NEO-rotic: When dining is a state of mind
Ideally located in the heart of KL city, NEO Tamarind is a stylish luxe-lounge style restaurant with an innovative concept. With a mixology bar as well, it is inevitably a great place to chill and unwind any night.
Where one can relinquish the everyday-drama to immerse in a neo-experience of delicious food by a very 'dope' chef, electro-chill music and a very colorful list of liquid desserts, whisky from its own single-malt cellar and hundreds of wine labels to choose from, 20 which is available in glass.
Hence best described as ‘NEO-rotic', dining within this domain feels sexy, satiating and quite a state of mind. NEO's kitchen serves an interesting selection of dishes from the 'Tamarind' menu (Thai and Indochinese) and
some European picks too which Chef Sombat then reinvents with an Asian twist of his own, creating a menu that lives up to its name and indeed one of its kind.
NEO Tamarind is semi-open air with dining sections divided into AC glass rooms and alfresco. A comfortable hangout for non-smokers, the incredibly spacious floor is decked with lounging spots and long bar benches if you plan to straddle on a long night.
NEO Tamarind is a casual city dining venue. Quietly elegant, it sits on a hill like a lovers' nest hidden by green foliage. The interior, rustic-luxe and dramatic. Atmospheric enough to offer one the illusion of being out-of-town. Hypnotic liquid walls, a colossal chandelier and the galactic bar all fashioned by the effects of water, fire, sounds and light give NEO Tamarind its high style as a 'neo-rotic' dining destination. Where dining becomes a state of mind.
Dinner – a la carte menu
Bar menus - Extensive wine list + creative cocktails & mocktails, imported sodas, flower & herb teas, gourmet coffee
Kitchen times :
Dinner – 6pm – 10.30pm
Lunch is not available.
Address : 19, Jalan Sultan Ismail, Kuala Lumpur
Tel : +603-2148-3700
Email : reservations@tamarindrestaurants.com
Web : www.samadhiretreats.com
Chef Sombat Kokasemkul
Executive Chef, NEO Tamarind, Kuala Lumpur
Chef Sombat Kokasemkul began his career as a cook in Thailand before establishing a name for himself in the culinary scene in Malaysia. Having worked with numerous renowned hotels in Bangkok, he is now Executive Chef of NEO Tamarind specialising in modern and creative Thai cuisine.
A skilled chef with a great sense of humour, Sombat's 'guess-tronomy' makes dining both a fun and visual experience. He not only produces beautiful modern Thai dishes that are delicious but the surprisingly clever, sometimes quirky spins he puts in his contemporary Thai cuisine has made him 'the naughty chef'. While everything on his plate is edible, he would ask you to 'put it in your mouth and take a wild guess'. His food for thought? - it's not always what it seems.
ABOUT TAMARIND RESTAURANTS
Tamarind Restaurants incorporates a ‘Rustic Luxury’ dining experience pioneered by Samadhi Retreats.
Its mission is to provide patrons with undiscovered contemporary cuisine in unique 'hideaway' locations within the city. The boutique restaurants in Kuala Lumpur include Tamarind Springs (Authentic Indochinese cuisine), Tamarind Hill (Contemporary Siam & Burmese cuisine) and NEO Tamarind
(Modern Thai cuisine).
ABOUT SAMADHI RETREATS
Samadhi is a corporate development brand of boutique resorts, restaurants and Wellness spas established in Malaysia in 1999. Under its umbrella are the multi-award winning Tamarind Restaurants (Tamarind Hill, Tamarind Springs and NEO Tamarind), Samadhi Spa and JapaMala Resort on the island of Tioman as well as Villa Samadhi in Kuala Lumpur. Each individual brand embraces the unique concept of nature-luxury retreats, elegant culinary experiences combined with the wellness of living which reflects Samadhi’s collective strength.
BELOW IS NEO TAMARIND MIGF FESTIVAL MENU AT RM 350 NETT WITH 4 GLASSES OF WINE OR RM 245 NETT WITHOUT WINE.
Canapes
(Cape Mentelle, Sauvignon Semillon Margaret River – Australia)
Amuse Bouche
Appetisers
(Kaesler, Old Vine Semillon, Barossa Valley – Australia)
Soup
The chef lifts the capsicum to allow the soup to flow out!
This is the red capsicum bisque served with salmon ravioli
Palate Cleanser
Main Course
(Babich, Pinot Noir, Marlborough – New Zealand)
(Terrazas, Malbec, Reserva, Mendoza – Argentina)
Dessert
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