DINE WITH ME @ TATSU Japanese Cuisine, InterContinental Kuala Lumpur

The InterContinental Hotel Kuala Lumpur is one of few hotels in the city  which houses its own Japanese restaurant.  Located on Level 1, Tatsu Japanese Cuisine beckons diners into its cosy classy interior of darkwood furniture and fittings.  The contemporary lines of its interior design are interspersed with a subtle blend of Japanese aesthetics enhanced with touches of cobalt blue and white.

Within the intimate confines of a private dining room, we checked out Tatsu’s latest dining promotion – “Dine with Me”!  This calls for a small group of 4 diners to come together and dine with each other as this weekend dinner package is meant for sharing.  Priced at RM888 nett for 4 diners, this dinner package offers a variety of appetisers, main courses, meat platter and desserts.

We started off by sharing a platter of assorted sashimi carved from fresh seafood flown in from Kyushu, Japan twice a week.  We particularly enjoyed this with fresh wasabi grated at our table.  What stood out for us was the fresh arkshell – akagai – gorgeous texture and sweet to the bite.

Assorted sashimi of tuna, kanpachi, salmon, hotate and sweet succulent akagai

Fresh wasabi grated at the table

While there were 4 pieces each of the sliced sashimi served, unfortunately for the sushi, there were only 2 each of the avocado sushi, anago sushi, ikura and uni sushi so that had us breaking them up to share out.  The oyster mentai ikura sushi were sumptuous but make sure you eat them while they’re still hot.

Sushi: oyster mayonnaise ikura sushi, avocado, anago and uni

Hamaguri Miso Soup – giant Japanese clams, miso soup with tofu, wakame and spring onions

The platter of grilled seafood and assorted tempura was satisfying.  The grilled king crab was really good and so were the shrimp and vegetables tempura.

Seafood Platter of Unagi Shiro Sakamushi, Tarabayaki, Sake Shioyaki & Teriyaki

Unagi shiro sakamushi

Shirao with kakiage (crispily fried whitebait)

Tempura of prawns and various vegetables like broccoli, burdock and asparagus

Next came the 2nd main course platter of very substantial items.  It came complete with a stone grill for us to cook the slices of wagyu sumiyaki as well as to heat up all the rest of the other items.

Meat Platter of Wagyu Sumiyaki with Himalayan salt, Grilled Honey Chicken with Shitachi, Lamb Teppanyaki with Cheddar Cheese Aonori, Stewed Beef Cheeks with Red Wine, Stewed Aigamo Rosuni with julienned carrots, radish and kyuri, Beef Bacon with Fried Potato Roll and Mushroom Teppanyaki.

Finally desserts – and it was a lovely combo of …

Desserts: Grand Marnier Ice Souffle, Mochi, Haagen Dasz Green Tea Ice Cream

 

This “Dine with Me” promotion is priced at RM888 nett for 4 people and only for Saturday and Sunday dinner at Tao.  Citibank and CIMB card holders get 20% off.

Chef Tommy Kuan – the chef behind the special dishes of “Dine With Me”!

For reservation, please call +603 2782 6118.

 

TAO Japanese Cuisine
InterContinental Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
Tel: 03-2782-6000

Website: kualalumpur.intercontinental.com

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MEATOLOGY unveils New Menu!

A recent disappointing experience at a restaurant had me come to the conclusion that a restaurant where the chefs are not the owners or share-holders quite often does not perform as well as one which is helmed by a chef-owner.  It’s even worse when the employed chef is not competent, dedicated or passionate. 

Yes, passion.  And therein lies the secret of Meatology.  Chef-owner Yenni Law is one helluva passionate chef.  Author of two cookbooks and having revamped Meatology (which used to be “Boathouse”) recently, Yenni doesn’t stop.  Just when I thought she has earned a well-deserved slowdown (don’t even talk about “resting”!), she told me she was revamping and creating new dishes for her menu!

And that was how I found myself at Meatology one evening previewing the exciting new line-up to Meatology’s menu.  The whole menu isn’t entirely new as Yenni has retained some of Meatology’s signatures and best-sellers.  Some seasonal favourites, like the Yee Sang 365 which only appeared during the Chinese New Year season is now a permanent fixture on the menu.  Yes, I can have Yee Sang here any time now!

Who would complain about such a fine Yee Sang anyway? There’s fresh tuna, sliced octopus, marinated clams and crispy pork rinds tossed in fresh greens and fruits with a tantalising dressing – I can polish off the entire serving all by myself and then some!

Yee Sang 365 (RM32.80)

What got many of us excited was the cockles.  Now, tell me – how many restaurants serve cockles this way?  The specially selected and meticulously cleaned cockles are cooked just right and tossed with a secret spicy sauce and served in a bottIe.  Cockles lovers – you will adore this!

Cockles in a Bottle (RM24.80) – spicy marinated cockles

Yenni does a lovely pate, a velvety smooth concoction of minced foie and duck meat.  Spread it on pieces of toast, that’s the best way to enjoy this!

Pate de Foie (RM29.80) 

We’ve always loved the roast pork in Meatology which is roasted in-house.  Poison Pork, which is a crowd favourite, is a decadent dish of roast pork stir-fried with garlic and chillies.  I’m told this is perfect with drinks – beer, wine etc!  To make this dish even more decadent, Yenni’s latest version of Poison Pork has strips of house-made bacon and crunchy pork crackling thrown in.

Poison Pork (RM28.80) 

Wild Boar Curry is not new in Meatology.  It has always been on the menu, served with toast.  This time round, Yenni has decided to have it as a topping on a pizza and hey, the curry rocks, with cheese!  It’s a match made in porky heaven.

Wild Boar Curry Pizza (RM29.80)

As befitting its name – Meatology – of course the meat dishes rule supreme.  Not only that, most of them are served on fire – flambe’ed at tableside.  So, check out these signature meats…

Hog-Mahawk on Fire (RM67.80) – 600g Paulaner beer-marinated Spanish tomahawk-cut (with meat and bone) served with truffle blue cheese sauce.  I tell you, that cheese sauce is da bomb – scrumptious!

Lamb Loin (RM58.80) – 350g marinated lamb loin (with bones and fat) served with mash, vegetables and two sauces: mint and mushrooms.  Both sauces were good – I couldn’t decide which was better, really!

Wagyu Skirt Marble 8 (RM87.80) – 220g skirt cut with garlic pepper pebbles, mash and vegetables.  Eat it plain or have it with the signature house brown sauce, it’s irresistible.

 

Spanish Neck on Fire (RM58.80)

This 300g Spanish neck muscle flamed before you with rosemary red wine sauce is not a new item.  It has been in the menu for some time but what Yenni has done to improve it is to come up with a new marinade which makes it way more tender than before.

Pasta with meatballs is a common dish but when those are baked beneath a blanket of cheese in a cast-iron pan, it’s a whole different thing altogether!  This brand new dish will have pasta lovers drooling over the piping hot strands coated with gooey cheese and those meatballs – you can’t stop at one!

Baked Spaghetti Meatballs (RM43.80) 

After all that meat, if you need something lighter, go for the vegetarian Champion – it’s really very good!

Champion (RM25.80) a delightful ensemble of champignon mushrooms, mash, creamy spinach, wine & century egg!

Desserts… how can we ever leave out the sweet things in life?  My all-time favourite at Meatology is their boozy Sinful Soufflé (and I never share this!) and Yenni has now added two new sweets to the repertoire.  The all-new Raspberry Dream Pie is really a dreamy dessert, trust me.  It’s a simple assembly of buttery digestive crust holding up some heavenly house-made raspberry swirl ice-cream and I suspect there’s some creamy cheese in there as well.  It’s very light and absolutely divine.

Raspberry Dream Pie (RM16.80)

The next new dessert is something for durian lovers – Durian Custard Affogato.  If you like the idea of black coffee, musang king, liquor and vanilla ice-cream creating a fearsome foursome, go knock yourself out on this.  Personally, I think they all make rather strange bedfellows – but that’s just me.

Durian Custard Affogato (RM16.80) 

Pineapple Mojito (RM26)

 

So go on over and check out Meatology’s latest offerings – there’s really a lot to love there!

 

MEATOLOGY
16 Lorong Rahim Kajai 14
Taman Tun Dr Ismail
60000 Kuala Lumpur
Tel:  03-7727-4426

Opens from 3.00pm onwards

Closed on Sundays

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The ORIENTAL GROUP’S 2017 CHEF EVENT: CLASSIC NANYANG CANTONESE FLAVOURS

Since 2008, the Oriental Group of Restaurants started to hold their annual Grand Dinners. As the Group’s Executive Chef, Justin Hor explained – these dinners showcase the rich and vibrant culinary heritage of the Chinese and it’s something the Oriental Group is very proud to fête their loyal fans and gourmands alike.

This year, 2017 marks the 9th Annual Guest Chef Grand Dinner series and Chef Justin Hor is collaborating with Hong Kong-born Chef Peter Tsang of Si Chuan Dou Hua Parkroyal Singapore. Together, these two maestros have crafted two 8-course menus featuring classic Nanyang Cantonese dishes. In case you are wondering, the Chinese take “Nanyang” as generally the region beyond the south of China… which geographically refers to countries like Malaysia, Singapore and the rest of the Asian nations). Back in the 1970’s and 80’s when there’s a lot of people migration, chefs and cooks included, it’s not surprising that due to the cross-cultures and transfer of skills, fusion of Chinese and local cuisines was bound to happen. As a result, “Nanyang” flavours crept into Cantonese cuisine and vice-versa.

So, for the Grand Dinner series, Chef Justin Hor and Chef Peter Tsang have created the Majestic and Royal menus, priced at RM1,888 nett and RM3,888 nett respectively for a table of 10. At a special preview recently at Noble House, we had a chance to sit down with the 2 amiable chefs and tasted some of the dishes from the two menus.

Chef Justin Hor (left) & Chef Peter Tsang

Chef Justin Hor needs no introduction, well-known as the master chef of the Oriental Group of Restaurants. Chef Peter Tsang comes with 47 years of culinary experience, numerous accolades and have cooked for world leaders all over. With credentials like these, you can be assured of a grand time for sure.

Now back to the Grand Dinners, here’s a look at what’s in store. The Tapas Platter featured 6 dishes – what a grand kickoff!

Deep-fried Salt & Pepper Sea Cucumber


Chilled Chicken with Szechuan Peppercorn Sauce


Capsicum & Apricot Mushroom in Miso


Liver Sausage & Prawn Rolls


Chilled Bitter Gourd in Sweet Chilli Sauce


Radish Cake Typhoon Shelter-style


Fragrant Black Sesame Flat Noodles


Pork Kyuri Roll with Spicy Sauce

No Cantonese meal is complete without a soup and the Double-boiled Haruan Soup with Fish Maw served in Paper Wok was superb. With its milky appearance, thanks to the haruan fish, the intense flavour of the soup was comfortingly delicious to the last drop.

Double-boiled Haruan Soup with Fish Maw

Both the menus feature splendid dishes and one distinctive dish is the Treasures Chest Duck braised with abalones and served with soft-boiled quail eggs. With 4 salted egg yolks, together with lotus seeds, barley, mushrooms, Chinese ham and herbs stuffed into the belly cavity, the duck has been braised for hours with abalones. Naturally the flavours and textures of the duck were amazing!

Treasures Chest Duck

In line with the grand theme, steamed fish cannot just be another run-of-the-mill dish and hence the chefs decided to present it as a “gift platter”. Just look at the creative presentation…

Crystal-wrapped Steamed Soon Hock with Radish & Green Ginger

 

As Chef Peter Tsang explained it, the Scallops in Golden Egg White Souffle was all about skills. A whole scallop was encased inside a “bag” of egg white souffle which was first deep-fried and then boiled till it’s all puffed-up.

Scallop in Golden Egg White Souffle

Chef Peter Tsang in action

 

The Yin Yang Rice with Lobster & Crabmeat in Superior Lobster Broth was truly impressive, as rice dishes go. Consisting one-third glutinuous rice and two-thirds puffed white rice, the rice were cooked in a robust lobster broth and lots of lobster and crabmeat. I can bet you even non-rice lovers would polish off every delicious grain – I did.

 

Dessert was a refreshing double-boiled snow pear with peach resin, served chilled…

Chilled Peach Resin in Snow Pear

 

We totally enjoyed the preview meal with Chef Justin Hor and Chef Peter Tsang for both the sumptuous dishes as well as for their entertaining company. Both chefs had so much to share – their stories and anecdotes kept us entranced for more than 3 hours and we didn’t even realise how those hours flew by!

Do try to catch the chefs and both Chef Justin and Chef Peter will be making their appearances at the series of grand dinners on:

21 August 2017 – Noble Banquet
22 August 2017 – The Han Room
23 August 2017 – Oriental Pavilion
24 August 2017 – Noble Mansion
25 August 2017 – Noble Banquet

Both the Majestic and Royal menus are available from 21 August till 30 September 2017 at all participating outlets in the Oriental Group of Restaurants. Diners can also enjoy the dishes on an a la carte basis from 25 August till 30 September 2017.

Do call ahead to book, to avoid disappointment and also because some of the dishes require time to prepare.

For more information, do visit their website here.

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HER WORLD COOKBOOK 2017 – THE RICE POT by Chef Yenni Law

The first time I met Chef Yenni Law was at the launch of her first cookbook “Meatology” back in March 2015. I can’t believe that more than 2 years had passed since I got to know this warm and vivacious chef. And of course, I have dined many times at her restaurant Meatology in TTDI (which used to be the Boathouse) and our friendship has strengthened over time.

Passion for cooking and her restaurant is what drives Yenni and she’s constantly renewing, revamping and creating new stuff. Many months ago she told me very excitedly that she’s working on her 2nd cookbook and this time with Her World magazine. Imagine my surprise too when she said it’s a compilation of more than 40 rice recipes! I was wondering just how many ways can rice be cooked but I had no doubt Yenni would come up with some amazing stuff. The process was like a marathon as she had to work within a very tight timeframe. Bear in mind that she still had to run her restaurant while working on those recipes. The testing, ingredients sourcing, re-working of processes, writing and re-writing the recipes practically had her burning well beyond the proverbial midnight oil amidst plenty of whisky fumes and ciggie smoke.

Well, long story short, finally Yenni Law’s “The Rice Pot” was published a couple of months ago by Her World. Needless to say, we (and anyone who knows Yenni) are all very proud of her and quickly got an autographed copy.

Recently, the publishers, Her World held a Tasting Party at Meatology (but of course) for media and friends where we all got privileged tastings of some of Yenni’s recipes from The Rice Pot. Her World is no stranger to many of us, me in particular, as I grew up reading this magazine. Yes, way back in the 1970’s as a schoolkid, believe me, and when I started working, a small portion of my salary went into buying this well-loved magazine every month. I always looked forward to the last few days of the month when I would keep a keen eye out for the latest issue to hit the news stands. God knows how many pleasurable hours I have spent since – poring over the varied articles covering everything from fashion, make-up, lifestyle, home matters and food!

Chef Yenni Law with Eena Houzyama (Editor, Her World magazine)

So, you see, being among the people of Her World and enjoying Yenni’s rice creations at Meatology at the Tasting Party was like being on very familiar grounds. Some of the rice dishes we tasted were:

Carmague Red Rice Salad – this recipe is found on page 33 of the cookbook. It’s a playful and light appetizer, with cubes of feta cheese lifting up the healthy grainy red rice.

Steamed Otak-otak – Yenni’s interpretation of a one-dish meal, marrying cooked Thai fragrant rice with seafood like shrimps, squids, crabmeat, fish fillet and mussels. Everything is then mixed with eggs, coconut milk and otak-otak spices and steamed together in one plate, minimising fuss and ready to eat on the go! Page 28 of the cookbook has all the details.

Shrimp Fritters – a more robust version of the local delight “cucur udang” as cooked red rice is added to the batter. Rice flour makes the fritters really crispy and they are delicious when eaten with an Indian mint dip. The recipe is on Page 44 of the cookbook.

Salmon Rice Muffins – these cute babies would be excellent for any party and they are so filling too! Page 42 has the recipe.

Mint Rice with Lamb – The mint rice is made with basmati rice cooked with a variety of spices, cashew nuts and cauliflower. This incredibly fragrant rice can be eaten on its own but we had ours served with grilled lamb loin and tomato raita! Check out the recipe on Page 58 and impress your friends at your next house party!

Seafood-teh Rice – Chef Yenni’s take of bak kut teh broth cooked with assorted seafood with Thai fragrant rice. The sweet flavours of the seafood together with the aromatic chinese herbs make this pot of fluffy tasty rice pretty irresistible! Details on Page 80 of the cookbook.

Rice Crème Brûlée – warning: this is a really filling dessert as risotto rice is used. And there’s also banana, raisins and rum in it – oh my! Spare some considerable tummy space for this! Learn how to make this on Page 104.

 

Now I’m so inspired to try out some of Yenni’s recipes in the cookbook which is not only reader-friendly but also kitchen-friendly. There are so many ideas to cook with rice (in all its glorious forms and varieties) – from appetisers, mains to desserts!

Lemongrass Chicken – this is not in the cookbook , it’s a new item on Meatology’s up & coming revamped menu!

Chef Yenni flambe’ing the sauce for Crepe Suzette (she loves her flambe, she does!)

Crepe Suzette, a signature dessert at Meatology

 

This Her World Cookbook 2017 (Volume 84) featuring Chef Yenni Law’s “The Rice Pot” priced at RM18 is available at all major bookstores and news stands nationwide. A digital version can also be downloaded for USD2.99 on the App Store or Google Play.

 

 

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FANTASTIC 50% OFF for Weekday Dim Sum Lunch @ DYNASTY RESTAURANT, Renaissance Kuala Lumpur

Half-priced Dim Sum for week-day lunch? Or a create-your-own 4-course meal for RM49.90 nett per person… both happening at the Dynasty Restaurant (pork-free) at Renaissance Kuala Lumpur Hotel.  Yes, that’s where you can get these fantastic feasts!  But it’s only until 29 August 2017 – note that down in your calendar.

I think the 50% Discount offer on Dim Sum for week-day lunch is a good deal.  It’s certainly worth considering if you are in the city within the hotel’s radius.  Who would say “No” to a light, quick tasty meal with a good variety of items to choose from?  Dim Sum at the Dynasty Restaurant has always been very decent, freshly made and served efficiently.

Their Golden Yam Puffs are some of the best I’ve had, really – not many can rival the perfectly puffy lacy yam pastry and the delicious chicken filling.  I think I had 2-3 of these babies all by myself.

Another favourite is the Crispy Mango Prawns – superfresh bouncy prawns topped with luscious pureed mango, how not to love?


Emerald Dumplings with Scallops


Green Dragon Chive Dumplings


Crispy Mango Prawns with Thousand Island Dressing


Osmanthus Pudding

The 5-Happiness Dim Sum Platter is a very thoughtful gesture – it’s perfect if there’s just one or two diners who want to try just one piece of dim sum from several varieties.  The platter consists of 5 pieces of different dim sum items, both steamed and deep-fried ones.


5 Happiness Dim Sum Platter

We tried a few dishes from the “Create Your Own 4-course” set menu.  There are 4 dishes in each of the 4 categories (Soup, Fish & Poultry, Noodles, Desserts) for diners to pick.


Wonton Pouches in Consomme


Stir-fried Duck with Sesame Oil & Oyster Sauce

Pan-fried HK Egg Noodles with Enoki & Chicken

In addition to the above 2 fantastic feasts promotion, you can also get to dine on some of Executive Sous Chef Kok Chee Kin’s signature dishes at specially-reduced prices.  For example, his Braised Oxtail with Garlic in Casserole is offered at only RM38.80 (normal price: RM88) and a Peking Duck at RM68.80 (normal price: RM168).

We tried Chef Kok’s Pan-seared Stuffed Scallops going for RM48 (normal price RM88).  Personally, I found this rather overwhelming – it wasn’t really necessary to stuff any minced prawns into the fresh scallops and the sauce was too heavy.  I prefer to enjoy the natural sweetness of fresh scallops without any redundant embellishment.

Pan-seared stuffed Scallops

 

Recently converted to pork-free status, Dynasty Restaurant now offers a slick variety of barbecued & roasted specialties, soups, seafood, poultry and vegetarian dishes.  Beef, venison and lamb dishes here would satisfy even the most discerning meat lovers.

For reservations, please call 03-2771-6692 or email rhi.kulrn.fb@renaissancehotels.com

 

DYNASTY RESTAURANT
Level 1, East Wing
Renaissance Kuala Lumpur Hotel
Corner of Jalan Sultan Ismail
& Jalan Ampang
50450 Kuala Lumpur

Tel: 03-2162-2233

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CHEF MUN AT GOBO UPSTAIRS, TRADERS HOTEL KUALA LUMPUR

The stage is set. Set for some scrumptious steaks and I’m talking about Gobo Upstairs in Traders Hotel, Kuala Lumpur. The new Chef there – Chef Mun has just recently taken over the stoves and pans at Gobo Upstairs to welcome and entice diners with his signature Grilled Tomahawk and other fine cuisines.

Chef Fun Keng Mun is the hotel’s Junior Sous Chef and he has lots of experience with a wide range of grilling methods as that’s his favourite kitchen play. Complemented by his passion for food and hospitality, the incredibly young-looking chef is sizzling with hot enthusiasm and talent in his culinary offerings.

At a recent media tasting, we got a preview of what this young chef is capable of. From the delicate piece of roasted beetroot in the amuse bouche to the carefully crafted morsels of appetizers, Chef Mun’s creations were honest, non-fussy and paired cleverly with some rather unusual ingredients. The durian mayo coating crispy prawns may seem rather incongruous at first but once having bitten into that bouncy sweet prawn, the unexpected burst of durian was startlingly pleasurable – but this applies only to durian lovers. If you are not a fan of the King of Fruits, well, I’d suggest you skip that appetizer then.

Amuse Bouche – Honey Roasted Beetroot with toasted walnuts & feta cheese

And using vodka to cure salmon? Well, that worked for me too – the idea behind it was commendable as that faint hint of alcohol did a good job to enhance the marine flavour of the velvety-smooth salmon.

Starters: GUP Cold Platter – Mackerel Tartare, Wedges Salad 6, Vodka Cured Salmon


GUP Hot Platter – Salmon Crab Cake, Crispy Prawn with Durian Mayo, Balsamic Tuna

Paired with Vina Maipo Vitral Chardonnay

Soup: Lobster Bisque – lobster ragout, tarragon cream, dash of brandy
Paired with Vina Maipo Vitral Merlot

The star dish of the meal was of course Chef Mun’s impressive Wagyu Tomahawk. It was grilled to a perfect “medium” bordering on “rare” which is the optimum done-ness for any wagyu. Being a premium cut, the wagyu tomahawk was tender, juicy and full of sublime fatty goodness.

Wagyu Tomahawk with pomme puree & buttered vegetables

Chef Mun’s Baked Cod with Miso Honey was executed well too. The chunk of tender flaky cod, baked to a perfect done-ness, was sweet in its freshness. Served with healthy sides of beancurd and lettuce, it’s just nice for the light eater.

Baked Cod with Miso Honey , wasabi, beancurd and wilted romaine
Paired with Vina Maipo Vitral Sauvignon Blanc or Chardonnay

We had a taste of the Grilled Lamb Loin as well and I must say it wasn’t exactly my favourite. The loin being a lean cut, was a tad overcooked and dry and therefore I didn’t enjoy it quite as much as the cod or tomahawk.

Grilled Lamb Loin with arancini, broccolini & porcini sauce
Paired with Vina Maipo Vitral Cabernet Sauvignon Pampas Del Sur Estilo Malbec

Dessert: The delightful Cherry Bommm

 

There are still quite a number of promising dishes on Chef Mun’s menu which we’d like to go back for as this young chef is one to look out for. As the new head honcho at Gobo Upstairs, grilled meats are Chef Mun’s forte and he’s all geared up to retain Gobo Upstairs Lounge & Grill’s respected reputation in this.

 

GOBO UPSTAIRS
Traders Hotel Kuala Lumpur
Kuala Lumpur City Centre
50088 Kuala Lumpur
Tel: 03-2332-9888
website: www.tradershotels.com

 

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CHEF JUSTIN QUEK’S FRANCO-ASIAN DINNER AT THE LIBRARY, THE RITZ-CARLTON KUALA LUMPUR

For the next few evenings, until 15 July 2017, Singapore’s celebrated culinary maestro, Chef Justin Quek will be delighting guests at The Library, at The Ritz-Carlton Kuala Lumpur. During this time, we Malaysians do not need to cross the causeway over to Singapore to savour Chef Justin’s Franco-Asian cuisine.

The classy set-up of The Library

In this collaboration with The Ritz-Carlton, Chef Justin will be showcasing his skills in reinventing Asian favourites with some unique French twists. With more than 30 years of culinary experience under his belt, Chef Justin’s stints in Michelin-starred restaurants have stood him in good stead. Using premium ingredients, skilful techniques and his brand of passion, Chef Justin has curated a remarkable 4-course dinner.

Chef Justin Quek

We’re fortunate to get a taste of this delightful dinner where we were quite bowled over by the chef’s creativity. Chef Justin is quite the wine connoisseur and he has personally selected the wines to be paired with this dinner. Here’s what’s in store for you – a memorable dinner indeed …

Amuse Bouche of crunchy house-made Seaweed Cracker using rice paper, followed by a superb foamy eggy broth of lobster emulsion. This elegant and light appetiser had us wanting more.

Next came Chef Justin’s signature starters of Duck Foie Gras Xiao Long Bao, Cauliflower Purée with Oscietra Caviar & White Chocolate and followed by a glass of Mushroom Cappuccino. The xiao long bao was divine, every drop of broth luxuriously laden with foie gras – I could do with another couple of these! The all-vegetarian mushroom cappuccino was crazy good, made from button mushrooms and ceps cream.

Duck Foie Gras Xiao Long Bao, Mushroom Cappuccino

Cauliflower Purée with Oscietra Caviar & White Chocolate

Paired with Canard-Duchêne Cuvée Léonie Brut

My favourite dish has to be the Duo of Maine Lobster with Wild Mushrooms in Shao Xing Cream. With fresh, sweet bouncy texture, the lobster was really to-die-for and the cubes of tasty earthy mushrooms in fragrant shao xing wine & cream hit every spot on the palate. The sauce was so good that we mopped up every bit of it with bread from the basket.

Paired with J. Moreau & Fils Fourchaume, Chablis Premier Cru

There are 2 choices for the Mains – Crispy Scale Blue Cod Fillet in Clam & Herb Fondue or Asian-braised Angus Beef & Seared Wagyu Beef with Oriental Greens.

The cod fillet was served with scales intact but fried to a nice crunch, leaving the fillet flakily tender – mad skills at work here. I loved the umami clam fondue which had crunchy fresh cordyceps worked into the sauce.

Paired with Dr Loosen Bernkasteler Lay Riesling Kabinett

Beef lovers would be wow’ed by the winsome beef cheeks braised in 2 types of fermented beancurd (“fu yue” and “nam yue”) which resulted in fork-tender meat embalmed with deep flavours tinged with some nutty sweetness from chestnuts added. The crowning glory were several slices of juicy seared Wagyu beef.

Paired with Knappstein Shiraz Clare Valley

Dessert is a dreamy Chocolate & Mint Floating Island topped with Caramelised Crispy Rice. This is one of those rare occasions when I could finish a whole dessert all by myself with great vigour simply because this dessert is so light and delicious!

Paired with Harveys Bristol Cream Sherry

To conclude, there’s freshly-brewed coffee or tea served with salted almond tuile.

This 4-course dinner is priced at RM300 nett per person and if wine-pairing is included, it’s RM450 nett per person.

Hurry – this special dinner by Chef Justin will be available till 15 July 2017!

For reservations and enquiries, please call +603-2142-8000 or
email: dining@ritzcarlton.com.my

 

THE LIBRARY
The Ritz-Carlton Kuala Lumpur
168 Jalan Imbi
55100 Kuala Lumpur

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