Welcome new chef on board! Visit Gobo Upstairs Lounge & Grill at Traders Hotel Kuala Lumpur and discover a series of new exciting menu, created by talented Chef Mun! Relax, lay-back and enjoy a good meal in the heart of this city.
Amuse Bouche – Honey Roasted Beetroot with Toasted Walnut/Feta Cheese
Thanks to Traders Hotel Kuala Lumpur, we spent an great night at Gobo Upstairs last weeks. Modern and refined food, awesome companions – our evening couldn’t be better than this after a long day at work. Started with Amuse Bouche- Vibrant purple-red roasted beetroot burst with juiciness, further laced with mild sweetness from honey, feta cheese saltiness and crunch of toasted walnut.
Starter – GUP Cold Platter – Mackerel tartare/wedges salad/ vodka cured salmon
Mackerel tartare, wedges salad, vodka cured salmon. We first savour each of them separately to enjoy its most original classic flavour, then combine mackerel tartare with wedges salad for a more interesting, refreshing combo.
Starter – GUP Hot Platter -Salmon Crab Cake/Crispy Prawn durian mayo/ balsamic tuna
Salmon crab cake and crispy prawn – decently curated deep fried items aside, what makes this hot starter more noteworthy is none other but durian mayo sauce for dipping. Creative way of incorporating the King of fruit into savoury dishes. Pronounced durian taste but not overwhelming, marriage well with crispy prawn.
Soup-Lobster Bisque -Lobster ragout/tarragon cream/brandy
Lobster bisque, one of our favourite dishes. Warmth and comforting, with richness that is just right for us to finish till the end without feeling cloying. Dig towards bottom to discover coarsely chopped lobster meat that add texture. Finish with a swirl of tarragon cream, plus brandy in minimal amount to enhance the overall aroma.
Main course. We had Wagyu Tomahawk which took the centrestage in Gobo Upstairs Traders Hotel that night! Beautifully grilled tomahawk, slightly charred at the surface, shielding juicy, pinkish, tender meat within. Oh-so-good. Not too hard to know why it is the crowd-favourite. Served with pomme puree, buttered vegetables.
Grilled Lamb Loin
Summerkid had Grilled Lamb Loin. Not bad, better if they can have closer control on the meat doneness. Served with arancini/brocolini/porcini sauce. Summergirl ‘stole’ the arancini immediately from Summerkid’s plate when she saw this. LOL. It is actually rice ball stuffed with cheese, coated with bread crumbs and deep fried to golden brown. Pipping hot, crunchy outside, chewy and cheesy inside. Simple but delicious.
Baked Cod with Miso Honey
Summergirl doesn’t like lamb so Baked Cod with Miso Honey for her. Quite a hearty portion. Like how miso honey blended into moist, buttery sweet fish fillet. So comforting.
Dessert – Cherry Bomm
Dessert time! Pour melted chocolate sauce over sphere shape white chocolate and tadaa.. a pink heart shape chocolate revealed. Girlie dessert but who cares because it is so nice! Rich, chocolaty, bitter-sweet, crunchy – plenty of textures put together in pleasing way. We polish the plate clean! Recommended.
Cheese – camembert
The last one, cheese to call an end to the meal. Camembert cheese, balsamic salad and dried cranberries.
Time to make a trip here for a splendid meal. For food we had tried, we recommend Cherry Bomm, Tomahawk and Baked Cod with Miso Honey.
Gobo Upstairs Lounge & Grill
Level 6, Traders Hotel Kuala Lumpur,
Persiaran KLCC, Jalan Pinang,
50088, Kuala Lumpur, Malaysia.
Lunch (12noon – 2.30PM)
Dinner (6.30PM – 10.30PM)
Dress code: smart casual