Experience The New Menu Of Bistro 160 At Grand Millennium KL

Experience The New Menu Of Bistro 160 At Grand Millennium KL

Grand Millennium Kuala Lumpur has recently launched its new menu for Bistro 160 along with the appointment of a new Executive Chef, Rudy Junaidie.

The menu marks the beginning of Chef Rudy’s vision for fresher, more elevated dining experiences at the hotel, serving up local and international specialities with a focus on high-quality ingredients and premium products prepared in contemporary techniques.

Featuring a wide selection of items ranging from soups and salads to small bites, full mains and desserts, the menu also spotlights Chef Rudy’s signature dishes that include Braised Lamb Shank, Jumbo Prawn Tagliolini, Homemade Chicken & Prawn Springroll and Nasi Goreng Kampung.

New On The Bistro 160 Menu

Tuck in and start your meal at Bistro 160 with salads and starters like a Classic Caesar Salad (RM28) of tender grilled chicken tossed with baby Romaine lettuce, beef bacon and croutons in a rich Caesar dressing, topped off with 65-degree sous vide egg.

A fresher alternative may be found with the Tomato Bruschetta with Mozarella (RM68) of diced tomato and rucola dressed in balsamic vinegar and served on toasted bread.

Soup options also stay classic with Forest Mushroom Soup (RM28) of minced mixed mushrooms simmered to fragrant earthiness in cream, finished off with a drizzle of truffle oil.

Mains entice with Chef’s Signatures like Braised Lamb Shank (RM85) served with soft polenta, sauteed asparagus and caramelised shallots as well as Jumbo Prawn Tagliolini (RM70) of perfectly al dente pasta fragranced with grilled jumbo prawns and creamy bisque sauce.

Fish options come with the Cod & Chips (RM82) of crispy battered fish fillet served with a side of fries and house-made tartar sauce while red meat is big and satisfying with the oven-baked Harissa Lamb Cutlet (RM130) accompanied by truffle mashed potato and parmesan asparagus and Wagyu Beef Tenderloin (RM220) completed with creamy spinach and potato pumpkin mash.

Burger lovers will revel in the Charcoal Burger (RM45) a towering black beauty of charcoal bun sandwiching a juicy beef patty layered with guacamole, sundried tomato mayo, cheese, caramelised onion, jalapenos and egg, served with a hearty side of fries.

Bites are available all day long with items like Bucket of Honey BBQ Chicken Drumlets (RM62) perfect for sharing with a side of fries as well as Tortilla Chips (RM28) served with guacamole, sour cream and pico de gallo.

Satisfy that Asian craving with Oriental favourites like Nasi Goreng Kampong (RM48), one of Chef Rudy’s signatures, wok-fried to smoky perfection with diced chicken and jumbo prawns before topped off with a fried egg and prawn crackers.

The Curry Laksa (RM34) will also not disappoint with a rich curry broth of chicken, eggs and prawns, and neither will the Penang Char Koay Teow (RM34) of silky-smooth flat rice noodles charred well with prawns, fish cake, eggs, chives and beansprouts.

For dessert, do not miss the Molten Chocolate Lava (RM35) of chocolate cake with a gooey molten centre, a Chef’s Signature for a reason.

For simplicity on the go, the Classic Baked Cheese Cake (RM26) will hit the spot as well as the Tiramisu in a Jar (RM28) that delicately layers the Italian classic of ladyfingers dipped in coffee with lashings of mascarpone and whipped eggs, finished off with a generous powdering of cocoa and coffee powder, all in a convenient takeaway jar.

Bistro 160 lives up to its name as a bistro offering everything from business luncheons to satisfying all-day dining ranging from East to West and after work drinks all in a quiet respite in the heart of Bukit Bintang.

The bistro with an adjacent cigar lounge is quiet and unassuming, perfect as a meeting point for friends and business associates, whether you’re looking to do it over executive power lunches, leisurely afternoon tea sets for two, or Happy-Hour drinks, complete with shisha and a cigar after.

For reservations or more info, please call 603 2117 4160 or email [email protected]