Dinner at Gu Yue Tian has always been a pleasant experience for us Augustdiners. Perhaps it was the close relationship we have with the Master Chef, Frankie Woo who was able to understand our preference and recommend his innovative award winning dishes that satisfy our rumbling tummies.

Situated in the heart of the Golden Triangle, a walking distance away from Pavillion- perhaps sounds like a prime location to operate a restaurant. However, parking at Gu Yue Tian has proved to be real trouble unless you are either chauffeured, or willing to pay for the valet parking.

We normally get tables inside the private dining rooms. We love the fact that they have karaoke system-albeit one that needs updating! The songs are ancient! But it had become our favorite spot for business entertainment, especially when foreign business partners came down to KL. (at least when we ran out of topic, we can put on some bee gees and celine dion to keep them busy for awhile) One thing I learn about foreigners, they love their karaoke!

We are accustom to Chef Frankie’s famous dishes including soft boiled egg with foie gras, kobe beef etc. However, upon frequent visits, you will find yourself having difficulty in choosing something different from the Chef’s specialty/ degustation menu. Me and crazieapple has jointly agreed that while Gu Yue Tian is good with their small individual portions, their traditional chinese cuisines left nothing to desire for. Our advice, stick to his specialty only.

Soft boiled egg with Foie Gras (RM8) may seem like a real good deal but really the foie gras is broken into too fine of pieces to even consider a foie gras dish.
It's like my favourite song David Guetta Ft. Akon- Sexy Bitch, im hearing David Guetta but where is AKON? (im guessing he's the one shouting "DAMN girl! DAMN girl! Damn girl" *shrugs* correct me if i'm wrong) =D

Im calling this dish Soft boiled egg FT. Foie gras from now on.

To be fair the taste of foie gras and egg yolk with superior broth works wonder in this little egg shell, its no wonder Chef Frankie has achieve international award for this dish itself. We order this every single time.

Iberico Ham with Rock Melon with Caviar, interesting texture with the Caviar giving an extra oomph to this dish.

Braised whole garlic

Tomato Topped with Caviar, are we seeing a pattern here? =)

Geoduck sashimi, with (oh wait) Caviar again, we are starting to get caviar overdosage here, hello?

A twist to our usual "peking duck"

Prawn Cake with Bacon (and im spying some strawberry pieces too)


Braised Abalone- super delicious, be it the texture or the sauce, please lap the sauce dry and waste nothing.

Kobe beef with marbled grade A4, A5 being the highest grade of Kobe beef and Japan restrict exports of A5 marble grade kobe beef overseas. Does it melt in my mouth? yes, it does.

Chef Frankie demostrating how to torch the eels. The dish comes with avocado puree at the side. It's a performance dish that kept us amuse but nothing great in flavours.

I'm sorry for the very brief description, i'll sit Chef Frankie down one day and demand to know the names of each and every dishes and revert back to everyone. He's friendly like that *Grins*

Say hello to our fellow reviewer, little Sofia. Isn't she the most adorable baby, period?

For desserts, if you are a real avocado fan, do not miss their Avocado Puree, for those who is not a fan, its still worth a try. =)

Golden Dew Ice Wine airflown from Australia (BYO), and Penfold BIN 707 (BYO).


Food: 7.5/10
(only for specialty dishes)

Service: 8/10
(one manager and 2 waiters serving one room)

Ambience: 8/10
(good for private dining and business entertainment)

Presentation of Food: 7.5/10

Overall: 7.5/10


Gu Yue Tian
Lot B5-A, Chulan Square,
92, Jalan Raja Chulan

Tel: 03-21480808


eiling lim said...

My favourite Chinese restaurant!

AugustDiners said...

eiling: one of my fav too! :)

Big Boys Oven said...

this sounds really good! ;)

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