Pairing up a perfect meal

Charcoal grilled miso cod with vanilla bean mash, nameko, braised fennel, aoto chilli, dutch carrot champagne emulsion and afilia cress is served with Ayala Perle d

THE taste and food presentation, ambience, tableware and service are among elements that make upscale dining an experience worth remembering.

Tatsu Japanese Cuisine in Intercontinental Kuala Lumpur impressed diners with such an experience when it presented a five-course degustation dinner with Champagne connoisseur Thibault Renald.