Studio Restaurant Bangsar – Modern “British-esque”

Studio Restaurant Bangsar – Modern “British-esque” Cuisine

Words: Caroline Lai
Photos: Peter Tan

As I look around the bustling street of Jalan Kemuja, a tinge of uncertainty flickers within me. Yet, the vibrant blue signage of Alta Pizza reassures my arrival at the right destination. Stepping towards a sleek black metal door, I press the bell, and with each ascent up the steps, I am swiftly transported into a contemporary dining space with an open kitchen that seamlessly integrates with the restaurant.

Studio Restaurant Bangsar

The kitchen hums with orchestrated precision, overseen by none other than Chef Christian Recomio, renowned for his culinary artistry at the Michelin-awarded Moonfish in Aberdeen, Scotland. Now at the helm of Alta Cafe and Alta Pizza in Kuala Lumpur, Chef Christian’s gastronomic journey takes a new turn with Studio.

Studio exudes an evolved sense of refinement and sophistication while reminiscent of its predecessor, Sitka Studio (formerly located in Plaza Batai). The subdued lighting creates an inviting atmosphere, complemented by ample table space, fostering a relaxed yet anticipatory mood. It is evident that a refreshed culinary experience awaits at the new Studio.

Studio Restaurant Tasting Menus & Prices

Studio Restaurant presents three menu options: a 10-course selection for RM695, an 8-course option at RM545 (vegetarian menu also available), and a 6-course menu priced at RM370. Optional beverage pairings, both alcoholic and non-alcoholic, are available, with choices ranging from three to five glasses. A knowledgeable guide, Nahid, doubles as the assistant restaurant manager, ensuring guests are well-informed as he describes the seasonal rotation of menus and beverage selections.

Studio Restaurant Snacks

Tonight, we indulged in the exquisite 8-course menu. Our meal began with an impressive array of snacks, each a curation of quality ingredients and thoughtful preparation.

The Yuba Tart, delicately crisp with the Loch Duart* salmon tartare, offers a perfect textural and flavour contrast. Chef Christian’s explanation of the Ike Jime preparation method highlighted his commitment to preserving the fish’s integrity and enhancing its umami richness. With such attention to detail in preparation, one can only squeal with excitement for what’s to come.

(*Loch Duart is an impressive, sushi-grade, sustainable Atlantic Salmon. Raised from wild Scottish ancestors, Loch Duart’s Atlantic Salmon grow up to three months longer than average in crystal clear waters. With a natural as possible diet and space to swim, each fish grows fitter and healthier every day.)

Our second snack is a slice of smoked eel and fig atop a soft, chewy sourdough pancake ball generously filled with braised duck and foie gras. It’s an indulgent creation that strikes a balance between sweetness and saltiness.

A delightful surprise awaits with an inventive take on a Scottish breakfast classic, the ‘Tattie Scone’. This playful yet meticulously crafted snack features a potato base adorned with quince paste jam made from scratch in Studio’s kitchen, topped with Comté cheese custard and garnished with finely chopped chives. 

Beverage Pairing #1

As our snacks arrived, Nahid wasted no time in presenting our beverages. He introduced our first beverage pairing: a raspberry lime cordial crafted in-house, enhanced with soda water, and infused with a fascinating fig leaf oil. Alternatively, guests can choose wine pairing. In this case, our first was a 2021 Moscato Giallo by the Architects of Wine from South Australia, Australia. Notably, the restaurant prides itself on its selection of sustainable wines, predominantly sourced from Australia.

Morel, Lobster, Sabayon

Next, we were presented with lobster stuffed in Chinese morel, accompanied by Chef Christian’s sophisticated interpretation of an “Américane Sabayon”. The dish exuded a captivating Asian flair, particularly noticeable in the morel. What truly impressed me, however, was the skilful balance of flavours, ensuring the morel’s distinctiveness harmonised seamlessly with the other components without overshadowing them.

Potato, Jus Gras, Rosemary Mascarpone

These “crispy potatoes” were far from ordinary. Cooked four ways to achieve the perfect texture, these potatoes were served with a decadent jus gras made from re-emulsified chicken stock. This rich broth is then topped with a dollop of rosemary mascarpone and served with Studio’s signature crème fraîche Parker house rolls and their salted cultured butter. I suggest generously spreading the butter onto the roll and allowing it to soak up the jus before indulging in this decadent ensemble with a single, satisfying bite.

Beverage Pairing #2

The second non-alcoholic beverage featuring a zesty blend of fresh lime and calamansi cordial, with a hint of homemade sugar syrup and a splash of grapefruit tonic water provided a perfect, refreshing contrast to the richness of the potato dish. The 2021 NYMPH Rosé, with its notes of nectarine, rose, and watermelon perfectly complemented the richness of the potato and house roll.

Vegetable Broth

The Vegetable Broth was anything but simple. Packed with umami, this “chilled salad” featured roasted tomatoes in kombu, Chitose strawberry, tomato jelly, pickled shimeji, asparagus, grapes, local purslane, and multiple seaweeds, with selected ingredients coated in chamomile oil. This dish truly embodied the “feminine touch” in the menu, showcasing its complex flavours as described by Chef Christian.

Scallop, Beancurd, Caviar, Smoked Haddock

My personal favourite undoubtedly lies with the Faroe Islands sea scallop. Expertly seared until golden on a canvas of smoked haddock, shredded leek, caviar and yuba, the combination of richness intertwines with delicate subtlety, highlighting the natural sweetness of the scallop without overwhelming its essence. I could happily indulge in this dish on repeat!

Beverage Pairing #3

The mixed berries cordial, delicately infused with soda water and a drop of tarragon oil, was a delightful accompaniment to the impeccably balanced scallop dish. Whilst the 2021 Bobar Chardonnay, with its crisp acidity and notes of butter and stone fruits, made for an excellent wine pairing.

Hake, Fennel, Watercress, Vanilla

Our main course presents a masterpiece: roasted North Sea Hake, adorned with delicate slivers of Asian pear, poised elegantly beside a watercress and fennel purée. The pièce de résistance? A sauce of unparalleled finesse, crafted from the fish’s bones, elevated with a reduction of Pernod white wine and champagne vinegar. Just before serving, it’s delicately foamed, enriched with generous amounts of French white butter and vanilla seeds from Bali. Surprisingly, this dish forgoes cream, yet the sauce boasts a luxurious, silky texture that allows the entire ensemble to shine.

Cheese Parfait, Apple, Vinegar, Honey

Lastly, our meal came to completion with a cheese parfait that is inspired by the tart de quest in Spain. Using a creamy brie de Meaux, a tinge of gorgonzola for its saltiness, and balanced with cream cheese, this dessert is served with a drizzle of jungle honey, Pedro Ximenez Sherry vinegar, apple, walnut and rose. Nahid recommends dipping your spoon and ensuring you get bits of everything surrounding this parfait for that delightful explosion of salty, sweet, soft, and crunchy in one bite.

Studio Restaurant – Blackthorn Sea Salt & Scottish Seaweed Caramels

A plate of Blackthorn Sea Salt & Scottish Seaweed Caramels, each wrapped like miniature sweets, proved to be the ideal souvenir to take home. As I unwrapped mine on the stroll back to my car, I was flooded with fond childhood memories of the White Rabbit chewy candies. However, this refined version undoubtedly elevated the experience, adding a touch of sophistication and culinary flair to the nostalgic moment.

Throughout the experience, it is clear that Chef Christian’s emphasis remains on quality ingredients, European influences, and surely gumption in introducing flavours that are out of the norm. He dares to challenge the mundane and educates our palate with his favourites from Scotland whilst maintaining the integrity of using local produce within Malaysia. Our menu was definitely a delicious journey inspired by the world’s diverse culinary traditions, with a special homage to the sea.

Reasons to visit Studio Restaurant: This is arguably one of the most exciting restaurants in Kuala Lumpur, with a menu offering that is always inventive and unconventional. Complementing this gastronomic adventure is a thoughtfully curated beverage selection, showcasing a diverse array of low-intervention wines or non-alcoholic beverages crafted with extraordinary dedication and skill. Whether seeking a romantic evening or an adventurous dining experience with friends, Studio deserves a top spot on every discerning diner’s list.

Studio Restaurant
38-1, Jalan Kemuja,
Bangsar 59000, Malaysia
Link to Studio Restaurant on Google Maps
[email protected]
+ 60 16-425 0773
@studiorestaurant.co
*Ample parking at the open-space parking (along Lorong Abdullah) – a mere three-minute walk from Studio restaurant.
**Vegetarian menus available

Studio Restaurant Opening Hours
Friday & Saturday
7 pm – 12 pm

While the restaurant may only officially open on Fridays and Saturdays, it is available for private bookings for lunch and dinner during the rest of the week.

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