Seed by Whitegrass is your next go-to restaurant in KL
A Fench-Japanese restaurant that takes you on a flavourful journey with nature.
After a few tumultuous pandemic years, Malaysia’s culinary scene is back and stronger than ever, showing no signs of slowing down. The latest hotspot is The Five @ KPD in Damansara Heights — a cluster of five low-rise buildings that is home to some of the most talked-about dining destinations. One of the most noteworthy outlets is Seed by Whitegrass, a French-Japanese restaurant inspired by nature. Its name may be familiar to some as its parent restaurant, Whitegrass, has a Michelin star in Singapore.
Located right under its sibling restaurant, Ling Long, Seed is all about blending French and Japanese flavours and culinary techniques while paying homage to the natural world — “the foundation of our food and existence”, states the restaurant. The interior of the space echoes their ethos, as the curved counter represents layering hills and a stream, and the metal chain that hangs from the ceiling gives off a cloud-like feel.
Chef Joshua Ho, who hails from Whitegrass, helms the culinary team, and we were treated to an eight-course Gastronomic menu, starting with the four amuse-bouche. Our favourite was the potato starch crystal bread that envelopes a zesty citrus mousse, resulting in a creamy and zesty mouth feel that’s a delight to the palate. Bread is undoubtedly one of their strong suits, as the focaccia — baked with extra-virgin olive oil has a crispy outer crust and is fluffy on the inside. We loved the smoked capsicum spread that beautifully complemented the bread. A black sesame brioche was also served towards the end, baked with both black and white sesame seeds that add an aromatic nutty flavour.
Other standout dishes of the night include the Amadai, served with crispy skin, Romanesco that contrasts the rich flavour of the fish, and Beurre Meunière — a classic French sauce consisting of brown butter, lemon and chopped parsley. We appreciated that the chef allowed dual mains for us to fully experience the menu, as both the aged duck and Miyazaki wagyu were cooked to perfection. The night ended with a sakè kasu and salted sakura sorbet accompanied by Ichigo strawberries and mascarpone cream – a sweet and refreshing finale to a great meal.
