BEATS & BRUNCH @ LAFITE, Shangri-La Hotel Kuala Lumpur

Weekends are meant for food and relaxation.  That’s why weekend brunches are a dime a dozen, almost every cafe/restaurant/hotel worth its salt has a brunch to offer in this city.  In the sea of masses, what do you choose?

You choose something that’s a bit different, a bit unique perhaps?  Then go no further than Lafite at the Shangri-La Hotel Kuala Lumpur.  There’s a new concept of brunch at Lafite now on every first Sunday of the month, known as Beats and Brunch!  Starting at 12noon till 3.00pm, indulge on an array of “all you can eat” contemporary French cuisine with delicious entrées, mains, desserts and a la minute delights prepared by Executive Chef Olivier Pistre.  Oh did I say there’s also free-flow of Veuve Clicquot champagne, wines and cocktails?

Free-flow of Veuve Clicquot champagne!

Executive Chef Olivier Pistre

Executive Chef Olivier Pistre with Executive Pastry Chef Paul Gardin

Try all the cocktails 🙂

A mountain of Cadoret oysters!

Things also get jived up with live DJ music as I busied myself at the oysters counter where fresh juicy Cadoret oysters are replenished diligently.  These babies were really good, dripping with marine sweetness at every bite.  I think I had at least a dozen all by myself!

Cherries and strawberries were in season – lucky me!  They went extremely well with the oysters and champagne, trust me.

Cheese selection

The pace picked up as the service crew flitted around the restaurant topping up champagne, wine and serving endless plates of the chef’s signature appetisers such as cold cherry tomato shooters, eggs with smoked salmon, gratinated lobster thermidor, among others.

Lobster for brunch


You can be assured that your mains are always served freshly cooked as orders have to be placed for them.  The mains are 6 gourmet specials of Smoked Cohiba Grilled Wagyu Beef, Slow Cooked Lamb Shoulder, Seared Hokkaido Scallops, Pan Seared Atlantic Cabillaud, Eggs Parfait and Grilled Octopus.

My personal favourite was the Seared Scallops – big fat Hokkaido ones seared perfectly and served with artichoke velour sauce.  Yes, you can have as many as you like and I think I had at least six of these!

Slow cooked Spanish Lamb Shoulder served with red onions, parmesan gnocchi, pomegranate gel and lamb jus

Grilled Octopus – Japanese octopus grilled and served with corn cream, Japanese black garlic puree and provencal sauce vierge (French sauce made from olive oil, lemon juice, chopped tomatoes, onions and garlic)

Smoked Cohiba Grilled Wagyu Beef – beef grilled and smoked with Cohiba cigars and served with cauliflower puree, lemon gel and oyster & seaweed emulsion

Pan Seared Atlantic Cabillaud – cod fish from France cooked a la minute and served with white beans ragout, baby squid and veal jus


Desserts galore!

Save some space for the desserts because you definitely do not want to skip those.  Besides the selection of dainty French pastries and cakes at the dessert counter, you can also order their specials: French Rum Baba and Chocolate Surprise.

French Rum Baba – sponge cake soaked in rum syrup, topped with Chantilly cream and served with pistachio sponge, raspberries and raspberry gel.

Chocolate Surprise – traditional dessert made with Sable Breton crumble (French shortbread cookies).  Presented with vanilla ice cream, chocolate ball, chocolate syphon, fresh blackberries and old chocolate sauce, it’s something to die for!

Chef Paul Gardin, Executive Pastry Chef making delectable ice-cream candies to thrilled diners


As mentioned, the Beats and Brunch affair at Lafite takes place on every first Sunday of the month from 12 noon till 3.00pm.  It’s priced at RM499 nett per person.

For reservations or further information, please call 03-2074-3900 or email or visit


Shangri-La Hotel Kuala Lumpur
11 Jalan Sultan Ismail
50250 Kuala Lumpur
Tel: 03-2032-2388


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For just one week – actually, until this Friday 7 July 2017 only, Chef de Cuisine of Nobu Dubai, Chef Hervé Courtot is delighting diners with his signature dishes at Nobu Kuala Lumpur. During this short period, Chef Courtot will be curating a customised menu featuring the popular items from Nobu Dubai.

Together with Chef Philip Leong, Chef Hervé will be holding a Chef’s Table dining experience – a first at Nobu Kuala Lumpur. Guests get to meet both the chefs before the meal to discuss preferences and then curate their own 8-course dinner with the chefs. This is truly customisation at a very personal level, paving the way for an amazing culinary experience as your meal is prepared just for you by the talented chefs (subject to ingredients availability, of course).

Chef Hervé Courtot and Chef Philip Leong


Well, we actually made it very easy for the Chef Hervé and Chef Philip because we told them “we eat just about everything, we don’t have any food allergy and we absolutely adore Japanese food!” See, that just spells “endless possibilities” for them!


We nibbled on some insanely delicious Truffled Edamame while waiting for the dishes to be served. First to arrive: scallops covered with “yuba” (local beancurd topskin) and deep-fried. The yuba has puffed up obediently rendering a coating of crispy “skin” encasing the sweet succulent scallops.

Scallops with Yuba

Then we had some tacos made from konbu holding up chopped beef seasoned with dry miso and studded with ikura. The beef was a tad salty though, for me.

Konbu Tacos with Beef Dry Miso & Ikura

Chef Hérve’s lightly seared foie gras – slices that practically melted in the mouth and when eaten with some crispy pumpkin chips drizzled with mustard miso, the whole experience was really close-to-orgasmic. Eyes closed, we tried to outlast each other to savour these amazing bites.

Foie Gras Pumpkin Chips with Mustard Miso

Glistening slices of the freshest air-flown salmon in bright orange hues sitting on a pool of black sesame dressing – the contrasting colours were a stunning feast in itself. Topped with jalapeno jelly and caviar, each slice of salmon popped into the mouth was nothing short of superb. I particularly loved the distinct aroma of jalapeno in the clear jelly which enhanced the fresh salmon flavours.

Salmon Tataki with Black Sesame Dressing & Jalapeno Jelly


To slow the pace a bit, we had a bowl of fresh spinach , sprinkled generously with dry miso and yuba croutons.

Spinach Salad with Dry Miso & Yuba Croutons

We had to try some sushi – the Salmon Nu-Style and the Yellowtail Jalapeno. Both were faultless and so darn good.

Salmon Nu-Style Sushi

Yellowtail Jalapeno Sushi

The Chilean Seabass with Yuzu & White Chocolate Sauce didn’t quite hit it with me though. The creamy white chocolate sauce was a bit too rich for me and I didn’t really fancy that with fish or seafood.

Chilean Seabass with Yuzu & White Chocolate Sauce


Next came the popular Wagyu Hobayaki with Anticucho den Miso served on a beautiful smoky magnolia leaf. The luscious wagyu slices, served with pumpkin puree by the side, were bursting with sweet juices – easily our favourite dish of the meal!

Wagyu Hobayaki with Anticucho den Miso


If you are in the mood for some indulgence, have some caviar with potato wasabi, encased in a very pretty Swarovski-studded case!

Nobu’s Caviar with Potato Wasabi (the wasabi potato mash is beneath that mass of caviar!)

Chef Hervé has a good repertoire of desserts, most of which are delightful concoctions of fusionistic sweets with subtle Japanese nuances. For example, the Yuzu Lemon Tart is a playful rendition of the regular lemon tart. Presented in a unique form, pieces of crunchy buttery cookies sandwich some tangy yuzu custard in the centre and decorated with pieces of meringue crisps. To give it that special Japanese tweak, Chef Hervé added globules of shiso jelly all around, giving it a refreshing twist.

Yuzu Lemon Tart with Shiso Jelly

Using premium Peruvian chocolate, the velvety mousse-like Gunaja with Pineapple Tartar was sublime.

Gunaja Pineapple Tartar with Coconut Lime Szechuan


Zinzli Banana Passion – Chef Hervé’s playful rendition of various techniques using mouth-watering ingredients like dwarf bananas, passionfruit and buttery almond crumble.


Chef Hervé’s experience in various Nobu franchises in Riyadh, Monte Carlo, Moscow, Cape Town, Doha, Marbella and Ibiza has stood him in good stead. There are many more delicious tricks up his sleeve and if you’d like to check out some of those, you have to make a beeline to Nobu Kuala Lumpur by this Friday, 7 July 2017!

The Chef’s Table is priced at RM695++ per person from 2-7 July 2017 and comes in 8 courses, completely customized for each table. For inquiries or to make reservations, please call 03-2164-5084 or Whatsapp 019-389-5085.

NOBU Kuala Lumpur
Level 56, Menara 3 Petronas
Persiaran KLCC
Kuala Lumpur City Centre
50088 Kuala Lumpur
Tel: 03-2164-5084
Open: 12.00noon-2.00pm; 6.00pm-10.30pm

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MARCO CREATIVE CUISINE – a culinary journey like no other!

Over the past couple of months, you may have noticed that social media was flooded with news about Marco Creative Cuisine. Marco Creative Cuisine opened its doors in 1-Utama in end March 2017, helmed by Chef Daren Leong who used to own and helm Miam Miam and Franco restaurants.

The 62-seater restaurant with attractive furnishing in soothing hues of green and natural wood is the perfect venue for Chef Daren’s distinctive culinary creations. His hand-crafted multi-course western-influenced menu uses fresh artisan produce moulded by his extensive experience and incredible talent.

When you dine at Marco, you will be treated to a myriad of flavours and textures that will engage all the senses,” enthused Chef Daren as he explained the workings and experiential journey behind his creative dishes. He elaborated that each dish he created represented a part of his own personal journey with food, just like the Duck Breast with Orange Pureè and Roasted Beetroot. Taking the Cantonese roast duck as an inspiration, Chef Daren sous vide his duck to retain its tenderness without compromising the moistness and served it with a sauce made from Navel oranges and 66% dark chocolate.

The Journey of Flavours multi-course menu is priced at RM78 (incl.6% GST) per person and offers diners choices from 3 soups, 3 entrees, 6 mains, 3 desserts and 3 drinks, ie choose one from each category.

We started off with a Velvety Macha-Lime Shooter to cleanse the palate.

Velvety Macha-lime foam covering chilled lime snow

This was followed by a dainty appetiser of Savoury Eclair made from Gruyere-flavoured pate à choux decorated with Aubergine Caviar, Green Chilli Pesto and Tomato Confit.

Savoury Eclair

For soups, we chose the unique Strawberry Gazpacho and Truffled Mushroom Soup. Chilled cold soup of strawberries, garnished with dehydrated strawberries and garnished with microgreens.

Strawberry Gazpacho

Truffled Mushroom Soup

Our entrèes were Chicken Liver Parfait and Chef Daren’s signature Savoury Ice Cream Salad. The creamy chicken liver was covered with a brûlèe served with toasted bread and apple chips. Brilliant.

Chicken Liver Parfait

Savoury Ice Cream Salad

Assorted baby leaves, heirloom tomatoes, seasonal microgreens and violet flowers with savoury ice cream made up that incredibly photogenic Ice Cream Salad.  It’s such a visual feast!

For mains, we tried the Salmon with Jetblack Hollandaise, Chicken Roulade with Brussels Sprouts and the signature Duck Breast with Orange Purèe & Roasted Beetroot.

Chicken Roulade with Brussels Sprouts 

The juicy chicken roulade won many points with us – in fact, it was the best mains among the three, I think. I liked how the brussels sprouts were still very crunchy and the flavourful chicken jus was perfect to mop everything up on the plate!

Atlantic Salmon with Jet-black Hollandaise

The Atlantic Salmon was also executed well. The jet-black Hollandaise was blended with squid-ink with colourful pickled beetroot and green chili pesto by the side.

Duck Breast with Orange Purèe & Roasted Beetroot

Chef Darren’s desserts are like artwork on plates…

Deconstructed Lemon Meringue Pie – lemon curd, passionfruit gel, Italian meringue and white chocolate sherbet

Raspberry Decadence – luscious raspberry cheesecake with raspberry gel, lemon meringue shards and passionfruit gel

My drink: Sparkling Iced Berry


This multi-course menu will be changed every few months so in the meantime, these creative dishes are drawing the crowds. I can appreciate the science and meticulous work behind every dish and the thoughtful presentation on the plate. Where else can you get a multi-course meal like this for under RM100? It’s great value for your money, I tell you!

Lot G146, Old Wing
1-Utama Shopping Centre
Bandar Utama
47800 Petaling Jaya
Tel: 03-7731-8923

Open daily:
12.00pm-3.00pm: Lunch
3.00pm-6.00pm: Coffee & Desserts only
6.00pm-10.00pm: Dinner

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COQUO @ Solaris Dutamas – where Delicious Wholesomeness rules!

Chef Toni Valero is boundless in his energy and passion – that’s my first impression of him as I observed him zipping around the open kitchen at Coquo.  If the name sounds familiar, that’s probably because you have heard of this talented chef who used to helm the culinary team in Ohla at The Intermark.  Chef Toni has since moved on to Coquo at Solaris Dutamas where he’s a co-owner and happily showcasing his masterful creations to delighted diners.

The L-shaped seating facing the open kitchen in Coquo allows diners to interact closely with the chef while the meal is being prepared and that brings the dining experience notches above any ordinary meal.  But then again, having a meal prepared by Chef Toni is never just ordinary.  And not because this talented chef has worked in world-class restaurants that other chefs only dream about (read: 3-Michelin-Stars El Celler de Can Roca and 2-Michelin-stars Mugaritz).  It’s all about how Chef Toni presents his creations – dishes that make sense, where fresh authentic ingredients are allowed to shine and not be crowded by too many elements.

Far from being the typical snooty fine-dining establishment, the cosy intimate ambience of Coquo is just the perfect accessible place to enjoy a meal prepared with fine techniques and precise execution – traits that are second-to-none where Chef Toni is concerned.  The dishes served looked deceptively simple but I do know the amount of time, work and skills, of course, that went into that bowl of Mixed Salad, for example.

Mixed Salad, duck ham, pickle radish & anise vinaigrette

The said Mixed Salad is part of Coquo’s Special Menu that’s available until 9 June 2017 only.  The 4-course meal including an aperitif is priced at RM188++ per person.  It’s really pretty good value, considering the fine food trademarked to Chef Toni.  The duck ham in the salad has been dried and smoked in the chef’s favourite Josper oven before being left to cure in the refrigerator for a month.  Using organic radish from A Little Farm On The Hill, the radish has been pickled for a fortnight in a marination of various herbs and spices before being tossed into the salad with lashings of star anise vinaigrette.  Now, wouldn’t you totally appreciate the meticulous efforts behind this salad?

The following course of Roasted Eggplant topped with smoke dry fish sitting on a bed of crisp baby spinach leaves and drizzled with sambal oil isn’t any less easy.  As we all know, the eggplant is pretty bland on its own and Chef Toni does a good job of infusing flavours onto it without compromising its natural form.  The eggplant is roasted and smoked in the Josper oven for about 40 minutes and then topped with homemade smoked and dry fish from Pulau Ketam.  This whole ensemble is further smoked at tableside and what I got to taste was a well-flavoured dish enhanced with wafts of enticing smokiness.

Roasted Eggplant, smoked dry fish, garlic baby spinach leaves & sambal oil

The main course is a fillet of Seabream in lemongrass bouillabaisse and topped with caviar with Sarawak laksa flavours.  Using molecular techniques like spherification, the intense spicy flavours of the laksa are cleverly encased in gel globules which burst in the mouth for that surprising twist.

Seabream, lemongrass bouillabaisse & laksa caviar

When you dine in Coquo, do have an ice-cream.  Simply because Chef Toni makes all the ice-cream inhouse using fresh ingredients with no added sugar.  The Roasted Pumpkin Ice-cream is ridiculously smooth with light natural sweetness, caramelized from the roasting in the Josper.  The delicate velvety ice-cream pairs well with colourful tropical Macedonia from tropical fruit juice frozen and transformed into cute little round icicles using liquid nitrogen at -19oC! To bind all this wizardry together, Chef Toni spoons in some house-made goat milk yoghurt.

Roasted Pumpkin Ice Cream, tropical fruit macedonia & homemade goat milk yogurt


Besides the Special Menu, I also checked out a few a la carte dishes.  The Confit Mushrooms is an interesting dish.  What looked to me like a bowl of braised “fuchook” (beancurd sheets) is actually milk skin cocooning fragrant mushroom duxelles cooked for hours using the sous vide method.  Topped with dry mushrooms, toasted pine nuts and pea sprouts, it’s unique and nourishing.

Confit Mushrooms (RM27)

Using fresh shrimps from Pulau Ketam, Chef Toni’s Prawn Carpaccio is his reinterpretation of Sarawak laksa (yes, that’s his favourite noodles, in case you haven’t grasp that yet!).  By placing slivers of the fresh translucent prawns seeped in laksa spiced oil onto rice crackers seasoned with prawn powder and topping that with some laksa caviar, it’s eating Sarawak laksa in a whole different perspective!  The thing is, I need to share this platter with some friends because I find that this is one dish that cannot be over-indulged!

Prawn Carpaccio (RM38)

I have a thing about the good chef’s house-made ice cream and his Curry Leaves Ice Cream just proved the point again.  The intense red sliced stewed strawberries are laced with Szechuan pepper which leaves an amazing trail on the tongue.  You just have to taste it yourself.

Curry Leaves Ice Cream (RM22)


Chef Toni and Coquo are passionate about supporting local farmers and traders.  Not only does he believe in connecting to the community, Chef Toni is a staunch supporter of sustainable farming and firmly subscribes to using fresh local produce for quality which can rival imported ingredients.  He maintains that “if quality of local produce is equivalent to the imported stuff, why not use them as this also brings about affordable dining?”  So, there you have it – creating and cooking fine food with the best local produce in a accessible place without busting the wallet – go Coquo.


D1-G4-6 Jalan Dutamas 1
Solaris Dutamas
50480 Kuala Lumpur
Tel: +603-6211-2822


*Porky (non-halal)

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Just for 2 days this month, on 21 & 22 April 2017, there will be a special Sake Pairing Omakase in Nobu Kuala Lumpur. This is a 7-course menu paired with 6 of the world-renown restaurant’s premium sake selections: Nobu ‘The Sake’ Jyunmai Daiginjo, Hokusetsu Jyunmai Shu Sado, Hokusetsu Yukino Hibiki, Nobu ‘The Premium Sake’ Daiginjo TK40, Nobu Special Reserve 28 and Umeshu, Plum Wine.

We were privileged to enjoy a preview of this omakase meal recently. As usual, when one steps into Nobu, there’s always that inexplicable pull to gaze at the grand view from their tall glass windows. The sweeping panorama has the Twin Towers as its main stars, of course – after all, Nobu is on the 56th floor of Tower 3 and those majestic towers seem like just an arm’s length away.


Dinner started off splendidly with a pretty trio Zenzai of fresh Kumamoto oyster, Kinmedai and soft velvety tofu mixed with sesame, uni and caviar. The sweet briny taste of the oyster was elevated with a dash of raspberry salsa which I thought was such a refreshing touch. As if the reddish hues of the kinmedai was not appealing enough, it has to be topped with a thin layer of dashi jelly which made the eating all the more luxurious. Needless to say, the tofu-uni-caviar concoction was just sublime. The fragrant Nobu ‘The Sake’ Jyunmai Daiginjo with delicate spicy and floral notes enhanced further the marine flavours of the Zenzai items.

Zenzai – Kumamoto oyster with raspberry salsa, Kinmedai tiradito with dashi jelly,Sesame Tofu & Uni with Caviar   *Paired with Nobu ‘The Sake’ Jyunmai Daiginjo


Next came a lovely parcel of warm Chirashi Sushi rice embalmed within a fragrant bamboo leaf with wonderful stuff like madai, unagi, snowcrab, shrimp, tamago, sakuraf-fu, gingko nuts and beans! Every component of this luscious comforting bowl of Japanese rice hit the right spot and even those who are not fond of rice will find this very hard to resist.  The sweetish and tangy nuances of the Hokusetsu Jyunmai Shu Sado was perfect fodder for this bowl of carbs.

Mushi-Zushi: Chirashi sushi rice topped with madai, unagi, snowcrab, shrimp, sakuraf-fu, tamago, gingko nut & beans
*Paired with Hokusetsu Jyunmai Shu Sado


Sashimi has always been my favourite and the fresh kanpachi and kintoki dai in this platter were faultless. To enhance its superior taste, I layered the sashimi with spinach leaves and crispy garlic curls and absolutely loved the complementing textures and flavours! The clean flavour of the Hokusetsu Yukino Hibiki with peppery hints and a touch of citrussy aftertaste complemented the sashimi well.

Sashimi Salad with Spinach Dry Miso – Kanpachi, kintoki dai
*Paired with Hokusetsu Yukino Hibiki


There’s ramen and there’s soba but have you ever had Inaniwa udon? Made in the tiny village of Inaniwa in Yuzawa city, this udon is thinner and smoother than any ramen or udon and you really have to try it to appreciate its slippery smooth and soft texture. These hand-made thin udon are softer and that’s not due to overcooking either. It is meant to be softer and cooking this with nori sauce accompanied with fresh succulent shrimps and squids was just spot-on. I enjoyed every single strand of the premium noodles with the light and easy-going Nobu ‘The Premium Sake’ Daiginjo TK40.

Inaniwa with Shrimp & Squid with Nori Sauce
*Paired with Nobu “The Premium Sake” Daiginjo TK 40


Kobe Beef cooked to a perfect medium-rare – so well executed that no further explanation is needed. I savoured every bite of the sublime beef with sips of the ice-cold Nobu Special Reserve 28, a gorgeous full-bodied Sake with yuzu juice – just the kind of balance needed for the rich meat.

Kobe Beef with Quinoa Tabbouleh Salsa on a bed of chickpea puree flanked by zucchini flower & pickled purple carrot
*Paired with Nobu Special Reserve 28


To round off the savoury dishes of the Omakase, the sweet Clear Soup with Clams was a welcome dish. The huge Japanese clams were cleverly coated with a thin layer of fish paste, making it so easy to eat the sweet clams. This was so good that I’m hoping they have a bigger portion of this featured on their a la carte menu!

Clear Soup with Clams – with fish paste and kinome


Dessert was a fusionistic duo: mochi and creme brulee with yuzu cream… it’s so good that a non-fan of creme brulee like me actually wiped the plate clean! However, I found the Umeshu Plum Wine way too sweet.

Yuzu Creme Brulee & Mochi
*Paired with Umeshu Plum Wine


Priced at RM798, this exclusive Sake-pairing Omakase Dinner is only available on 21 & 22 April 2017, so do make your reservations early!

For enquiries or reservations, please call +603-2164-5084 of WhatsApp +6019-389-5085.


NOBU Kuala Lumpur
Level 56 Petronas Tower 3
Persiaran KLCC
Kuala Lumpur City Centre
50088 Kuala Lumpur
Open: 12.00pm-2.00pm; 6.00pm-10.30pm


Celebrate Belgian Week with A Modern Twist on Belgian Classics at SOLEIL

Did you know that Belgium has 129 Michelin-starred restaurants? Based on per square km, considering that Belgium is a relatively smaller country compared to others in Europe, that’s like one of the highest in the world!

Located practically in the heart of Europe, it’s understandable that Belgian cuisine is influenced by German, French, Austrian and Swiss cuisines. Belgium is also blessed with lots of natural resources to fuel its cuisine – the forests of the Ardennes are rich in game and meats, agricultural produce from its fertile plains and the rich marine life of the North Sea.


I admit I have not been exposed much to Belgian cuisine and hence it was a delight to be introduced to it at a recent lunch in Soleil Restaurant, hosted by H.E. The Ambassador of Belgium. That lunch also kicked-off “Belgian Week” in Soleil and its award-winning Belgium Chef, Evert Onderbeke has come up with a tempting array of “A Modern Twist on Belgium Classics”.

The list of modern classic Belgian dishes created by Chef Onderbeke was long and as the good chef wanted us to taste as many of those dishes as possible, tasting portions were served. Therefore, the photos that I snapped (with watermark) and shown below are the petite tasting portions and do not reflect the actual serving. There are also several photos below, provided by Soleil which show the actual portion size.



Potage de Petit Pois – Green Pea Custard, Marinated Goat Cheese, Green Pea Soup, Mint,
Chorizo Crumble



Filet Americain – Veal Tartare, Aged Balsamic Pearls, Miso Cremeux, Pecorino Sorbet


Salade de Homard – Poached Lobster, Nori, Beef Carpaccio, Hijiki, Avocado Ice Cream


Vol-au-Vent – Flaky Puff Pastry holding up Spring Chicken, Mini Eryingyii Mushrooms, Spinach and Chicken Skin Crumble


Gentse Waterzooi – Slow cooked Sea Bass with Saffron Emulsion and Vegetables Julienne



Le Gibier – Pulled Venison Shortrib with Popiah Skin, Celeriac Puree, Poached Pear & Beetroot Ketchup


Carbonnade a la Flamande – Braised Beef Cheeks, Floreffe Double, Dark Chocolate



Hutsepot – Duck Leg Confit, Consomme, Baby Vegetables, Sausage & Foie Gras



For dessert, try the Coupe Fraises which has strawberries, Cuberdon Ice-cream, hibiscus, yoghurt and basil Cremeux. It’s perfectly executed and one of their most popular sweet items!

The “Belgian Week” affair will run until 14 November 2016, so do hurry and get over there soon if you want to check out Chef Onderbeke’s excellent creations. For a total Belgian experience, there’s Belgian Craft Beer on tap or try some of their house mixologist’s Belgian Beer Cocktails.


Ground Floor
22A Jalan 17/54
Seksyen 17
46400 Petaling Jaya
Tel: +603 7932 5989
Fax: +603 7932 0877

*SOLEIL RESTAURANT will be at the above premise until 15 November 2016.

From 5 December 2016, they will be relocated to:

Lot 7 & 8, 2nd Floor
DC Mall, Plaza DC
Damansara City
6 Jalan Damanlela
50490 Kuala Lumpur
Tel: 03-201108261/012-612-5989

The post Celebrate Belgian Week with A Modern Twist on Belgian Classics at SOLEIL appeared first on PureGlutton.


During our stay at The St Regis Macao, we had the opportunity to check out the two prestigious F&B outlets in the hotel. Yes, two may seem rather lacking as The St Regis Macao is a 400-room property but here it’s certainly the quality and not quantity that matters.

An iconic establishment in St Regis hotels all over the world, The St Regis Bar welcomes guests with its distinguished looks. The plush setup within spells elegant comfort – deep suede seats and sofas that make you want to sink into them immediately while your gaze linger over the marble, glass and shiny metallic fixtures that make up the classy bar. An air of cosy intimacy permeates the premise.


The extensive selections of concoctions and exquisite wines and liquors are the bar’s trademark. Discerning guests come here for some of the world’s rarest vintages, quite often enjoying them in the exclusive confines of The Vault, an intimate space deep within the bar.


anoon tea

We had Afternoon Tea here and it was a memorable affair. One can order a la carte from the menu for the tea sets and also indulge from the gorgeous arrays of goodies laid out at the bar counter. It’s so easy to lose yourself for an entire afternoon just to enjoy all that’s served, from hot savouries to endless refills of the most exquisite pastries and sweets.

anon tea-plate

anoon tea-pastries

anoon tea-glass

A TEA Collage

anoon tea-sw

anoon tea-choc

anoon tea-blueberries


The iconic Bloody Mary is signature cocktail of St Regis Hotels & Resorts globally. However, each hotel has crafted their unique interpretations of this cocktail using local influences and ingredients. The Bloody Mary at The St Regis Macao has been uniquely twisted with whiffs of fire thanks to red peppercorns and lemon added to the original recipe. It’s revitalizing as the heat sensations only kick in after you have swallowed a few sips of the cocktail. It’s one cocktail I won’t forget in a hurry.

anon tea-bloodymary




The hotel’s signature restaurant, The Manor actually offers 5 different dining concepts within its interior. First to greet guests is The Verandah with a lush indoor garden dining setting with mountains of fresh seafoods on ice against grand glass panels to tempt you. The casual bistro-style serves light meals like gourmet sandwiches, freshly-shucked oysters, salads and tasty starters to get you going.


Walk in further and there’s the elegant Dining Room and the Wine Gallery for some serious dining in an intimate setting. After a meal, move on to the tranquil oasis known as The Library which is exclusively for guests seeking a quiet private space to chill out.


For even more special exclusivity, there’s The Penthouse Kitchen where you’ll get the personal attention of their masterchefs.


Now let’s get on to the lovely breakfast and a sumptuous dinner at The Manor…

bfast spread

bf parma

smoked meat

Breakfast at The Manor is something you have to make time for. Simply because everything on the counters and on the menu were just so good. The array of fresh breads, pastries, cereals, salads, smoked meats and hot dishes were more than enough to satisfy big appetites. There was also a hot counter where chefs were ever ready to have your eggs and noodles cooked a la minute.

bf chefs

smoked fish

BFAST Collage

duck tongues

Duck tongues for breakfast!

The best part was the special items that were available on the menu. Favourites like truffle Eggs Benedict, French Toasts, Lobster Omelette, Wantan Noodles and Foie Gras Steamed Egg were cooked upon order and served piping hot. Life couldn’t be any better.


french toast

egg ben

wantan mee

baked egg

baked egg1


So, that was breakfast. Now, let me share with you the sumptuous Degustation Dinner we had at The Manor. It was Chef Gaetano Palumbo’s “Captain’s Seafood Bounty” menu.



Freshly baked bread

cauliflower panna cotta

Cauliflower Panna Cotta, Sea Urchin Espuma

razor clam

razor clam, tuna, scallop

Razor Clam with Tuna, Scallop Mango Salad

prawn foam

Red Prawns Carpaccio, Yuzu, Black Truffle, Caviar


Dutch Mussels in Black Bean Sauce

ocean trout


Ocean Trout, Miso Caramel & Parsley

chicken soup

Double-boiled Chicken Soup with Matsutake Mushroom, Sliced Abalone & Iberico Ham


Octopus with Ginger, Garlic and Soy Sauce

steamed garoupa

Steamed Black Garoupa FIllet with Black Truffle & Eggwhite

sesame panna cotta

Light Sesame Panna Cotta, Pistachio Savarin Sponge, Passionfruit & Apricot Sorbet


House-made Mango Ice-cream

We had one more treat when Chef Gaetano prepared and served us the to-die-for Robata-grilled Miyazaki Wagyu A5. The perfectly-marbled sirloin melted in our mouths and we really took our time to savour every bit of it.


miyazaki wagyu



Certainly it was a dinner that’s memorable in every sense. Food quality didn’t waver, service was faultless – the service crew was very knowledgeable about the dishes served and every effort was made to ensure a delightful dining experience. After all, it is The St Regis.


Estrada Do Istmo. S/N
Tel: 00853-2882-8898

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