Archives: Malaysia International Gourmet Festival 2013 (01-31 October 2013)

Most Viewed

The Olive
Festival Dining
The Cloud capped Resort World Genting Getting out of the heat of Kuala Lumpur...
A Closing With Pure Magic!
Hovering some three metres above an eerily smoke-billowing stage, and with no...
Festival Dining
Designed by internationally acclaimed designer, Adam Tihany, Lafite...
Cool Chefs Launched!
As cool as ice, but smoking hot, the 31 Festival Master Chefs of this year...
Taste MIGF 2013
Taste MIGF
  Taste MIGF – the spectacular preview event of the MIGF –...
Arthur's Bar & Grill
Refined class, rustic charm
No votes yet

Trendy and modern, Arthur's Bar & Grill oozes with class and character

Stepping into Arthur’s Bar & Grill, one instantly feels a cozy warmth that emanates from all corners of this Shangri-La KL restaurant. Homespun allure effortlessly balances with sophisticated character, the end effect being a trendy and modern eatery that feels like home. It has all the stylish trimmings of a watering hole in Manhattan’s East Village – cue the impressive racks of back-lit liquor bottles adjacent the entrance - and all the rustic allure of a homely pub in the English countryside. Something about exposed brickwork warms the cockles of the heart.

The dinner tables, set in a cozy nook of the restaurant 

Once inside Arthur’s, you’ll find it difficult to leave, a fact that our lucky group of MIGF diners recently discovered as they stayed around long after indulging Master Chef Charles Raj Kanisan’s Festival Menu.

The mezzanine level, where our gourmands gathered for a round of pre-dinner drinks and canapés, is the ideal spot for a private party. Tall, leather backed high stools sit around a classically designed long bar, all drenched in olive-brown hues, and walls adorned with black and white pictures of American cities from the 40s and 50s.

Shangri-La Pims Cups comprising pims, Japanese shochu and lemonade - and Americanos – campari, martini rosso, and soda – warmed the party up as soon as the guests arrived; while canapés of Alaska King Crab with Caviar, and Cod Fillet with Asian Tartar Sauce whet the communal appetite.

 Alaskan King Crab with Caviar
 Americano: Campari, Martini Rosso, Soda


From L-R: Tunku Johanez Tunku Annuar, Joann Dunleavy, Dr. Hugh Dunleavy, Dato' Lim Huah Leong & Paul Lim

Among the distinguished group were Festival Royal Patron Tunku Naquiyuddin Ibni Tuanku Ja’afar and wife Tunku Nurul Hayati; Executive Chairman of MAA Group Berhad, Tunku Dato’ Ya’acob Abdullah; Ambassador of Belgium, H E Marc Mullie and wife Mrs Marjolijn Van De Geer; Advisory of BHL Management Sdn Bhd, Dato’ Seri Lim Huah Leong and wife Datin Seri Wendy Lim; Chairman of Sungei Wang Plaza Sdn Bhd, Dato’ Seri Abdul Azim Mohd Zabidi and wife Datin Seri Raihan Abdul Rahman.

Dato' Steve, flanked by Executive Chef Rudolf Kunkel and Master Chef Charles Raj Kanisan

“We wanted to take things back to basics and create real food, with heart and soul, in a casual yet tasteful environment,” said Executive Chef Rudolf Kunkel after introductions by MIGF Organising Chairman, Dato’ Steve Day. “Whether you’re entertaining business clients, celebrating a birthday, or simply having a casual meal, Arthur’s is a place for any occasion…it’s one of the coolest restaurant bars in town,” continued Kunkel as heads nodded in full approval. Making their way downstairs, past the state-of-the-art enomatic wine dispenser, to the heart of the restaurant, guests took their seats at two long tables and prepped for the first course.

 Mr Dunleavy snapping a picture of the menu
 Beechwood Smoked Salmon Tartare, Micro Green Sear Hokkaido Scallop with Avocado and Crispy Parmesan


Freshly baked puffs of bread materialised, served with fresh Tomato Salsa, leading swiftly into the appetiser of Beechwood Smoked Salmon Tartare, with Seared Hokkaido Scallop, Avocado and Crispy Parmesan in a sensational Honey and Mustard Dressing.

Creamy Mushroom Soup with Croutons

A Creamy Mushroom Soup followed, filled with hearty forest mushrooms and crusty croutons. Empty bowls appeared shortly after they were served, the guests mopping up every last drop with the delicious bread.

A chef dresses the prime rib, sitting atop the gigantic Yorkshire pudding

Then the moment everyone had been waiting for, and that for which Arthur’s has become famous! - the Australian Black Angus Prime Rib, served the traditional way, atop a gigantic hunk of Yorkshire Pudding, surrounded by Fat Fries, Sautéed Green Beans, Grilled Tomatoes and lush Béarnaise Sauce.

Carving the Black Angus Prime Rib       The main course in all its glory

Carved in front of guests, the Prime Rib is long-roasted and tender, with a deep juicy meaty flavour, and the pudding – a notoriously difficult dish to master – is by far the best in KL, not to mention the biggest! Perfectly complemented by a full bodied Barbera, Piedmont from Italy, the dish stands out as the crowning glory of Arthur’s.

Grill Black Cod Fish Fillet with Green Lobster Truffle Mash Potato, Grilled Tomato, Sauteed Green Bean Lemon Beurre Blanc
Coconut Macadamia Nut Tart, Butterscotch Ice Cream and Thick Chocolate Sauce


Equally delicious was the seafood option - Grilled Black Cod Fish Fillet with Green Lobster, and Truffle Mash Potato with Lemon Beurre Blanc. The combination worked in flawless harmony and had those who opted for it reeling for more.

Joann Dunleavy, Dr Hugh Dunleavy & Roland Lee Meang Sun

Commercial Director of Malaysia Airline System Berhad, Dr Hugh Dunleavy, was whisked back to his childhood in the UK, “I haven’t had Yorkshire pudding in a long time, and to see such a classic example as was served today, was just outstanding. It made the meal that extra bit special….I was tremendously pleased by it.”

H E Marc Mullie, who has been attending MIGF events for the past three years and eagerly looks forward to the gourmet month each year, spoke on the importance of the Festival in promoting Malaysia as a gourmet dining destination, “The Festival is not only welcome, but very much needed because I absolutely believe that news regarding Malaysia’s, and in particular KL’s best restaurants, would not reach the same base, on a global level, by any other means.”

The Ambassador also delivered a humourous closing speech, and after graciously thanking the restaurant and hosts, mentioned that his only regret regarding the Festival was that he was not there to experience the first 10 years of it.

Tunku Naquiyuddin thanking the team 

Finally, Festival Royal Patron Tunku Naquiyuddin spoke on behalf of the entire party and expressed his gratitude to all involved in the delightful evening.

Resident 2-piece band Artstream provided first rate live entertainment for the evening

This ended at the main bar, where guests enjoyed the live entertainment and the relaxed atmosphere while nursing night caps.

Don't miss the opportunity to taste the country's finest Western cuisine at Arthur’s Bar & Grill during the Malaysia International Gourmet Festival from 1st to 31st October! At RM200++ for four courses with wine, and RM135++ without wine, it’s an absolute bargain. If you favour a lighter version, opt for the three course variant for RM185++ with wine, and RM120++ without wine.

Moreover, you’ll receive a complimentary aperitif before dinner, and if you come back to try the a la carte menu, a 20% discount on your total bill.