Restaurant SELA

The ambience of the entire place is what I call clean, natural and warm. Decorated with traditionally influenced white stonewalls with warm wooden furnitures and lovely black and white paintings of nature gracing the wall brings an acute modern European tone.

While we waited for the others to arrive, we had a browse through the menu and was told of some of the must eat specialities and were surprised that the menu is due for changes every month. We adore the idea of surprises in monthly dining selections specially curated by the head chef “Mohammad Shahrom whom specializes in gourmet European cuisine and has won the ‘Tutto Italiano’ in the midst of his 7 year journey of being a Chef.

Starters: Carpaccio of Scallops with thai fish sauce chilli dressing (signature dish) - The freshness of this exquisite dish tasted like the Mediterranean sea with scallops sweet and had a fresh plucky texture.

Grilled Asparagus with poached eggs and parma ham (signature dish) - This is an unbeatable combination of asparagus, rocket salad and the extremely savoury parma ham coupled by some shavings of strong cheese that gave the entire dish character. Love the explosion of taste.

Mains: Herb Crusted Lamb Rack with braised red cabbage, banana shallots and Lamb jus - The lamb rack was of a generous portion and lamb soft and aromatic. The herb marination took away much of the meaty aroma of the lamb and made it easy to eat, flesh was of the right texture, pretty well executed and the sauce was savoury and nice.

Baked Miso Chilean Seabass with Edamame and sweet peas (signature dish) - Love the well crusted skin and soft fresh tasting seabass. Miso sauce was very balanced and the fish roe atop was an amazing surprise… it kinda added on the flavour “i call the sea smell” to the fish making it fresher…

Slow Braised Kurabuta Pork Cheek with potatoes and carrots (signature dish) - This savoury pork was so memorable that I can’t wait to meet it the second time. The sauce did the miracle of tickling my taste buds to the varied herbs and spices involved while the pork was soft, juicy and easy to gobble up.

Tapas Salmon Skewers with Grape Relish - Fresh salmon skewered with well dressed herbs was delicious however what took my breath away was the pink Himalayan salt plate. It made whatever atop it laced with a saltish taste that almost tasted sweetish…

Miso Squid with sweet peas and salmon roe - Well grilled fresh squid was chewy and pleasant while the miso sauce was a tad too sweet for me, the salmon roe balanced it all. Love the crunchy sweet peas and it added on a hint of lightness to the entire dish.

Dessert: Gula Melaka Creme Caramel - We had 2 servings of this as it was way beyond what is possible to describe as how delicious it was. The Gula Melaka sauce paired amazing well with the Panna Cotta textured creme.

Lemon Cheese Tart - The entire journey concluded with the cheese tart which was too lemony for me as a personal preference I do not enjoy sourish food as much as downright sweet stuffs however it was pleasant to eat and the mix berry garnish is so pretty and winterly…

It was a very good experience at the restaurant and the christmas menu as of above was something I would return to eat in another occasion. Enjoyed the good spread and the well executed dishes with explosion of taste, i must say the chef did an amazing job in coming up with this menu.

More Pictures here