About
Perched on level 41 is French restaurant Entier, an avant-garde approach to fine dining. At the forefront of Kuala Lumpur's new food order, Entier is a celebration of nose to tail dining - where every part of the animal or vegetable is used. This casual yet polished restaurant is headed by Japanese-born Chef Masashi Horiuchi, who spent over twenty years at some of the best French restaurants in Europe, including five years as sous chef in Michelin-starred L'Atelier de Jol Robucho in London. By blending French techniques with Japanese finesse, Entier thoughtfully transforms fresh ingredients into a repertoire of delectable and beautifully plated dishes.
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