CHEF FRANCISCO ARAYA showcases Modern European Cuisine at THE LIBRARY, RITZ-CARLTON KUALA LUMPUR

For just 5 short days, you can get a taste of Chef Francisco Araya’s delicate creations at The Library at the Ritz-Carlton Kuala Lumpur. This award-winning Chilean chef has just kicked-off the highly-anticipated Guest Chef Dinner Series 2018 at this 5-star hotel.

 

From 6 – 10 March 2018, Chef Francisco will be delighting diners with his specially-curated 7-course dinner of modern European cuisine showcasing a fine selection of seafood dishes.

Chef Francisco flew in from Shanghai where he’s currently based at the fine-dining restaurant NAPA Wine Bar & Kitchen as its Executive Chef, to give diners here of his remarkable prowess with seafood. Having earned a Michelin Star for 81 Restaurant in Tokyo for casual fine dining borderless cuisine marrying Latin American, European and Asian elements and influences, Chef Francisco is all set to share his culinary passion with diners at the Ritz-Carlton Kuala Lumpur this week.

Chef Francisco Araya

His attention to details and meticulous presentation in the 7 courses we savoured are truly commendable. The fancy amuse-bouche served was like an artist’s palette where form, colour and texture area carefully considered.

Amuse bouche of Crispy Scallop & Herbs, Smoked Cereliac Hen Egg, Shrimp with Tomato & Watermelon and Beetroot Tartelette
Paired with San Feletto Prosecco Brut

The 2nd course had us swooning over a tender plump naked oyster cushioned in light cauliflower mousse and topped with some sexy briney caviar.

Oyster, Caviar & Cauliflower
Paired with Vionta Albarino Blanca

While sipping the refreshingly crisp Vionta Albarino Blanca, we helped ourselves to the 3rd course of Scallop Ceviche perfumed by ginger and cilantro.

Scallop Ceviche
Paired with Ventisquero Reserva Sauvignon Blanc

We’re not so much of a risotto fan so the Arroz Verde was just OK for us. Personally I felt the rice grains were a bit too under-cooked even though I appreciate that Arborio rice should remain al dente.  Nevertheless, the flavours from the Carabinero Shrimp and spinach were memorable.

Arroz Verde – Carabinero Shrimp, Arborio Rice and Spinach
Paired with Vina Muriel Reserva Blanco Viura

Our two favourite dishes of the meal were the Shrimp on Yuba and the Japanese Orange Sea Bream. The delicate sweetness of the firm shrimp was balanced well with the smooth silky yuba and accompanying herbs.

Likewise, we totally loved the Japanese orange sea bream fillet, grilled perfectly and served with calamari, a zucchini blossom stuffed with minced prawns and a delightful sauce made from squid ink and plums!

Shrimp on Yuba, Caramelised Onion and Dill
Paired with Vina Muriel Reserva Blanco Viura

Japanese Orange Sea Bream with calamari, zucchini blossom
Paired with Ventisquero Reserva Chardonnay

Chef Francisco’s luscious dessert was a total hit! Using fresh local pandanus leaves to flavour his financier and ice cream, every spoonful was a treat. To balance the sweetness, Chef Francisco added bits of crispy raspberries and jelly made with the fruity Late Harvest Viognier.

Pandan Financier with Pandan Ice-cream, late harvest
Paired with Roustabout Late Harvest Viognier

Freshly brewed Coffee or Tea

 

This special degustation dinner is available from now till 10 March from 7pm until 11pm. The 7-course dinner is priced at RM350 nett per person with an option of wine pairing at RM500 nett per person.

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