It may seem strange to encounter an exquisite modern French restaurant in Kuala Lumpur, but there is one. It is called Frangipani, run by a restaurateur named Eddie Chow and his partner, a Fremch chef named Chris Bauer. Greeted by the restaurant manager, we were whisked inside out of pelting rain into a modern foyer with stainless steel-panelled walls and on into a contrasting and impressive Moroccan style interior, bathed in creamy white with towering rectangular columns, dramatically enhanced by a black pool in the center lit by an overhead skylight. The space oozes an exotic Casablanca ambience, softly lightened with luxurious space between the tables and romantic nooks overlooking the pool.
French Irony
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It may seem strange to encounter an exquisite modern French restaurant in Kuala Lumpur, but there is one. It is called Frangipani, run by a restaurateur named Eddie Chow and his partner, a Fremch chef named Chris Bauer. Greeted by the restaurant manager, we were whisked inside out of pelting rain into a modern foyer with stainless steel-panelled walls and on into a contrasting and impressive Moroccan style interior, bathed in creamy white with towering rectangular columns, dramatically enhanced by a black pool in the center lit by an overhead skylight. The space oozes an exotic Casablanca ambience, softly lightened with luxurious space between the tables and romantic nooks overlooking the pool.
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