Nestled within the bustling KL Sentral district, The St. Regis Kuala Lumpur stands as a beacon of modern luxury, blending refined urban sophistication with a profound reverence for tradition. At its very heart lies The Brasserie, fondly known as the beating heart of the hotel and an influential player on the Malaysian culinary scene since its inception in 2016. Over the years, The Brasserie has gracefully evolved alongside the hotel, growing into one of Kuala Lumpur’s Michelin Guide-selected restaurants for three consecutive years, a testament to its culinary excellence and consistent innovation.

The Brasserie distinguishes itself not only through its exceptional cuisine but also through its thoughtful design. Drawing inspiration from Malaysia’s rich history, the restaurant pays homage to the country’s once-thriving tin mining industry and its colonial past under British rule. Famously, the unique pressed-tin ceilings overhead add a charming and distinctive element to the space, inviting diners to appreciate history while savouring their meals. Staying true to the French origins of the term “brasserie”—a relaxed restaurant known for hearty fare—The Brasserie at The St. Regis Kuala Lumpur perfectly marries the warmth of a French café with contemporary European culinary flair, all while celebrating vibrant local Malaysian ingredients.

Central to The Brasserie’s success is Executive Chef Norazizi Bin Taslim. Rising through the ranks from sous chef to lead multiple culinary outlets within The St. Regis Kuala Lumpur, including The Drawing Room, Crystal, Astor Bar, and The Brasserie, Chef Azizi brings a unique blend of local Malaysian and Western culinary traditions. His approach focuses on shared dining experiences inspired by locally sourced ingredients from across Malaysia’s 14 states. Chef Azizi aims to craft dishes that not only tantalise the taste buds but evoke nostalgia and foster connection—creating joyous, memorable moments around the table.

Beyond culinary mastery, The Brasserie demonstrates a profound commitment to community and sustainability. Rooted in supporting local suppliers, social sustainability efforts, and reducing food waste through collaborative partnerships, the restaurant integrates these values into every aspect of its operation. Even the handcrafted tableware used at The Brasserie speaks to their dedication to preserving Malaysia’s rich cultural heritage.

The restaurant’s menu is designed to be dynamic, refreshed regularly to reflect the seasons and Chef Azizi’s evolving vision. The Brasserie aims to deliver an extraordinary journey that fuses Malaysia’s diverse flavours with modern European techniques.

We recently headed over to The Brasserie on Sunday evening to try their “Pince, Fins & Chardonnay” seafood menu. We also opted to add on the wine wagon as white wine pairs incredibly well with seafood. The knowledgeable staff handling the wagon was on hand to recommend the best wine to pair with the various courses. Of course, we could also explore various combinations, and that’s exactly what we did. If you drink, we would highly recommend adding on the wine wagon, as it adds another dimension to the meal.

The meal began with a simple but memorable starter: freshly baked focaccia bread served alongside “Le Beure Bordier” brown butter and a crisp piece of chicken skin. The bread was soft and fragrant, while the brown butter added a subtle nuttiness that complemented the savoury crunch of the chicken skin. It was a thoughtful opening act, setting the tone for the rest of the evening without being overly elaborate.​

The centerpiece of the night was the Seafood Tower, a visually impressive arrangement that brought together Boston lobster, Alaskan king crab, oysters, tiger prawns, pearl clams, and mud crab. Each item was presented on a bed of crushed ice, accompanied by classic condiments—tartar sauce, mignonette, and freshly squeezed lemon. The seafood was notably fresh, with the lobster and crab offering a sweet, delicate flavour, while the oysters and prawns provided a briny contrast. The tower is designed for sharing, encouraging a convivial atmosphere and making it a popular choice for groups or special occasions.​

Following the tower, the menu transitioned to a lobster bisque, a dish that showcased the restaurant’s attention to detail. The bisque was rich and velvety, made from a lobster stock that carried a deep, savoury flavour. The addition of a crustacean emulsion and bursts of sea grapes added complexity, while the overall texture remained smooth and comforting. It was a dish that balanced indulgence with restraint, providing a warming contrast to the raw seafood that preceded it.​

The main course was a seafood casserole featuring creamy pumpkin risotto, sweet and sour heirloom vegetables, and a crunchy seafood crumble. The risotto was cooked to a perfect consistency, with the pumpkin lending a subtle sweetness that paired well with the savoury seafood. The vegetables added a refreshing acidity, while the crumble provided a satisfying crunch. Each bite offered a harmonious interplay of textures and flavours, reflecting the chef’s skill in balancing complexity with elegance.​

Dessert was presented via a trolley that makes its way around the dining room, offering a decadent selection of house-made sweets. Options included tiramisu, lemon meringue tart, and chocolate fudge. We were rather greedy and ordered all three! The tiramisu was rich yet somehow light and airy, balanced with a strong coffee flavour, while the lemon meringue tart offered a bright, tangy finish. The chocolate fudge was rich and luxurious, providing a satisfying end to the meal. The dessert trolley adds a touch of theatre to the experience, allowing guests to choose their preferred treat and engage with the staff in a friendly, unhurried manner.​

The overall atmosphere at The Brasserie is bright and contemporary, with a relaxed yet polished vibe that suits both casual dinners and special occasions – suitable for date nights (request for a more secluded booth) or gatherings among family/ friends. The service is attentive without being intrusive, and the staff are knowledgeable about the menu and the wines.

The “Pince, Fins & Chardonnay” offering is a reflection of The Brasserie’s style—seasonal products, French-Mediterranean techniques, and a touch of local flair—served in a welcoming, approachable space. It’s an experience that feels both personal and communal, making it a memorable choice for those looking to enjoy high-quality seafood in a relaxed yet sophisticated setting.​

This refined seafood dining experience, available from 6:00 PM every Sunday, is priced at MYR242 nett per adult, with an optional Wine Wagon upgrade for MYR316 nett.

For more info, head over to https://www.thebrasseriekl.com/

To make a reservation, head over to https://www.sevenrooms.com/experiences/thebrasseriekulxr/pince-fins-chardonnay-4659457731215360

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Photos shot by the author using the vivo X200