Renoma Cafe Gallery,
Jalan Bukit Bintang,
Kuala Lumpur.
Tel: 03-2143 9919
Website: www.renoma-cafe-gallery.com.my
Business hours: 11.00am-1.00am (Mon-Sat),
9.00am-11.00pm (Sundays and public holidays)
Renoma Café Gallery (RCG) combines an art gallery, a fashion boutique and a chic bistro, all within its premises.
The first RCG launched in 2001 in Paris, showcases the philosophy of stylist, designer and scenographer Maurice Renoma.
The restaurant in Jalan Bukit Bintang features concepts faithful to Renoma’s beautiful vision.
Here you will find eccentric black and white images of the Mythologie series, which are shots of animal heads clad in elegant or casual outfits and colourful street art motifs printed onto the furniture while the digitally printed sofa and table covers give the café its distinctive personality.
The Champ Galerie, which displays Renoma’s latest fashion products, greets you as you enter.
Seafood delight: The taste of Seashore is a visual treat and currently available in its set lunch promotion.
Before you can even decide on what to eat, you will be spoilt for choice on where to dine as you can do so indoors and alfresco.
The main dining area Salle seats up to 130 customers.
At the Oval Bar, which seats 18, one can enjoy a drink or food while having a casual chat with RCG’s friendly bartender or sommelier.
On the mezzanine floor, the Salon Lounge which has a verandah view of the city, has 70 dining seats with 10 bar seats.
For some fun and games, head to the entertainment area which offers iDarts and pool.
For those who prefer some privacy, the George V Suite is the place.
The private room is equipped with a karaoke system and houses 14 dining seats, six bar seats, and 15 lounge seats.
If you prefer an alfresco setting, the Allée offers aisle seats flanking the wine cellar and La Terrasse, seats 58 while facing Jalan Bukit Bintang.
Food-wise, chef de cuisine Alven Tan hopes to educate Malaysian diners on the ways to enjoy food.
Having experience with Chinese, Japanese, Italian and French cuisines, he uses his expertise to excite palates of diners.
“We serve French cuisine and I have made some changes to suit the local tastebuds.
“Our food culture has yet to reach a level where one does not look at the menu and let the chef decide on what to serve.
“I hope to engage not just the taste but other senses such as smell and vision,” he said, citing Taste of Seashore as an example.
It is one of the options for the current set lunch promotion.
Shellfish is served on a clear plastic bag containing water and seaweed to create a visual treat of seafood at the shore.
The set lunch menu changes every two weeks.
The restaurant imports its lobster, black bass, sea bream and barramundi from Sabah.
“If we can obtain fresh local produce, why not?” Tan said.
For something light, try the Salad Nicoise & Scottish Salmon which has smoked Scottish salmon, grilled artichoke heirloom tomatoes, anchovies, and quail egg, with red wine vinaigrette drizzled over it.
Chicken Drummets “Bulgogi” is chicken boxing char-grilled with Korean BBQ Sauce, king oyster mushrooms, sliced onion and salads.
Croque Madame would be my choice for comfort food.
The grilled sandwich contains beef pastrami, air-dried muscovy duck breast, and chicken salami, topped with black truffle egg and Gruyere cheese.
The Smoked Duck Tea is a flavourful consomme of smoked duck, wood ear mushrooms, pan-seared goose liver with green peas and water chestnut to add some crunch.
The RCG Signature Burger offers a generous patty of beef and pan-seared foie gras, muscovy duck rillettes, and crispy leek, served with sambal terasi mayo, mixed salads, and fries.
“We only add the foie gras to the patty when it is ordered. When you come to RCG, you can expect quality and slow food.
“We do not add flour or fat to the patty to cut corners, it is against my professional ethics,” said Tan.
If you love prawns, try the Gambaroni and Spaghetti di Grag-nano.
The sauteed spaghetti with spicy aglio olio sauce is served with grilled 140g jumbo tiger prawn.
If you prefer angel hair pasta, you can opt for the Foie Gras & Black Truffle Capellini, which has pan-seared foie gras, Muscovy duck rillette, smoked duck breast, forest mushroom.
I love the kick from the chilli and aroma of lemongrass, which adds flavour and an Asian touch to the pasta dish.
For desserts, pastry chef Amanda Lim offered us Vanilla Panna Cotta and Chocolate Raspberry Mousse.
Instead of just the creamy dessert, the panna cotta is served with crumbles and a mix of fresh and frozen berries, which added texture.
The berries provides balance to the dessert, creating a fusion of sweet and tangy flavours.
The second dessert has layered chocolate mousse and raspberry, crunchy feuilletine, chocolate moist cake, raspberry sauce; a sinful and decadent choice.
Be sure to make reservations ahead if you plan to have a party there. Parking bays are available at the front and back of RCG.
This is the writer’s personal observation and is not an endorsement by StarMetro.
