A special guest post by @agentcikay.

Chef Daniel – the friendly giant helming the kitchen.

One of my favourite ‘Velvet Escape’ experiences here in Kuala Lumpur is dining at the restaurant Sage. Situated on the roof top of The Garden’s Shopping Mall, this is the place to enjoy haute cuisine at its best. One of the great experiences I had included a personalised lunch menu that Chef Daniel, the Head Chef of Sage, put together for us on short notice. Chef Daniel is the friendly giant helming the kitchen. This guy really knows his stuff. Just don’t mess up in his kitchen or you will know about it!

First up, the Smoked Salmon with Assorted vegetable and Akame Herb. Looking at the gorgeous plump salmon it looked somewhat like a Satsuma! Its plump, peachy little body was bursting with fresh juices (not unlike a satsuma) and lightly seared on the side of the skin to offer that crunchy texture that is mind-blowingly addictive. Apparently they smoke their own salmon at Sage. Impressive.

Smoked Salmon with Assorted vegetable, Akame Herb

This was quickly followed by Cheese breads, hot from the oven. Piping hot and covered in molten cheese, these breads made for a nice intermission before our next course.

My favourite dish of the day

Then came my favourite dish of the day, the Capellini Pasta with trio of seafood and Togarashi. The capellini turned out to be long strands of pasta that is very similar to Angel hair pasta, only Capellini is slightly thicker. Often Capellini and Angel hair pasta are referred to as the same pasta. This sort of pasta has an amazing way of ‘catching’ and soaking up the sauces in your dish and goes fantastically well with light sauces. Golly, I could have just stopped right here and been a happy camper! The fresh prawns and scallops were bouncy and firm. The freshness of the seafood is what smacks you in the face and makes you sit up and notice what a great creation this is. I particularly loved the way the oceanic flavours of the prawn and the scallop mesh with the capellini. Superb.

Capellini Pasta with trio of seafood and Togarashi.

The next dish is for the red meat lovers. The Mijoté Wagyu Beef with spinach and Sherry Wine was amazing. Tender, medium grade 9 Wagyu, cooked in a savoury-sweet sherry base that went perfectly well with a glass of New Zealand Pinot Noir.

Finally, the Mulloway Seabass with Enoki Mushroom and wine sauce was the grand and last main course. Apparently the Mulloway can be found in the cold Australian waters and looks like a European Seabass. Mulloway is particularly suited to sashimi frying, roasting and stir-frying in cooked preparations. The preparation of the fish at Sage was fantastic. The Enoki mushroom and the wine sauce complemented the light taste and flaky texture of the fish to perfection. I loved this dish.

Mulloway Seabass with Enoki Mushroom, Wine sauce.
Bing cherries

Bing cherries

For dessert we partook of “Bing cherries “ and ice-cream. Did you know that Mr. Bing was an actual person who walked the face of this earth? Ah-Bing to be precise (he was Chinese). Bing cherries originated in  Milwaukee, Oregon in the U.S. and were created as a crossbred graft from the Republican cherry in the 1875 by Oregon horticulturist Seth Lewelling and his Manchurian Chinese foreman Ah Bing, after whom the cherry is named.  Some sources claim that Ah Bing cared for the trees from which the cherry was developed, while others claim that he had been responsible for cultivating the fruit. How cool is that? Way to go Chinaman! Nowadays, other countries produce Bing cherries too.

All in all, a fantastic meal. I highly recommend Sage to anyone who wants to experience a ‘Velvet Escape’ first hand. Trust me, you won’t be disappointed!


The Gardens Residences,
6th Floor, The Gardens,
Mid Valley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur
Tel:  603 2268 1188

Search for hotels in Kuala Lumpur.

About this week’s guest writer
Mei is an avid traveller, based in Kuala Lumpur, Malaysia, who enjoys writing about her travel and gastronomic experiences. In her words: “It all started out a couple of years back as a means to journal our travels and related photos. However, because we enjoy eating so much (as do other Malaysians) this blog soon took on the form of a food blog: Cumi & Ciki is a Malaysian food and travel blog. The name is derived from a popular educational television puppet show for Malaysian children in the 70s and 80s. This is the tale of the two traveling, eating, thrill-seeking monkeys from Kuala Lumpur. Food and culture go hand in hand. We feel that in life, we need to enjoy what we do, have passion; cultivate a sense of curiosity about the world. We hope that this is conveyed through our Cumi dan Ciki blog.”

Follow Mei on Twitter.

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