Tamarind Hill, Kuala Lumpur, Malaysia

Tamarind Hill, Kuala Lumpur, Malaysia

Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Entrance to Tamarind Hill

Tamarind Hill Restaurant, Thai-Burmese Cuisine
An Eco-Oasis in the City Centre

A candlelit stairway winds up to the entrance of Tamarind
Hill restaurant. Red Chinese lanterns hang from the bamboo-lined path and the
sound of running water gets stronger as we ascend. Torches and candles glow in
an almost tribal salutation. The elements of fire and water are used well to
create a peaceful natural escape.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Indoor Dining Area
Wooden doors are opened before we reach the thresh hold, we’re
warmly greeted by a beaming waiter and, escorted to our table over the pond. A
thatched roof cozies the space and our table is dressed in white linen with
cloth napkins, tea lights and tall-stemmed glasses. The open sided gazebo
overlooks giant ceramic pots, softly lit with a single bulb in the middle, from
which water overflows the brim and trickles down the sides.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Outdoor Seating
A soothing lemongrass juice and cold scented moist towel
welcomes us. “May I turn the fan on for you or are you okay with this
temperature?” “Would you like still or sparkling water?” “Lemon in your water?”
“Don’t worry I will explain the menu to you.” “Anything I can do to assist?”
All of this within five minutes of arrival! We’re impressed with service. It’s
spot on.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Welcome Lemongrass Drink
King of the Hill (RM33), one of Tamarind Hill’s signature
cocktails, is my first order. Lychee, cucumber and sugar are crushed with gin,
apple juice and lime. A lychee fruit bobs amongst ice cubes and, a long slice
of cucumber drapes casually across the rim. Nicely done.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
King of the Hill 
Hubby has ordered the Lychee and Lemongrass Smash (RM33),
another signature. Lemongrass, kaffir lime leaves and lychee are crushed and
shaken together with fresh lime and vodka then strained over ice. The menu
says, “served with a smile,” and it’s true! “Delightful,” he declares.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Lychee and Lemongrass Smash 
A complimentary starter of Seafood Sticks with Deep Fried
Chinese Leaves takes the pangs off our hunger as we browse the menu. Modern Thai
dishes with a dash of Burmese tradition paint the offerings. We see lots of
familiar items and a handful of unknown ones too. Our waiter presents himself
as a competent guide so we take his recommendations.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Amouse Bouche – Seafood Stick and Deep Fried Asian Greens
A platter of hors d’oeuvres brings four bites for sampling. A
steamed moist skin coats the Tiger Prawn Dumpling. A hint of spice in the
centre and, its soft jacket make it a refreshing beginning. Sun-Dried Beef is daubed
with sesame seeds and bedded by fried kang kong. It’s a direct contrast to the
seafood in both flavour and texture. Hubby takes the Mini Pandan Chicken in its
entirety and then discovers it needs unwrapping of its leaf cape first. The
shredded carrot and cucumber and, mint leaves underneath are not just garnish
but balancing ingredients and, well worth grabbing and consuming in one bundle.
Mieng Kam, the traditional Thai appetizer, is not only pretty, but a mouthful
of deliciousness too. Returning to Tamarind Hill, I’d be sure to order a whole
plate of these on their own.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Mixed Hors d’Oeuvres  – Tiger Prawn Dumpling, Mini Pandan Chicken, Sund-Dried Beef, Mieng Kam (from top left clockwise)
Typical Thai decoration plates the Beef and Cucumber Salad.
A mound of finely sliced beef, red onion, coriander and chili, is ringed by
slices of tomato and cucumber and, bejeweled with a carved red pepper in the
shape of a bloom. It’s a tongue tingler and our waiter notices our mouths ajar.
“How is the food?” he asks. “Very spicy,” we reply between gasps. He queries,
“So maam, you like it like this or shall I ask the chef for less spicy?” “Less
spice,” we wheeze in unison. Funny enough though, as powerful as it is, not a
scrap remains on our plate. The soothing lemongrass in our cocktails has calmed
the heat and, we’re now empty, so order some more.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Beef and Cucumber Salad
Quince the Queen (RM30) is an intricate mix of gin, pink
grapefruit and star anise jam with a dash of limoncello. It’s royally sexy, herby
and bitter all rolled into a stunning cone shaped glass bottomed with a bowl of
ice. It’s hubby’s order, but I quickly claim it.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Quince the Queen
Homemade pear and cardamom jam with a sensitive touch of
vodka and vanilla liqueur are gently muddled and rolled with sage to create the
Sage as a Pear (RM33). A quarter of stewed pear, a cinnamon stick and an entire bush
of sage embellish the glass. The beverage is mildly sweet with a herbal
infusion. Hubby is happy I switched.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Sage as a Pear
The Soup brims with fresh seafood and mushrooms. Scallops,
mussels, fish and prawns bathe happily in a tom yum broth. It’s given flavour
by basil and lime and is not nearly as spicy as some. A spoon made of coconut shell
is the eating utensil but doesn’t quite reach to the corners of the square shaped
bowl. We glance around, deciding to wave goodbye to etiquette for a few moments
and, gleefully swallow the last drops, right from the very edge of the bowl.
Hee hee!
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Soup
The main courses come out together with a big bowl of Steamed
Fragrant Jasmine rice. Steamed White Cod with mushroom and ginger, served with
a green chili dip, is light and lovely. I know this will be my favourite –
white flaky fish and steamed veges with an elegant clean sauce – both tasty and
guilt free.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Steamed White Cod with Mushroom and Ginger
Chicken Marinated with Lemongrass, Garlic and Thai Sauce
with Palm Sugar is a gorgeous roulade wrapped around big chunks of black pepper
and sliced into bite size segments. The flesh is moist and tender and enhanced
by its accompaniments.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
 Chicken Marinated with Lemongrass, Garlic and Thai Sauce with Palm Sugar
Deep Fried River Lobster with Tamarind Sauce has hubby oohing over the batter and texture of
the crustacean and, me soaking up the tart sauce with rice. Tangy and moist
this dish is a must order. Even though we’ve finished the seafood I’d like to
ask to take the sauce home! I wonder if they jar it?
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Deep Fried River Lobster in Tamarind Sauce
I’m rather fond of Thai curries and the Shellfish in Red
Curry with Pineapple doesn’t disappoint. It’s not as rich as some as the
pineapple gives it a good boost of sweet juice thinning the sauce just a tad.
It too partners well with the rice.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Shellfish in Red Curry with Pineapple
Stir Fried Kailan with Salted Fish in Garlic Sauce is just
cooked leaving the green veges crisp with a lovely oleaginous coating in the
mouth. It’s loaded with garlic so make sure everyone at your table is eating
this one, or at least the person you’re going home with!
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Stir Fried Kailan with Salted Fish in Garlic Sauce 
A Dessert Platter is a real treat allowing us to sample a
few items from the menu. I must have the Mango Sticky Rice and hubby the
Coconut Pudding. We add Pandan Custard for interest and also seek out the
cocktail menu again as we’d noticed earlier some potions especially recommended
for closing.
A long white rectangle carries green leaves, which act as
plates for each dessert. Red and white dragon fruit balls dot the artwork
providing edible garnishes. Green, yellow and red make a colourful array and
the sticky rice is the first to vanish. The coconut puddings are contained by
leaves, with a salty coconut cream top and sweet corn base. The custard is more
of a firm mousse texture and has a strong flavour and colour of pandan.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Dessert Platter
Our cocktails arrive presented just as prettily as any
dessert. Black Forest (RM28) overflows with fresh morello cherries, sweet and
sour fruits, white cacao liqueur and vodka. They’re muddled gently, shaken hard
then beautifully served with a line of balsamic vinegar reduction and spoon of
Baileys. Dark cocoa powder dusts the top. We drink first from the main glass then
add the spoon of Baileys. I think it might be better savoured though with a sip
from the glass, then a nip of the Baileys, alternating the experience between
acerbic and creamy.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Black Forest Cocktail
A traditional European idea is given a brush of Asian in the
Asian Crème Brûlée Touch Lavender (RM29). 
The regional ingredients of Thai basil, mint and Malacca palm sugar
mingle with the European influences of rosemary and thyme. The drink is spiked
with Advocaat, Galliano and a twist of fresh cream. A jungle of herbs garnish
the top.  We detect egg upon first taste and
learn that a whole egg is used in this drink creating a high protein ending.
Tamarind Hill, Kuala Lumpur, fine dining, Thai-Cambodian
Asian Crème Brûlée Touch Lavender
Perhaps we’ve over indulged but we can still arrive safely
to our abode as Tamarind Hill has complimentary transfers within the city
limits. Carefully descending the stairs we breathe in the last bit of paradise
before our chauffer safely escorts us home.
Reason to visit:
creative cocktail creations; romantic natural setting; a hidden paradise within
the city; a fine Thai-Burmese inspired menu
Tamarind Hill
19A Jalan Sultan Ismail
Kuala Lumpur
Malaysia
+6 03 2148 3200
Dinner: 6pm – 10:30pm
Lunch: Monday – Friday: 12pm to 2:30pm


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6 Comments

  1. great place for romantic dinner:)

  2. I like the idea of the complimentary transfers, I often wondered about this place but balked at the driving out ….thanks for this tip!

  3. the tanglung along the stair case is very nice…

  4. you saved the best for last! the Asian Crème Brûlée Touch Lavender looks and sounds like a truly glorious creation! 😀

  5. There is a very clever use of many combinations of ingredients. Real interesting 🙂

  6. Pingback: Recipe for Springtime in Milano, Cocktail by Mixologist Mr. Datshana, Tamarind Hill, Kuala Lumpur, Malaysia – The Yum List

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