A KL interpretation of a vintage European brasseries, The Press Room focuses on simple Anglo-French cuisine served up in a relaxed but stylish atmosphere: leather couches, wood tables and bare concrete walls. Dishes include stuffed chicken breast with crushed potatoes, veal escalope with rocket leaves, beef prime rib with creamy Dijon mustard sauce (which serves 2 to 3 diners), selected pasta dishes and more. They also do a Sunday roast (served from 12pm to 4pm) for an impressive carvery selection covering roast beef ribeye, lemon and sea-salt quarter roast chicken, roast lamb leg or roast veal topside, that comes with a choice of mini desserts once you're donw with the meat feast.