Entier French Dining

Entier French Dining Michelin Selected Restaurant 2024. Bamboo Circle Sdn Bhd (1449206-H)
(1773)

Entier celebrates nose-to-tail dining in its offering of authentic French fare, where no part of the animal or
vegetable goes to waste.

A proud moment for our head chef, Chef Romain and the team at Entier.To be named among Tatler’s Best 20 Restaurants in M...
13/03/2026

A proud moment for our head chef, Chef Romain and the team at Entier.

To be named among Tatler’s Best 20 Restaurants in Malaysia is an honour we hold close to heart. Behind every plate is patience, craft and a team deeply devoted to the art of hospitality.

To our guests who return time and time again, thank you for your continued support.

In the quiet of the pass, every element finds its place, a precise swipe of purée, a careful nest of greens, a glossy sa...
10/03/2026

In the quiet of the pass, every element finds its place, a precise swipe of purée, a careful nest of greens, a glossy sauce poured with restraint.

It is balance in colour, harmony in height, and discipline in space.

Here, flavour is composed with the eye first, an elegant prelude to what awaits on the palate.

From intimate celebrations to corporate soirées, our spaces transform to reflect your occasion, while our chefs curate b...
05/03/2026

From intimate celebrations to corporate soirées, our spaces transform to reflect your occasion, while our chefs curate bespoke menus tailored to your guests and preferences. Each course is thoughtfully composed, each pairing intentionally selected, creating a seamless journey from first toast to final dessert.

Expect refined hospitality, elegant surroundings, and a dining narrative crafted exclusively for you.

Because at Entier, private events aren’t simply hosted, they are orchestrated.

23/02/2026

Inspired by the classic Poire Belle Hélène, our Pear dessert is a tribute to French finesse. Delicately poached pear wrapped in a golden, crisp tart shell, served alongside pear sorbet and draped in velvety Valrhona chocolate sauce, a beautiful balance of warmth, richness, and refinement.

A masterpiece of texture and tradition, designed to be the perfect conclusion to your evening.

Reserve your table at the link in bio.

13/02/2026

Let the gentle glow, the hush of the room, and a meticulously curated Valentine’s menu create a night where every detail feels intentional, every course feels intimate, and every moment feels timeless.

Artful plates arrive like poetry: Raspberry & Watermelon in soft blush elegance, Duck & Chervil Root layered with refined depth, and Fromage served as a lingering finale to an evening of indulgence.

Here, romance is not an atmosphere, it is an experience.

Whispers of velvet-smooth goat cheese meet the crisp crunch of sweet meringue. This is the Fromage, a dish where every b...
06/02/2026

Whispers of velvet-smooth goat cheese meet the crisp crunch of sweet meringue. This is the Fromage, a dish where every bite feels like a secret shared. Beneath the surface lies a heart of sun-drenched fig jam, finished with the warm, honeyed snap of candied nuts. It is a dessert born of passion, designed to be savored slowly under the intimate glow of a romantic evening.

Limited tables remain for our Valentine’s Tasting Experience. Reserve your seat at the link in bio.

30/01/2026

Immerse yourself in an evening of quiet luxury with our season’s tasting menu. ✨

Savor the our Wagyu Tenderloin, a decadent pairing of tender beef and smoky grilled eel over fragrant Japanese rice. The journey continues with Turbot Pot Au Feu, where the delicate vibrance of Oscietra Hybrid Caviar Colony meets a deep, soul-warming beef consommé and crisp bone marrow toast.

Designed for you to share and enjoy, these seasonal masterpieces are a study in precision and warmth.

Limited seatings remain for this seasonal experience. Reserve your table at the link in bio.

Fall head over heels for the refreshing vibrance of our Valentine’s feature: The Raspberry & Watermelon.Imagine the ligh...
27/01/2026

Fall head over heels for the refreshing vibrance of our Valentine’s feature: The Raspberry & Watermelon.

Imagine the light, almond-scented crunch of a Joconde biscuit meeting a velvet-smooth mousse. Pairing the bright, sun-ripened sweetness of Raspberry with the cool, refreshing clarity of Watermelon sorbet for a finish that is as crisp as it is romantic. Topped with a whisper-thin White Chocolate Tuile, it’s a finale designed to linger long after the last bite. 🥂✨

Limited tables remain for our Valentine’s Tasting Experience. Reserve your seat at the link in bio.

From the moment you step through our doors, warmth takes the lead. Every smile and detail is meant to make you feel not ...
23/01/2026

From the moment you step through our doors, warmth takes the lead. Every smile and detail is meant to make you feel not just welcomed, but at home.

Here at Entier, hospitality glows softly - an invitation to slow down, savour, and be cared for.

Savour our Turbot Pot au Feu, an elegant prelude to the season, where classic French comfort meets refined luxury.Delica...
21/01/2026

Savour our Turbot Pot au Feu, an elegant prelude to the season, where classic French comfort meets refined luxury.

Delicate turbot is gently layered with Oscietra caviar, bathed in a silky beef consommé, and enriched with unctuous bone marrow toast. Each spoonful is balanced with tender vegetables like potato, carrot, and leek, allowing natural flavours to unfold with depth and harmony.

Reserve your table today and begin your evening with a taste of understated luxury.

What you see on the plate is the final stroke of a long process — sourcing, seasoning, simmering, and perfecting.Our che...
12/01/2026

What you see on the plate is the final stroke of a long process — sourcing, seasoning, simmering, and perfecting.

Our chefs approach plating as the moment when discipline meets creativity, elevating every element to its rightful place; and with that, the dish is complete.

Introducing our Canapé Trio, an artful prelude to this season’s dinner tasting menu. Elegantly presented on a stand, eac...
26/12/2025

Introducing our Canapé Trio, an artful prelude to this season’s dinner tasting menu. Elegantly presented on a stand, each canapé is thoughtfully crafted to awaken the palate and set the tone for the culinary journey ahead.

Smoked Mackerel formed of potato, chive, dill mayonnaise, and pickle, offering a delicate balance of smoky richness and bright freshness.

Tiger Prawn composed of steamed bun, trout roe, cucumber, and tartar sauce, a harmonious play of oceanic sweetness and crisp textures.

Pissaladière bringing together caramelized onion, olive, and anchovy, bringing a savory depth and Provencal charm.

Together, these three distinct flavours create a sophisticated symphony that teases the senses, making it the perfect introduction to our festive tasting menu. Every bite hints at the refinement and warmth that await in the courses to come.

Address

Level 41, Alila Bangsar. 58 Jalan Ang Seng
Kuala Lumpur
50470

Opening Hours

Monday 12:00 - 15:00
18:00 - 22:00
Tuesday 12:00 - 15:00
18:00 - 22:00
Wednesday 12:00 - 15:00
18:00 - 22:00
Thursday 12:00 - 15:00
18:00 - 22:00
Friday 12:00 - 15:00
18:00 - 22:00
Saturday 12:00 - 16:00
18:00 - 22:00
Sunday 12:00 - 16:00
18:00 - 22:00

Telephone

+60322683819

Website

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Entier - a nose to tail approach to French cuisine

Entier – an old French word meaning ‘whole’ or ‘entire’, is the inspiration behind our nose-to-tail culinary approach. Committed to people, plate and the planet, our team at Entier believes that a good dish is not simply made up of the best cuts, and the integrity of the ingredients can be preserved and protected.

At the helm of the kitchen is Executive Chef Masashi Horiuchi, a native of Fukoka, Japan who had spent the last two decades at esteemed French restaurants in Europe. Combining the finesse of French cuisine with meticulous Japanese attention to precision and technique, he uses all parts of the animal or vegetable to thoughtfully and delicately prepare dishes that are excellent for a communal dining experience.

It is Chef Masashi and his team’s aspiration to see our guests dine heartily and contentedly, and this is at the heart of our approach for Entier.