Every Tuesday this August, Entier’s Le Gourmand Burger Night turns the Michelin-selected French dining room into a brioche, wagyu and truffle affair, taking some inspiration from the Parisian bistros of today.

In the violence of the first bite, the bottom bun gives way before the top does, soaked through with butter until it holds together more like a slice of cake than bread, and for a moment I catch myself thinking that this is probably the butteriest brioche of all time. The wagyu underneath, the emmental gone slack with heat, the truffle mayonnaise cutting through it all, this time, nobody at this table is thinking about tasting menus.

Loosening Its Tie

Every Tuesday evening in August, Entier is telling us it is capable of dressing down. Le Gourmand Burger Night runs from six onward on Level 41 of Alila Bangsar with either a three course set of starter, burger and dessert; or a burger alone if that’s all the evening calls for.

On paper it seems like the MICHELIN Selected fine dining kitchen is loosening its tie for the evening. Sit through it and it feels less like a costume change and more like Entier simply doing what it already does, in a different shape. The à la carte dinner has always run communal and shared, less so plated and precious and its lunch menu has long been one of the city’s better value secrets. Now it’s the burger’s turn, beckoning a more casual after-work crowd into its hallowed halls.

The room already believed in this before the burger arrived. Entier’s dining hall revolves around the idea of a church nave: high ceilinged with materials left mostly bare, designed to hold a room of people together. Floor to ceiling glass runs along one side, forty plus floors above Brickfields, pulling in the last of the skyline before the lights of the city take over from the sun. It is a strange origin story for a restaurant, and a fitting one for a kitchen that has never really believed in eating alone.

If it makes you feel better about ordering a burger at a restaurant known for its fine cuisine, Paris got here first. Somewhere in the last decade, the city that invented the bistro decided the burger no longer needed smuggling in through the back door—its better kitchens assembling bun and patty without blinking now. Brioche from the same baker, beef from the same butcher, sauces lifted straight off the classical menu, all complicity in this act of debauchery.

Le Gourmand Burger Night

Starters

Opting for the three-course set menus, we had one of each starter across the table. Corn Soup came in three parts: a bowl of pale, silky soup finished with chives chopped so fine and so even they looked almost printed on, capped with a dish holding a white corn tartlet, and a fried baby corn ear on the side for a last texture to bite through. Warming, sweet, corn flavoured without tipping into syrup. The Salmon Tartare across the table was soft cubes of fish cured just enough, dressed in calamansi vinaigrette and cherry oak oil, a quenelle of tomato sorbet on top and a thread of house chilli oil for heat. Plated so delicately it felt almost rude to break it apart, which of course is exactly what you have to do, guilt and all.

And the Caesar Salad, generous with grilled chicken, egg, croutons and duck lardons under a dressing thick enough to cling to every leaf, was as good a version of the dish as I’ve had anywhere. Order it if you want to feel virtuous before the burgers arrive, though be warned the dressing will talk you out of virtue fast enough.

Burgers

Then the burgers, three across the table, and you can taste the kitchen underneath each one. The bun deserves its own mention before anything else. Deeply and thoroughly fried in butter to the point of being artery-clogging in the best possible way, it never once lost its structural integrity, holding everything in through to the last bite. Each burger took as well to a fork and knife as it did gripped between two hands, and I went with my hands most of the time. It’s a messier way to eat than Entier’s usual crowd of fine dining regulars might expect, and wholly worth the trade.

Champignon was the most indulgent of the three: blush pink wagyu under melted emmental and a truffle scented mushroom cream that tasted more like a sauce spooned over a steak. If you’ve watched Mark Mylod’s The Menu, this is as close to that bite Margo took of the final cheeseburger. On a more colourful journey, Roasted Capsicum is made with fried chicken and had no business being this indulgent. The charred tri colour capsicum is reminiscent of a salsa against the juice of the chicken and the sharpness of pickle. I couldn’t call a winner between the two.

The Crispy Seabream came close behind, flaky fish under a tartare sauce a shade too vinegared for my taste, red onion and a scatter of ikura pearls spilling out, lemon zest lifting the whole thing into what I can only call an “adult” filet-o-fish. Yes, it is an overused comparison but it happens to be exactly right. Thin cut fries alongside each one, fried to a proper gold. Whatever their origin, the French have made the fry entirely their own. The burger sets close on a simple vanilla soft serve with caramel and toasted nuts—unfussily appropriate for the occasion.

The À La Carte Encore

For the table, the à la carte dishes we shared afterward remind of the finesse in Chef Romain Fabre’s kitchen. The Corn, Entier’s long running signature, is a whole ear of Cameron Highlands white corn grilled in the josper, stripped and dressed in a buttery truffle finish under shaved parmesan. Tucked back into its own halved husk with caramelised popcorn on top before being covered and brought to the table dusted in green. It has outlasted every menu change this kitchen has been through, though no surprises there.

The Lamb Rack arrived under its herb crust, smoking on its dish, sliced tableside to show a rare to medium rare interior. Fabre holds that this is the only correct way to serve it, and after tasting it this way, rich with fat and lamb jus alongside, I’m inclined to agree. Best split three or four ways, returning to Entier’s communal ethos. The Turbot arrived once whole and unadorned, and again dressed in burnt butter, capers and foam. This is a fish uncommon enough on Malaysian menus to be its own occasion with a texture somewhere between spring and firmness, which I liken to a flakier stingray, clean and briny against the sharpness of the capers.

I will sing praises about the restaurant’s signature Chocolate Soufflé, made with 70%single origin Pahang chocolate grown by the Semai community, rose so evenly it would find itself on the cover of a French pastry textbook. Red tea and tropical fruit notes ran through the chocolate itself, the interior collapsing into the vanilla ice cream beside it. Sometimes simple is best, though the definition of simple may run circles around the word.

The Last Bite

Book ahead if you can. This is a one month run (which we hope gets extended), and a room that already draws regulars on an ordinary Tuesday tends to fill quicker once word gets out. An early seat buys you golden hour over Brickfields before the room comes to life after sundown. The dimly lit, wood laden dining room suits a friend gathering or a quiet date with conversation stretched out over three courses in a less than serious manner. If you’ve got room for more, the à la carte menu supplements the burgers, saying the same thing in a different accent: Entier was never really deciding between fine and casual. It just took a Tuesday, and one indecently buttery bite, to say so out loud.

Entier French Dining
Level 41, Alila Bangsar,
58 Jalan Ang Seng, Brickfields,
50470 Kuala Lumpur

Le Gourmand Burger Night 
Tuesdays in August 2026, 6.00PM onward
3-Course Set: RM148+
Burgers à la carte: from RM88+
(Menu)

Reservations | @entierfrenchdining

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