G1-01-3, Ground Floor, Menara Kencana Petroleum, Solaris Dutamas. 1, Jalan Dutamas 1.
50480 Kuala Lumpur, Malaysia




Millesime is a newcomer to KL's dining scene; a playground for local Chef Max Chin to experiment and craft dishes from seasonal ingredients. It's one of the first private kitchens in the city – so be prepared to be surprised for there's no fix menu. You dine on whatever the chef fancies to cook for the day. Modern European food nuanced with the tastes of France and Asia entices and converts palates. Previous dishes have included appetizers such as seared tuna loin with chopped clams and organic sesame oil, and seared scallops with mushroom mélange and truffle jus; main courses like Dijon mustard-glazed duck breast with duck liver terrine and sweetbread, and shiraz braised Wagyu cheeks with gorgonzola ravioli; and desserts such as thyme-scented yogurt ice cream with poached pears and assorted fruits, and Valrhona bittersweet chocolate soufflé with Amarena cherry ice cream. The restaurant décor appears quite basic with plenty of concrete, wood and glass.


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