Where Australia Meets Malaysia
Bringing the flavours of a country across oceans is no small task, but at Arthur’s Bar & Grill in Kuala Lumpur, Executive Chef Scott Brands does it with ease.
With A Taste of Australia, Brands has created more than just a menu — it’s a journey through the country’s diverse landscapes. From the salty shores of Victoria to the rich pastures of New South Wales, each dish tells its story with precision and grace.
The Opening Salvo: Award-Winning Abalone
Jade Tiger Abalone can be tricky — overcook it, and you’ve got rubber; underseason it, and you’ve got little more than expensive chew. Here, it is poached until yielding, almost velvet-like in the mouth, and dressed with an avocado salsa that’s creamy and tangy against the marine sweetness. The wasabi soy vinaigrette is an intelligent counterpoint: sharp enough to wake the palate, but not so assertive as to drown out the abalone’s subtleties.
A Lobster Bisque Worth the Trip
If the abalone whispers, the Southern Rock Lobster positively sings. Wild-caught from South Australia, its natural salinity is deepened by a bisque that’s rich — the kind of stock you know was coaxed from shells over slow, murmuring heat. Serving it in a roasted pumpkin bowl is not just a visual flourish; the squash’s caramel notes temper the lobster’s oceanic power. The side of lobster satay — a curious but delightful choice — adds char and smoke to an otherwise luxuriant dish.
The Black Angus
The 200-day grain-fed Black Angus Beef mignon arrives with a seared crust that locks in its deep, buttery richness. A truffle jus — that clings to each slice, adding earthy intensity without overpowering the meat. Wild forest mushrooms bring a layered, woodland depth, while the mashed potatoes are smooth. It’s a steakhouse classic, refined and balanced.
Sea and Simplicity
The Catch of the Day Garfish from Spencer Gulf is simply grilled and finished with olive oil and capers. The rich truffle mash adds unexpected indulgence, yet the balance is just right.
The West Coast Black Mussels — poached in cream and aromatic spices — arrive in a deep bowl with rustic sourdough that’s clearly meant for mopping. It’s comfort food for people who understand soul food.
A Measured Sweetness
The tea-infused tiramisu is floral and faintly tannic, decorated with wild berries for brightness. The honeycomb ice cream, meanwhile, bridges creaminess and crunch — a sweet echo of the Adelaide Hills’ golden hives.
A Dining Experience
What makes A Taste of Australia remarkable is Chef Brands’s refusal to overcomplicate. His touch is confident enough to let provenance do the talking, and precise enough to ensure the flavours are clear. This is not fusion — it’s translation, a cultural import delivered in a dialect Arthur’s regulars already understand: balance, elegance, and a respect for the ingredient above all else.
A Taste of Australia
Where: Arthur’s Bar & Grill, Shangri-La Kuala Lumpur
When: Lunch and dinner, 5–12 August 2025
Reservations: +603 2786 2378 or dining.kl@shangri-la.com
Hours: 12 p.m.–11:30 p.m. (Sun–Thu); 12 p.m.–12 a.m. (Fri–Sat)
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