream sauce was offset by the acidity of the ratatouille and the bright, spicy citrus character of the yuzu kosho. And here came the help of brioche bun to mop up the sauce!