Chandelier restaurant a convenient pit-stop

Restaurant’s central location offers customers alfresco dining with a view.

YOU are stuck in chock-a-block traffic and your tummy is starting to rumble. The chance to sit down and relax with some food and an ice-cold drink sounds heavenly.

If you happen to be in the Taman Seputeh vicinity, there is an option in Chandelier Wine, Dine & Party Bar & Restaurant?

The restaurant is located just off the Federal Highway tucked in a somewhat hidden corner. Its convenient location – between Kuala Lumpur and Petaling Jaya – is the restaurant’s selling point, said owner and chief executive officer Sam Hay.

Owner Sam Hay has no problem going into the kitchen to cook some dishes himself.

“It is easy for people to stop by here, especially when they need a break from the traffic,” he said.

Chandelier’s alfresco seating, surrounded by luscious big leafy trees, sets the mood – enabling diners to enjoy the view and fresh air.

Chandelier serves a menu encompassing Italian, French, Western and Asian cuisines.

Hay said the marketing was done daily to source for the best and freshest ingredients.

Hay also cooks some of the items on the menu himself.

Braised Lamb Shank.

First out of the kitchen was braised lamb shank. Two generous lamb shanks were plated on a bed of buttery, smooth and creamy mashed potatoes, with fresh lettuce served on the side.

The lamb is tender and falls easily off the bone with a gentle push of the knife.

Hay revealed that the lamb was seasoned with a blend of mushrooms, sundried tomatoes and black pepper, and left to marinate for a few days before braising.

Next came the Spaghetti Aglio Olio Prawn served with sizeable sea tiger prawns or meng har and topped with sprigs of parsley.

The pasta has a slight kick as it is cooked with blended cili padi and chilli flakes. The sweet red capsicums complemented the spiciness of the pasta. The prawns were succulent and fresh.

Also on the table was Chandelier’s tenderloin steak grilled to medium rare perfection. The slightly spicy black pepper sauce with onions complemented the succulent steak well. The steak was also served with steamed broccoli and carrots as well as crisply cut fries.

Next was mushroom soup – one of Chandelier’s specialities. “The soup is freshly made with button mushrooms and whipped cream,’’ said Hay.

The creamy mushroom soup hit the spot, with a hint of black pepper and was garnished with parsley.

Also served was the seafood soup, which contained prawns, squid rings and mussels. The fresh tomato-based soup was tangy with a cili padi kick.

The Vegetarian Pizza has lots of cheese.

Chandelier’s Chandelier Pizza, a wood-fired pizza was satisfying too with pepperoni and capsicum. It also has chicken ham, turkey ham, beef bacon, pineapple, and of course lots of cheese.

Vegetarians have not been forgotten. Chandelier’s vegetarian pizza is topped with broccoli, capsicum, button mushroom, and cheese. It also had pineapple, giving the pizza a refreshingly tangy taste.

Hay then brought out mushroom bruschetta, which were sinfully creamy with just the right ratio of mushrooms and onions.

The restaurant is currently having a 20% discount offer on all food items from now until the end of October.

Also, if diners feel like partying after their meal, they can head over to Crazy Dance Club next door, which is also managed by Hay.

Every Friday is salsa night at Crazy.

Hay said Chandelier and Crazy can be used for private functions.

CHANDELIER WINE, DINE & PARTY RESTAURANT & BAR, No. 22A, Jalan 2/87G, Jalan Syed Putra (Off Jalan Taman Seputeh), 58100 Kuala Lumpur, Malaysia (Tel: [phone] or 012-3496060). Business hours: 4pm-2am (Mon-Sat). Non-halal.

This is the writer’s personal observation and not an endorsement by StarMetro.