If you have an appreciation for Troika Sky Dining, you’ll be delighted to discover the latest transformation of Brasserie Fritz, now known as Fritz. Nestled on Level 23A of Tower B, Fritz has taken over the former Cantaloupe space and offers a revamped menu that blends classic French cuisine with global influences. The visionary behind this all-new Fritz is created by the same team behind Kuala Lumpur’s finest dining establishments and bars, including Fuego, Strato, and Mr Chew’s Chino Latino Bar.
In a time dominated by intricately plated dishes, Fritz aims to step back and simplify. The restaurant is inviting diners to indulge in their meal without any form of intimidation while basking in the soft echoes of French melodies in the background. “We want to offer really good, uncomplicated food that puts a smile on your face,” says executive chef and director of Troika Sky Dining Christian Bauer. “It’s about getting the best quality ingredients, treating them with respect, and letting their natural flavours shine. Almost everything on our menu is made in-house,” Bauer emphasises.
Fritz accommodates up to 65 guests indoors—30 on balconies with arresting city views, and an additional 10 in their new private room with its own balcony. The restaurant comes with an opulent bar, showcasing a pewter bar-top specially commissioned from Royal Selangor, two chandeliers crafted from recycled metal by local artist Tan Wei Ming, and a striking abstract painting by Jonathan Waltman. Despite its grand appearance, Fritz exudes an inviting and cosy atmosphere with its supple-textured English leather and French velvet banquettes.
To kick off my evening, I savoured a glass of Château De Tracy’s Sauvignon Blanc, setting the mood for the rest of the dinner. My entrées began with a duo of seared Hokkaido scallops resting on a bed of stewed cannellini beans, accompanied by homemade Nduja sausage and escargots de Bourgogne baked in garlic herb butter, served alongside mini baguette à l’ancienne. Transitioning to the main course, I opted for their grilled ribeye topped with garlic herb butter, with a side of broccolini salad and pommes Fritz. Another highlight was the fresh rainbow trout, cloaked in almond brown butter, potatoes, green beans, and a touch of lemon.
The dessert experience was both interactive and engaging as I witnessed crêpes Suzette being flambéed at my table. These delectable crêpes were infused with caramel orange sauce and crowned with a generous scoop of vanilla ice cream. Concluding my sweet note was a rich crème brûlée, set on vanilla ice cream and vanilla sponge, with a subtle touch of cognac.
Fritz welcomes guests for dinner every day, starting from 6pm; while the Happiest Hour on Earth, featuring one-for-one offers on premium pours (including highballs, spritzers, beers, and wines) begin from 5pm onwards. Also noteworthy is the monthly Fritz Sunday Lunch, which is a multi-course feast held on the last Sunday of each month.
