Topshelf - TTDI
60 3-7727 7277 61, Lorong Rahim Kajai 13, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia http://topshelf.com.my/
Topshelf a place which is located around Lorong Rahim Kajai 13 has been a place to dine for French and Italian dishes. Helmed by the handsome Chef Christopher Yee and partnered by the charming Hairenna Othman, the restaurant had been operated almost for 2 years. Chef Christopher who is training in French cuisine in Europe had maintains the item the best and freshest ingredient to served to the customer.
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The Crème Brulee
The creamy custard topped with a paper caramel crust
The Crème Brulee
The creamy custard topped with a paper caramel crust
Les escargots au beurre
The snails are well baked in the butter laced combination with the aromatic herbs which is well infuced in the escargots.
The Crème Brulee
The creamy custard topped with a paper caramel crust
The Crème Brulee
The creamy custard topped with a paper caramel crust
Les escargots au beurre
The snails are well baked in the butter laced combination with the aromatic herbs which is well infuced in the escargots.
Coq Au Vin
Well marinated with red wine chicken thigh is being braised till perfection. It s then being cooked together with the mushrroms, shallots and chessnuts with the burgundy jus
Moules mariniere
Served in the Chasseur with the bread layed beside it is very beautifully done. The New Zealand white mussels is being soaked with dry white wine and it is added with leeks, and fresh tomato with it. The portion is filling with over 20 mussels inside swimming in the bowl of soup
The pesto cappelini
The pesto cappelini is their homemade pesto in Top Shelf which is where they use the combination of basil, pinenuts as well as truffle in it too. The angel hair pasta together with the pesto, toasted pine nut, truffle ooil and shaved parmesan
Vanilla – Malibu Parfait
Apple Tatte Tatin.
The famed upside down apple pie wth the vanilla ice cream is very delicious.
Pumpkin Ravioli
The traditional type of Italian filled pasta where it is being composed with the filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauc
French salad
The classic French salad served together ith the seared tuna, olives, eggs, French beans and mixed greens. The salad is added with their own olive oil, shallots, and a pinch of the lemon juice with it.
Confit de canard
The slow cooked duck which is being marinated with spice and baked till 70 degrees and the duck had been removed on its bone and it is then being pan fried.
The Crème Brulee
The creamy custard topped with a paper caramel crust
The Crème Brulee
The creamy custard topped with a paper caramel crust
Linguini alle Vongole
Served with the linguine, venus clams, white wine and fresh herbs together, it give us a refreshing taste and the linguini is cooked al-dente which is just perfect.
The Beef ribs bourguigon
The Beef ribs bourguigon is well done till perfection where the beef ribs is being drained with red wine and braised for 5-6 hours. It is then added with the sauce together with the champignon, carrots and shallots together with the red wine in it. Delicious and a big thumbs up for this. T
