Food + Drink

Eats-A-Review: What to expect at Alva KL, Sera by Aposto and Terra Dining

Hits and highlights


By Natalie Khoo

Eats-A-Review: What to expect at Alva KL, Sera by Aposto and Terra Dining

In this edition of Eats-A-Review, we’re taking things up a notch (both metaphorically and literally) as we serve you the highlights from some of the latest upscale restaurants in the Klang Valley. Ahead, discover the standout dishes from KL’s new sky dining destination, Alva KL; a special Mortlach pairing menu at Sera by Aposto; and the inaugural tasting menu at Terra Dining.




“Promising an unparalleled journey for the senses, Alva KL takes sky dining to greater heights—figuratively and literally as  the restaurant and bar is perched on the 99th floor of Ascott Star KLCC. Naturally, expect stunning panoramic views of the iconic KLCC Twin Towers and The Exchange 106 as you indulge in its tantalising fusion cuisine of succulent grill meats, fresh seafood, delectable pasta creations and refreshing cocktails. Here are some of the standout dishes from Alva KL’s menu that impressed us during our visit.

“For appetisers, nothing is as classic as perfectly seared scallops. The Seared US Scallops were fresh and plump, and the taro fritter that they were placed on top of offered a great textural element. For a refreshing salad, consider the zesty 5-Star Crispy Salad which consists of starfruit, fresh prawns and jackfruit dressing. Another favourite was the plate of Tiger Prawn Poppers with tartar dip—the batter had a nice heat to it that we guarantee will be a hit across the table (we got seconds!). 

“Moving on to the mains, the Spinach Risotto was delectably creamy without being too heavy. We added on deep-fried Thai Grilled Cuttlefish which made for an interesting fusion dish; however, you might find the pairing of a sweet Thai chilli sauce with risotto quite jarring. The restaurant offers other add-on options such as grilled chicken, prawns or king oyster mushrooms which we think would be safer options.

“For red meat lovers, the Australian Lamb Short Ribs is a winner. The offerings are generous with two large ribs which are flavour-packed with smoky undertones and a spicy kick from fried pickled jalapeno. Further, the Atlantic Miso Cod with Fragrant Lotus Leaf stood out due to its unique presentation and beautifully delicate flavours. For something moreish, we enjoyed the Garlic Prawn Pasta—butter, plump tiger prawns, tons of garlic and olive oil—what’s not to love?

“For a sky dining and grill restaurant, the desserts were also equally as impressive. The Above the Cloud Tiramisu offered classic flavours with its luscious mascarpone, rich 70 per cent dark cocoa powder, delicate almond sponge and rich essence of Ipoh coffee. For something more special, the Starfruit Mille-Feuille is a real stunner in terms of looks and flavour. Featuring layers of delicate puff pastry filled with toasted marshmallows, luscious berry cream mascarpone and chargrilled starfruit, this is one dessert you’ll be dreaming about!

“While you’re taking in the breathtaking vistas of the KL skyline, don’t forget to sip on Alva KL’s handcrafted cocktails and mocktails. We particularly enjoyed the signature Far East Journey Cocktail which is a blend of Irish whiskey, chrysanthemum tea, asam boi and port wine—simply delicious! The Stardust Sip is a close second for its refreshing concoction of white wine-infused chamomile tea, Cuban rum, yuzu, and a medley of tropical diced fruits.

“Overall, Alva KL is poised to be the next F&B sensation that is reshaping the landscape of fusion cuisine and sky dining. Whether you’re seated in its luxurious interiors, spacious outdoor area or at the stone age-inspired bar, every corner of the restaurant is stunning and impressive. Plan a visit and relish in Alva KL’s beauty, flavours and aromas!” — Marissa Chin, Lifestyle & Culture Writer 

Address: Level 99, Ascott Star KLCC, 1, Lorong Yap Kwan Seng, Kampung Baru, 50450 Kuala Lumpur

Opening hours: 12pm – 3:30pm, 5pm – 1am

Contact: 010 303 0099

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Sera by Aposto Chef Patron Chu Wei Sin

“Fans of Aposto in TTDI can now look forward to an elevated Italian private dining experience at its sister establishment located just upstairs. Named after the Italian phrase buonasera, which means “good evening”, Sera by Aposto is the brainchild of Chef Patron Chu Wei Sin, who holds nearly two decades of culinary experience. On top of its 4- and 6-course tasting menus, the restaurant offers a special Mortlach whisky pairing menu that marries Chef Chu’s culinary ideas and know-how with Mortlach’s commitment to flavours. 

“This exclusive pairing experience is hosted in the Mortlach dining room, which has pride of place at the heart of Sera, with an intimate setting for up to 12 guests. The menu starts off with an assortment of snacks served at the bar, including marinated prawns on crackers; beef tartare; fig and cheese on toast; and a burrata sphere. A glass of Mortlach Apple Spritz accompanies the morsels, refreshing the palate and whetting the appetite for the meal ahead.

“Moving into the Mortlach dining room, the first course arrives in the form of Burrata and Tuna, featuring dry aged tuna prosciutto with aged balsamic and potatoes. Paired with the Mortlach 12 Year Old, the strong, punchy flavours of the cheese and fish are matched by the sweet and spicy notes of the scotch whisky. Next up is the Dry Aged Duck Breast, presenting a breaded duck rilette with pickled mustard and jus. It is paired with the Mortlach 16 Year Old, which has a sweeter and more robust profile that enhances the rich, umami flavours of the duck breast. 

“For the main course, there are three options to choose from, namely Grilled Hamachi, Smoked Lamb Loin, or A5 Japanese Sirloin. Although I would normally choose beef to go with whisky, I took a chance and went with the seafood option instead. I was not disappointed, as the fish is cooked to perfection and served with an aromatic bagna cauda sauce that I happily lapped up. It also pairs surprisingly well with the Mortlach 20 Year Old, offering a nice contrast to the whisky’s meaty, woody notes. 

“The final course is a Honey Semi-Freddo Hungarian dessert consisting of Hungarian Acadia honey, candied orange and raspberries. After the flavoursome pairings that came before, the lighter textures and mix of sweet and acidic flavours are welcome to end the meal on a balanced note. If you’re looking to celebrate a special occasion or treat your whisky-loving loved one(s), the Mortlach whisky pairing menu at Sera by Aposto is one for the list.” —Natalie Khoo, Deputy Editor

Address: 38A (First Floor, Lorong Rahim Kajai 14, Taman Tun Dr Ismail, 60000 Kuala Lumpur

Opening hours: 5pm – 12am

Contact: 010-282 2690

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“Located in TTDI, Terra Dining is the latest venture by chef-owner Chong Yu Cheng, better known as YC. Some may recognise YC as the founder of Above Gastrobar in Ipoh’s Old Town, which led the self-professed wine enthusiast into the culinary world, despite coming from a non-chef background. Driven by a bold vision to shine a spotlight on Malaysian produce, he helms Terra’s produce-driven kitchen, working with what our natural land has to offer. 

“Currently, Terra only serves one 11-course tasting menu, featuring lesser-known local ingredients such as bambangan (Borneo wild mango), heirloom rice from Borneo, and cekur (sand ginger). The dining experience begins at the cosy lounge that greets customers behind the front wooden door, where welcome drinks and canapes are served along with an introduction to the menu. Stone, plaster and timber materials define the space in an earthy palette reflecting its name (read: Latin for ‘earth’).

“Speaking of canapes, expect a trio beginning with tiger prawn and bambangan served on a beras rumie cracker that’s cooked in yoghurt and deep fried; a tartlet made of salted egg mung bean curry, onion jam, cauliflower, and poppadom; and an eggless rendition of Penang’s famous oyster omelette, served with breadfruit (sukun) and sambal mayo. These intriguing morsels are accompanied by a refreshing pineapple kombucha welcome drink.

“Inside the Dining Hall, an open kitchen gives patrons full view of the chefs in action. There are shelves stocked with fermentation jars—a current “obsession” of YC’s, as reflected in the first course of T’lur sturgeon, roselle and bilimbi. The sturgeon is aged in-house for about two weeks, resulting in a delicate smoky flavour, balancing out its tart accompaniments. The second course presents slipper lobster and onion in an asam laksa bisque drizzled with smoked fish bone oil—a delicious interpretation of Penang influences. 

“Next comes a T’lur tilapia that’s aged for about four days, cooked in masak lemak beurre blanc and enhanced with pandan and chayote leaves to deliver rich, toothsome flavours. Although bread is typically served at the start of a meal, Terra offers flatbread as an interlude at this point—elevated with a delicious asam pedas butter. This is followed by a flavour-packed combination of Cantonese-style roast duck breast, Teochew duck braise jus, duck liver ngo hiang (meat roll), and spring onions. A simple but invigorating blend of guava, kedondong sorbet, and sour plum arrives next to cleanse the palate. 

“Dessert fans are in for a treat as there are two (or five, if you count the petit four individually) on the menu. The first is a medley of masala chai mung bean cake, caramelised coconut ice cream, and mango. For the finale, I am presented with a box of petit four consisting of white corn, sablé Breton, and century egg; beras adan koji and caramelised banana; snowskin ang ku, cashew ‘cha siu’ praline, and beetroot; as well as Kelantan chocolate and cacao nibs. As far as tasting menus go, Terra’s promises to intrigue the taste buds and impart familiar yet imaginative flavours that will leave you keen enough to come back for more.” —Natalie Khoo, Deputy Editor

Address: 91, Jln Aminuddin Baki, Taman Tun Dr Ismail, 60000 Kuala Lumpur

Opening hours: 6pm – 11pm, Wednesday to Monday (closed on Tuesday)

Contact: 011-7072 7777




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