The French Connection

Take a stroll along the vintage shop houses at The Row on Jalan Doraisamy and you’ll find plenty of dining options, but 2OX stands out among the rest with its sophisticated yet understated ambience and affordable French-Mediterranean delicacies.

Under the lead of Chef Phillip Murray Dominc, the restaurant has excelled and stayed to true to the underlying meaning of its name which alludes to two powerful oxen joining forces to produce a whole much greater than the sum of its parts.

Taking inspiration from his culinary experiences in Europe, Chef Phillip infuses Mediterranean elements into the restaurant’s menu without deviating from the original French flavours. His modern cooking style is also reflected in his five-course Festival Menu for the Malaysia International Gastronomy Festival which was recently reviewed by an influential group of diners.

Present at the menu review were prominent individuals like Group Executive Chairman of Melewar Group Berhad Tunku Dato’ Seri Iskandar Tunku Abdullah, Country Head, Retail Banking of Standard Chartered Bank (M) Berhad Aaron Loo and Director of Events Marketing and Exhibitions of Pico International (M) Sdn Bhd Eric Ho.


Henry Kang and Dr Julianne Huh

Puan Sri Ong Li Ling, Tan Sri Stephen Voon and Datin Su Wai Fun

Arved Von Zur Muehlen, Dara Von Zur Muehlen and Dr Julianne Huh


Tunku Dato’ Seri Iskandar Tunku Abdullah, Dr Julianne Huh, Datin Seri Maneesah, Pitt Lee and David Teh


Azmi Abdul Rahman, Daphne Iking and Dato’ Steve Day


Datuk Dr Redzuawan Ismail and Dr Julianne Huh


Aaron Loo and Tan Sri Stephen Voon


Yogi Thakker and Daphne Iking

The evening started with rounds of refreshing welcome drinks and three creatively presented canapés before a brief opening speech and guest introductions by MIGF Organising Chairman Dato’ Steve Day.


Grilled Squid / Saffron Aioli / Lavosh


Scottish Trout / Caramalised Leeks / Seaweed


Zucchini Blossoms / Smoked Cream / Scallion

As soon as all guests were seated, out came the first dish on the menu; Grilled Octopus with Tomato and Hazelnut Oil Chilled Soup, Sea Salt and Porcini Froth. Cooked with a touch of chilli oil, the tanginess of the octopus tickled taste buds.


Eric Ho lays his eyes on the grilled octopus amuse-bouche


Grilled Octopus / Tomato & Hazelnut Oil Chilled Soup / Sea Salt & Porcini Froth

Served next was the visually appealing appetiser, the Tiger Prawn Torchons with Marinated Trout Roe, Crispy Seaweed, Piquillo Pepper Gastrique and Candied Pine Nuts.


Tiger Prawn Torchon / Marinated Trout Roe / Crispy Seaweed / Piquillo Pepper Gastrique / Candied Pine Nuts

The first main course was a seabass fillet, served with braised cauliflower on top of a generous amount of smoked shallot veloute.


Chef Phillip plating up the first main course


Emmental & Hazelnut Gratin Seabass Fillet / Braised Cauliflower / Smoked Shallot Veloute

The “Tongue & Cheek” (Beef Two Ways) served with Parisian Gnocchi was the second main course which consisted of two of Chef Phillip’s favourite beef cuts. The Angus beef cheek was braised for 18 hours with mustard seeds to bring out its sweetness, while the ox-tongue was Josper-grilled with tomatillo relish, giving it a fruity and herbal aroma.


“Tongue & Cheek” (Beef Two Ways)

Chef Phillip rounded off the meal with a walnut and carrot cake that was baked with nutmeg and served with brown butter crème fraiche and banana dulce. Rich in raspberry and cherry flavours, Dow’s Fine Ruby port from Portugal married well with the dessert.


Walnut & Carrot Cake / Cinnamon Brown Butter / Crème Fraiche / Banana Dulce

As the plates were cleared, the service and kitchen teams of 2OX gathered in front of the diners to receive their thanks.

Chef and food connoisseur Datuk Dr Redzuawan Ismail (Chef Wan) praised the teams for the exquisite meal and particularly enjoyed the chilled soup of the amuse-bouche that had a faint hint of strawberry and the gorgeously presented tiger prawn appetiser.


Chef Wan explaining what he liked about the amuse-bouche and appetiser

Tunku Dato’ Seri Iskandar also rose to deliver his closing remarks. In the ‘muhibah’ spirit, the royal appreciated the golden opportunity to meet long-time and new friends over the delectable dinner.


Tunku Dato’ Seri Iskandar Tunku Abdullah congratulates the kitchen and service teams for the well-executed dinner

The Full Festival Menu at 2OX is priced at RM140 nett per person without wine and RM220 nett per person with wine.

For more photos of the event, click here.

Find out more about 2OX, the chef and the Festival Menu here.

Sponsored by Vision KL, Festival Publicity Dinners help create and sustain the MIGF buzz throughout the Festival month. These dinners provide an excellent way for the organisers to individually recognise the professionals in each Festival Restaurant and to thank everyone involved, from the restaurant managers and service teams, to the Master Chefs and their kitchen staff.