Lot M.03, Mezzanine Floor, The Republik
Jalan Medan Setia 1, Bukit Damansara, 50490 Kuala Lumpur, Malaysia
Tel : 603-2011 0030
FB : Frangipaani
Business Hours :
Mon – Sun 11 a.m. – 3 p.m. ; 6:30 p.m. – 11 p.m.
Thanks for the wonderful invitation, I recently went to Frangipaani and sampled some of their signature dishes. Opening in the newest eating locale The Republik at Damansara Heights, Frangipaani is bound to entice your taste buds with authentic Indian cuisine and a unique dining experience.
One of my favourites from their appetizer menu, the Crab Rasam, a lentil broth flavoured with lime, coriander and flower crab that has a hint of refreshing sourish taste.
“Frangipaani is not your usual fine dining restaurant. Our menu is poised to set our cuisine apart from the rest. We will be serving the popular Indian fare along with carefully curated Anglo-Indian recipes native of Goa, to create a rare, sensory experience. India has a rich culinary heritage and we feel honoured to share this culinary experience with our customers,” said Leslie Gomez, Managing Director of The Olive Tree Group.
Aloo and Moong Sprouts Chaat, a boiled potato pieces dish mingled with sprouted moong and tangy spices. It is full of flavours with balanced taste.
“When I say that our repertoire is Indian cuisine, it doesn’t limit to just northern Indian staples. Our food presents the classic yet unexplored charm of India’s diverse regions, marrying them expertly with familiar flavours that we have grown fond of. Our cuisine is matched by fine wines, refreshing homemade drinks, heart-warming atmosphere and consistency in our standards, so that we will never take quality for granted,” added Leslie.
I like its décor inspired by British-India colonial charm whilst set in the background of a tropical rainforest. It was really an exciting dining experience at Frangipaani. We not only get to enjoy the scrumptious food but to also experience the ambiance that blends Malaysia’s lush greenery, with architectural nuances from a time long gone.
The minimal and pared back aesthetic of interiors, offset with antique mirrors, marble tabletops and wood paneling paired with sophisticated, evergreen foliage, creates a cozy yet elegant, and sociable dining atmosphere that invokes romance and joy.
The House Special Lamb Chops, where lamb cutlets were marinated overnight in ginger, green chilies, mint and house spices, then grilled in a clay oven and served with smooth spicy Rogan Josh lamb gravy.
Available in chicken, mutton or vegetables, the Briyani is slow cooked with fragrant fresh meat and rice in Dum Pukht style together with aromatic spices, saffron and a hint of rose water.
It is served in a pot to be shared or kept as spicy contentment all for oneself!
Do you know that the Frangipani is also known as the Deva Nagale or God’s Flower in Kannada, a language spoken in the Old Mysore region of what is now modern-day Karnataka in South India. As the tree and the flowers play a big influence in the Indian culture for centuries, it is only apt that Kuala Lumpur’s newest Indian culinary cove is named after it.
“The lush flora of the Frangipani tree is what inspired me to name our restaurant in tribute to it. It was while chatting with my wife on our vacation trip to Bali when I was taken away by the beauty of the white blossoms which were in abundance. That moment brought a cheer to my heart and I want our customers to feel the same way as I did. The Frangipani’s perennial nature also reflects our effort to provide quality service to build a long-lasting relationship with our clients. We hope our customers find those moments of happiness with every bite and continue to frequent us after every meal,” said Leslie.
Whether is to indulge in some sugar and spice, or to take your loved one out on a romantic evening, or even just a night out with family and friends, Frangipaani is the ideal restaurant for all occasions. Reservations are highly recommended. For enquiries, please call 603-2011 0030.
More photos at FOOD Malaysia facebook page, a Malaysian food and lifestyle blogger since 2010
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