ENTIER French Dining - Blissful French Basque Country Casual Fine Dining

On the level 41 of Alila Bangsar Kuala Lumpur, Entier French Dining has become one of the sparkling gems and a drawcard for the local gourmands. This recent most talk-of-the-town casual French dining not only offers you an intimate sky dining experience, but also a blissful Pays Basque Tapas – a special feature for travel-hungry to French Basque Country with Spanish flair. mylifestylenews writes.

Alila Bangsar Kuala Lumpur has created an urban retreat for locals and travellers alike to enjoy a staycation in one of KL’s thriving neighbourhood areas, but not just being satisfied with that, Entier French Dining has won over many recommendations by word of mouth complimented by frequented diners who enjoy a cool haven get-together with great food and laughter with their very own company.

Adjacent to the hotel main lobby with views looking out to the quieter side of the Kuala Lumpur metropolis, it is a cleverly positioned and designed space. Internal glass walls styled with catchy wordings set along the long hallway leads you to the entrance of this casual modern bistro with a heavy polished metal door that opens wide to welcome diners to step into this friendly and cozy hideaway.

The high-ceilinged light filled room that has windows down the length of the restaurant on both sides and internally kept open and well-spaced out with the city skyline easily seen that becomes the luxury. Hence, the restaurant sits 100 diners without being claustrophobic. The interior fit-out and tabletops are more akin to a French bistro, but very warm with wood and leather accents and eye-catching elements that make the first impression a positively expressive one that creates a sense of anticipation!

Small tables down the city window side are secluded in their own cubical-like setting, in a more designed and slick way, all of which are accessed by a wooden floored corridor which eventually leads to the kitchen. Then, the main body of the restaurant is a mix of small and large table clusters as well as bar stool high chairs and table top for an alternative sitting arrangement. There are accents of glass hanging lamps, inlaid ceiling light features and free-hanging sconce candle stands to create a soft lighting palette that is reflected off all the wooden accents.

Further to the back is separated by an overly spread glass wall artfully laminated with images indicating the various cut and parts of a chook and a plant. This private dining, more like a boardroom setting style sitting arrangement is also the mini cellar that is housing quite a few of very unique and exclusive wines and champagnes. Elegantly subtle yet modern and warm design and décor with such contemporary chic touches illuminates the Entier (entire) surrounds.

The restaurant was full even though it was on a school night. Once we were seated by the window, we were immediately introduced to Daniel, our server for the evening followed by Jerrard, the Restaurant Manager who came to the table and introduced himself to give a brief run down for the overall and most anticipated culinary experience. Excitement awaits! There are a number of options to consider for the menu, from the standard a la carte up to the Chef’s Tasting Menu of seven courses and a very extensive wine menu to consider or pair. The menu invites you on a gourmet stroll along the unique gastronomique French Basque Country heavily influenced by the French as well as the Spanish traditions.

Entier is helmed by Executive Chef Masashi Horiuchi from Fukuoka who has a rare blend of passion and precision of his culinary heritage who strives to deliver with genuine simplicity from his masterly and obsessively trained French gastronomy skill. While good food makes people happy and with such simple philosophy in mind, after residing in Malaysia over four years now, Chef Masashi maxes out the approaches of his skilful craft with renewed perspective by delivering simple pleasure and happiness to his diners.

While degustation is one of the best ways to highlight the real heroes, the beautiful suppliers and farmers that continues to change and evolve, they will always be there as well as for chefs of high calibre that can express themselves and deliver an experience. With the combination of classic French and Japanese precision in Entier French Dining creations, the menu is created to share and categorize them by their main ingredient. While the spirit is fully encapsulated in the Basque word Txikiteo by its meaning of enjoying food and wines with friends over small plates of serving, it has so many highlights that we felt the only way we were going to get a sense to explore this French Spanish omakase was by settling on the seven-course menu and wine pairing.

The evening began with a glass of the exclusive 2012 La Entier Champagne Cuvee Prestige Brut Millesime to accompany the light bites amuse bouche and then we began the main event. While you eagerly await your chosen first dish to alight at your table, you are provided with the house corn bread served warm with lightly salted Kombu butter. While each dish may not be large, your appetite will be sated well and truly by the end of the evening. First up is a quartet of small explosions of flavour from the amuse bouche selection.

The shell of this beignet or deep-fried pastry croquette was thin and perfectly crunchy stuffed with horseradish cream creating a complex counterbalance to the pastry and refined taste of the caviar surprisingly came from a small Tanjung Malim town.

This petit duck rillettes vol-au-vent with foie gras & beetroot pickles is one of the most amazing culinary magic tricks of all time. Entier’s version is a classic refined mini-pastry full of concentrated flavours that are harmonious, plus a topping of beetroot jelly which gave a stunning glazing and piquancy to offset the richness of the dry-brined and braised duck in aromatic stock. Superb!

Beautifully presented and garnished with jelly and elderflowers that looks more like a dessert than a savory. The Spanish mussel tarte with eschalots confit was rich and crunchy with an unexpected execution on the palate. Such delicacy and subtlety. A sensational morsel!

Ready for some popcorn?! This highland white sweet corn & custard cornetto with Matcha – Seemingly simple yet a surprise on the tongue with a little crunch and complexity of flavours, then came a hint of sweetness filled the custard cornetto corn. The savoury component still evident. A winner!

What an interesting and delicious mix these proved to be and they set the taste off with the subtle and piquant flavours. The presentation overall was delightful, while also making a statement on the table when delivered, which quite clearly meant that every element had been thought through and we were enraptured at this point and left us thinking how much better can the night get!

Japanese Gobo Ice-Cream with Caviar – Gobo is a root vegetable which is made into an ice-cream topped with caviar. Gobo is best described as akin to a radish, but the taste is all about the element of surprise in this culinary combination and we were hooked! Ice-cream over caviar may seem weird but this one works!

<Asparagus & Sweetbreads>
Cameron Highlands green asparagus is used to pair with roasted sweetbreads, served with morel mushrooms, Cecina (Spanish dried beef) and confit egg yolk with a touch of white truffle. How decadent does this sound with such a spectacular composition? The asparagus was so fresh, crunchy and quite simply picture perfect, but the way Chef Masashi builds up the complexity with the Cecina, morel mushroom and truffle layers this dish is so moreish that you don’t want it to end! This delicious creation was accompanied by a glass of 2017 Domaine des Poncetys Saint-Veran Les Creches. This a fragrant chardonnay with peach and pear notes that perfectly complimented the vegetable dish with an underlying creamy finish.

<Celeriac & Abalone>
The menu notes that this dish has been inspired by the French culinary legend Paul Bocuse’s La Soup aux Truffes Elysee in 1975. In essence it is a black abalone soup made with the Sparassis mushroom (cauliflower fungus) with touches of foie gras and shavings of truffle, topped with deep brown puff pastry with a sheen that was so crispy and on cracking the pastry dome it falls into the soup stock which makes it even more delicious. A classic French savoury course perfectly executed and well paired with a glass of 2020 Cotes Du Rhone Cellier des Dauphins Reserve. The bright coral pink fresh and juicy red lifted with herbal scents and attractive chalky undertones well balanced with a full-on palate.  Tres delicieux!

<Cauliflower with Black Truffle, Morel Mushroom, Mornay Sauce & Parmesan Cheese>
An unexpected choice, but very enjoyable. The “shashimi” cauliflower was a little too raw but the mornay sauce, almost a bechamel combination with parmesan cheese, fresh almond, thyme oil and egg mimosa brightened up the entire dish and delighted the palate.

<White Sweet Corn topped with Parmesan Cheese & Shaved Truffle & Seaweed Gobo Butter>
Chef Masashi artfully presented this corn on a corn dish with great homage to the freshest ingredient used. Not only the corn kernels were shaved from the entire corn and sits back on the entire husk and topped with popcorn and other condiments to add great flavours. The arty presentation also having the other half of the husk leaf dusted with matcha green tea to add a dramatic touch and bringing the corn back to life. What a stunning dish not only to admire visually but a nice hiatus by taking the palate in another direction temporarily. Simply delish!

The Josper-grilled Australian loin was first presented to the table for a while before it was taken back to the kitchen to put it back on the serving plate in proper serving portion and then brought back to the table with other condiments like garlic confit, mushroom and de-glaced lamb jus. To further complement such superb meat, you have a mix of morel, porcini and girolles mushrooms served with leek, mashed potato, plus crispy artichoke for texture and a hint of dashi. You could not ask for a more superb tasting lamb than this as the quality of the meat and the skill to ensure it is so tender is faultless.

This is a truly memorable dish to savour and obviously to share and was perfectly paired with a glass of Chateau La Vignolle, Bordeaux Superieur, 2018 Cabernet Sauvignon Merlot Blend. Let the bold dark red earthy and fruity plum palate and soft tannins tantalize the succulent lamb with each morsel to be enjoyed blissfully. Another successful pairing that added a further dimension to the palate and is so enjoyable with quality meat.

Cameron Highland Organic Carrot was used to go with vanilla chiboust and Carrot Sorbet with quite an inviting presentation of its color and garnish.

Such an incredible and inventive take on, the carrot cake was a delight to enjoy with so many different tangents in one mouth full. The chiboust is an orange terrine coupled with a vanilla mousse and every morsel was unforgettable!

Petit Fours beckoned and we were yet again surprised with a chocolate and coffee biscuit shell filled with chocolate pearls. It was heavily bent on the coffee side in flavour, so if you are not a coffee lover, a little disconnect, but otherwise the perfect accompaniment with a cup of hot beverage after dinner.

We had come to the end of an amazing culinary journey that can only be described as superb with the food having that enduring love, passion and meticulous skills to get things right. It is self-evident that the culinary team choose to shine and focus on every aspect – presentation, produce, combinations & surprising the palate. We had quite a few revelations this evening on a number of fronts and none of this is viable if the service team can’t play their part and they played all the aces and gave us the perfectly judged experience, with a depth of culinary knowledge – and believe us, we tested them on so many fronts, as some of the ingredients were new to us, a humbleness to not overdo things and an evident delight in just the act of making your evening enjoyable.

Staffing seems to be quite full on attentively juggling over their respective designated areas. Additionally, we met Isya, a female trainee on work experience in her first week on the training ground who had the right approach from her hospitality rendered. It is such a delight to see young people being given an opportunity in such an atmosphere, but being carefully mentored by seasoned team members.

We were suitably impressed and felt that it was a seamless service that had no blips throughout the evening. It has a right to be compared with other restaurants in other capital cities and the pricing is not excessive by any means for such an elevated dining experience. The buzz, excitement and feeling of gratitude this hospitality has with the experience of bringing its diners a memorable and contented dining experience to share.

Eat the land and taste the sea, Entier- an old French word meaning “whole” or “entire”, is the inspiration behind the nose-to-tail philosophy. Committed to people, plate and planet, they are determined to preserve the integrity of ingredients through utilizing beyond the best cuts. Chef Masashi’s expression on the plate is telling of his pedigree, while revealing his appreciation and curiosity for local produce and that’s the experience we had and it sets a standard to be admired that you simply should not miss! Entier French Dining sets its’ sights high and strives to deliver what they think best and with a willingness to please. Fortunate diners or wine and dine aficionados shall consider themselves lucky to book themselves in and be able to experience such an “entire” and “wholesome” meal being served.

Tried & Tested:

Location: 4/5

Design & Decor: 4.5/5

Food & Beverage: 4.5/5

Service: 4.5/5

Value For Money: 4/5

Experience: 4.5/5


Entier French Dining

Level 41 at Alila Bangsar,

58, Jalan Ang Seng, Brickfields,

Kuala Lumpur, Malaysia

Tel: +6 03 2268 3819

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless 


MONT BLANC 2022 Happy Holidays

MONTBLANC celebrates the most wonderful time of the year i
nspired by the majestic mountain outside, gifts that bear the Montblanc name are crafted to their own height of craftsmanship and design. Functional yet sentimental, each gift is specially chosen as a heartfelt thank you to those who leave their mark on the lives of others, or token to inspire others to leave their own mark with passion and purpose.

The peaks of the Alps are covered in a blanket of fresh snow that glistens in the sunlight, and later shimmers in the winter moonlight. Skiers embark on their final run of the day, elegantly swishing down the slope from the summit to the village nestled between the trees below. The Mont Blanc, monumental and majestic among mountains, is the backdrop to this winter wonderland.

Because life is always an adventure and a journey of exploration, 
Montblanc leather goods are as stylish as they are practical with shapes and functions that meet the needs of those on the move. A nod to Montblanc’s origins and connection: the Mont Blanc, the Meisterstück Scenic Capsule leather pieces feature winterscapes with snow-capped mountains. White peaks against blue skies, skiers slaloming down slopes or leaping through the air.

The different shapes and functions in the elegant leather 
collection include Card Holders, a Writing Instrument Pouches, Wearable Phone Case Pouch and Key Pouch. The capsule collection will be available in Montblanc Boutiques for a limited period during the holiday season.

A companion for everyday expeditions, the
Meisterstück Selection Soft Backpack is crafted from a softer leather with functional elements such as compartments and organization solutions moved to the outside. The Meisterstück Selection Soft Document Case is an elegant and modern piece for work and business. With elegant design details, the Meisterstück Pocket 6CC and Meisterstück Wallet 10CC With Coin Case are understated essentials.


The SILK ROAD Bangkok - Star Quality Cantonese Dining

The glamourous sophistication interior of The Silk Road in the Athenee Hotel Bangkok has taken the Chinese restaurant dining experience to the next level but most importantly, lets the classic memorable Cantonese food speak by itself.
mylifestylenews writes.

Centrally nestled on Bangkok's sublime location along the leafy boulevard of Wirelesss road, this dining destination easily connects to premium shopping malls and flanked by major banks, top corporate offices, as well as Embassies and consulates. The classy Athenee Hotel Bangkok was built on the grounds of Kandhavas, the Palace that was once the home of Princess Valaya Alongkom, daughter of King Rama V. While the Athenee Hotel Bangkok is part of the Luxury Collection and carries a rich history and has a royal connection, a certain level of elegance and luxury is expected to celebrate its royal heritage and no less.

Walking through the main lobby which is rather regal, modern yet inspired by Thai culture with thoughtful touches in its grand design encapsulates the Thai-Colonial style of elegance and luxury. When you arrive at the entrance to The Silk Road, the splendour continues. You feel a lightness when you walk in, with light carpet colours, vibrant screens allowing light and a colour scheme of dark woods against light furnishings – think golds and blacks. To be precise, the design evokes an earlier era, drawing upon Art Deco style that was popular in Shanghai during the 1920's but brought up to date with modern artworks and comfort.

Plum-coloured wooden doors and cabinets, partition panel walls in Oriental Chinese motifs decorated with plentiful paint brushes to create a more dramatic ambience to admire no matter which corner your seat is facing in the main dining room, you simply won't miss it. Glass screens inlaid with gold tracery, a marble mosaic floors and stylish retro lighting combine to bring an air or elegance and intimacy to the restaurant. so in one sense there is nothing traditional about the fit out, but more a sense of residential with an eye to creating a modern lighter colour palette that you don’t normally expect in a typical Chinese restaurant and we were instantly won over!

The food, helmed by Chef Kam, a Cantonese native himself from Guangdong, is everlastingly striving to find the best and freshest produce and he cooks it with a Cantonese slant by staying truthful to the traditional cooking technique and insisting on providing the most authentic provincial flavours. He never forgets to pay homage to the most classic and nostalgic Cantonese taste on the palate that brings back almost everyone’s childhood memory from his wining gastronomy. Quintessential Cantonese cuisine is served here, almost a fining dining yet casual with a 21st century edge modern flair and this became evident throughout the course of the evening. There is a lot to mull over and you will be spoilt for choice. As we were a party of three, this gave us a bit more breadth to sample, so we decided that some classics were in order and little did we know what lay ahead of our culinary journey in this eponymous restaurant.

<Baked goose Puff in Swan Shape>
“Welcome to Silk Road” was clearly written on the rim of the plate and let the swan float in the misty lake as it was presented and kicking of as the first amicable and adorable dish for the evening dining sojourn. This signature dish was deliberately crafted to impress all diners of its moulded swan shape baked puff pastry gracefully sitting on a stain-less steel rack with dry ice beneath to create the smoky and misty floating effect garnished with petit stock of flowers. Delicate yet surreal to admire especially of the swan’s flaky puff feathers that has been baked to light golden brown perfection and it tastes like hundreds of delicate fluffy layers on the first bite, stuffed with flavoursome goose filling. The execution and flavour were second to none and it really elevated expectations that is to take your breath away and you are instantly craving for more. An absolute “WOW” factor injected!

<The Silk Road Signature Dim Sum Trio>
This is a trio of the three most classic Dim Sum on anyone’s wish list and once again a complete surprise due to the choice, thanks to Chef Kam’s “Super-Size Me” extra large version of each delicate piece that was worth more than just one mouth-full and every morsel is so satisfactory. A definite order for Dim Sum craver. Giant Sui Mai – Steamed dumpling with pork and prawn, topped with a whole piece of supreme mini abalone and it was superb and on point!  It could not be faulted with juicy large prawn, abalone and meaty pork sturdily wrapped on a thin wanton paste. It is deliciously yours! Har Gow was served with caviar on top, this most likable classic steamed prawn dumpling is another great example of The Silk Road star quality Dim Sum with the delicately see through paste rolled thinly and wrapped with juicy and tender large prawns filling.  The Steamed Crab Leg stuffed with minced prawn and pork in a Chinese yellow curry is another triumph of quality meat, artisanal creation and wondrous flavour.

<Deep-fried Shrimps with Mandarin Sauce served with White Chocolate Dome>
Now you may wonder why was this sweet white chocolate dome paired with such a strong savory shrimp dish. Who would have thought that white chocolate could possibly be a (almost a main) component in such a classic Chinese dish? But this was a complete surprise and it works! When the hot mandarin sauce was poured to melt the white chocolate dome and to reveal the crispy deep-fried shrimps beneath. The sweet and citrusy well complemented the savory of shrimps which was a triumph in presentation and simply divine to enjoy!

<Barbecued Pork with Honey>
A well temperature controlled barbecued pork! This classic Char Sui was chosen for the balanced layer amount of fat and meat to create an incredibly tender, juicy and tasty palate that is so memorable with each contented bite presented on an unusual but attractive white ceramic ‘iceberg’, garnished with spears of asparagus and chili no less!

<Peking Duck>
You can’t not order Silk Road’s signature Peking Duck. The flaming Peking Duck is probably the least expected when it comes to its unique and one-of-a-kind presentation that is most certainly wants you to have your camera ready to capture the special moment. The already crispy skin roasted duck has had a short ride from the kitchen on a trolley before being served the table, but at this point the whole duck needs to take a quick “bath" and is “basted” in Cointreau and then set alight to be flamed in the orange flavoured brandy liqueur. The server is actually turning the duck as it is aflame to ensure it is evenly “toasted”. The artistic presentation not only adds a further sensory experience but also to let the duck absorb the orange liqueur flavour that gives a hint of citrus on the palate.

Silk Road’s Peking Duck a la Canard Orange was inevitably fat, so an abundance of meat as they use only the finest ducks, marinated with Chinese wine, herbs, ginger, sugar and natural red-bean coloring before roasting to produce skin that is exceptionally crispy and succulent. The first serving of the breast meat on skin was simply divine and there was a subtle taste of orange that was to be much enjoyed – we were absolutely thrilled with this approach and who knew that it could elevate such a classic dish. A clever and innovative presentation.

We like it that way that the duck was thinly sliced together with a generous mouth full of meat remained instead of just the crispy skin itself being served with julienned spring onion, cucumber, secret home-made sweet bean sauce and waffle thin steaming hot pancakes. A more preferred nostalgic way to enjoy a well roasted Peking Duck. The balance of the meat was offered with a various choice of stir-fried or turn it into a clear broth to your liking. We were suggested a refined twist of its Thai Basil with Hot Chili stir-fried in high heat to generate the smoky flavour which was rich, utterly aroi mak mak and sinfully delicious, not a morsel left evidently.

<Fried Flat Rice Noodles with Abalone, Crab, Shrimp and Crispy Fish in Brown Gravy>
The menu description sounds like a mouthful but this is a classic combination that is such a standout and yet quite generous in portion. The noodle texture is starchily divine and so smoky as a result of the wok-fried technique. The combination of all the ingredients were superbly cooked and harmonious to create such a quintessentially Cantonese style fried noodle dish!

<Peony Custard>
There is always room for dessert and what a gorgeous presentation! Once again, the flaky and airy layered puff pastry was deep-fried in a fully blossomed peony and filled with the right amount of custard, not overly sweet but just right to give you that perfect round up for the entire wholesome meal. As the presentation was artisanally crafted and this food art you don’t want to touch but you must eat it in one mouthful to envelope all the flavour at once, it is delicate and delicious at the same time.

If you were to have experienced the best of Cantonese food in Hong Kong over the years, we now tend to think that Bangkok has taken over this mantle, as the evening was resplendent of the finest food and classic Cantonese flavours, as authenticity is the key. The ingenuity of the Silk Road culinary team and the impeccable cooking technique ensure you have a pleasurable dining experience. 
What is a standout is that the kitchen has thought long and hard about not plating food in the traditional way, without sacrificing the essence of taste and we were enthralled with every menu item as it was served and as it was savoured. What was even more surprising was the menu pricing, as you are dining like royalty without paying the fancy prices and they have not missed a beat from beginning to end as the a la carte menu contains a listing of approximately 40 dishes designed for sharing.

The service was spot on and not over-intrusive and you felt that they knowingly and instinctively knew when to offer assistance or clear the plates or top up your glass. Such excellence is to be commended, as very few restaurants can meet this mark in our estimation. Khun Mam looked after us and we were eternally grateful for her fine service. The kitchen brigade will forever be in our memory for the surprises and authentic flavours and not one dish missed the mark. The classic Silk Road restaurant has hosted the sophisticated diners for years especially for those in the know of finding refined Cantonese cuisine that offer genuine flavour to please your palate to no end as well as the taste to remember for such an unsurpassed dining experience.

Tried & Tested:
Location: 4.5/5
Design & Decor: 5/5
Service: 4.5/5
Food & Beverage: 5/5
Value For Money: 5/5
Experience: 5/5

61 Wireless Road,
Lumphini, Phatum Wan, 
Bangkok Thailand
Tel: +66 2 650 8800

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.