Entier, renowned for its authentic French cuisine, recently celebrated its five-year anniversary with a renfl shop coupon code nfl jerseys on sale human hair wigs for women nike air jordan 4 red best nfl jerseys custom jersey online custom jersey best lesbian sex toys sex toys store sex toys store nfl jerseys cheap custom mlb jerseys buffalo bills adidas yeezy foam nfl dallas cowboys fined and heartfelt event. The evening commenced with a welcome party featuring a live painting session by artist Sophia Ng Yi Qing. Accompanied by the melodious tunes of Casa String Quartet, guests, including loyal patrons and suppliers turned friends and family, embarked on a culinary journey to honor Entier’s journey. The specially curated five-year anniversary tasting menu showcased a blend of signature dishes with unique twists, embodying Entier’s commitment to authentic French cuisine presented in an elevated manner.


A culinary journey of exquisite taste


Head Chef, Chef Romain & Executive Chef, Chef Masashi


The culinary vision was led by Chef Masashi, a passionate chef hailing from Fukuoka, Japan, who seamlessly combines French culinary techniques with his own interpretation. With over two decades of experience working alongside esteemed chefs in Europe, Masashi’s culinary journey led him to Kuala Lumpur, where he draws inspiration from the local food culture and produce. Employing French techniques and Japanese precision, Masashi and his team meticulously crafted the tasting menu, starting with a series of Amuse Bouche that exemplified their attention to detail.

The bite-sized snacks featured an array of flavors, including the iconic CORN, which embraced the natural sweetness of Malaysian corn presented in a cornet form. Another highlight was the ONION & ANCHOVIES, a reimagined Pissaladiere Tart that showcased a concentrated blend of onions, anchovies, and black olives in a crispy tart shell. The CRAB & MANGO offered a twist on the beloved PRAWN & MANGO starter, presenting Japanese snow crab atop a sweet potato blini. The ESCARGOT, a humble delicacy, featured escargot bathed in garlic and parsley butter, served in a miniature vol-au-vent. Additionally, the OYSTER & CAVIAR delighted guests with freshly shucked rock oysters adorned with Tanjung Malim caviar, quail egg yolk, and calamansi dashi foam.


Onion & Anchovy, Crab & Mango, Escargot


The culinary journey continued with remarkable starters, such as the indulgent LOBSTER & CAVIAR, which presented a tantalizing combination of Tanjung Malim caviar, Maine lobster tail tartar, and poached lobster claw. The CLAMS & ABALONE ROYALE showcased a delicate custard accompanied by grilled abalone, fresh clams, edamame, asparagus, ikura, and dashi foam. The TURBOT, poached to perfection, featured Tanjung Malim caviar, oyster cream, artichoke, and champagne foam, creating an exquisite symphony of flavors.




The mains boasted exceptional dishes, starting with the LAMB, which highlighted braised lamb belly and roasted lamb collar served with ratatouille, zucchini, mustard seed, lamb jus, and parsley puree. The tribute to the southeast region of France showcased the expertise of Entier’s kitchen team. The DUCK & ORANGE, a traditional French delicacy, featured roasted aged breast and confit leg complemented by orange crème brûlée, sweet potato puree, and orange sauce. This rendition paid homage to Entier’s signature masterpiece, the whole duck, which has been reimagined on the new menu.






As the evening approached its end, guests were treated to exquisite pre-desserts. The CHOCOLATE indulgence offered a delectable balance of chocolate sorbet, candied cocoa nibs, and delicate tuile. The final delight, APPLE, featured a mille-feuille with caramelized apple, white chocolate Chantilly, almond jus, and almond ice cream, providing a satisfying conclusion to the memorable dining experience.


APPLE, featuring a mille-feuille with marvelously contrasting textures


The curation of this special anniversary menu marked an important transition for Entier, symbolizing Head Chef Romain Fabre stepping into a new era of independent leadership. Chef Romain Fabre’s journey in the culinary world began at a young age, influenced by his family’s passion for food and cooking with his grandparents’ garden produce. After honing his skills at the prestigious Institut Paul Bocuse in Lyon, France, and working at Michelin-starred restaurants, Chef Romain now brings his expertise to Malaysia, infusing delectable French cuisine with his unique blend of ingredients and techniques.

At Entier, Chef Romain emphasizes both the seriousness and rigour of professional cooking while fostering a respectful and friendly environment in his kitchen. This approach reflects the passion and dedication that resonates throughout the restaurant, leaving guests with not only satisfied palates but also full hearts.

The five-year anniversary celebration at Entier was a testament to the restaurant’s commitment to providing an exceptional dining experience. Through a carefully curated tasting menu, guests were able to relish the fusion of French culinary traditions and innovative twists, showcasing the team’s culinary artistry. Each dish, from the exquisite starters to the sumptuous mains and indulgent desserts, showcased the harmonious marriage of flavors and textures.

The event was an intimate gathering, bringing together loyal patrons, suppliers, and friends who had supported Entier throughout its journey. As guests immersed themselves in the live painting session and were serenaded by the Casa String Quartet, they were enveloped in an atmosphere of refinement and appreciation.


Entier’s delightful team


Entier’s five-year anniversary celebration was not just a commemoration of the past but also a glimpse into the future. With Chef Romain Fabre at the helm, the restaurant continues to evolve, offering a new wave of culinary experiences that push boundaries and delight discerning diners.

As guests departed from the unforgettable evening, they carried with them the memories of exceptional food, warm hospitality, and the celebration of a remarkable culinary milestone. Entier’s commitment to authentic French cuisine, elevated presentations, and a welcoming ambiance solidified its position as a culinary destination that captures the essence of refined dining. We certainly hope to return soon to enjoy and review more selections from Entier’s outstanding menu.


We like the views, too!


One of the evening’s more colourful dishes!


Location & Details

Entier French Dining
Level 41 at Alila Bangsar
No 58, Jalan Ang Seng, Brickfields
50470 Kuala Lumpur

T: 03-2268 3819
W: https://entierfrenchdining.com/