|Rils’s Tiga Rasa Scallops RM28|
|Matua Valley Sauvignon Blanc (New Zealand) 2010/11 RM34 per glass, RM150 per bottle|
|Tuna Tartare RM28|
|Lobster Bisque RM28|
|Trapiche Oak Cask Malbec 2010 (Argentina) RM30 per glass, RM140 per bottle|
Australian Ribeye Grass-fed (yay!) 300g RM78
|Lamb Shank Pie RM68|
|Chunky Skin on Fries RM14|
Sauteed Mushrooms in Butter RM16
|Truffled Mashed Potato RM14|
|Mango Ginger Cheesecake RM24|
A spirited vibe purveys Ril’s Bangsar. Upbeat 20’s music quickly makes you forget the harsh streets just steps outside and clever décor soon clears your mind of the day’s work. White linens dress the tables, prettified with fresh floral bouquets in jade green vases. Drop down lighting and simple chandeliers reflect off wine glasses and a mixture of studded burnt umber leather and wooden seating add to the elegance.
Clunking of utensils is heard from the partially open kitchen and lively chatter buzzes from fellow diners. Upstairs is a dimly lit bar and lounge with live Jazz Friday and Saturday evenings. If you have the time, a pre or post dinner cocktail whipped up by bartenders decked in clothes of old (including britches and bow ties) is a unique experience.
Downstairs Ril’s offers an ample drinks menu with aperitifs, digestifs, beer, soft drinks, teas, coffees, classic cocktails and a range of reasonably priced wines. For special occasions, or those with cash to spare, a Fine and Rare Collection offers champagnes, wines and spirits costing from RM300 to RM4400 per bottle.
Service is fast and friendly and once we were seated, a warm soft onion roll (made in house) soon appeared on our bread plates. A rainbow of butters – garlic, basil, tomato and plain – was an encouraging start.
We took the wait staff’s recommendations for starters and were not disappointed. Rils’s Tiga Rasa Scallops are one of their signature dishes. The shellfish are seared till lightly brown and presented with a trio of sauces - sweet, sour and salty. The Lobster Bisque was rich and smooth and possibly one of the best I’ve had in KL. Tuna Tartare saw finely sliced raw tuna accompanied with spicy marinated onions, a dragonfruit compote and a ginger soy vinaigrette. - another winner for the beginning.
|Ril's Bangsar Dining Room|
Onto the mains, the Grass-fed Australian Ribeye caught our eyes immediately. Overjoyed to see a more in-tune-with-the-earth option, it was our first pick. Being fed grass (a cow’s natural diet), not only means healthier animals, but also better tasting steak. Borrowing a quote from the menu, it was, “Simple, succulent and, ultimately satisfying.” The Lamb Shank Pie is another highly recommended choice. Rich and comforting, the stew is braised in Guinness for six hours and served with root vegetables, mushrooms and barley. Concealed with a thin flaky pastry, the only hint to what’s inside is the bone peeking through the veil.
Balancing out the carnivorous mains, is an assortment of equally sumptuous sides. Sauteed Mushrooms in Butter, Truffled Mashed Potato and Chunky Skin on Fries were all unfaultable.
Both food and wine on their own can be superb, but the put the two together and the whole dining experience is elevated. Ril’s Bangsar offers an assemblage of wine by the glass allowing you to match your meal appropriately. Befriending our appetizers, the 2011 Matua Valley Sauvignon Blanc from New Zealand brought gooseberry and passionfruit to the nose and tropical and citrus notes to the palate. It was a perfect companion for our seafood start. Ideal for our red meat middle, was the Argentinian 2010 Trapiche Oak Cask Malbec. Blackberry, plum and a hint of black pepper first tickled the nose, and then a splash of smoke and vanilla filled the palate. This velvety, long finishing wine complemented both the lamb and the beef. Perfectly satisfied by our meal so far, we eagerly looked to dessert.
Last Polka Ice Cream RM16|
– Salted Gula Melaka
Chefs in Kuala Lumpur seem to be cutting down on their sugar intake and replacing it with salty twists in traditionally sweet desserts. A bevy of savoury infusions have been popping up all over the city, from balsamic sorbets to Parmesan ice creams. Fans of the ‘not so sweet ending’ are delighted. Adventurous taste buds (such as my own) and even the not so daring (hubby) will be tickled over Ril’s Mango Ginger Cheesecake. A velvety whipped cheese tops a crumbled biscuit base imparting a contrast of textures. A faint creamy sweetness is the backdrop in the mouth, with bursts of light spice from the mango chutney and a tang from the lemongrass crème Anglais tossing in interest. A boutique label of locally produced ice cream, The Last Polka, again stirs up the conventional concept with varieties such as the Salted Gula Melaka. Hubby appreciated the creaminess of the frozen ending, but, wanting his ice cream to remind him of childhood, was not overjoyed with the salted finish. I, on the other hand, loved the all-encompassing ability of this flavour to reach more taste receptors in one bite.
|Map to Ril's Bangsar|
Currently Ril’s Bangsar is open for dinner from 6pm, with future plans for lunch hours too. A small dining area means reservations are advised, especially if you want to dine on a popular Friday or Saturday evening. Parking can be tricky in Bangsar and the traffic police are ever so efficient at handing out fines, so the easiest parking option is probably under Bangsar Village or, alternatively, in the open air parking lot near the mosque.
Reason to visit: Lamb Shank Pie, Australian Ribeye Grass-fed (yay!), Mango Ginger Cheesecake, Rils’s Tiga Rasa Scallops
30 Jalan Telawi 5
+6 016 315 7195
+6 03 2201 3846
+6 03 2201 3846