Post by Chiefeater Luke Soon

Lunch at estiatorio Milos provided a taste of Greece in the heart of New York's Hudson Yards, situated in a high-end locale reminiscent of Kuala Lumpur's bustling KLCC district. As we stepped into the elegant space, surrounded by towering corporate buildings, the atmosphere exuded a sense of sophistication.

They cater primarily to the business crowd, evident from the sea of suits and ties that filled the restaurant. However, amidst the formal attire, we found ourselves embracing a more relaxed vibe.

Having indulged in Greek fish several times before, I anticipated a familiar yet elevated experience. The concept at Milos is simple yet novel—choose your fish, and they prepare it to perfection. While this may seem overpriced to Caucasian diners, it is reminiscent of practices in Chinese restaurants. The theatrical display of fresh fish and the meticulous preparation added an element of excitement to the meal.

Opting for the set lunch priced at USD45 for three courses, I started with fresh oysters, followed by lobster spaghetti, and finished with a refreshing assortment of fresh fruits. Additionally, I ordered a grilled sea bass, the standout dish of the meal.

The sea bass was a revelation, grilled to perfection with the flesh delicately falling off the bone. The fish, deboned and butterflied before grilling, showcased a texture reminiscent of our local Soon Hock. A delightful surprise that transported me back home.

Reflecting on the experience, I pondered the suitability of other Asian fish species for such preparation. While the sea bass thrived on the grill, I couldn't imagine a grouper undergoing the same treatment. In our culinary traditions, grouper is typically steamed with soy sauce or deep-fried.

The lobster spaghetti, featuring a Boston lobster sourced just an hour away, was a testament to the restaurant's dedication to fresh, locally sourced ingredients. Little known fact: Cold water lobsters have claws. Warmer waters eg spiny lobster from Australia do not have claws!

The oysters, sourced from Blue Point in Long Island, New York, offered a taste of the sea with their briny and slightly salty flavour profile—a perfect complement to the meal.
<img src="https://chiefeater.com/wp-

To accompany our feast, we selected a wine from Cyprus, a region yet unexplored in our vinous journey. Delightfully tantalising and surprising, the wine offered light, tasty notes reminiscent of the white bleached seascape of Santorini. Definitely a fitting accompaniment to our Grecian inspired meal.

With its impeccable service, innovative cuisine, and thoughtfully curated wine selection, it's no wonder that estiatorio Milos remains a destination of choice for discerning diners seeking an unforgettable culinary adventure. And at USD300 for food and wine including tips for three pax, the experience proved to be not just memorable but also relatively reasonable.

Business Hours
Monday to Thursday
11:30 am to 03:30 pm
05:00 pm to 12:00 am

Friday to Sunday
12:00 pm to 12:00 am