Everything you need to know about Gordon Ramsay Bar & Grill in Sunway Resort

Here, the interior is as inviting as it is intimidating. Its decadent Roaring Twenties, Gatsby-esque design is anchored by a luxurious palette of burnt umber, caramel terracotta and creamy tones. Polished walnut hardwood flooring outlined with marble goes in sync with the timber-influenced wall décor, graphic brass motifs and finishes, and the 24-karat gold leaf hand-placed ceiling.

The restaurant’s layout encompasses an expansive lounge area, a swanky cocktail bar, and a grand dining room with semi-private seating booths featuring robust furnishings in red and forest green. It is also dotted with a trio of private dining rooms namely 8 Mayfair, 10 Soho and 12 Chelsea, which lets patrons in on the action with a glass screen overlooking the kitchen.

Gordon Ramsay’s British fingerprint is all over the establishment. It is translated in the monochrome portraits of home-grown icons such as Mick Jagger, Sean Connery and Twiggy — shot by photographers Terry O’Neill and Arthur Steel — hanging on the walls of the main dining room and it is translated in the menu, which is inspired by the renowned chef’s own Savoy Grill restaurant in London.

On that note, the menu at Gordon Ramsay Bar & Grill brims with British classics, making good on its promise to showcase the finest ingredients. The generously portioned Seafood Tower, for instance, features Boston lobster, oysters, scallop ceviche, king crab legs, prawns and citrus-cured salmon — all regularly air-flown and painstakingly stored for quality preservation.

Among the recommended choices for starters are the citrus-cured salmon with smoked yoghurt, kohlrabi and salmon roe. Its zesty flavour profile especially pops when paired with the Arnold Bennett twice-baked soufflé featuring smoked haddock, aged cheddar sauce and fine herb salad — a peacocking of culinary flair from the highly skilled, Gordon Ramsay-trained team.

For mains, the go-to dish that never goes out of style at Gordon Ramsay Bar & Grill is none other than the classic beef wellington. The oh-so tender beef tenderloin, dry aged in-house for an extended amount of time, is wrapped in al dente puff pastry and layers of mushroom duxelles, and comes with smooth-textured pomme purée, red wine jus and fine salad.

Those who wish to walk on the wild(er) side, alternatively, may opt for the restaurant’s rendition of the Dover sole à la grenobloise that is no less impressive. Served with capers sauce, soft herbs, croutons and beurre noisette, Gordon Ramsay Bar & Grill successfully elevates a relatively simple fish dish in the realm of traditional French cuisine with its own regional spin.

Wrapping it all up in a neat little bow is the 64 per cent Manjari chocolate tart. Its sweetness is appropriately moderate and it gives a nice contrast to the refreshing yoghurt sorbet in tow. The honeycomb on the side, on the other hand, hampers the experience just a smidge: rather than brittle and crunchy, it is dense and hard to crack open, let alone have a bite of.

That being said, Gordon Ramsay’s inaugural restaurant in Malaysia and the first Gordon Ramsay Bar & Grill outside the United Kingdom does live up to expectations. Even if it isn’t the gastronomic indulgence that one is after, the concoctions from a menu of classic favourites and cocktails with Malaysian-inspired flavours at the bar should be enough reason to pay it a call.

The extensive list of premium wines and spirits, displayed in a dedicated wine cellar adjacent to the cocktail bar, doesn’t hurt either.