British Cuisine – a definition: "Unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it.”

It didn’t occur to me that Albion in the famed Changkat Bukit Bintang is named after the island in Great Britain. This place serves up the gastronomic splendour of Blighty in a stylish and refined ambience. Proprietor James Grierson who hails from Liverpool but spent 30 years in London says he is lucky to find a conducive place. “After years of working in Soho we thought of setting up business in KL. I’m glad we found this area,” says James.

I should be more specific...the restaurant is located on the street adjacent to Changkat Bukit Bintang but still gets a good crowd in for their good English fare. If you frequent Changkat Bukit Bintang or have been for the past year or so you will notice that a few well known restaurants are not there anymore and newbies have entered the area.

The menu at Albion is simple and understated with a well-balanced variety of starters, mains and desserts. Chef Colin explains that his inspiration comes from developing recipes over the years while in London. “We have some French, Italian and Spanish influences in our menu. At the same time you will notice the essential British fare included as well such as Fish and Chips, Steak and Guinness Pudding and others.”

"A delicate blend of sweet and sour "

Our dinner consisted of Scallops Ceviche and the Whitebait with balsamic reduction. The scallops were cooked in a tangy citrus marinade and served on a bed of salad. The fish was fresh and delicately smoked, complemented with arugula leaves.

The mains were Slow Roast Belly Pork with potato and leek bake and caramelised apples and Seared Duck Fillet with blackcurrant sauce, bubble and squeak. It’s a known fact that cooked apples are a complement to good roasted pork. The delicate blend of sweet and sour was perfect. The blackcurrant sauce with the duck was an interesting marriage of flavours. The duck was earthy and succulent - both made a sweet and savoury symphony of flavours.

There was definitely room for dessert. Being a sucker for fruit cake, I had to try the Toasted Mature Fruit Cake with caramelised pineapple and vanilla ice cream. It was indeed decadent but without being overwhelming to the palate.

To wash the food down you must try Albion’s Mojito and the Pegu Club cocktail. They have other interesting concoctions of cocktails on the list which could peak one’s curiosity when dining there.



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