Vasco's at Hilton Kuala Lumpur: Restaurant Review

As part of Hilton KL’s F&B revamp, we’re bidding farewell to Sudu and The Noodle Room, both of which have been merged into a new outlet, Vasco’s. The hotel’s all-day-dining restaurant is supposed to showcase an “urban park” stylishness; it’s spacious enough to seat scores of starving customers in the evening.

Dinnertime Buffet

Sneaking a peek at the dinnertime buffet, the crowd-pleasing choices are naturally accounted for, from mussels on ice, sushi and sashimi …

… to some intriguing mains, including roasted rib-eye with spinach-leek fricassee and olive oil, peppered duck breast in balsamic berry sauce and lasagna al forno with red bell pepper coulis. Not particularly pretty pictures, but this was after many customers had snatched their share.

Alluring slabs of medium-rare beef and freshly made thin-crust pizzas. Shouldn’t nitpick about the solid selection here.

What we can wince at: the price, about RM128++ when the sun’s setting. Ouch.

Desserts

Still, every hotel needs a buffet restaurant, so this one serves its purpose very well. Ultimately, we’d leave here floating on a sugar high, no doubt about that.

Contemporary A La Carte Menu

Not keen on buffets? No worries: Vasco’s also offers a contemporary-cuisine a la carte menu that includes kerabu crab salad, masala-scented porcini mushroom soup, burrata cheese pizza and warm chocolate brownies laced with kaffir lime leaves.

Alcohol

Booze at Vasco’s is costly (wine starts at RM43++ by the glass); for this entry’s liquor content, we head downtown to the Grand Millennium hotel’s Bistro 160 lounge.