Lafite

Kevin Cherkas no longer leads the kitchen; the position of Chef de Cuisine at the restaurant is currently held by one Damon Campbell. While KL-ites might still be unfamiliar with his name, Campbell is a star in his own right having won gold medals in competitions like the Culinary Olympics Food Competition in Germany. Previously, he was working at the three-star Michelin restaurant The French Laundry in California, under the renowned chef Thomas Keller. Damon’s personal philosophy when it comes to having a great meal is that the food only counts for 60% of the whole experience. You can’t rely on the sense of taste itself; the sense of sight, smell, touch and sound has to be heightened too. His cooking styles aptly reflects this belief, for example, Damon uses spherification when he cooks, and it is described as a “process by which liquids are trapped in thin spherical casings, which when crushed in the mouth, burst open and bathe the tongue with flavours.” All we can say is: woah, when can we try that? Well good news, Damon’s menu for Lafite is all ready with 22 specialties. Some signature dishes include the Inside Out Pizza (RM12++), Caviar Donut (RM68++), Vaporised Scallop (RM58++), ‘Long’ Chicken (RM72++) and the Melt In Your Mouth Beef (RM115++), which is apparently cooked for 48 hours before serving. If you want to taste a bit of everything, Lafite’s Explorer plates are recommended at RM295++ (six plates) and RM410++ (nine plates).

Contact:
Shangri-La Hotel,
11 Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel: 03-2032 2388

Website:
N/A

Operating Hours:
N/A

Cuisine:
Fusion