Topshelf

Open Now

Now Closed

Classic European fare has come to Taman Tun, thanks to this casual cafe that concentrates on French & Italian favorites. Pesto cappellini (RM20++), a light but lush starter of angel hair pasta with toasted pine nuts, pesto sauce, shaved parmesan & the faint hint of truffle oil. Wonderful for whetting the appetite, offering a squeaky-clean taste & silky-smooth textures. Moules mariniere (RM29++), the Normandy staple. Savory mussels cooked in a slurp-worthy broth of butter, white wine, shallots &

Classic European fare has come to Taman Tun, thanks to this casual cafe that concentrates on French & Italian favorites. On a rain-soaked night, this Marseille-style, saffron-steeped bowl of bouillabaisse (RM43++) , featuring fresh fish, prawns, clams & mussels, would surely warm the cockles of our heart. Chicken roulade (RM28++), made juicy with bold-flavored burgundy sauce & accompanied deliciously by mushrooms, shallots, chestnuts & asparagus. Duck confit (RM33++) with potato fondant & Frenc

Desiring desserts, we took the Penchala Link from Solaris Dutamas & returned to Topshelf @ Taman Tun for its sweet treats. Panna cotta with a Malaysian twist (RM18++). Confidently textured for silky smoothness, creatively flavored with Gula Melaka & amaretto. This one definitely warranted a try Champagne mille-feuille (RM21++): puff pastry with champagne-poached berries, lemon curd & chocolate glaze. Sweet-sour & crispy-sticky, it makes for a light indulgence.

French does their dessert right and that was what I was told. However, nobody warned me about their petite size. On one side was the puff pastry with champagne-poached berries and lemon curd and on another side was chocolate glaze. The chocolate glaze was made up of vanilla ice cream with some chocolate cookies crumble (I guess) which was a thoughtful combination of texture and flavor; smooth against coarse, sweet against bitter.The puff pastry was the highlight and the size of the puff did not

Being listed as one of the appertisers, we should have expected the scaled-down portion but our jaw dropped concurrently when the appertiser was served. That part, I must say, the texture of the capellini was perfect; soft yet holding itself together. The glorious pesto which crowned the capellini was coarse, thick and creamy, providing a good blend of flavor and texture to the soft capellini, yet not too gooey. Toasted pine nuts was an excellent touch with its buttery aroma and crumbly soft tex

There is something with wine that both boyfriend and I would like to have our food be associated with, just like Guinness pork rib (sedaps!). This beef cooked in burgundy red with homemade pasta sounded like a good combo. Texture wise, I would say the "homemade pasta" tasted like dry pasta. The beef was tender but did not go easy on us and on that I did not find myself liking it. Taste wise, it had slight bitterness, presumingly the cooking with burgundy red, and too salty.

Duck is something really tricky; it could be smelly and game if not done right. I tried good roasted duck but I have not tried good duck confit until I had it at Topshelf. This was duck confit with fondant potato, braised shallots & french beans. The size of duck confit was as big as fried chicken thigh. The outer layer was super crispy and slightly oily, the duck meat was tender, juicy and salty (which was kind of nice!). It was even better than most fried chicken thigh! The cranberry sauce (if

Most of my experiences with pesto is where pesto is like a watery sauce that's used to line a pizza base or drench some pasta; but Topshelf redefined what I expect of pesto.Rich in consistency, it holds its own shape, much like peanut butter except not quite so sticky-gooey. Rich in herby flavours and creamy in texture, the pesto is an aromatic and indulgent sauce and feels almost like an independent dish.Toasted pine nuts give a lot of nutty aroma to the dish, despite being small in quantity; a

Being a fan of Italian food and wanting to try French food, I made my transition smoothly with the beef bourguignon at Topshelf. Beef was fairly tender, but there were a few tough bits, and there was plenty of carrots, leeks, and onions - sort of like you'd find in a stew. I would say this dish is pretty much just beef stew with pasta. The pasta was sufficiently al dente, but the menu's description was "home-made pasta", but this looks like the type you get from a packet at the supermarket.All t

Duck confit is perhaps one of the most widely replicated French dish across modern European cafes and restaurants all over the Klang Valley; and I find that this is a huge injustice to duck confit done right. What I mean to say is, most restaurants make it try and tough, and ruin its reputation.Judging from the simplistic menu, I reckon that Topshelf aims to deliver just the classic French favourites, but with perfection. If that assessment is accurate, then their duck confit is a testament to t

I drove 40 mins and found out that the restaurant was not open on Sunday night even though the operations hour stated otherwise. I should had noticed when no body pick up the phone. What kind of restaurant is this!