Words: Monica Tindall Photos: Rich Callahan
Traders Hotel Kuala Lumpur gives us more reason to take advantage of their spectacular KL city views with a new pop-restaurant, [email protected] Located on the 33rd floor, guests can sip and savour from one of the most coveted rooftops in town.
Serving contemporary Pan Asian cuisine, the menu combines flavours from both the East and the West. From casual bites to complete meals, the collection of dishes is made for sharing. Complementing the food is a revamped menu of cocktails, mocktails, wine and beer. Strict adherence to hygiene SOPs along with an alfresco breezy setting should set the minds of cautious diners at ease.
[email protected] Menu – Drinks
Rooftop bars and cocktails go hand in hand, right? [email protected] has two handfuls of signatures crafted for Malaysia’s warm climate perfect for enjoying from its sky-high perch. For something hard and stiff to kick off an evening, try the Utt (RM36). Layering bitter upon bitter with coffee-infused vermouth Rosso, Campari, gin and Aperol, it is a sure-fire way to stimulate the senses.
Take a gentler approach with a Frose. These alcoholic refreshers use rose wine as the base, combined with local flavours, frozen together and made into revitalizing ice-cold bevvies. The Coconut Pandan (RM33) rocks our boat fusing coconut water, rum and pandan leaves, leading our minds to sunsets on the beach.
Levelling up the fun is Ice Potong + Prosecco (RM33). Choose your ice block flavour (lychee, strawberry mint or asam boi calamansi) and have it dipped in a flute of prosecco. Icy cold bubbles on a summer day – brilliant.
The fantastic thing about being part of a hotel group is access to a wide selection of wine. This is reflected in the wine list at [email protected] with two dozen wines available by the glass and a whole bunch more by the bottle. With new world and old-world wines on the list, we explore even further by taking a white from the northern hemisphere and a red from the south. Philippe Dreschler Riesling, Alsace, France (RM38) and Mud House Pinot Noir, Central Otago, New Zealand (RM42) are typical expressions of the respective grapes and regions – well-chosen as house pours.
[email protected] Menu – Food
With my own lockdown balcony garden in full bloom, I have my eye on the locally grown Cameron Farm Sweet Potato Leaves (RM18) to explore another recipe I can try with my harvest at home. The crispy tempura leaves are lightly fried in a thin coat (so good, I think I’ll leave it to the experts and just pop over here instead of trying it myself). Coriander and a mint-yoghurt dip freshen the batter.
Indian flatbread is fancied up in the Keema Cheese Naan (RM30) with plenty of garlic butter, a topping of lamb tandoori and melted mozzarella cheese. Eat them while they’re hot and let the sheer stream of butter run down your fingers.
Something More Substantial
I’m especially appreciative of the effort made to introduce more meat-free options to menus across the city. The Plant-Based Sky-View Sliders (RM28) at [email protected] are three mini-burgers on house-made pandan buns. Backed up with coconut chutney and tomato salsa, along with a side of sweet potato chips, they exude tropical tenor.
Caught off the west coast of Malaysia, the Pan-Seared “Lumut” Barramundi (RM32) is marinated in a mild tamarind and chilli sauce. It’s topped off with avocado and tomato and a seductive ginger flower salsa. Cinnamon and pineapple chutney continue that vibrant tropical thread connecting the menu.
We can’t resist a dish that has the chef’s name on it, so Chef Mun’s Lo Mai Gai (RM30) is the last of our savoury orders. Glutinous rice is wrapped in a dried lotus leaf together with chicken, shiitake mushrooms, and grilled portobello mushrooms and steamed until the rice is chewy and the flavours infused.
To conclude, Signature Panna Cotta (RM28) sounds irresistible. Coconut custard is smooth and thick, and mango and coconut tuile accessorize with a fresh, tangy vibrancy.
Reasons to visit [email protected]: the views!; extensive wine list; try a refreshing frozen cocktail or ice block dipped in prosecco; al fresco dining adds a layer of safety for the post-pandemic cautious.
[email protected] Opening Hours
Sunday to Thursday 5 pm – 11 pm
Friday & Saturday 5 pm – 12 am