Tim says it’s very Caligula.  Caligula what?   Caligula who.  Caligula the Emperor.   He says, “Try to imagine those people as Romans in white robes, eating grapes and admiring their reflections in the still pool.”   I try, but the man with a mole ruins the image.


Poached scallops with miso flakes in strawberry vinaigrette. Paired with Louis Roederer Brut Premier NV.


Zucchini spaghetti with poached oysters and caviar in clam broth. Paired with Bouzeron Aligote, Domaine A. et P. de Villaine 2006.


Five tastes of Foie Gras. Paired with Condrieu E. Guigal 2007.


Tomato and confit leek tartlet with truffled French brie sauce and sea aster leaves. Paired with Bourgogne Pinot Noir, Louis Jadot 2006.


Pan seared Wagyu 9 tenderloin with girolles and morels accompanied by a Wagyu cheek and celeriac parmentier. Paired with Crozes-Hermitage, E.Guigal 2005.


Mango charlotte with yoghurt sambuca sorbet and apricot chilli sauce.


He likes surprising me, and I don’t have the heart to ruin his surprises.  But when he says Changkat Bukit Bintang, I know immediately where he is taking me, thanks to an email from one Paprika who forwarded an email from Frangipani citing a delicious evening of champagne, caviar, foie gras and all things nice.  I ask him, are we eating foie gras?  He says yes, sweetheart.  Are we eating scallops?   He says yes, sweetheart.  Are we eating wagyu?  He says yes, sweetheart.  Are we eating oysters and caviar?  He says yes, sweetheart.  Paprika told you!  I say yes, sweetheart.

Pray tell, what are the five tastes of foie gras, I ask the man with the mole.  Foie gras with unagi, foie gras with creme brulee, foie gras on brioche, foie gras noodles and waldorf salad mixed with foie gras, he says at a speed faster than light.  He tries to leave, but I ask him, I don’t taste any foie gras in the waldorf salad?   Apples and celery, yes, but no foie gras, I say.   He says, it’s meant to be a very subtle light salad, ma’am, and just as quickly as he appears, he disappears.  As another waiter serves us, we ask him about the wines.   I don’t know, sir, he says with an embarrassed smile and an obvious foreign accent.  He has a nice Bollywood smile, but smiles don’t replace answers.   In desperation, because the man with the mole is attending to more important customers at other tables (which incidentally all have the token white person), we search for answers via SMS from Paprika’s table on the other side of the room where she hoards a wine connoisseur.   Aligote is the grape – considered to be the poor cousin of chardonnay from the Burgundy region.  The final wine is a shiraz with a touch of white for perfume.  Hor.  We are enlighted.

The wagyu tenderloin is ambrosial.   Succulent pieces of seared Grade 9 wagyu seal in a sweet buttery flavour thanks to its marbling.  Girolles are mushrooms?  I remember, not too long ago, that we partook of a ritual of eating the Tête de Moine cheese, sliced with a Girolle, and served with forelle pears.  Girolles are known to be highly prized and sought after wild mushrooms.  Girolles and morels, worthy participants of a sublime dish.

The meal excites our senses, but we lament nevertheless on the lack of information which can easily elevate a meal from very good to heavenly.  It is unfortunate about the lackadaisical attitude of the staff; the Bollywood smiles are warm, but the lips do not speak what we want to hear.  When one pays RM600 for a meal for two, one expects not just good food, but service to match.  The man with the mole must be sent to the gallows.

Frangipani Restaurant & Bar (website HERE)
25 Changkat Bukit Bintang
50200 Kuala Lumpur.

Tel: 03 2144 3001

Opening times –
Tuesday to Sunday
Dinner 7.30pm. Last orders are 10.30pm.

Happy birthday to me.