Dinner at The Gathering Beast

Post by Chiefeater VK

Dinner at The Gathering Beast was a masterclass in patient culinary technique. We were hosted by Eddie, one of the partners, who walked us through the meticulous processes behind our meal.

The restaurant. More than a pretty penny had been spent to fit it up. It looks empty because I arrived early. It quickly filled up by 6 pm with all tables in the dining hall and the private room filled up.

The private room which has a minimum spend of RM2,500. Not hard to reach with 10 people.

The Triple Cooked Fries started our meal and were a real winner. You simply don’t expect fries to be elevated to this level; Eddie explained that they undergo several distinct cooking stages before they ever reach the table, resulting in a superior crunch and fluffy interior.

Next was a refreshing Red Cabbage & Micro Arugula Salad.

The Iberico Skewers, which were rich and perfectly charred.

The Fried Quails were a tasty and crunchy bite.

The 36 Hours Baked Chicken should have been the highlight, but I actually enjoyed the skewer and quail more.

To end the night we had a Sugarcane Granita. The granita is a semi-frozen Italian-style dessert made from sugar, water, and flavorings—in this case, fresh sugarcane. It has a crystalline, grainy texture that acts as a perfect, icy palate cleanser after a rich meal.

And also the Black Sesame Cake which I thought was a perfect end to our meal.

Chiefeater Luke Soon brought several bottles of soju. They do charge a corkage for your own bottles. That would be waived if you buy at least one bottle of alcohol from their menu.

A potato based shochu. This was went extremely well with what we had that night. The lychee aroma is the first thing that hits you as you open the bottle.

A barley based shochu.

Pricing

Red Cabbage & Micro Arugula Salad (V): RM30.00
36 Hours Baked Chicken: RM188.00
Fried Quail (2 pcs): RM70.00
Iberico Skewer (3 pcs): RM57.00
Triple Cooked Fries: RM28.00
Black Sesame Cake: RM18.00
Sugarcane Granita: RM18.00
Hard Liquor Corkage: RM120.00 (After RM80 discount)

Total: RM569.90 (Including Corkage and 10% Service Charge)
Average Spend: RM189.97 per pax

As an afterthought, Chiefeater David Chong added a noodles (which cost RM216) and Chiefeater Luke Soon added in a bottle of whisky.

MVX Summary

Score: 8.5/10

M – Meal Value
While the pricing sits at a premium, the value is found in the labor-intensive techniques. A 36-hour bake and triple-cooked fries represent a level of effort and kitchen time that justifies the spend for a specialized dining experience.
Score: 8.0/10

V – Venue & Vibes
The restaurant offers a sophisticated and focused atmosphere, ideal for long dinners where the food is the primary conversation. The engagement from the partners, like Eddie, adds a personal touch that enhances the exclusive feel of the space.
Score: 8.5/10

X – X-Factor
The X-factor is the commitment to time-intensive preparation. In an era of fast-casual dining, a restaurant that builds its menu around 36-hour bakes and multi-stage fries demonstrates a rare culinary discipline that truly sets it apart.
Score: 9.0/10

Business Hours
Wednesday to Monday
05:30 pm t0 12:00 am

Closed on Tuesday