The Place One of the most anticipated new restaurants to open late last year in Kuala Lumpur (KL) is Potager located at Bamboo Hills KL, the newest restaurant by Executive Chef Masashi Horiuchi of Entier French Dining in Alila Bangsar and Head Chef De Wet Visser. The surrounding of Potager is gorgeous right from its entrance where I was taken through a zen walk path surrounded by bamboo trees before arriving at the main entrance where the reception is.

The restaurant’s compound is huge as there are multiple private rooms other than the spacious main dining hall. 

Apart from its main dining room that accommodates 32 pax, there are four private dining rooms with a seating capacity of 10 pax each if you decide to come in a group and prefer to have some privacy. 

I love the interior of the Nordic-inspired space which is decked in neutral and wooden tones. You get a glass to ceiling dining space, long tables for big groups, and a view of the open kitchen from each table. 

The Food Honouring the land and the sea, Potager is essentially a contemporary French dining concept with the spirit of Japanese cooking with ‘Kokoro’ or ‘heart’ at its core, as well as celebrating the use of local produce.

Lunch service is available on certain days where there are two lunch menus, 5-course (MYR 395) or 9-course (MYR 770). You can expect local produce such as a selection of rice from Sarawak sourced by Langit Collective, white corn from Cameron Highlands, local caviar from T’Lur, as well as Malaysian cacao sourced by Chocolate Concierge. 

I went for the 5-course lunch menu and here is what to expect: 

Amuse Bouche 
My lunch started with a trio of amuse bouche where I had a Green pea puree tart topped with caviar; Amaebi ceviche with Spanish white peach; and Confit duck with foie gras and fig jam. Lovely colours and wide range of flavours to kickstart the meal! 

Freshly baked sourdough bread was served next where the bread is infused with rosemary and thyme, served with a delicious confit garlic butter along with garlic oil on the butter.   

Corn 
The first proper course is one of Chef Masashi’s signature dishes, corn. It is quite an elaborate corn dish as the local corn from Cameron Highlands is presented in different ways here. I love the creamy corn velouté with truffle milk foam which is topped with a delicate corn tuile and corn jelly with caviar.

Served on the side is also corn bread with onion marmalade and some crispy corn for added texture. I grew to love corn quite a lot through the years, and this is one corn dish which is very well-executed. 

Sawara 
The next course was a fish course where I had local Sabah fish along with scallop and watercress sauce. There is also freshly grated wasabi being shaved on the fish to balance to flavour, as well as mussels with paprika sauce by the side. 

Guinea Fowl 
For main course, there are a few options to choose from and one of us had the guinea fowl which comes with the breast and thigh meats, accompanied by a ragu pasta, asparagus and guinea fowl jus.   

Hirame (Flounder) 
The other main course I had was the butter poached hirame fish with beurre blanc sauce. As compared to the guinea fowl, this is a much lighter option in terms of flavours.   

Palate Cleanser 
A light palate cleanser course before dessert, this was served tableside, and I was presented a trio of sorbet. I appreciate how the staff tried to make this course more interactive by asking us to guess the flavours of the sorbets. 

The Cheese Trolley will also make its round should you choose to have some cheese.

Cacao 
The main dessert is a cacao chocolate course using local Pahang cacao beans. It is an intense 80% chocolate tart with sea salt along with a side of cacao sorbet with banana chips.   

Douceur 
The last part of the meal is a series of mini sweet treats from Jackfruit coconut mousse to Lemon cream tart and Chitose strawberry tart. 

Rants Dress code is strict at Potager, and I strongly advise to adhere to the dress code policy.

Will I Return Again? Overall, I had a great meal at Potager and this is definitely one of the most exciting new restaurants to open in KL for me. Gorgeous space in a location which is quite unlike anywhere else in KL, the lunch menu is good value, and I am inclined to think that this is the next Michelin Star restaurant in the making.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4.5/5
Overall Experience: 4/5

Potager 
P-11, Taman Bukit Bambu, Off, DUKE, Taman Bamboo, 51200 Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
Tel: +60 12-623 3152

Opening Hours  
Monday, Wednesday & Thursday: 6pm to 10pm 
Friday to Sunday: 12pm to 3pm; 6pm to 10pm 
Closed on Tuesdays 

Ranted by The Ranter