With its sparkling chandeliers and glittering gold sequin throw pillows it is no surprise that The C. Club is a fine dining extension of the luxurious jewellery and lifestyle store, The Carat Club. This upscale outlet offers Western dishes that are more suited to the Asian palate (just in the sense that the creamy sauces are a little lighter). Indulge in foie gras, oysters, and more of life’s guilty pleasures as you enjoy a slow lingering meal from starters to dessert...To me this place seems to be the perfect venue for a ladies lunch...glittery...sparkly...and all things nice! Start off with one of these...
Fois gras encased in a seared scallops set atop pickled pumpkin and finished off with onion relish...the mixture of textures and flavours will have your palate asking for more!
Next enjoy a seafood bisque...the broth has a deep richness in flavour...and the tender juicy scallop and prawn as well as the deep fried crisp soft shell crab add to the overall taste.
After that delightful soup indulge in a simple salad. Instead of the usual grilled chicken here they do it with slipper lobster...the soft juicy meat is sublime and I'm wondering if I can ever go back to the usual caesar salad again!
To top it all off enjoy a rich and creamy tiramisu! This is the life of ladies who lunch...wouldn't mind having a few afternoons like this!The C. Club
6th Floor Pavilion KL
It is a thick juicy burger patty topped with melted cheddar, spicy savoury chilli con carne, onion slices, and finished off with a thin spread of mustard on the top bun. Now this…this is a burger! Each bite is filled with pure meat on meat action plus a pleasing tongue tingling spiciness and the raw onion gives it a nice sweet crunch to balance it off.
What makes this burger sky rocket to the top of my burger list is the chilli con carne. This isn’t always done right and I’ve found that many places in KL tend to make it more like spaghetti bolognaise sauce…sweetish with beans and sometimes if they remember to get it right there’ll be a slight hint of heat. Here it is done right…rich, meaty, packed with flavour and with the right amount of spiciness that gets you just as you swallow.
Super fiery hot wings...they burn in the good way and are truly finger licking good!
Tex Mex Burrito is chock full of spiced ground beef and topped with a creamy cheese sauce...mmm...the refried beans were a disappointment though as they're a bit watery and tasteless.
Indulge in a super creamy and tart key lime pie the perfect end to a delicious meal!
200gms Barramundi Fillet
20 Crepes
Oh so cheesey and gooey and yummy! Crepes with a cheesy filling can never fail!
This whole mixed rice platter consists of Tempeh cooked 3 ways...fried crisp like a fritter...boiled in a yellow coconut curry....and chopped up and sauteed with chillies and spices...Green beans cooked in a coconut curry as well...Stewed eggplant...Chopped cucumber...Sambal (chili paste)...and Toasted coconut...
The soup is very light, the meat is melt in your mouth tender, and the garlic chips and fried onions sprinkled on top gives it a wonderful fragrance. Garlic lovers like me can delight in scooping up as many garlic chips as possible...when combined with the clean tasting soup it's worthy of the campbell's motto...mmm mmm good! Out of the different types of satay I would say that the fish one was my favourite...the lightness of the fish allowed the marinade to shine and it was lovely dipped in the accompanying fiery chili padi coconut sambal. The fried tofu was nice dipped in the chili padi sauce as well as the peanut sauce.
The fish was once again my favourite in this lineup...topped with red onions and chopped chillies and spices it made for a wonderful taste sensation. I could eat grilled fish anytime...there is just something so wonderful about it! The stewed chicken was a little dry...so I didn't particularly enjoy the texture...but it tasted good...the lamb stew was tasty and the meat was extremely tender...if you like lamb I'm sure this dish would win you over!
It was tender and cooked medium...just the way I like it! I enjoyed mopping up the sauce with my crispy fries...
He finished every last bit of it...I got a tiny bit to taste and I must say this was sublime! The fish was tender and flaky with a slight crispy fried exterior...and the sambal topped it off with a great bite!
A regular fried fish fillet is topped off with a mango cream sauce and a thin slice of mango and then sandwiched in between a burger bun. This is almost like a Mc Donald's Fillet O Fish...but with a juicy sweet mango and a cream sauce...Who would have ever thought to pair fish and mango? Oh but it works! I am thinking of trying this at home one day...
This is done with mango juice, banana, blueberries, and mango yoghurt. Very filling and refreshing!
The soup was rich and creamy...filling enough that I could have probably been happy with just that and the bread. The bread had a strong garlic aroma and was crisp and buttery. I enjoyed taking alternate slurps of soup and bites of the bread.
This was a chicken breast stuffed with mushrooms and chives with a side of chips and salad...The chicken was pan seared and had a lovely crisp golden exterior while the middle stayed very moist. I believe the mushrooms helped to give the chicken more tenderness. I was happy to see fries as I've been staying away from them for a while now and so I figured I could indulge just a little. Good thing it was balanced out by the salad!
This set lunch was definitely worth it...but since I'm not used to having such heavy lunches I was sleepy the rest of the day...haha...so I guess it's not a menu that is conducive to a desk job.
A very crispy fried nest of bihun(rice vermicelli) is placed on a plate then topped with wide slices of charred kway teow (flat noodle) and then finished off with a thick eggy sauce ladled on top. This dish can be found in almost any Chinese shop, but it is not always done right. Sometimes the sauce can be too thick with hardly any flavour, or the bihun has been sitting in the sauce for too long and has turned soggy…the list of how many ways this dish can go wrong can go on and on. Here however they get it right every time…the sauce is so tasty on its own that I slurp it up like a soup with some of their special sambal (chilli paste) mixed in…the bihun maintains its crispness on the inside as the outside softens and the kway teow has just the right amount of smoky wok hei (essence of the wok). Ordering this is a must!
The pork has a lovely fried batter exterior to give it that crunch upon first bite and then it reveals a tender juicy piece of pork. This play on texture coupled with the sweet tanginess of the sauce is lip smackingly good!
The ginger fish fillet dish is light with a gingery sauce and the spring onions give it a nice crunch and sweetness. The fillet pieces are very fresh and so soft that they fall apart the minute they’re in your mouth. This is perfect for people who don’t want to order a whole fish but would still like to have a fish dish. 
The last thing that comes highly recommended here is the pot of sambal that sits on every table. This is so tasty that I could be happy just having that and plain rice. It adds additional flavour and a nice heat to all the dishes served here. Absolutely delicious!
Look at all the colors! Aren’t they festive? This was wonderful with the sweetness coming from the pineapple…with the smoky roasted taste of the chicken…and a distinct salty touch added with the haloumi cheese. Oh so good!
The pita bread came out nice and warm…the tapenade was very good…chunky enough to make out the kalamata olive pieces with a strong salty and tangy edge…it is nicely evened out with a smooth olive oil...so much olivey goodness! I honestly could make a meal out of that tapenade and pita…the hummus is mild and smooth…this is good on it’s own…but even better when paired with the tapenade…the flavours tend to round out…
oven baked pastries with lotus paste and century egg filling...
deep fried cod fish with mango rolled in an oat crust...
steamed Ma Lai Kuo...a sort of sweetish cake with pine nuts...
and Siew Mai topped with a quail’s egg. I especially enjoyed the deep fried cod as the mango gave it a delicious sweetness and the oats a great crunch. The rest were different from the dim sum found here, they were more mild and sweet.
The crisp reddish golden skin was cut tableside and folded in little pancakes filled with scallions and a sweet dark paste. 
The rest of the duck was then carved and used in a dish to be served later on in the journey. This was done beautifully and the skin had just the right amount of crispness and flavour to it.
The fish was mild in flavour and rich in texture giving my taste buds a rest from the sticky sweet duck pancakes. This is was especially good eaten with the stir-fried kailan with lily bulbs and wolfberries. 
The journey then takes us to Sichuan Province with a wok fried Blue River prawn in a hot bean sauce. 
This sauce is not as spicy as I was expecting and reminds me more of a sweet and sour sauce with a hint of heat. I am told that during the winter months in Sichuan Province the food gets spicier, and in the summer the flavours tend to focus on less chilli yet still retaining the bold flavours. They also tend to use river fish and prawns as Sichuan is landlocked. The prawn’s freshness was apparent.
Looks wise these noodles resemble a wavy homemade Maggie mee but taste wise they couldn’t be more different. These have a good bounce and the tender duck meat adds a great depth to the overall dish.
This is very light, cold and refreshing and the perfect end to such a large meal. I leave stuffed and satisfied after my gastronomic trip through China. With food this good who needs to travel?
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