Dinner at The Gathering Beast

Dinner at The Gathering Beast was a masterclass in patient culinary technique. We were hosted by Eddie, one of the partners, who walked us through the meticulous processes behind our meal.

The restaurant. More than a pretty penny had been spent to fit it up. It looks empty because I arrived early. It quickly filled up by 6 pm with all tables in the dining hall and the private room filled up.

The private room which has a minimum spend of RM2,500. Not hard to reach with 10 people.

The Triple Cooked Fries started our meal and were a real winner. You simply don't expect fries to be elevated to this level; Eddie explained that they undergo several distinct cooking stages before they ever reach the table, resulting in a superior crunch and fluffy interior.

Next was a refreshing Red Cabbage & Micro Arugula Salad.

The Iberico Skewers, which were rich and perfectly charred.

The Fried Quails were a tasty and crunchy bite.

The 36 Hours Baked Chicken should have been the highlight, but I actually enjoyed the skewer and quail more.

To end the night we had a Sugarcane Granita. The granita is a semi-frozen Italian-style dessert made from sugar, water, and flavorings—in this case, fresh sugarcane. It has a crystalline, grainy texture that acts as a perfect, icy palate cleanser after a rich meal.

And also the Black Sesame Cake which I thought was a perfect end to our meal.

Chiefeater Luke Soon brought several bottles of soju. They do charge a corkage for your own bottles. That would be waived if you buy at least one bottle of alcohol from their menu.

A potato based shochu. This was went extremely well with what we had that night. The lychee aroma is the first thing that hits you as you open the bottle.

A barley based shochu.