Nestled on the 6th floor of The Gardens Residences (also accessible via The Gardens Mall) in Kuala Lumpur, Sage Restaurant & Wine Bar offers a dining experience that is both refined and inviting. The restaurant underwent major renovation in 2023 and just recently reopened with a whole new look.

Upon entering Sage, you’re immediately struck by the minimalist elegance of the space. The bar with it’s signature lighting piece is the perfect place to start with some pre-dinner drinks. The main dining room has remarkably even lighting, with warm lighting that makes it suitable for photos. It can comfortably accommodate up to 60 guests, ensuring a spacious and distanced setting, perfect for intimate gatherings, business meetings, or romantic date nights.

For those seeking an extra touch of privacy, the restaurant also boasts two newly renovated private dining rooms, one capable of hosting 10 to 20 guests, and the other comfortably seating 6 to 10 diners, all while overlooking a serene Japanese-inspired garden.

At the helm of Sage’s kitchen is Head Chef Don John Sta Maria, whose culinary expertise shines through in every dish. With over 18 years of experience, including stints at renowned establishments like Cilantro Restaurant & Wine Bar and Le Petit Chef, Chef Don John brings a wealth of knowledge and creativity to Sage’s menu.

Chef Don John’s commitment to working with local farmers and fishermen is evident in the menu, which skillfully blends imported premium ingredients with local produce. This approach not only ensures freshness but also supports the local community – a philosophy that resonates with the modern, conscious diner.

“Respect the ingredients and honest cooking. Always put your self in the guest shoes.”

Chef Don Jon, Head Chef of Sage Restaurant

We had the pleasure of sampling their gourmet menu which is testament to Chef Don John’s philosophy of using incredibly fresh ingredients and his commitment to incorporating local produce. The journey began with a caviar bump with a frozen vodka shot that provided a real hit of umami from the caviar which paired well with the vodka!

This was followed by an impressive array of captivating amuse-bouches that tantalized the palate and acted as a preview of the flavours that would follow. The Hamachi Tartlet with Salted Kyuri offered a delightful contrast of the silky, sweet Hamachi and the briny, crunchy kyuri pickle. The King Crab with Pickled Tomato and Ikura was a symphony of flavours, the sweet crab meat complemented by the tangy pickled tomato and the salty pop of ikura caviar. The Poached Prawn with Avocado and Tobiko and the Smoked Ocean Trout with Bottarga and Akkah Caviar were equally impressive, each bite a perfectly balanced explosion of textures and tastes.

The first course, Seared Scallops with Cauliflower and Nantua, was a true delight. The tender scallops were seared to perfection, their natural sweetness accentuated by the creamy, nutty Nantua sauce and the subtle earthiness of the cauliflower puree.

This was followed by a comforting and hearty Braised Oxtail and French Onion Soup, a recipe by Chef Don John’s grandmother. The fall-off-the-bone oxtail was immersed in a rich, deeply savoury broth, crowned with a layer of melted Parmesan cheese atop puff pastry that added a delightful umami note and some texture to the dish.

For the main course, we had a choice between Charcoal Grilled Wagyu, Pan Seared Dover Sole, or Roasted Lamb Striploin with Harissa and Grilled Artichoke. We opted for the rich, melt-in-your-mouth Wagyu, and the delicate Dover Sole accompanied by white asparagus and a luxurious Siberian Caviar Beurre Blanc.

The Charcoal Grilled Wagyu, served with a selection of condiments and a natural jus, was a true indulgence, the beef’s marbling melting effortlessly on the tongue. The Pan Seared Dover Sole with White Asparagus and Siberian Caviar Beurre Blanc was a masterclass in seafood preparation, the delicate sole complemented by the luxurious caviar-infused beurre blanc and the crisp, seasonal white asparagus.

The meal concluded on a sweet note, with a choice between two delectable desserts. The Apple Strudel with Caramel Ice Cream and Balsamic Pearls was a reinvention of a classic, with the spiced apple filling, balanced by the cool creaminess of the caramel ice cream and the tangy balsamic pearls. For those with a penchant for savoury finales, the 3 Type Cheese platter offered a selection of artisanal cheeses, each with its own unique character and accompanied by complementary accoutrements.

What sets Sage apart is not just the food, but also the attention to detail in service and ambiance. The recently added bar area allows guests to enjoy cocktails or drinks before and after their meal, adding to the overall dining experience. The restaurant has also installed a projector and screen, making it an ideal venue for special events and corporate functions.

Whether you’re a long-time fan of Sage or a first-time visitor, the current gourmet menu offers something special. It’s a beautiful representation of Chef Don John’s culinary evolution and his dedication to creating memorable dining experiences. From the thoughtfully crafted amuse-bouches to the indulgent desserts, each dish tells a story of culinary craftsmanship and passion.

For those looking to experience fine dining in a relaxed yet sophisticated setting, Sage Restaurant & Wine Bar is certainly a fine option.

Sage Restaurant is located at Level 6, The Gardens Residences, The Gardens Mall, Lingkaran Syed Putra, Mid Valley City, 59200 Kuala Lumpur, Malaysia.

To make a reservation, Whatsapp: +6016-775 7160 or call +603-22681328 or book online at https://www.tableapp.com/partner/sage-restaurant-and-wine-bar-kl#/

Operating hours: Lunch 12pm-3pm (Mon-Sat), last call 2.30pm | Dinner 6pm-10pm (Mon-Sat), last call 9.30pm | Closed on Sundays

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