The concept of nose-to-tail dining is on high focus at Entier, Alila Bangsar’s resident French fine dining restaurant, where every part of the animal is respected and made to shine in their own right. After a five-year stint as sous chef at the two Michelin-star L-Atelier de Joel Robuchon in London, Masashi Horiuchi now runs the creative kitchen at Entier, fusing his Japanese roots and understanding of ingredients with French culinary flair.

Clean, modern interiors place the right amount of attention on the well-executed dishes.

Chef Masashi Horiuchi

The menu is categorised by the various proteins, so it’s easy to discern favourites right off the bat. Exotic offals take the spotlight here, so an open mind is key. After you’ve eased into the house-baked bread with the briny kombu butter, start your Entier journey with the baby cuttlefish – spice-marinated then sautéed – on a bed of house-made stracciatella cheese and heirloom tomatoes, where the sweet and savoury elements marry to become a beautiful whole.

Baby cuttlefish, stracciatella cheese, heirloom tomatoes, and herbs

Feeling more adventurous? The dual-layered chicken feet dish will have you challenging any preconceived notions. Deep-fried to perfection, sprinkled with shavings of light lemon snow, and paired with umami-rich chicken broth, this is a sophisticated and thoughtful treat.

Beef tartare with bone marrow

In the dessert department, Milk – goat’s milk sorbet, soy curd with strawberry, and rhubarb compote – is incredibly satisfying. Every spoonful of gelatinous, curd-smooth, sorbet-acidic compote yields pleasure to all senses.

Food plating becomes an art form at Entier

Entier, Level 41, Alila Bangsar. Tel: 016 263 0596. www.entierfrenchdining.com