Cedar On 15

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We arrived at the restaurant at around 630pm, luckily we were the first to arrived therefore we get to choose the table and enjoy this view.One of my favourite bread was the dark brown one , smelled like butter havenWe ordered one appetiser -seafood , prawns , catfish , clams, scallops with toasts and avocado sauce. compliments from the restaurant, fish on pumpkin with sauceMains we had Filet mignon (medium) and New South Wales rib eyes (rare)I had the filet mignon, it was absolutely perfect, ve

cedar also has a bar that's located outside the outdoor seating is very cosy equipped with TV but it can get rather hot depending on the weatherfor the hi tea buffet we had one live action stall where hot dog was made on the spotyou would think that hot dog is very much a street food but under the cedar chef it can be a luxury foodthe sausage was huge and you had a choice of chicken or beefthe relish and dressing are separate so you can choose if you want sauerkraut or sweet onions

inside cedar, there is a piano where live music will be played by the hotel's resident pianist the restaurant is equipped with AV equipment which makes it a good place for corporate functions and private eventsthe hotel also has its own toilet so you need not go outside if you need to use the loofunny thing is that for a waiter to enter the kitchen, they have to go through the toilet as wellbut being a top rated hotel, the toilets are very well keptthe olio spaghetti was rather spicy and oily fo

cedar on 15 is one of the dining places for Impiana KLCC Hotelthey have both indoor and outdoor seating and open for lunch and dinnerthe ceiling is made of glass so the indoor is lighted up naturallytheir lights are very interestingreminds me of an ameba fluid and beautifulwhen night falls, Cedar lights up with very soft and romantic hues from this same lightsthe prawn fritters was part of a hi tea buffetthe prawn was small but freshand it comes and a sweet chili dipping sauce

Lovers of venison would do well to order Cedar On 15's Glazed Venison Leg. Again I did not really get the chance to chomp on this beautiful piece of meat, but it does look really tender. Braised with garlic, I made a mental note to myself to mae it a point to try this dish the next time I'm here. The Tartar Of Scallop, as I was told originated from Austria, comprising of shaved parsnip, oyster mayo and basil jelly. Personally I'm not a big fan of oyster, but it does look really unique and nice.

We ended our meals with the sweet bites which is the Chocolate Seduction. Chocolate Seduction which is simply an addictive food to me. The Chocolate Seduction is an ensemble of dark mousse, white ganache and sachher tart. The chocolate delights is amazingly lovely with the Viennese Chocolate cake and the touch of cocoa richness with it. It is also being dressed up with the editable flowers as well as berries and nuts with it. I am simply indulge with the chocolate and perfectly fall in love to i

The Australian Greg Norman Wagyu Rib Eye (MB 6) is well served with the clasic bearnaise, creamed baby spinach, mashed potato and the crispy garlic. The beef which is being used is one of the high -graded Australian beef which is well made. The beef is lovely with the tender and juicy meat. It is served well with the spinach, pumpkin as well as the mash potates.Price: RM 220/200 grams

Pumpkin Seed Crusted Black Cod with Mushroom Tomato Chutney and Fennel Mousse is being served to our plate which is lovely. The black cod fish which comes from the Pacific is being topped with the crust of pumpkin seeds which gives a nutty and crispy texture. The fish is really excellent and the texture of sweet and delicate flavors. It is simply good with the nice golden crust and savory seasoning. With this, it is being served together with the two cute mushroom chutney and amazingly lovely. T

The cream of Topin Ambour is indeed a great combination of delights which is being served. The cream of Topin Ambour is simply good with the great soft texture and it is being topped with the crisp dried earth apple chip and grilled meaty slices of portobello mushroom. The soup brings a very flavorful taste and it the brooth brings the refreshing taste which is not to be missed.Price: RM 25.00

the Tartar of Scallop where the style of cooking is originated from Austria. This is where the dish is being serve on the shaved parsnip, oyster mayo and basil jelly. This is where the chef is adding some lime into the scallop which helps to tenderize the scallops. After that, the scallops is being topped with the foam with it. Lovely delights with the chef touch on it.Price: RM 48.00

here comes the Amuse Bouche which is specially prepared by the chef. It is beautifully made delights which is just a single bite-sized which gave me a touch of satisfaction. The little delights where the mushrooms are being cut into half and it is then being deep fried and the oil is then being drained off. It is then being served with the perfectionist touch of the chef with the sourish appetizer beneath.

这餐厅在酒店里面，如果你晚上来吃东西的话更能看见KLCC和KL的夜景。不妨带你最珍惜的人这里享受浪漫气氛，而且这里还有安排乐队来表演，小提琴的声音朗朗悦耳。他点了给我，鱼很鲜甜质感很好，咸香而金黄的外壳，加上蘑菇的酸辣酱，真的创意十足。

Impiana Hotel might not be known for fine dining, but Cedar On 15 could help change that.Launched this month on Impiana's 15th floor, Cedar On 15 features both a cavernous restaurant & an alfresco lounge, the latter blessed with a KLCC view.Service sparkles at this establishment, keeping customers feeling welcome from the earliest moments when they step in & receive their complimentary bread.Amuse bouche of salmon mousse. Not sure who the chef(s) here are, but we thank them for expertly executin