Max! Kitchen and Wines @ Tengkat Tong Shin, Kuala Lumpur

27, Tengkat Tong Shin
50200 Kuala Lumpur

US Sea Scallops with a Balsamic Reduction, the Cod cooked with Wine and Butter Bean Sauce, Shiraz Braised Wagyu Beef Cheeks with Mushroom Ragout, Crisp Kataifi Pastry with Strawberries and Coconut Ice Cream.

The lamb cutlets chargrilled, Duck Breast, White Chocolate Fondant Tart

Yabbies , Scallops, Seared tuna with baby octopus, Grilled Tuna, Wagyu Beef cooked in Shiraz, Lamb Cutlets, duck, Strawberry Cataiffi , Chocolate Souffle, White Chocolate Tart,

scallops, Yabby Lobster , Yellow Fin Tuna Loin Steak , Pepper Crust Rib Eye Steak , Shiraz Braised Wagyu Beef Cheeks, U.S. Sea Scallops, Lamb Cutlets chargrilled, Pan Roasted and Hickory Smoked Duck Breast, White Chocolate Fondant Tart, Crisp Kataifi Pastry.

Plump Juicy Scallops, Seared Tuna, Unagi with Button Mushrooms, Beef cheek in Cilantro, Ocean Trout, Slipper Lobster

Chocolate Souffle and Vanilla Bean Ice Cream

Tuna Steak with Caperberries

Duck Salad, Rib Eye served with Polenta and Mushroom Gravy

Seared Tuna, Mushroom Salad, Braised Wagyu Beef, the Cod with Orange Sauce and the Lamb Cutlets

Creamed Pumpkin Soup with Sautéed Zucchini and Smoked Duck Breast, Whole Market Fish Pan Seared laced with Fresh Tomatoes, Garlic and Caperberries, White Pesto Sautéed Cod Fish Fillet with Fresh Mesclun Greens and Spanish Green Olives, Char Grilled Chicken Breast with Marinated Eggplant and Thyme Gravy

Smoked Salmon, Artichokes and Sun-dried Capsicum, Sea Scallops marinated in Champagne Vinaigrette and Lobster Oil, charred Tuna Loin with King Crab Meat – White Anchovies Salsa, Warm Eel Fillet on Truffle Cremed Cuttlefish Ragout with a Melange of fresh Highland Herbs and Sea Trout Roe, River Water Farmed Yabbies, chargrilled in a Pernod laced Fennel Bulb – Tomato Broth, Parrot Fish Fillet on Parsley – Garlic Poached Clams served with Borlotti Beans and wilted English Spinach Leaves, Chicken Breast Roulade with Pumpkin Cannelloni, sauteed Sweet Peas and Shimeji Mushroom

chocolate soufle

Bread For Dipping Olive Oil and Balsamic Vinegar, Smoked salmon served with Mesclun Greens, Seared Tuna Loin with Baby Octopus, Chargrilled Chicken Breast with Wild Mushrooms, XLB’s Whole Market Fish, White Chocolate Tart

Yabbies Lobster with sauteed avocado, garden chive and white balsamic (RM35), Charred Porto Bello Mushroom with crispy okra & fresh greens (RM22), U.S. Sea Scallops with mojama and red & yellow capsicum salsa (RM35), yellow fin tuna loin steak from the char broiler with marinated caper berries and orange balsamic (RM45).

Shiraz Braised Wagyu Beef Cheeks with Mushroom Ragout served with Polenta(RM60), tenderloin beef chargrilled with duck terrine and red wine sauce (RM70) warm Valrhona Chocolate Souffle with vanilla bean ice-cream (RM20), Crisp Kataifi Pastry wrapped strawberry with passion fruit – coconut ice cream and seasonal fruit salad (RM18)

Chargrilled Portobello Mushrooms (RM22), Poached Cod with Lemon-Butter sauce (RM35), Shiraz Braised Wagyu Beef Cheek with Mushroom Ragout (RM 60)

Char Grilled Yabbies Lobster with Lemon Oil Flavoured Artichoke Salad (RM35), Lamb Cutlet with Mint Sauce (RM50), Cod Fish Cassoulet with Bacon, Butter Beans in Chardonnay Laced Garlic Broth (RM42), Tuna Loin Seared Rare with Pan Seared Baby Octopus and Piparras Chilli (RM28)

Set Lunch (RM22++)

RM70++ per person (Approximation – 3 course meal, excluding drinks)

2-course set lunch priced at rm 22++ and comes with an ice lemon tea.

U.S. Sea scallops with mojama a.k.a. sun-dried tuna (RM35), Yabby Lobster Tails with Avocado and Spanish Anchovies (RM35), Cod Fish Fillet (RM40), Cafe Latte (RM9), Chocolate souffle with vanilla bean ice cream (RM20)