Ultime Atelier & Boulangerie

Franco-Japanese restaurant spearheaded by Michelin 1-Star bení Head Chef, Shiro Onishi, expect Japanese elements to be greatly incorporated into their dishes. “Sea foie gras” ankimo, miso waffle, langoustine with soba soaked in lobster jus, and not to mention their signature mushroom quartet brûlée, which has textures of chawanmushi with a burnt caramel tint and a mixture of morel and truffle. Highlights also include aged local duck with cinnamon jus, sourcing from Bidor, Ipoh. Croissants made from scratch and baked by chief baker Choy Kok Yin is a star - mellow crisp and flaky, extremely buttery, because chef Choy had deliberately burnt his butter for max aroma in his take of the classic croissant.