It hasn’t been a month since my last post and I’m typing so yeay, I’m not neglecting this. I have promised to finish this blog and I will.
I was having lunch this afternoon, ordered a delivery from dahmakan which is my favorite lunch go-to. I mean, they send the food right in front of you in the office so what’s there not to like? Continue, I was having lunch and I was thinking about what hashtag should I put when I write about my experience during a food-hunt? And that’s where the hashtag in the title coming from.
Today’s menu for my blog are the dishes I had a while back from Sage @ The Gardens. I just had a sudden craving for their wagyu and it’s not possible for me to go there now so hey, why don’t I share my experience there with you.
I still remember on that day, Azim & I were hanging around at Midvalley and we just got so bored of the food and had no idea where to eat #firstworldproblem. So I started google-ing a good restaurant near us and Sage Restaurant & Wine Bar popped up. I was like, what’s this place and how come we never knew it existed? So we decided to give it a try. We went in front of the restaurant and it looked so nice that I asked myself whether or not I should enter this place with my flip flop on? Yes, it was my lazy day. It must have a dress code and it must be smart casual, the least. My flip flop was casual enough but not too smart. I decided to take Azim’s ass and dragged him back to his car just so I can switch my flip flop to heels and went back to the restaurant. Things I’d do for food.
We went in and start ordering our lunch. The open-kitchen style seemed off at first but it was satisfying watching passion chefs flipping, seasoning and all.
We started with our appertizers, Azim had Tossed Capellini Pasta with Prawns while I had Tuna Carpaccio. We were only halfway through our appertizers but we were already so happy with the quality. (But I’m not that happy with my photo quality(read:old phone).It doesn’t do any justice to the food.)
For our mains, I had the Wagyu Score 6 Striploin while Azim opted for the Duo-Preparation of Master Wagyu in Chasseur Sauce. They were both served with a crunchy asparagus and perfectly cooked, medium well for Azim and medium rare for me. The meat was very tender and they actually melted in the mouth-excuse me my mouth just filled with saliva while typing.
To finish, we both had Calpis Ice Souffle with Yuzu Anglaise. The texture was just so smooth and creamy and it definitely was a perfect ending for our three-course-lunch.
To those who would like to give it a try, there is the address below and have fun!
Sage Restaurant & Wine Bar
The Gardens Residences Level 6,
The Gardens, Mid Valley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur, Malaysia
Tel: +603-2268 1328