{"id":12104,"date":"2019-03-04T00:06:00","date_gmt":"2019-03-03T16:06:00","guid":{"rendered":"http:\/\/travelrestauranthotel.com\/blog\/?p=12104"},"modified":"2019-03-03T02:44:23","modified_gmt":"2019-03-02T18:44:23","slug":"brasserie-25-kuala-lumpur","status":"publish","type":"post","link":"https:\/\/travelrestauranthotel.com\/blog\/brasserie-25-kuala-lumpur\/","title":{"rendered":"Brasserie 25, Kuala Lumpur"},"content":{"rendered":"\n

Hotel Stripes, Kuala Lumpur, has been strategically built on the ground floor of six shop houses that has been converted into a boutique hotel, thoughtfully designed for the best creative effect. Its creativity has clinched a spot in the Autograph Collection, a record of boutique hotels with striking designs around the world. In addition to being surrounded by culture and history, it definitely made us feel like we found a hidden gem!<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Their restaurant, Brasserie 25, has to be the main motive of anyone\u2019s visit. It adopts western styled designs, that means high ceilings, brass modernist chandeliers, exposed brick walls and tan leather chairs. It\u2019s especially outstanding among buildings bearing marks of rich Asian history, as though bringing a piece of New York to the city itself. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

For the appetizers, we had the Camembert Roti au Four <\/strong>(RM40) and Soup a L\u2019Oignon <\/strong>(RM40). A great start to the night, each bite of truffle in Camembert Roti au Four <\/strong>is a reminiscence of a summer\u2019s day in Paris. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The Soup a L\u2019Oignon <\/strong>then slowly eases us into the entr\u00e9e with a slightly stronger taste of onion, toasted croutons and melting cheese.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Being the only cold entr\u00e9e, Pate Et Rillettes<\/strong> (RM40) triggered our curiosity and pleasantly surprised us with a symphony of flavours, platter style. The dish featured chicken pate, smoked duck breast and duck rillettes, each element contributes to the completion of the dish, rather than having one outshining another which is common among platters.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n

Next up is the Joue de Boeuf Braisee<\/strong>, the star of the night \u2013 Braised Beef Cheek, Red Wine Carrot, mushroom Pearl, and Onion Mashed Potato. Recommended for beef lovers, it was braised for hours beforehand, the Beef Cheek is definitely well-cooked with its signature melt-in-your-mouth texture. As the portion (and price, at RM120) can be quite big for one person, we recommend that you share the dish for maximum satisfaction. Look at that tenderly cooked meat glazed with the shining coat of red wine sauce, just do it.<\/p>\n\n\n\n

\"This<\/figure>\n\n\n\n

Another beef dish, the L\u2019Entrecote de Boeuf<\/strong> (RM120) measures up with the beef itself a 200 days grain fed Angus rib eye. It was served with a dense brandy cream sauce and crispy fries. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The grand finale. Desserts. We decided on the merciless classics: Grand Marnier Souffle with Vanilla Ice Cream<\/strong> (RM30) and Cr\u00e8me Brulee<\/strong> (RM20). The souffl\u00e9 did not disappoint us with the fragrance of high quality egg whites were distinctly brought out, and the texture itself soft and fluffy, as you would expect a souffl\u00e9. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The brulee was rich and creamy, served with a scoop of vanilla bean ice cream and a sprinkle of toasted rice crispies. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Considering its modernity, breath-taking designs, service, sheer quality of the food and the reasonably sized hole in the pocket, this place rates high on the recommendation list.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Brasserie\n25<\/strong><\/p>\n\n\n\n

Hotel Stripes Kuala\nLumpur<\/p>\n\n\n\n

25, Jalan\nKamunting, Chow Kit,<\/p>\n\n\n\n

50300 Kuala Lumpur<\/p>\n\n\n\n

Phone: +60 3-2038\n0000<\/p>\n","protected":false},"excerpt":{"rendered":"

Hotel Stripes, Kuala Lumpur, has been strategically built on the ground floor of six shop houses that has been converted into a boutique hotel, thoughtfully designed for the best creative effect. Its creativity has clinched a spot in the Autograph Collection, a record of boutique hotels with striking designs around the world. In addition to being surrounded by culture and history, it definitely made us feel like we found a hidden gem! Their restaurant, Brasserie 25, has to be the main motive of anyone\u2019s visit. It adopts western styled designs, that means high ceilings, brass modernist chandeliers, exposed brick walls and tan leather chairs. It\u2019s especially outstanding among buildings bearing marks of rich Asian history, as though bringing a piece of New York to the city itself. For the appetizers, we had the Camembert Roti au Four (RM40) and Soup a L\u2019Oignon (RM40). A great start to the night, each bite of truffle in Camembert Roti au Four is a reminiscence of a summer\u2019s day in Paris. The Soup a L\u2019Oignon then slowly eases us into the entr\u00e9e with a slightly stronger taste of onion, toasted croutons and melting cheese. Being the only cold entr\u00e9e, Pate Et Rillettes (RM40) triggered our curiosity and pleasantly surprised us with a symphony of flavours, platter style. The dish featured chicken pate, smoked duck breast and duck rillettes, each element contributes to the completion of the dish, rather than having one outshining another which is common among platters. Next up is the Joue de Boeuf Braisee, the star of the night \u2013 Braised Beef Cheek, Red Wine Carrot, mushroom Pearl, and Onion Mashed Potato. Recommended for beef lovers, it was braised for hours beforehand, the Beef Cheek is definitely well-cooked with its signature melt-in-your-mouth texture. As the portion (and price, at RM120) can be quite big for one person, we recommend that you share the dish for maximum satisfaction. Look at that tenderly cooked meat glazed with the shining coat of red wine sauce, just do it. Another beef dish, the L\u2019Entrecote de Boeuf (RM120) measures up with the beef itself a 200 days grain fed Angus rib eye. It was served with a dense brandy cream sauce and crispy fries. The grand finale. Desserts. We decided on the merciless classics: Grand Marnier Souffle with Vanilla Ice Cream (RM30) and Cr\u00e8me Brulee (RM20). The souffl\u00e9 did not disappoint us with the fragrance of high quality egg whites were distinctly brought out, and the texture itself soft and fluffy, as you would expect a souffl\u00e9. The brulee was rich and creamy, served with a scoop of vanilla bean ice cream and a sprinkle of toasted rice crispies. Considering its modernity, breath-taking designs, service, sheer quality of the food and the reasonably sized hole in the pocket, this place rates high on the recommendation list. Brasserie 25 Hotel Stripes Kuala Lumpur 25, Jalan Kamunting, Chow Kit, 50300 Kuala Lumpur Phone: +60 3-2038 0000<\/p>\n","protected":false},"author":1,"featured_media":12107,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[409,407,26],"tags":[130,290,869],"class_list":["post-12104","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuala-lumpur-restaurants","category-malaysia-restaurants","category-restaurants","tag-bistro","tag-brasserie","tag-french-cuisine"],"yoast_head":"\nBrasserie 25, Kuala Lumpur - Luxe Food & Travel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelrestauranthotel.com\/blog\/brasserie-25-kuala-lumpur\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brasserie 25, Kuala Lumpur - Luxe Food & Travel\" \/>\n<meta property=\"og:description\" content=\"Hotel Stripes, Kuala Lumpur, has been strategically built on the ground floor of six shop houses that has been converted into a boutique hotel, thoughtfully designed for the best creative effect. Its creativity has clinched a spot in the Autograph Collection, a record of boutique hotels with striking designs around the world. In addition to being surrounded by culture and history, it definitely made us feel like we found a hidden gem! Their restaurant, Brasserie 25, has to be the main motive of anyone\u2019s visit. It adopts western styled designs, that means high ceilings, brass modernist chandeliers, exposed brick walls and tan leather chairs. It\u2019s especially outstanding among buildings bearing marks of rich Asian history, as though bringing a piece of New York to the city itself. For the appetizers, we had the Camembert Roti au Four (RM40) and Soup a L\u2019Oignon (RM40). A great start to the night, each bite of truffle in Camembert Roti au Four is a reminiscence of a summer\u2019s day in Paris. The Soup a L\u2019Oignon then slowly eases us into the entr\u00e9e with a slightly stronger taste of onion, toasted croutons and melting cheese. Being the only cold entr\u00e9e, Pate Et Rillettes (RM40) triggered our curiosity and pleasantly surprised us with a symphony of flavours, platter style. The dish featured chicken pate, smoked duck breast and duck rillettes, each element contributes to the completion of the dish, rather than having one outshining another which is common among platters. Next up is the Joue de Boeuf Braisee, the star of the night \u2013 Braised Beef Cheek, Red Wine Carrot, mushroom Pearl, and Onion Mashed Potato. Recommended for beef lovers, it was braised for hours beforehand, the Beef Cheek is definitely well-cooked with its signature melt-in-your-mouth texture. As the portion (and price, at RM120) can be quite big for one person, we recommend that you share the dish for maximum satisfaction. Look at that tenderly cooked meat glazed with the shining coat of red wine sauce, just do it. Another beef dish, the L\u2019Entrecote de Boeuf (RM120) measures up with the beef itself a 200 days grain fed Angus rib eye. It was served with a dense brandy cream sauce and crispy fries. The grand finale. Desserts. We decided on the merciless classics: Grand Marnier Souffle with Vanilla Ice Cream (RM30) and Cr\u00e8me Brulee (RM20). The souffl\u00e9 did not disappoint us with the fragrance of high quality egg whites were distinctly brought out, and the texture itself soft and fluffy, as you would expect a souffl\u00e9. The brulee was rich and creamy, served with a scoop of vanilla bean ice cream and a sprinkle of toasted rice crispies. Considering its modernity, breath-taking designs, service, sheer quality of the food and the reasonably sized hole in the pocket, this place rates high on the recommendation list. Brasserie 25 Hotel Stripes Kuala Lumpur 25, Jalan Kamunting, Chow Kit, 50300 Kuala Lumpur Phone: +60 3-2038 0000\" \/>\n<meta property=\"og:url\" content=\"https:\/\/travelrestauranthotel.com\/blog\/brasserie-25-kuala-lumpur\/\" \/>\n<meta property=\"og:site_name\" content=\"Luxe Food & Travel\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-03T16:06:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/03\/Brasserie-25_00002.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1350\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/brasserie-25-kuala-lumpur\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/brasserie-25-kuala-lumpur\\\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"http:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/#\\\/schema\\\/person\\\/8c5b39a5a0e966ec3fd5643744562a6c\"},\"headline\":\"Brasserie 25, Kuala Lumpur\",\"datePublished\":\"2019-03-03T16:06:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/brasserie-25-kuala-lumpur\\\/\"},\"wordCount\":491,\"image\":{\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/brasserie-25-kuala-lumpur\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/wp-content\\\/uploads\\\/2019\\\/03\\\/Brasserie-25_00002.jpg\",\"keywords\":[\"bistro\",\"brasserie\",\"french cuisine\"],\"articleSection\":[\"Kuala Lumpur\",\"Malaysia\",\"Restaurants\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/brasserie-25-kuala-lumpur\\\/\",\"url\":\"https:\\\/\\\/travelrestauranthotel.com\\\/blog\\\/brasserie-25-kuala-lumpur\\\/\",\"name\":\"Brasserie 25, Kuala Lumpur - 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Being the only cold entr\u00e9e, Pate Et Rillettes (RM40) triggered our curiosity and pleasantly surprised us with a symphony of flavours, platter style. The dish featured chicken pate, smoked duck breast and duck rillettes, each element contributes to the completion of the dish, rather than having one outshining another which is common among platters. Next up is the Joue de Boeuf Braisee, the star of the night \u2013 Braised Beef Cheek, Red Wine Carrot, mushroom Pearl, and Onion Mashed Potato. Recommended for beef lovers, it was braised for hours beforehand, the Beef Cheek is definitely well-cooked with its signature melt-in-your-mouth texture. As the portion (and price, at RM120) can be quite big for one person, we recommend that you share the dish for maximum satisfaction. Look at that tenderly cooked meat glazed with the shining coat of red wine sauce, just do it. Another beef dish, the L\u2019Entrecote de Boeuf (RM120) measures up with the beef itself a 200 days grain fed Angus rib eye. It was served with a dense brandy cream sauce and crispy fries. The grand finale. Desserts. We decided on the merciless classics: Grand Marnier Souffle with Vanilla Ice Cream (RM30) and Cr\u00e8me Brulee (RM20). The souffl\u00e9 did not disappoint us with the fragrance of high quality egg whites were distinctly brought out, and the texture itself soft and fluffy, as you would expect a souffl\u00e9. The brulee was rich and creamy, served with a scoop of vanilla bean ice cream and a sprinkle of toasted rice crispies. Considering its modernity, breath-taking designs, service, sheer quality of the food and the reasonably sized hole in the pocket, this place rates high on the recommendation list. 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