Entier – an old French word meaning ‘whole’ or ‘entire’, is the inspiration behind Entier Restaurant’s nose-to-tail culinary approach. Steering clear of white table linens with an avant-garde approach to the aesthetics, Entier celebrates the joy of wine and dine with a communal dining experience.
Conceptualized and executed by Shanghai-based architectural design practice Neri & Hu, Entier’s interior design focuses on the ‘social’ element of its sharing concept, inspired by the nave of a church – a place where the concept of communal gathering is celebrated.
With a keen interest in presenting the best of the Malaysian terroir and our region, Chef Masashi presents creative French fare with quality seasonal produce, from logical sources near or far. Reflecting the nose-to-tail philosophy, Entier’s menu features dishes highlighting specific parts of the animal or vegetable ingredient, or signatures served as a whole.
This French restaurant is helmed by Japanese Chef, Masashi Horiuchi who spent over twenty years in Europe and worked alongside esteemed chefs such as Gerard Rabaey, George Blanc, Antoine Westermann. Besides, he used to work as a Sous Chef at two Michelin-starred L’Atelier de Joel Robuchon Restaurant in London for five years.
Understanding that there are specialities of every land, Chef Masashi was very interested and excited to know that there are exceptional quality produce in Malaysia. Hence, Bidor duck, Tanjung Malim tropical caviar, seasonal heirloom vegetables and Chitose strawberry from Cameron Highlands and locally-grown vanilla from Pahang are served in the restaurant.
The restaurant’s menu explores the use of ingredients beyond the conventional ideas of traditional dining. The concept of nose-to-tail, where as much of the whole ingredients are utilised behind the menu creation, is how the restaurant approaches their dishes. Therefore, the main dinner ala carte menu in this restaurant categorizes the dishes by ingredient, instead of starters, mains etc.
Entier’s menu is always evolving based on the interaction with the people who come to the restaurant and enjoy the food. They pick up what people enjoy, what the city craves, what the dining culture here is, learning and picking up, and their move together with that flow.
“Our main menu – which is the dinner sharing menu and philosophy of nose-to-tail dining are all emphasising on the communal sharing of the dishes. We know that people enjoy this in Southeast Asia, as it encourages a lively conversation and enjoyment of the meal together, ” shared Chef Masashi.
However, the individual Chef’s Tasting Menu was started a year after Entier was opened, based on the demand of the customers that visit. Chef’s Tasting Menu is a menu that served by the pax instead of sharing menu, so that Chef Masashi can showcase his creativity and appreciation on creating dishes which requires more finesse.
The TAKE HOME ENTIER series was born from the Covid-19 pandemic. The stay-home and MCO periods created a demand for restaurant gourmet items to be packed to bring home, and most of the dishes are available for take away or delivery.
Besides the main dishes, Entier’s artisanal collection of gourmet created by Chef Masashi Horiuchi makes a perfect package for the bon viveurs. The Gift Box Collections include Artisanal Butter Box, Entier Kombu Butter Box, Caviar Epicurean Box, Macaron Gift Box Set etc.
Entier embraces the produce of Malaysia with the concern of the carbon footprint. “It is logical for us to look within Malaysia itself for ingredients because of the benefits of farm to table - produce picked and harvested at the optimal ripening time, and better freshness with the closer distance. I was really impressed by the unique quality of the produce growing in Malaysia,” Chef Masashi concluded.
Entier French Dining
Add: Level 41 at Alila Bangsar No 58, Jalan Ang Seng, Brickfields, 50470 Kuala Lumpur