"Masashi Horiuchi's nose-to-tail French kitchen on the 41st floor of Alila Bangsar — Michelin-listed; book for a first date with a view."
Masashi Horiuchi spent five years as sous chef at L'Atelier de Joël Robuchon in London before he took over the 41st floor of Alila Bangsar in Brickfields. Entier is his case for whole-animal French cooking in Kuala Lumpur: the name means "whole," and the kitchen uses every part of the animal and the vegetable. The menu turns over every quarter, but the in-house dry-aged beef and the Burgundy escargot folded into ravioli stay put. Set lunch starts at RM168; dinner climbs past RM350 a head before wine.
The Kitchen
Horiuchi was born in Japan and cooked for more than twenty years across Europe before Malaysia, including the Robuchon group in London and kitchens in France. That training shows in the precision of the sauces and the restraint of the plating, but Entier is not a Robuchon tribute act. The governing idea is entier — whole-animal, whole-vegetable cooking, with trimmings turned into stocks, terrines, and garnishes rather than binned. The signature escargot rebuilds the Burgundy classic as a ravioli, the snails set in pasta with garlic purée, pickled chanterelles, and button mushrooms. The dry-aged beef, hung in-house, is the other fixture; ask which cut is being carved that week. Menus change quarterly with what the kitchen can source, so the supporting cast rotates: a roast pigeon, a line-caught fish, a dessert built on Malaysian palm sugar. Entier holds a place in the Michelin Guide's 2026 Kuala Lumpur selection and sits on the World's 50 Best Discovery list. Dinner degustation runs past RM350 a person; the weekend set lunch, RM168 for three courses or RM198 for four, is the smart way in.
The Room
The dining room sits on the 41st floor behind floor-to-ceiling glass over the Kuala Lumpur skyline; at dusk the KL Tower and the Petronas Towers line up across the window. It is a small space, roughly forty seats, lit low with warm downlights over white linen. Sound stays at an easy hum, so you can hold a conversation across the table without leaning in. Tables are spaced generously, and a chef's counter faces the pass for diners who want the cooking up close. Dress is smart: collared shirts and dresses, no shorts or sandals. Request a window two-top at booking.
Best for a First Date in Kuala Lumpur
Book Entier for a first date because the room does three things at once. The 41st-floor window gives you something to look at when the conversation stalls, the quiet hum lets you actually hear each other, and the quarterly menu hands you something to talk about over every course. The set lunch keeps the bill legible for a lower-stakes first meeting; dinner, with the dry-aged beef and a glass from the French list, is the version for a date you already suspect is going somewhere. Take the window two-top at sunset, order the escargot ravioli to share, and let the kitchen pace the rest. For other options, compare it against the rooms in our best Kuala Lumpur first-date restaurants roundup.
Not for
Skip Entier if you keep strict halal. The kitchen is built on pork, dry-aged beef, and whole-animal cooking, it pours wine freely, and the nose-to-tail concept does not bend around those rules.
Frequently Asked
Is Entier worth it?
Yes, for the dry-aged beef and the view. Masashi Horiuchi trained for five years at L'Atelier de Joël Robuchon in London and runs one of the few serious French kitchens in Kuala Lumpur, on the 41st floor of Alila Bangsar. The escargot ravioli and the in-house dry-aged beef justify the trip. Go at dinner for the full degustation, or the weekend set lunch for the room and the skyline at a lower price. See more in the Kuala Lumpur dining guide.
How hard is it to book Entier?
Not hard, with a week's notice. Entier seats roughly forty, and dinner on Friday and Saturday is the tightest slot, so book seven to ten days out through the Alila Bangsar site or by phone. Weekday lunch and the weekend set lunch open up sooner. Ask for a window two-top facing the city, and flag any dietary limits in advance since the menu is fixed by season.
What is the dress code at Entier?
Smart, with no shorts or sandals. Most diners arrive in collared shirts and dresses; a jacket is welcome at dinner but not required. The space is a hotel fine-dining floor rather than a club, so the mood is comfortable rather than formal. Athletic wear and flip-flops will be turned away at the floor.
What is the average meal price at Entier?
Budget RM168 to RM198 per person for the weekend set lunch, three or four courses, and past RM350 a head for the dinner degustation before wine. The French wine list adds quickly: a pairing or a couple of glasses pushes a dinner for two well past RM900. The set lunch is the value play; dinner is the occasion.
Is Entier good for a first date?
Yes, it is one of the better first-date rooms in Kuala Lumpur. The 41st-floor window gives you something to look at, the room stays quiet enough to hear each other, and the seasonal menu gives you a reason to keep talking. Take the window two-top at sunset and share the escargot ravioli. The set lunch keeps a first meeting low-stakes; dinner raises the stakes if you want to.
What should I order at Entier?
Start with the escargot ravioli, the Burgundy classic rebuilt as pasta with garlic purée, pickled chanterelles, and button mushrooms. Make the in-house dry-aged beef your main and ask which cut is being carved that week. The menu changes quarterly, so let the kitchen steer the rest, and finish on whatever dessert is built around Malaysian palm sugar.