A whimsical wisteria tree lies smack in the centre of Willow Restaurant.
Willow KL is located on the premises of the prestigious W Kuala Lumpur Hotel, just across the Petronas Twin Towers – this was where we got a breathtaking view of the Kuala Lumpur skyline.
Walking into the restaurant and bar, you can’t help but notice the whimsical wisteria tree smack in the centre – the striking decor made quite an impact with its purple hue.
The name of the restaurant is based on the world’s longest-distance migratory birds, the Willow warbler, which also reflects the limitless freedom employed in the choice of ingredients used in the food and drinks.
Purple Sour – Red dragonfruit, lime juice, kaffir lime and asam boi; and Mediterranean Breeze which was watermelon, lime and rosemary. Both were equally refreshing and rejuvenating.
You can’t put your finger on something to say this dish is distinctly from this place or that, as they are not confined to any region.
The innovative menu is curated by head chef Timothy Wang, with the intention of utilising different ingredients from different parts of the world, and elaborating on the exotic flavours that have been translated into the dishes and beverages.
Peanut Butter and Jelly with quite different aesthetics. Peanut butter, strawberry and cream cheese came with crusty wafer. We understand that peanut butter could be a hit or miss for some people, but we liked it.
Going by the tagline “Eat & Travel Responsibly”.
Ben Hor hosts a food and travel blog.
Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur. His food tales can be found at iambenhor.com
A whimsical wisteria tree lies smack in the centre of Willow Restaurant.
Trout Benedict - this was a comforting egg benedict dish. The whole combination that included an onsen egg, smoked rainbow trout and hollandaise sauce topped up with ikura was absolutely heavenly. We really liked the gooey texture - only if you enjoy eggs this way.
Black Angus, cooked medium rare and given a Korean twist with the galbi marinade and ssamjang bearnaise sauce that had a hint of sour. Paired with crispy potato rosti, the whole ensemble had a nice play of textures.
Seabass cooked with harissa sauce – fiery yet addictive, reminded us of ‘asam pedas’. This was complemented by the lemongrass beurre blanc, a classic French sauce with a twist that provided a nice balance and played down the spiciness.
Amuse bouche was salmon tart – simple but lovely.
Hokkaido scallops lightly seared and given a local touch with spiced keladi rice. The chewiness and earthiness of the keladi rice took the dish to the next level.
Coffee and Chocolate, a luxurious mix of coffee, high quality chocolate and Baileys. It was heavy with both coffee and chocolate, an indulgent dessert indeed.
