04.03.2025

An authentic wood fire dining experience at Charr

A fusion of Western-wood-fire-cooking like no other that we've experienced before.

Photo: The panoramic views of the city center skyline at Charr Restaurant

Words: Aidil Harith, Dining Editor

 

When was the last time your dining feel both fiery and elevated?

I'm about to tell you my recent unforgettable dining experience at the newest dining in Kuala Lumpur - Charr.

The Interior

Located at the 47th Floor of The Manor KL, Charr is an open-kitchen concept where diners can witness the mastery skills of dishes cooked over open flames by top culinary experts. Charr's provides an interior that is akin to modern aesthetics with rustic touches. There is also an outdoor seating area which provides panoramic views of the city center skyline which elevates the dining experience.

Upon arrival, I was mesmerized by the grand and sleek entrance that would take me into a confinement of warm lighting, and an inviting vibe. I was presented with an 8-course meal which was carefully curated in a structured format whereby each course were carefully chosen to create a harmonious progression.

Photo: The Seating interior of Charr

 

A. Hors D'oeuvre

  1. Pommes Anna herb Crema, Smoked Trout Roe

The Hors d'oeuvre for the day was the herb crema and smoked trout roe which had a burst of smoky, briny intensity. It had a velvety texture and a balance of tanginess and freshness. The crema had a refined taste of sour cream while the smoked trout roe would pop gently against my palate with a wave of umami rich salinity.

  1. Chicken Wings Pad Kra Pao with Hot Sauce

The chicken wings was made in pad kra pao (basil stir fry) in hot sauce. The Kra pao had a peppery fragrant while the chicken meat had a slight caramelization arising from the high heat stir fry. The hot sauce gave this an exhilarating explosion of heat which would ignite ones senses. The chicken wing had a lingering warmth that would keep one craving for more.

Photos from Top to down : Pommes Anna Herb Crema and Chicken Wings Pad Kra Pao

 

B. Toast

1. Wagyu Beef Tongue served in Naan Bread, Harissa Yoghurt and Quaill Eggs

Next on the menu I come to the Wagyu beef tongue which was indeed a revelation as it was incredibly delicate yet tender. The meat had a wondrous luxurious fattiness while the Wagyu marbling made it almost buttery. The seared of the meat gave it a smokiness and crispness to the taste. The harissa yoghurt was rich creating a fusion of flavors. The quail eggs was another layer of decadence as it was creamy and had smokey heat that gave the entire dish a soft yet luxurious finish.

 

2. Foie Gras in Brioche, pandan kaya, egg jam and soy salt

The brioche had a rich and buttery taste as it was soft and slightly sweet with a light, airy texture. The foie gras had a smooth, almost creamy texture with a delicate taste that complements perfectly with the sweetness and softness of the brioche while the pandan kaya had a tropical, aromatic sweetness. The egg jam had a custard-like texture while the soy salt finished off the dish with a savory, umami kick.

Photos from Top to down :Foie Gras in Brioche and Wagyu Beef Tongue on Naan Bread and Quaill Eggs

 

C. Vege

1. Burnt Onion in Stracciatella cheese, chumicurri and Ikura

Onto the vege course where I was served with Burnt onion which completely shattered all expectations with its excellent charred edges and jammy interior as it delivers an earthy, smoky bitterness. The burnt onion was easily the highlight of the evening with its molasses-like richness that lingers on the palate.

 

 2. White Corn in fermented Jalapeno and Parmigiano Reggiano

The White corn was another dish of the highlight with its crisp pop sensation which releases a milky sweetness while the jalapeno provides a deep tangy smoky heat while the Parmigiano Reggiano enhances both the heat and the sweetness making every bite feel indulgent yet perfectly balanced. Another dish that became an instant favorite for the evening.

Photos from Top to down :Burnt Onion in Stracciatella cheese and White Corn in Fermented Jalapeno

 

D. Main Course

Sanchoku Wagyu MB 7 with Smoked Shallot and Beef Jus

The wagyu meat was a delight. The meat had a remarkable tenderness as every slice of meat would give way to a perfectly cooked piece of meat finest that feels like it’s effortlessly dissolving on your palate. The smoked shallot adds an unexpected layer of complexity which complements the meat's ultra rich flavor. The beef jus had an intense, concentrated sauce which enhances the natural flavors of the Wagyu as it adds more depth to the taste making this one memorable dining experience.

Photos : Sanchoku Wagyu MB7 With Smoked Shallot and Beef Jus

 

E. Dessert

Lava Tart in Dark Chocolate and smoked vanilla ice cream

The lava tart was warm and had a molten center that oozes out like a rich dark chocolate river. The outer shell is crisp and firm, offering a delicate contrast to the gooey interior. The dark chocolate itself is intense with a bittersweet flavor of deep cocoa. The smoky vanilla ice cream is a good counter programming to the warm tart. It's smoke essence provides an unexpected layer of complexity.

Photos: Lava Tart in Dark Chocolate and Smoked Vanilla Ice Cream

 

Conclusion

Charr at The Manor Kuala Lumpur provides an unparalleled dining experience that combines artistic flavors with a captivating atmosphere as every detail is thoughtfully designed to elevate your meal regardless if it is savoring gourmet delicacies like foie gras or indulging in premium cuts of meat, Charr offers a fusion of western wood-fire cooking like no other. As a testament to luxury and elegance, Charr is a must-visit for any diners who crave for an extraordinary dining experience.

 

CHARR @ The Manor, KLCC

Address: Charr, 47-3A, The Manor, 3, Persiaran Stonor, City Centre, 50450 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

Instagram: charrdining

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