Suasana on 18: Fine dining with a view

Salmon Miso

Suasana on 18, just as the word ‘suasana’ (or ‘atmosphere’ in Malay) suggests, is all about the ambience.

Located on the 18th floor of the Riverside Majestic Hotel Astana Wing, Suasana on 18 is intimate, classy (there’ll be live jazz music as you eat) and you will get a floor-to-ceiling panoramic view of the Kuching Waterfront and the Sarawak River.

Enjoy the view of the Musical Fountain and the DUN Building lit up at night from Suasana on 18.

For those who may have been initially sceptical about the musical fountain (like I was), catching the light and water show in the evening as you enjoy your meal with a significant other, friends or even business partner, adds a certain magic to your fine dining experience.

With this relaxing and elegant backdrop in mind, just go all the way and order one of their two Western set meals; you won’t regret it. A modest 3-course meal – entrée, mains and dessert – you will get to pick and choose from two options for each course.

Revisiting the classics, with a twist

Mibrasa Grilled Salmon with Miso Glaze.

The dishes for the most part are classic fine dining dishes, enhanced with a delicate balance between Eastern and Western flavours, as you will see in entrees like the Honey Soy Grilled Blue Mackerel and mains like the Mibrasa Grilled Salmon with Miso Glaze.

Honey Soy Grilled Blue Mackerel.

The blue mackerel appetizer will appeal to those with a Sarawakian palate as it is an upscale version of the home favourite – sardines in tomato sauce. The blue mackerel in this case, however, has a firm, silky texture and a delicate fishy aftertaste, enhanced by the combination of poached egg, tomato vinaigrette and a slight spiciness from the paprika. The crispy barbecued cracker is a great addition to this dish as it breaks up all of these soft textures and flavours.

Homemade Smoked Beef Pastrami.

For those who like a little more oomph in their entrée, they can pick the Homemade Smoked Beef Pastrami. With rolls of slow-smoked beef brisket resting on top of brioche toast and drizzles of mustard mayo, this elegant dish has the comfort food feel of a traditional sandwich. Definitely worth a try.

Pan-seared duck confit.

The Pan Seared Duck Confit (pronounced cone-FEE) was so tender and tantalising that it may win over people who don’t necessarily go for duck. The duck leg was moist, fall-off-the-bone, and had a beautifully thin, crispy crust.

Mibrasa Grilled Tenderloin Beef.

Another traditional fine-dining dish on the menu was the Mibrasa Grilled Tenderloin beef. Grilled delicately so that the juices are sealed inside, the beef was tender and flavourful, enhanced by the black pepper jus.

Like the other mains, this dish was served with a beautiful array of sides like pan-seared king oyster mushroom, potatoes praline, glazed French beans, and semi-dried cherry tomato flowers.

Have a sweet tooth?

Suasana on 18’s desserts were made for Instagram. Whether you choose the Chocolate Delice or the Vanilla Crème Brulee, both desserts are winners for the senses.

Vanilla Creme Brulee

Visually the crème brulee was striking and bold as it sat on a magenta streak of raspberry sorbet. One of the best dishes on the menu; the crème brulee was rich and creamy, a flavour tamed with the burnt sugar on top, begging you to savour it slowly.

Chocolate delice with raspberry sorbet.

Another dessert to savour was the chocolate delice served with raspberry sorbet. Lovely to look at, the dark chocolate flavour and silky texture with the citrusy raspberry sorbet makes this dish luxurious and delightful to eat. Truly a great dessert to end your 3-course meal and enjoy with a coffee. 

Planning a special occassion?

The price range for these Western sets (RM120-RM150 nett per person) combined with the view from the 18th floor makes Suasana on 18 perfect for any special occassion or ice-breaker with a business client.

Open from 11am to 2pm, 6.30pm to 10.30pm except Mondays, call 082-532-222 ext 5006 to make a reservation.

Bon Appetit!

Previous Story

The Dayak-Madurese conflicts in Kalimantan, and what led up to them

Next Story

Tengkawang Oil, the Butter from Nature

%d bloggers like this: