The Unlimited Flavours of The Ocean (Part I)

Apart from the normal choice of menu that The Apartment Restaurant and Bar offers, this April, they are featuring Chef Rafizi Shariff’s greatest passion in culinary, seafood. The Chef Series is The Apartment’s latest promotional menu that offers the culinary flair specially created to cater to guests seeking a tantalizing gourmet experience.

The Apartment


With the modern spacious loft ambiance of the restaurant, it is nice to dine here with your partner especially that even during the noon, the place is filled with warm lights and you get the feeling of dining in a high-rise apartment away from your home.

The Apartment

The Unlimited Flavous of the Ocean (Part I)

The Unlimited Flavours of the Ocean (Part I) as themed for these new choice of menu, you can get a 4-course meal which includes the amuse bouche, appetizer, main and dessert at RM 79.90++. Also, with every purchase of the set meal, you can also a glass of Frontera Chardonnay wine at RM 15++ or a bottle for RM 75++. If you want to try just a few from the selection, the price ranges from RM 11.90++ to RM 39.90++ as a la carte.

So let us start from the appetizer down to the dessert.

The Apartment

Amuse Bouche Oyster Shot

Fresh oyster with lime and mango shot. RM 11.90. I am not a big fan of clams and oyster. But the way how the mango and lime killed the odor of the fresh oyster rocked this shot! Maybe next time, I will pour it into my mouth rather than a finesse-etiquette use of fork.

The Apartment

Seafood and Tomato

Slow braised seafood and fresh tomato soup. RM 16.90. With freshly squeezed tomato and herbs, this is a nice appetizer. Not the usual salty soup you will find.

The Apartment


Pan seared scallops, green peas puree and fried sweet potato chips. RM 23.90. It was my first time to taste a fried sweet potato and it was nice. The fish was fried perfectly, oh wait, it was pan seared 🙂

The Apartment

King Prawns

Sautéed prawns, Saffron butter rice and young mango salad. RM 37.90. I guess the cost of the shrimp tossed this dish a bit far from your usual budget. Prawns are nice but I am more into protein meat.

The Apartment

Red Snapper

Pan fried red snapper with couscous and lemon butter. RM 39.90. This looks like a replica of sea creature on a sand. The couscous was a mimic of white sand, the leaves are from the sea weeds and the chicken-tasting red snapper in lemon butter sauce was great! This was my favorite!

The Apartment

Stuffed Squid

Baked squid stuffed with herbs rice, served with okra and seafood gumbo. RM 25.90. Did I say that one of two kinds of vegetables I do not eat is okra? Lady fingers have its own way of producing a slimy liquid which engrosses my taste buds. But even the okra was part of the dish or for me, being part of the plating, the squid stuffing was done nicely. It looks like it is the squid itself but with added carbs from the rice and herbs.

The Apartment


Rich custard base topped with a hard layer of burn caramel. RM 13.90. Recommended serving is for two or I guess I have just been avoiding myself with too much sugar and fat. But I highly suggested this to be part of their main menu. Not that it is part of the seafood dish launch but the creme wasn’t too sweet nor bland, it was just enough. The added vanilla ice cream on top, though adding more calories to it, compliments the mild creamy and sweet taste of the creme brulee.

The Apartment

Buah Melaka

Palm sugar dumpling served with coconut ice cream. RM 12.90. This interests me because this is a local cuisine. I was hesistant to taste it because of the palm sugar, not that it was obviously sweet, but I just had my orthodontic braces adjusted yesterday and when I poked it with a fork, it was kind of hard. But nevertheless, the buah was very nice, very Malay in food profile. Much more when they added the coconut ice cream.

For more info on their branches, visit their website, The menu is available 11 AM onwards at KLCC and 6PM onwards at The Curve. Below are shots taken inside the restaurant and bar of The Apartment at The Curve.

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