Portuguese Chef Louis Anjos

Portuguese Chef Louis Anjos at Horizon Grill KL

Portuguese Chef Louis Anjos at Horizon Grill KL

Monica Tindall

For four days only, KL-ites can dine with multi-award-winning Portuguese chef Louis Anjos at Horizon Grill. Head of the Michelin-starred Al Sud Restaurant in Palmares Ocean Living & Golf on the Algarve coast, Anjos brings traditional Portuguese flavours prepared with modern flair to diners in Malaysia.

The star chef is taking over Horizon Grill at Banyan Tree Kuala Lumpur from January 12– 15, 2024, with both lunch and dinner sessions. We’re fortunate to dine on opening night with the Symphony of Flavours menu (RM 588) with wine pairing (RM 888) and share our experience with you.

Banyan Tree Kuala Lumpur Restaurant
Horizon Grill, Banyan Tree Kuala Lumpur
Portuguese Chef Louis Anjos
The Views Aren’t Bad
Portuguese Chef Louis Anjos
A Symphony of Flavours Menu – Portuguese Chef Louis Anjos at Horizon Grill KL

Portuguese Chef Louis Anjos at Horizon Grill KL

Bread

The bread course is warm and satisfying, with olive baguette and a soft garlic bun, accompanied by sun-dried tomato and mixed nut butter.

Portuguese Chef Louis Anjos
Bread

Portuguese Snacks

A duo of snacks sees a nod to the East with a paper-thin crisp honey puri filled with prawn cream and topped with prawn meat. The partner tart is filled with octopus and covered with potato espuma and green olive oil. Paired with a crisp and effervescent NV Taittinger, it sets the tone for the evening.

Portuguese Chef Louis Anjos
Portuguese Snacks

Tuna

Tuna comes in two ways: a plump fatty slice topped with Imperial caviar alongside chopped pieces with creamy oyster. Cucumber sauce is poured over upon serving, adding freshness and crisp vegetable cleanliness to the plate. It’s accompanied by Trimbach Riesling, a perfect complement to the seafood ensemble.

Portuguese Chef Louis Anjos
Tuna – Portuguese Chef Louis Anjos at Horizon Grill KL

Squid

Squid, fried and grilled, sits in a smooth peanut cream with a swirl of black ink sauce. It’s a juxtaposition of earth and sea. A few sips of the Albert Bichot Chablis elevate the experience.

Portuguese Chef Louis Anjos
Squid – Portuguese Chef Louis Anjos at Horizon Grill KL

Canadian Lobster

Canadian lobster completes the seafood trio before the choice of mains. Sweet, tender pieces of the crustacean rest in an orange saffron sauce. Thin potato noodles are a fun addition, and a black tuile lace contrasts the vibrant base.

Michelin Starred Restaurant Horizon Grill KL
Canadian Lobster

MAIN COURSE

Main courses see a choice of fish or beef on the table. Dine with a friend, and you can try both.

Barramundi

Barramundi is a deconstructed version of the traditional Portuguese stew, caldeirada. A poached fish fillet lays aside the other components, with shaved fennel adding freshness to the plate and a rich sweet potato terrine switching up the usual white potato. It’s best eaten simultaneously with a small piece of everything on your fork. The wine mate, Kim Crawford Pinot Noir, is light enough for the delicate fish but has enough body and flavour to stand alongside the rich stew.

Michelin Starred Restaurant Horizon Grill KL
Barramundi

Wagyu Beef

Choose the Wagyu A5 Tokushima if you enjoy intense, rich, fatty flavours. The heavily marbled meat is enriched with black truffle, wild mushroom and the distinctive flavour of artichoke puree. It’s too concentrated in the mouth for me, but my fellow dining partners dive in with gusto. I need the glass of red to slice through its richness. The fresh fruitiness of the Casa Lapostolle Carmenere is a flawless counterpoint to the fatty meat.

Michelin Starred Restaurant Horizon Grill KL
Wagyu Beef

Pre-dessert

A petite chocolate cone filled with cherry jelly, chocolate mousse and cinnamon cream serves as pre-dessert. The tiny treat is just enough to stimulate the palate for a little more sweetness.

Michelin Starred Restaurant Horizon Grill KL
Portuguese Chef Louis Anjos at Horizon Grill KL – Pre-dessert

Sweet Ending

Simply named, Banana, dessert is an enticing presentation of hazelnut cream, chocolate sponge, and a banana-shaped white chocolate shell holding the sliced fruit and mousse. It’s cute and tastes good, too. The wine pairing is the luscious Thomas Barton Sauternes, balanced in acidity and fruit.

Michelin Starred Restaurant Horizon Grill KL
Banana

Petite Four

The meal concludes with tea or coffee and petite four. Raspberry chocolate praline, coffee jelly, almond puff pastry and caramel pudding resemble tiny gems on the black plate. Each with its own character, they’re an elegant finale.

Michelin Starred Restaurant Horizon Grill KL
Petite Four

While Chef Louis is the first to point out how challenging it is to replicate flavours without the use of Portuguese ingredients, we are blessed to have a small taste of the Algarve coast and humble Portuguese hospitality right here in KL. Chef Louis will be at the Horizon Grill until January 15. Don’t miss the chance to meet him and experience his culinary artistry firsthand.

Portuguese Chef Louis Anjos
Horizon Grill, Banyan Tree Kuala Lumpur

Reasons to book dinner or lunch with Portuguese Chef Louis Anjos at Horizon Grill KL: a limited-time opportunity to dine on recipes from a Portuguese Michelin-starred restaurant; lovely views and service at Horizon Grill.

Portuguese Chef Louis Anjos
Symphony of Flavours Menu
Michelin Starred Restaurant Horizon Grill KL
Symphony of Flavours Menu

Portuguese Chef Louis Anjos @ Horizon Grill
Level 58 Banyan Tree Kuala Lumpur
+6010.566 0968
[email protected]

January 12 – 15, 2024
Lunch: 12:00 pm – 2:30 pm
4-course set menu
RM288 nett per person

Dinner: 6:30 pm – 10:00 pm
6-course set menu
RM588 nett per person
RM888 nett per person with wine pairing

Find more on Banyan Tree Kuala Lumpur here stay up-to-date on the latest happenings in KL’s food and beverage scene here and here.

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