• Address

    Level 1, The Ritz-Carlton
    168 Jalan Imbi
    55100 Kuala Lumpur
    Malaysia
  • Opening hour

    6:00PM - 1:00AM
    Sunday: 12:00PM - 3:00PM (Sunday Roast)
  • Contact number

    +603-2142 8000
  • Email

  • Signature Dishes

    Ojo de Bife ‧ Torta de 3 Leches ‧ Cangrejo Y Humita Nortena
  • Dishes

    Abinao Mousseline with Pecan and Vanilla ‧ Baked bread with truffle butter and salt ‧ Blue Lobster with Nantua Sauce ‧ Braised Wagyu Beef ‧ Bread ‧ Brown Crab with Avocado Veloute ‧ Grilled Wagyu Beef ‧ Hirame with Crustaceans Sauce ‧ Mascarpone with Chocolate and Kahlua ‧ Olive oil ice cream with summer truffles ‧ Passion Fruit Mousseline with Guanaja Gateau ‧ Petuna Ocean Trout, Watercress, Kelp ‧ Poulette de Bresse with Goose Liver and Truffle ‧ Roast Wagyu Beef ‧ Scallop and Truffle With Egg Mollet Aioli ‧ Turbot with Sea Urchin ‧ Wagyu Medallion

    [1 year ago]
    Amuse Bouche ‧ Argentine Red Wine (Luigi Bosca Malbec 2015) ‧ Argentine White Whine (Chakana Torrontes 2015) ‧ Arroz Verde ‧ Bohemian Soup Kulajda ‧ Cangrejo Y Humita Nortena ‧ Capellini con Aracosta ‧ Carabinero shrimp, arborio rice, spinach ‧ Caramelised onion veloute ‧ Cassata ‧ Chicken liver parfait ‧ Crab on Toast, Humita, Pickled Radishes, Coriander ‧ Dark Chocolate Ganache ‧ Duck Confit ‧ Duck Confit Of Carlsbad Dumpling, Sliced Duck Breast Sous-vide, Red Cabbage ‧ Empanadas Salteñas ‧ Goat's Curd ‧ Grilled Argentine Rib Eye, Chips provenzal, Chimichurri ‧ Italian aperitif ‧ Italian white ‧ Japanese Orange Sea Bream calamari, zucchini blossom ‧ Manzo Australiano ‧ Mezzei Zisola Sicilia DOC 2013 ‧ Ojo de Bife ‧ Old Prague’s Pear Dumplings ‧ Old Prague’s Pear Dumplings, With Marzipan, Breadcrumbs & Nutty Butter ‧ Oyster Caviar, Cauliflower Vionta Albariño Blanca ‧ Pandan Financier, Pandan Ice cream, Late Harvest ‧ Petit Fours ‧ Polipo ‧ Roast Beef ‧ Roasted Duck Breast ‧ Roustabout Late Harvest Viognier ‧ Scallop Ceviche Ginger, Cilantro ‧ Shrimp ‧ Smoked Trout Mousse With Beetroot Slices ‧ Smoked salmon ballotine ‧ Torta de 3 Leches ‧ Trucha Curado ‧ Veal Tartare ‧ Veal Tartare Served With Goat Cheese ‧ Vina Muriel Reserva Blanco Viura ‧ Yuba, caramelised onion, dill ‧ Zuppa di Pesce ‘Gattopardo’ ‧ 开胃前菜
  • Websites

  • Categories

Beautifully designed for a relaxing yet stylish ambience. An extensive collection of books, with topics ranging from film and theatre to art and travel, is on hand for contemplative pleasure. A selection of fine wines, Cognac, Armagnac, cocktails served alongside a tantalizing dinner from the Menu Du Jour make for a perfect evening. A choice of premium cigars are available in The Smoke Room.

Questions and Tips

Information & Tips about The Library?

Photos

Reviews

erisgoesto.com
  • 3 months ago

Review: 3-Course Dinner @ The Library, The Ritz Carlton Kuala Lumpur

For appetisers, we had Scallop and Truffle With Egg Mollet Aioli. The scallops were fresh, meaty and sweet with a slight sear, while the truffle sauce was earthy and rich. The egg mollet had great texture – soft but creamy.

The Library @ Jalan Imbi - Malaysia Food & Restaurant Reviews

Location: Kuala Lumpur, Jalan Imbi, The Ritz-Carlton Kuala Lumpur; Cuisine: Western
theyumlist.net
  • 4 months ago

New Dining Concept at The Library, Ritz KL

Reasons to try the New Dining Concept at The Library: a celebration of friendship and one outstanding wagyu medallion!

The Four-Course menu is priced at RM350 nett per person or RM450 nett with wine pairing and will be available Monday to Saturday starting each evening at 7 pm until the end of February 2019.

日本名厨Chef Hirohashi Nobuaki助阵The Library餐厅,打造非凡的日本宫崎和牛怀石料理 | Miyazaki Wagyu Kaiseki with Guest Chef Hirohashi Nobuaki at The Library @The Ritz-Carlton Kuala Lumpur

罕见的橄榄油雪糕,搭配芝士感觉奶油味浓,聪明的Chef Hiro缀以矜贵的现刨夏季松露,味道顿时升华至另一层次。
甜品酒则选上品牌的另一畅销清酒,甜滋滋的梅酒能解腻,加上冰块后倍感冰凉舒爽。

Guest Chef Dan Moon Brings A Taste of Britain to The Ritz-Carlton, Kuala Lumpur

A British Dining Experience with Guest Chef Dan Moon. Available from 24 to 27 April 2018 from 7pm until 11pm, the six-course dinner is priced at RM350 nett per person with an option of wine pairing at RM500 nett per person

捷克星级大厨Chef Pavel Sapik助阵The Library餐厅担任客席主厨,推广正宗捷克美食 - The Library餐厅 @The Ritz-Carlton Kuala Lumpur吉隆坡丽思卡尔顿酒店

总厨巧妙地将酸、甜、咸和鱼鲜多种口味完美融合一体,味蕾瞬间被征服。

捷克星级大厨Chef Pavel Sapik助阵The Library餐厅,推广正宗捷克美食 - The Library餐厅 @The Ritz-Carlton Kuala Lumpur吉隆坡丽思卡尔顿酒店

从酒店率先发布的餐单,发现是次盛宴为传统与现代的完美交融,Chef Pavel Sapik将以创新方式呈现出精致细腻的美味捷克佳肴。
theyumlist.net
  • 1 year ago

Sunday Roast, The Library, Brunch, The Ritz-Carlton, KL

Reasons to visit: stylish, serene ambience, impeccable service, high-quality food, amazing price point for the experience.

A CZECH Culinary Experience With AWARD-WINNING GUEST CHEF PAVEL SAPIK At The Ritz-Carlton Kuala Lumpur

A CZECH Culinary Experience With AWARD-WINNING GUEST CHEF PAVEL SAPIK
Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person.

智利籍客席名厨Chef Francisco Araya,推出限定现代欧洲精致料理餐单 - The Library餐厅 @The Ritz-Carlton Kuala Lumpur吉隆坡丽思卡尔顿酒店

外酥内软的日本深海鲷鱼外层略微焦香,色呈金黄色泽,鱼肉鲜嫩爽口。

Argentine Gastronomic Week @ The Ritz Carlton, Kuala Lumpur

The Ritz-Carlton, Kuala Lumpur and the Embassy of Argentina welcome yet another celebrated Guest Chef at The Library, from 23rd to 26th May 2017. In conjunction with the National Day of the Argentine Republic and in celebration of 50 years of diplomatic relations between Argentina and Malaysia, The Library presents the Argentine Gastronomic Week, showcasing the best of Argentine cuisine in a specially curated menu by Argentine Chef Patron Diego Jacquet.

The Argentine Gastronomic Week is available from May 23 to 26 from 7pm until 11pm. The three-course dinner is priced at RM250 nett per person (food only) or RM375 nett per person (with wine pairing). For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.
broughtup2share.com
  • 2 years ago

Argentine Gastronomic Week by Chef Patron Diego Jacquet @ The Library, Ritz Carlton

In conjunction with the National Day of the Argentine Republic and in celebration of 50 years of diplomatic relations between Argentina and Malaysia, The Library will showcase the best of Argentine cuisine specially curated by Argentine Chef Patron Diego Jacquet. Chef Patron Diego will illustrate through a 3-course menu, exquisite flavours representative of this South American nation.

THE LIBRARY PRESENTS ARGENTINE GASTRONOMIC WEEK CURATED BY GUEST CHEF PATRON DIEGO JACQUET
May 23 to 26 at the library
7pm – 11pm
Three-Course MYR 250nett | with wine pairing MYR 375nett
**There will be a choice of 2 appetisers, main courses & desserts to choose from
theyumlist.net
  • 2 years ago

Award Winning Chef Lino Sauro Brings Sicilian Cuisine to The Library, The Ritz-Carlton, Kuala Lumpur

Reasons to visit: only three days left to sample authentic Sicilian cuisine from an award winning chef in a very attractive environment.

秘鲁客席总厨Chef Carlos Pardo Figueroa引领你的味蕾游走于秘鲁 - The Library餐厅 @The Ritz-Carlton Kuala Lumpur吉隆坡丽思卡尔顿酒店

Journey Through Peru with Executive Guest Chef Carlos Pardo Figueroa at The Library, The Ritz-Carlton Kuala Lumpur

4-Course Dinner @ 7pm(RM250起) | Sunday Roast @12pm(RM198起)
地点:The Library, The Ritz-Carlton Kuala Lumpur
日期:2016年11月26日至12月4日
malaysianfoodie.com
  • 2 years ago

Journey through Peru with Executive Chef Carlos Pardo Figueroa at The Library, The Ritz-Carlton Kuala Lumpur

The specially curated four course Peruvian Dinner at The Library is priced from RM 250 and Sunday Roast at RM 198. Dinner is available from 7 pm and Sunday Roast from 12 pm.
vkeong.com
  • 2 years ago

Jose Alonso’s 4 Course Spanish Menu @ The Library

Desserts wise, there are also two of them. The Raspberry Sorbet and Wild Forest could be one of the most aesthetically pleasing desserts I have seen.
The tart and refreshing sorbet is meant to cleanse your palate to prepare you for the next dessert, which is traditional churros with chocolate sauce. Flaky on the outside and light and airy when you bite into it, the churros are exactly how I like them to be.
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