WARNING: Since most readers tend to complain about the amount of food posts that are lurking in my blog, it is best I issue this warning firsthand. Please, eat something fulfilling before you read this. A chocolate bar works best - there, a reason for you to have chocolates - and oh, sorry for the quality of the pictures, I don't think my camera likes the dark.
I think it's the chocolate fondant's fault. It is so good, I must have it again but I do not want to do lunch again since we nearly ordered every single mains that is featured on the Showcase Lunch on our last trip ( It can get a bit too boring - like having dim sum at LiYen three times in two weeks ) and I do not want to do an Executive or a Business Lunch thingy, so the idea of having dinner in LaFite comes prancing in my mind. Also, Jade Goh, one of my uni mates, gave me a two thumbs up on dinner, so I thought why not?
But it was tough since my dad is not big on French cuisine. Trust me, the only un-Chinese place he likes is Vue de Monde. He is very weird sometimes but this did not stop me from dragging him to LaFite. Hehe.
Anyway, the current chef de cuisine in LaFite is Damon Campbell. He's a very friendly person and was also nice enough to explain how the dishes work. He jokingly told my dad that the plates are going to get bigger so that my dad will not end up having hokkien mee later on. At the same time, my dad was telling me about hokkien mee in Jalan Chan Sow Lin and how he loves it a lot. I, on the other hand, was hoping that the plates do not get too big because I think balance is an important factor for a six course meal.
Doing dinner at LaFite is a completely different experience. The ambience itself definitely differs from what we usually feast our eyes for lunch. With the lightning dimmed and the place decorated with candles, it transforms from a light and bubbly bistro-like place into a restaurant decked with opulence as well as romance though I'm not too sure if this is the right word for it. Perhaps, intimate might be the appropriate term. The place serves very modern French cuisine - a bit like Vue de Monde - though you can't exactly call it French so without thinking much, I just popped an email to Damon to do his best as leaving the ordering part to the chef is always the better option since I have problems with menus. However, instead of doing a six course meal, you can always opt for the ala carte.
I hold this strong believe that the quality of the bread served reflects heavily upon the restaurant. LaFite does well in this section. I loved the walnut bread to crumbs but I did not go on a full on bread rampage. It went very well with the herbed butter although the bread could do very well without it. 
For starters, we had the Inside Out Pizza. The pizza, to my surprise is made of cotton candy and has tomato and cheese components. Just like a pizza. The cotton candy is crispy and melts in your mouth instantly. It's a very cute thing, this pizza. You know, when I had the first bite, it felt really strange because of the odd texture. I never had cotton candy before in my life ( Oh gosh, there goes another secret of mine! ) so describing it as "odd" is probably the best term for this mini pizza. Also, it has this sourish-sweetish-salty taste. It has this significant tomato taste and a mild chicken and cheese flavour. Not sure if there is any chicken in there but it tastes like chicken. Very addictive.
I dare not try to guess the price of this caviar donut. This caviar donut is very clever since it has all the right components - egg yolk, chives, creme fraiche ( All are cooked and compressed into cream ) and something savoury - that would bring the caviar to another level and tone down its saltiness. Caviar on its own is very salty. It smells like the sea itself so having it on its own could be pretty repulsive. It's like eating Mentaiko - roe of pollock - on its own. 
This soup is very funny. It tastes like onion soup, but it is not onion soup. It is a bit like dashi, but I do not think it's dashi. It has this meaty flavour but I doubt it is meat. I assume that it is a good mushroom stock since I do not remember what that was or what did Damon say about it (Poor memory here ). The soup arrived in pots, a reminder of the kaiseki course I had in Hajime sometime ago and it is then poured into the serving plate that has crispy parmesan stick, mushrooms and caramelized onion paste. Then, we are each given a bottle which reminded me of glass paint. 
Doesn't it just look like a bottle of glass paint? Actually, it is filled creme fraiche and the best thing is, when you press the creme fraiche into the soup, it has this noodle-like shape ( Hence, it explains why this dish is called Instant Noodles). Cute right? I had so much fun with it but my mom said that I should not play with my food too much. Heh. My mom was smart enough to have the salty parmesan stick with the soup but I just had it in the end because I loved the soup too much. The soup has a nice blend of flavors. It has the natural sweetness one could get from mushrooms but it is not entirely dessert sweetness since it has a hint of saltiness. Not sure where that comes from though. The creme fraiche makes a lot of difference as it transform the plain consomme into a milkier soup.
I was going to call this my least favourite dish since I'm not a huge fan of lobsters and I extremely hate overcooked ones but it is this dish that sort of convinced me that not all lobster experiences are bad. The lobster in this pasta dish was better than amazing. It is tender, very very juicy and tastes like a proper lobster. Trust me, you do not WANT TO KNOW what overcooked lobster tastes like. Hmm, no wonder my psychology tutor told me that lobster pasta is good. Also, the handmade pasta is very, very thin and it is slightly chewy to the bite which is good news. The truffle bit, however, was a bit disappointing for my mom. She said that her truffle was a bit like the Chinese black fungus and was quite tasteless. The truffle on my dish, on the other hand, tasted like how a truffle is suppose to taste like. Smells like truffle too. The sauce was alright and perhaps, my sister would squeal in delight since she is a huge fan of anything with cheese. 
This foie gras dish has to be on my favorites list. Seeing the whole foie gras itself was shocking and very bold. Bold because we all know what bad foie gras tastes like - like blood. But this one is very good and it tastes completely different from the foie gras mousse that I've had before. It has this rich, buttery texture and the flavours were very complex - almost hard to describe. Served with sour apricot sauce, wine soaked grapes and cherry foam, this dish is an epitome of perfection itself. 
A meal is not complete if there's no intermezzo. It provides some sort of refreshment for your palette. Like some sort of relief after a range of flavors are introduced to your taste buds. The idea of having a green apple sorbet as a palette cleanser very enticing but when I stuck my spoon into it, it's just so hard! Almost unlike a sorbet. That is for me, quite disappointing. Still, in the taste department, it fared alright. 
This lamb duo is like having the best of both worlds. If you're a huge fan of braised lamb shanks, you'll be laughing and if you like your meat done blue or medium rare - like me - you'll be laughing as well. Equation: If you like both styles, you'll be laughing two times more.
The best part of this dish, must be the tender lamb pieces which were done medium rare. They go really good with the red wine jus and the polenta fritters. If you have an underdeveloped palette, you might pass them off as cubed potato chips.
We all had a very generous portion of the lamb shank and I thought that it was a bit too much despite its very amazing flavors.
Dessert! My favorite part. I don't mind if they screw up the appetizer and the mains, as long as the dessert is good because it is the last part of the meal. A good dessert is synonymous to a good ending in a concert. With all the cheers and applause. I had the Lemon Tree. I found it almost too pretty to eat and a bit shameful to destroy the "lemon" to reveal its contents. Inside this lemon flavored casing is a good serving of lemon mousse that is paired with a slightly sweet raspberry sauce. My mom found this dish a bit too sour for her liking but for me, it is lemon heaven! Oh, and the leaves are made of chocolate! Isn't that just nice?
This apple crumble with poached apples and tamarind ice cream is a creative rendition of a typical crumble. It has the same nutty flavors that a crumble should have and together with the cinammon-ed apples, it is absolutely divine. I find the tamarind ice cream very interesting. Hmm, why did anyone not think of that? Maybe they should make apple crumble flavored ice cream.
The mentioned chocolate fondant. Very delicious. Absolutely sinful!
Life is a box of chocolates. Pick one and you might never know what you might find! 
I'll always remember this very white chocolate. When it melts, there's this strange popping thing going on. Very funny! Overall, it was a good dining experience. Can't ask too much since KL is not big with fine dining and molecular gastronomy. If you need any details, just drop a comment or email me. Would love to hear from you guys.
On the side:
I will be posting about my trip to Bali. It is, I admit, pretty rushed, the trip and all. I planned the trip three days before going to Bali. :P
