Pinnacle of fine dining I think is fusion French and fusion Japanese. But often these are quite similar.
I am not so good at enjoying rich, cream-full dishes but I do not have to worry about that with fusion French.

Today, Robert decided to surprise me with the restaurant we have never been. It is The Third Room at Marriott Hotel Kuala Lumpur.
I have been here for business dinner but needless to say, that is different from having a romantic dinner with your partner.

Since we are in a place new, we decided to try a new wine. Chateau Labecorce Marcoux.

What I thought was interesting this night was that many things were new to us. I have never had creamy scallop. It was fluffy and creamy and gorgeous, but certainly recreatable at home. I suspect it’s a simple blended scallops with beaten yoke and well mixed fresh creme. Wonderful castle of tongue melting dreams.

Yes, the season has come, the truffle.
On this petite risotto is the generously sprinkled truffle, making a quick but tight friendship with our liquid counterpart.
Some may say it’s strange but I am crazy about black pepper. Only the fresh, strong one will do the job, and I like to always overdo with it a bit.
Black pepper here was excellent. I would like to come back to this restaurant just because of this.

I told you in the beginning that fusion French and Japanese have some similarities. Well, after all, that is why they are fusion.
On top of this huge slice of Salmon is the popular and old school thing called Yukari, which is a dried Perilla frutescens or Shiso. As a kid I used to sprinkle this on rice. I wonder how the French found this really old school thing that even most of us Japanese forgot, but this sweet-sour basil-like herb on fatty salmon is a smart combination, I got to say.

The main course of the day was Cod, but it was so good that we swallowed it before I could reach to the camera, so I took a shot of these gorgeous chocolate cake with chocolate ice cream. How rich. I really prefer to look at them than eat it.

I know that I should stay up for at least 3 hours or even 4 hours for heavy meal like this, but after having almost all of the wine to myself, Robert had to carry me home…