4
2
0
Level4
570
2
Arriving at The Press Room just in time for dinner, there were some dishes had by other good folks at the table which I did not get the chance to snap. One of it, regretably was what I heard to be very good, their Steak Tartare. What I had though was more to my liking, the Grain-fed Rib Eye Steak Frites. Served with fries and garden vegetables on the side, my medium rare steak came just the way I liked. The steak was indeed very tender, without being overdone. I do love rib eyes for the soft,
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Arriving at The Press Room just in time for dinner, there were some dishes had by other good folks at the table which I did not get the chance to snap. One of it, regretably was what I heard to be very good, their Steak Tartare. What I had though was more to my liking, the Grain-fed Rib Eye Steak Frites. Served with fries and garden vegetables on the side, my medium rare steak came just the way I liked. The steak was indeed very tender, without being overdone. I do love rib eyes for the soft, fattiness of the meat, which went well with my white wine that night.
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Sorry for jumping the gun and going directly to my steak just now. Coming back to what I had as appetizers, it wasn't bad at all. The Press Room Prawn Cocktail came with lots of huge chunky prawns, all fresh and peeled for our enjoyment. Doused with salad dressing, the plate itself was fairly large, good enough to be shared by two person should the need arise.
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I think the Roast Turkey with chestnut stuffing was part of Press Room's christmas menu. If you're a turkey lover, then this huge piece of roast turkey thigh will fit right up your alley. It was huge, which can't be really seen from the picture above, but trust me, remember to share this turkey because it is a mouthful to finish up alone. Served with roasted sweet potato and cranberry sauce, the roast turkey was a good meaty dish.
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For desserts, we were each given our very own Press Room's Chocolate Volcano. Now, I've always loved these type of 'lava volcano' desserts, especially if I can get the chocolate inside to ooze out the moment I cut into it. I personally think this is one of the best Chocolate Volcano dessert I've had, with so much chocolate oozing out, one person could not possibly finish this alone, unless you want to be stuffed to the brim with sweet sweet delight.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-12-23
Level4
1K
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2013-09-05 51 views
这道甜品完全是厨师的心思和诚意,黑巧克力雪糕和草莓味的雪吧,因为有时候吃完浓味的黑巧克力蛋糕有时候会觉得很腻,但再吃草莓味的雪吧,清新的口感完全清洗了整个口腔似的,感觉非常舒适凉快。
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这道甜品完全是厨师的心思和诚意,黑巧克力雪糕和草莓味的雪吧,因为有时候吃完浓味的黑巧克力蛋糕有时候会觉得很腻,但再吃草莓味的雪吧,清新的口感完全清洗了整个口腔似的,感觉非常舒适凉快。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-01
Recommended Dishes
  • 巧克力雪糕配草莓雪吧
Level4
1K
0
2013-09-05 31 views
这里的烧烤纽西兰牛扒,厨师将没有经过任何腌制牛扒直接下火炉烧烤,为了就是吃出牛肉的原汁原味,呈粉红色的牛肉就是最佳的享受了,所以我选择了最佳品尝牛肉鲜味的五分熟,而且伴碟还有蛋黄酱和红酒烧烤酱。
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这里的烧烤纽西兰牛扒,厨师将没有经过任何腌制牛扒直接下火炉烧烤,为了就是吃出牛肉的原汁原味,呈粉红色的牛肉就是最佳的享受了,所以我选择了最佳品尝牛肉鲜味的五分熟,而且伴碟还有蛋黄酱和红酒烧烤酱。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-01
Recommended Dishes
  • 烧烤纽西兰牛扒
Level4
1K
0
2013-09-05 31 views
这里的意大利面,味道和其他的餐厅不分上下,朴实无华,相反的是这碟意大利面配合了意大利猪肉香肠,香肠味道浓郁,厚薄适中再配合浓郁的芝士酱汁,细腻的滋味好像等待我细细发掘,而且价钱合理和十分果腹。
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这里的意大利面,味道和其他的餐厅不分上下,朴实无华,相反的是这碟意大利面配合了意大利猪肉香肠,香肠味道浓郁,厚薄适中再配合浓郁的芝士酱汁,细腻的滋味好像等待我细细发掘,而且价钱合理和十分果腹。
7 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-01
Recommended Dishes
  • 鸡肉丝意大利面
Level4
1K
0
2013-09-05 23 views
这里除了那道煎三文鱼,这道烤三文鱼扒也毫不逊色,厨师将新鲜三文鱼块没有经过任何腌制就放进火炉烤,外脆内软的口感,而且可以在吃时再沾一沾伴碟的自制蛋黄酱味道更加浓郁。
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这里除了那道煎三文鱼,这道烤三文鱼扒也毫不逊色,厨师将新鲜三文鱼块没有经过任何腌制就放进火炉烤,外脆内软的口感,而且可以在吃时再沾一沾伴碟的自制蛋黄酱味道更加浓郁。
11 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-01
Recommended Dishes
  • 烤三文鱼扒
Level4
1K
0
2013-09-05 39 views
这里却选用入口的新鲜三文鱼,厨师将新鲜三文鱼块没有经过任何腌制就放进火炉烤,皮脆肉嫩,鱼皮被烤得有点焦所有脆脆的口感,淋上的酱汁有丝丝的奶油味,伴菜有芦笋和虾只呢。
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这里却选用入口的新鲜三文鱼,厨师将新鲜三文鱼块没有经过任何腌制就放进火炉烤,皮脆肉嫩,鱼皮被烤得有点焦所有脆脆的口感,淋上的酱汁有丝丝的奶油味,伴菜有芦笋和虾只呢。
13 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-09-01
Recommended Dishes
  • 煎三文鱼
Level4
319
0
2013-02-26 19 views
The Press Room, conveniently located at the front of Bangsar Shopping Centre, is a vintage European cuisine restaurant. I have always wanted to try out The Press Room at Bangsar Shopping Centre but I just don’t happen to go there often, and that day i have the chance to try it out liek finally.Ordered their carbonara spaghetti and its so awesome,its creamy and rich.All of it was simply prepared, extremely fresh and served quickly and hot.
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The Press Room, conveniently located at the front of Bangsar Shopping Centre, is a vintage European cuisine restaurant. I have always wanted to try out The Press Room at Bangsar Shopping Centre but I just don’t happen to go there often, and that day i have the chance to try it out liek finally.

Ordered their carbonara spaghetti and its so awesome,its creamy and rich.All of it was simply prepared, extremely fresh and served quickly and hot.
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2012-12-10 16 views
Our second visit to The Pressroom resulted in a fabulously fishy feast. Herring with pumpernickel. A marvelous combo; the coarse bread's sugary taste was the ideal counterpoint to the saltiness of the smooth, slippery fish. Gravlax with potato rosti. Messy, creamy comfort food. Mix a slice of the dill-cured salmon with the rosti and a dollop of cream for a spoonful of sin. Crayfish salad. A luscious pleasure, comprising chunks of succulent crayfish. Poached sea trout salad. A relatively healthy
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Our second visit to The Pressroom resulted in a fabulously fishy feast.
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Herring with pumpernickel. A marvelous combo; the coarse bread's sugary taste was the ideal counterpoint to the saltiness of the smooth, slippery fish.
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Gravlax with potato rosti. Messy, creamy comfort food. Mix a slice of the dill-cured salmon with the rosti and a dollop of cream for a spoonful of sin.
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Crayfish salad. A luscious pleasure, comprising chunks of succulent crayfish.
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Poached sea trout salad. A relatively healthy item. The fish tasted like it might have left the ocean only a few minutes earlier.
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Lobster risotto with saffron and seafood provencal. The aroma of saffron was kinda lacking (strange, since the saffron linguine that we ate here previously was perfect), but this still scores points for its luxurious creaminess.
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Torres, Vina Brava, Garnacha Blanca, Catalunya, Spain 2008.
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Date of Visit
2009-11-30
Level4
2012-12-10 8 views
Our second visit to The Pressroom resulted in a fabulously fishy feast. Griddled king prawns with garlic and parsley butter. A breathtakingly simple recipe that allowed the prawns' natural sweetness to shine. Grilled sardines. Fresher and more flavourful than supermarket sardines in tomato sauce. Seared monkfish with crushed potatoes and tapenade. A hearty slab of fish with a meaty bite. And just like everything else here, it tasted supremely fresh. Queen scallops with squid ink risotto. Perfec
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Our second visit to The Pressroom resulted in a fabulously fishy feast.
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Griddled king prawns with garlic and parsley butter. A breathtakingly simple recipe that allowed the prawns' natural sweetness to shine.
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Grilled sardines. Fresher and more flavourful than supermarket sardines in tomato sauce.
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Seared monkfish with crushed potatoes and tapenade. A hearty slab of fish with a meaty bite. And just like everything else here, it tasted supremely fresh.
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Queen scallops with squid ink risotto. Perfectly prepared; the scallops were plump and juicy, complementing the rich, firm risotto for a decadent treat.
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Grilled halibut with bearnaise sauce. We're still working to recognize both the look and taste of halibut. Can we repeat the same description that we used for the barracuda here last week? Sort of like seabass, but with a milder flavour.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2009-11-30
Level4
2012-12-10 9 views
No ifs or buts about it: Now that The Pressroom is finally open, there's no better restaurant at BSC. This is a place to which we'll definitely return, over and over again. Asparagus risotto with chanterelle mushroom ragu & balsamic reduction. Simple recipe, but perfectly prepared. All the ingredients tasted top-notch, with no compromises in quality. Seared foie gras with Muscat jelly. Priced at only RM34. What are you waiting for? Double lamb chop with bubble & squeak. Bloody good; true-blood
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No ifs or buts about it: Now that The Pressroom is finally open, there's no better restaurant at BSC. This is a place to which we'll definitely return, over and over again.
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Asparagus risotto with chanterelle mushroom ragu & balsamic reduction. Simple recipe, but perfectly prepared. All the ingredients tasted top-notch, with no compromises in quality.
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Seared foie gras with Muscat jelly. Priced at only RM34. What are you waiting for?
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Double lamb chop with bubble & squeak. Bloody good; true-blood carnivores, order this.
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Wiener Holstein with fried egg and Spanish anchovies. A basic breaded veal schnitzel.
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Meringue with passion fruit cream. Too sour for our liking.
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Pistachio, hazelnut and almond ice cream with whipped cream and butternut sauce.
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Date of Visit
2009-11-23
Level4
2012-12-10 20 views
No ifs or buts about it: Now that The Pressroom is finally open, there's no better restaurant at BSC. This is a place to which we'll definitely return, over and over again. Crispy-skin barracuda. We were sure that that this is a local fish, but we can't recall the Malay name for it. Tasted kinda like seabass, but maybe with an even milder flavour. Fish stew. I hate to name-drop, but this tasted like the fish soups that we enjoyed in Venice, all those years ago. Makes you feel close to the sea,
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No ifs or buts about it: Now that The Pressroom is finally open, there's no better restaurant at BSC. This is a place to which we'll definitely return, over and over again.
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Crispy-skin barracuda. We were sure that that this is a local fish, but we can't recall the Malay name for it. Tasted kinda like seabass, but maybe with an even milder flavour.
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Fish stew. I hate to name-drop, but this tasted like the fish soups that we enjoyed in Venice, all those years ago. Makes you feel close to the sea, even when you're just sitting in Bangsar.
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Saffron linguine with seared scallops, artichokes and truffle oil. If you've ever complained about not being able to taste the saffron in your pasta, then this is the one you need to order.
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Braised Wagyu cheek with turnip risotto. How good was this? One of our friends at the table had never eaten beef before this. We coaxed him into it this time, and he liked it enough that he'll probably agree to a good old-fashioned steak the next time around.
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Spinach gnocchi with braised beef, tomato concasse and blue cheese sauce. A bit too stodgy.
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La Petit Jaboulet, Syrah, Rhone, France 2007.
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Zacapa Mojito ((Ron Zacapa, Fresh Mint, Lime, Soda) & Pressroom Reporter (Tanqueray 10, Grand Marnier, Lemon Juice, Soda).
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Date of Visit
2009-11-23
Level4
2012-12-04 5 views
The final chapter in our Pressroom trilogy. We made a third trip here for carnivorous chow. Sauteed chicken liver with truffle mash. Perfectly prepared, with the full flavour of liver and a firm but juicy texture that made each bite a pleasure. White asparagus with egg ravioli. A visual delight; break open the ravioli for the warm, milky egg yolk to burst out and flood the plate with flavour. Escargots a la bourguignonne. A classic recipe that can't really fail. The garlic butter sauce was the
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The final chapter in our Pressroom trilogy. We made a third trip here for carnivorous chow.
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Sauteed chicken liver with truffle mash. Perfectly prepared, with the full flavour of liver and a firm but juicy texture that made each bite a pleasure.
9 views
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White asparagus with egg ravioli. A visual delight; break open the ravioli for the warm, milky egg yolk to burst out and flood the plate with flavour.
6 views
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Escargots a la bourguignonne. A classic recipe that can't really fail. The garlic butter sauce was the ideal topping for the snails.
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Baby spinach with roquefort and vine tomatoes. Crisp leaves, tangy accompaniments.
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A jug of Sangria, supposedly made with a top-secret Pressroom recipe. Which probably means it's basically a variation of La Bodega's?
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Date of Visit
2009-12-14
Level4
2012-12-04 14 views
The final chapter in our Pressroom trilogy. We made a third trip here for carnivorous chow. Steak tartare (chopped raw beef with raw egg yolk). Healthy-tasting, with delicate flavours. Goat cheese and caramelized onion tart. This light, buttery, freshly baked tart was a far cry from the dry, stale ones that are common elsewhere. Duckling breast with roasted parsnips. Thick cuts of tender fowl. Steak frites, comprising air-flown Aussie beef rump with watercress, radish, red onion salad & bearnais
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The final chapter in our Pressroom trilogy. We made a third trip here for carnivorous chow.
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Steak tartare (chopped raw beef with raw egg yolk). Healthy-tasting, with delicate flavours.
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Goat cheese and caramelized onion tart. This light, buttery, freshly baked tart was a far cry from the dry, stale ones that are common elsewhere.
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Duckling breast with roasted parsnips. Thick cuts of tender fowl.
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Steak frites, comprising air-flown Aussie beef rump with watercress, radish, red onion salad & bearnaise sauce with a side of fries. We encountered an annoyance here, since we ordered beef rib but they served us beef rump instead. It was hearty but slightly overcooked.
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Venison with stewed plums & potato rosti. An interesting change from the thinly sliced venison usually served at Chinese restaurants. Also kinda overcooked though; remember to ask the staff for your meat to be medium-rare, otherwise it'll be cooked medium.
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Frozen Margarita (Don Julio, Triple Sec & Lime Juice) and Pompier (Ricard, Tanqueray 1o, Cassis & Lemon Twist).
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Date of Visit
2009-12-14
Level4
438
1
2012-06-16 32 views
The Press Room is conveniently located at the front of Bangsar Shopping Centre, with a concept similar to vintage European brasserie. It is a very classy place with sophisticated yet relaxed atmosphere. The salmon steak is quite pricey here, at RM40++ but I am glad that I have paid the price for its premium quality. The salmon is pan-grilled into crispy perfection on its skin, while retaining the tender flesh in it. The meat is so succulent and naturally sweet and juicy. Delicious!The outer laye
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The Press Room is conveniently located at the front of Bangsar Shopping Centre, with a concept similar to vintage European brasserie. It is a very classy place with sophisticated yet relaxed atmosphere.
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The salmon steak is quite pricey here, at RM40++ but I am glad that I have paid the price for its premium quality. The salmon is pan-grilled into crispy perfection on its skin, while retaining the tender flesh in it. The meat is so succulent and naturally sweet and juicy. Delicious!
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The outer layer of Choco Volcano cake is oven-baked into crusty perfection, and the best moment arrives when the warm, smooth chocolate lava oozes in my mouth! Quite sweet and creamy, I love it.
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2012-05-26
Level3
64
0
2012-01-11 7 views
Pressroom was awarded as best new restaurant in 2010, for me it is still great!The lamb shank is tender and the sauce is great.Duck breast is always one of my favorite type of meat.I love this, the tomato sauce is freshly made and open up my appetite!The actual portion is actually larger than it showed on this picture. =pFor vegetarian, can always try their risoto. Creamy and flavourful. =)saw a lot of table ordered this as well.Seafood dish, the color is so beautiful! taste good too!dessert! mu
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Pressroom was awarded as best new restaurant in 2010, for me it is still great!
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The lamb shank is tender and the sauce is great.
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Duck breast is always one of my favorite type of meat.
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I love this, the tomato sauce is freshly made and open up my appetite!
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The actual portion is actually larger than it showed on this picture. =p
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For vegetarian, can always try their risoto. Creamy and flavourful. =)
saw a lot of table ordered this as well.
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Seafood dish, the color is so beautiful! taste good too!
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dessert! must not miss this! quite a big portion can be shared among friends.
Sweet but I can't stop myself to continue dig in it!
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Vignerons de Caractere Muscat de Beaumes de Venise RM110/750ml
I love this sweet wine! They have a full wine list for you to choose from!

more photos on: http://mystyl3mylif3.blogspot.com/2011/08/bangsar-pressroom.html
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Spending Per Head
RM50
Recommended Dishes
  • Fettuceni with Shreaded Duck and Mushrooms
  • Crème brûlée