Due to its untimely opening during you-know-what, Park Grill at Platinum Park hasn’t had much chance to flex its muscles—yet. But the training wheels have finally come off, and Chef Muhamad Shazmier and team are raring to introduce more Malaysians to the joys of Josper cooking.

Occupying the heart of Park Grill, the Josper oven—the Jimmy Choo of charcoal cookware, if you will—is every chef’s dream toy.

This highly coveted appliance turns out excellent steaks, but you’d be surprised by what other ingredients can be subjected to the furnace.

Let’s begin with the least likely of grilled foods: soup. Resembling Japanese curry more than anything, Park Grill’s bouillabaisse isn’t like any I've had before. The absence of any apparent seafood in its murky depths make me think there has been a mistake, but a single spoonful reminds me that appearances can be misleading. The creamy, concentrated seafood stock served with sourdough (toasted in the Josper) and baby potatoes (also baked in the Josper) carries a woodsy aroma—one that carries over to the subsequent dishes like a melody’s down-beat.

Marked with criss-cross scores on both top and bottom buns, the Park Grill Burger is capable of giving its contemporaries an inferiority complex. Think eyes-roll-back-in-your-head kind of good. Adding marks to the burger are: 1) a generous mound of caramelised onions and 2) mimolette cheese so orange it resembles radioactive materials.

Both the burger and the ensuing Cod Fish & Chips come with fries, but they couldn’t be more dissimilar. While the triple-cooked fries are pretty run-of-the-mill, the parmesan fries—funny, puffy things that look like my childhood snack of Twisties—are a lot more fun. The chef’s decision to use black cod cements an instant win for the Fish & Chips, as every mouthful of the buttery fillet sends me to seventh heaven. Fun fact: Black Cod is the ultimate misnomer, as neither is the fish black nor does it belong to the cod family.

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Visit curate-group.com

To Order

WhatsApp +6018-288 0060

Pick Up From

Park Grill | Ground floor, Naza Tower, Platinum Park, Persiaran KLCC, Kuala Lumpur

The self-inflicted gavage continues with Sage’s family takeaway set, which ranges from RM238 to RM888, depending on your main. My partner and I settle for the the Beef Wellington (RM368), which is personally delivered by Sage’s long-suffering restaurant manager, a friendly fellow whom fine dining fans might recognise from his six years at DC Restaurant. Around the same time that Yann Anuar began a new chapter, Sage also announced a new head chef, and if this takeaway meal proves anything, it’s that Don John Sta Maria truly gets Sage’s DNA.

Classically delicious, Sage’s Beef Wellington might resemble a hefty brick, but comes closer to ripened fruit in terms of juiciness.

It isn’t just red wine reduction that lends the meat its moistness, but a secret layer of mushrooms beneath the pastry.

The slew of sides—Sage’s signature basil dip served with two types of bread; mashed potatoes with summer truffles; grilled asparagus, broccolini and fine beans—are all well and satisfactory, but what stands out most is the homemade mushroom soup, a heady concoction that will haunt my hungry thoughts for days and weeks, that is, until lockdown lifts and my days are filled with more distractions.

View Menu

Visit sagekl.com/family-takeaway-set

To Order

Whatsapp +6016-775 7160 or call +03-22681328 at least 2 days in advance

Pick Up From

Sage | The Gardens Residences, Level 6, The Gardens, Mid Valley City, Lingkaran Syed Putra, Kuala Lumpur

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