Australian Cuisine at The Library Ritz Carlton By Guest Chef Christopher Millar

The Ritz-Carlton, Kuala Lumpur is pleased to present award-winning Australian Guest Chef Christopher Millar, who is set to enthral the palates of guests and gourmands with an exquisite six-course modern Australian cuisine dinner featuring his signature Wagyu beef at The Library. 

Chef Chris is currently Executive Chef of the acclaimed Stellar at 1-Altitude in Singapore. Stellar at 1-Altitude is renowned for serving the sumptuous Wagyu beef which is flown in exclusively from Chef Chris’s very own Tajima cattle herd in Australia. 

A creative force in the culinary scene with a wealth of experience spanning 20 years, he has enjoyed a successful career in distinguished and award-winning restaurants in London and Australia, most notably the iconic Windsor Hotel in Melbourne and the prestigious Pavilion on the Park in Sydney, achieving the coveted Chef Hat award for both establishments. 

His creative inventions and adept culinary skills have garnered numerous awards and accolades, including the recently accorded Two Stars by Wine & Dine Singapore Top Restaurants Award, a finalist for Chef of the Year and Restaurant of the Year in the 2017 World Gourmet Summit Awards of Excellence and Best Innovative Fusion Chef by National Critics Choice.

The five-day promotion will feature Chef Chris’s exquisite curation of Wagyu beef, adding a distinctive touch to the menu which starts off with Chef’s signature Sturia Caviar on Crème Fraiche Cracker. 

Next on is the Wagyu Tri-Tip Tataki with Truffle Mascarpone and Olive Soil.

Rock Rose Gin Marinated Salmon with Oyster, Avocado and Ikura. The Salmon and Oysters which hails from famous Loch Fyne, Scotland which has exceptionally pure water are farmed using sustainable farming techniques.

Wagyu Petit Tender Over The Coals with Sea Urchin, Wasabi and Paris Mash, Pickled. The treatment of the Petit Tender was juicy and succulent. Each and every little bite exudes the natural distinctive wagyu beef flavour. A truly deserving treatment to this wagyu beef.

The last course before dessert is the Braised Wagyu Beef Cheek with Roasted Cauliflower Cream and Porcini. According to the Chef; the beef cheek was braised for 8 hours; the results - a fork-tender soft texture that has the full flavour that is deeply ingrained to strand of meat. Paired with the Roasted Cauliflower Cream it was superbly done.

For dessert, you will be served the Sable of Mango and Lime Curd, a nice end to our savoury dining which has a sourish and refreshing taste. 

Available from October 31 to November 4 from 7pm until 11pm, the six-course dinner is priced at RM350 per person with an option of wine pairing at RM500 per person. 

For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.

The Ritz-Carlton, Kuala Lumpur

The Library

168 Jalan Imbi Pudu

55100 Kuala Lumpur

Tel 03 - 2142 8000

Pak Loh Chiu Chow Starhill Gallery Bukit Bintang - Week Day Set Lunch Promotion

In the heart of the city lies a well-known Chinese restaurant in Star Hill Gallery, Feast Village called Pak Loh Chiu Chow Restaurant. This restaurant is the golden sister of the world-renowned Pak Loh Chiu Chow in Hong Kong that dishes out authentic Teochew or also known as Chiu Chow delicacies for decades on the island.

Pak Loh Chiu Chow Restaurant Address

LG 12 Feast Village

Starhill Gallery

181 Jalan Bukit Bintang

55100 Kuala Lumpur

Tel: 03 - 2782 3856

Now, everyone can dine in style and experience the depth and breadth of Pak Loh Chiu Chow's famous award-winning Executive Chinese Chef Alex Au. Chef's creations with the brand new lunch menu featuring Week Day Set Lunch whetting appetites of those looking for a quick, affordable and yet delicious meal.

Starting our review is an Appetizer Of Roasted Duck With Butterfly Bun, Seasonal fruits & A Glass Of Juice. All sets with price starting from RM 35 onwards include the main of rice or noodles which come with an appetiser of Roasted Duck with Butterfly Bun, seasonal fruits and a glass of juice.

The first set that we tasted is the La Mian Soup With Bacon & Seasonal Vegetable (RM 35.00). For me, the star of the night would probably be this La Mian Soup which is served with house made bacon and seasonal vegetable drenched in a thick, concentrated and hearty pork bones broth which take hours of slow brewing to extract out the full flavours of the ingredients. 

The second set is the Stir Fried La Mian With Pork & Seasonal Vegetable (RM 35.00). Fried to an aroma filled with the charred of the Wok Hei, it is a real treat to slurp up the springy noodles which are enhanced by the juicy and tender pork slices.

While the third set is the Fried Rice With Barbecued Pork, Prawns & Seasonal Vegetable (RM 35.00).

This is then followed by the Lemon Chicken Chop With Rice & Seasonal Vegetable (RM 35.00).  A myriad of crispy battered chicken which had the sourish tone from the lemon partnering with Chef concoction of several sauces. Love the texture of the crisp-tender meat of the chicken which marries perfectly to the sauce.

Followed by the Rice With Braised Pork Belly With Preserved Moi Choy & Seasonal Vegetable

RM 45.00.  As explained by this dish is very time consuming and tedious to be prepared, and if the steps and processes are not adhered to, the result can be disastrous. The choice Pork Neck meat was used as it has a soft texture while having the fats portion that is not overly fatty as most would use the pork belly meat.

And the last set we tasted was the Rice With Baked Sweet & Sour Spare Ribs & Seasonal Vegetables

RM 45.00. The finger licking spare ribs were braised till soft and tender, oozing with flavour. Specially imported ingredients of 'Chen Kong Prized Vinegar' from China, Chinese herbs, and with sweet coming from rock sugar,  Chef utilised red yeast rice for the natural red colouring instead of using artificial colouring for the dish, so can be assured no artificial preservatives are used for the red colouring. The spare ribs get a little sweet, but one get the pork's natural flavour and the tang of vinegar is a nice contrast.

 
Apart from the Week Day Set Lunch dishes, diners can choose a variety of a la carte dishes from Hong Kong Roasted Meats, Chiu  Chow Marinade, pork, chicken cuisine to healthy soups, porridge, noodles, fried rice, eggs, vegetables and much more. The first we tasted was the Braised Spring Chicken Stuffed With Glutinous Rice, Garlic, Ginger & Straw Mushrooms RM 45.00.  A highly nutritious tender spring chicken thru the tedious cooking process of braising the chicken is stuffed with fragrant glutinous rice which was pan-fried with ginger and mushroom to enhance the flavour. To ensure it's cooked through and retains its juiciness, this dish is cooked under low fire for more than 2 hours.

Signature dish of Pak Loh is the Slow-Braised Goose With Pork Fillet, Pork Intestine, Pig's Ear, Egg & Beancurd - RM 45 (Small) RM 80 (Regular)

Honey Barbecued Pork RM 40.00 - Well-marinated in Chef's special sauce of premium 'Mui Kwai Lou', Hoi Sin sauce, Char Siew Sauce and oyster sauce, the pork belly is oven roasted to perfection. Fat melts through the meat making it luscious and buttery with a smooth mouth feel as it melts on the tongue. 

Pomfret Porridge (RM 45.00) - For those that might not like to have a heavy meal can opt for the bowl of super comforting fish porridge. The porridge broth is the result of boiling three different types of fish bones such as Red Snapper, Grouper and Seabass for the extract sweetness. The end result is a lusciously creamy and superbly rich fish flavours porridge that are served with a generous portion of pomfret meat slices.

Double-Boiled Pork Tripe with Pepper & Salted Vegetables RM 25.00

Our last dish is the Stir-Fried Kailan With Fresh Lily Bulb & Halibut Fish RM 40.00 - A lovely simple stir fried vegetable dish with rich flavour coming from the fragrant Halibut fish. The dried Halibut is deep fried and added to the dish to enhance the taste and flavour. Adding in some fresh sweet and crisp Lily Bulb, it gives this dish a multi-texture feel.

Pak Loh Chiu Chow Restaurant Location Address Map

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Dining Room Macalister Mansion Penang - 8 Course Chef Set Dinner Menu

What makes our 8 Course Chef Tasting Set Dinner Menu Dining Room @ Macalister Mansion Penang (Malaysia Tatler's Best Restaurant for 2013 and 2014) special is that you do not need to worry what's for dinner, you are game on to experience the multitude of surprised dishes that the Chef has in store for us.

Dining Room @ Macalister Mansion Penang Address

228, Jalan Macalister, George Town, 

11400 George Town, Pulau Pinang, Malaysia

The decor is pure colonial couture with all-white furniture accented by a giant faux white tree in the centre of the room, exudes a full elegant, classy and romantic ambiance.

The kitchen at the Dining Room is headed by Chef Johnson Wong (who was trained in a Michelin-starred restaurant) and his menu of modern contemporary cuisine that favored local produce (which changes every two months) is just so tasty and his humble, friendly manner makes the meal a relaxed one.

As mention earlier, the only menu available is a 4-course dinner where patrons can choose from. Other than that you don't expect pages of dishes to choose from but for us tonight, we are here to taste out the 8 Course Chef Tasting Menu. The menu according to Chef will only be revealed at the end of the dinner. This concept of Chef Tasting Menu is quite popular in oversea especially so in Japan (Omakase - Chef Choice).

Wine Pairing Dinner : Gobo Upstairs Lounge & Grill Traders Hotel KLCC - New Zealand Week

In conjunction with the New Zealand Week, Gobo Upstairs Lounge & Grill @Traders Hotel KLCC together with New Zealand Unlimited is running a special promotion to taste and wine with some of the best produce from New Zealand.

New Zealand is popular for its meat, for example, their lamb, the dairy product such as Cheese, seafood produce namely King Salmon and of late its' wines which are regarded as some of the world’s best.

During the week from 7th to 12th November, there will be a series of New Zealand top quality food produce that will be used to by Chef Mat Cook with a special 6 Course Wine Dinner on the 10th November 2016. There will also be a cooking class which will be held on 12th November 2016 (RM160.00 Nett).

For other days, the New Zealand specials will also be offered for lunch (2 or 3 Course as above).

For the 6 Course New Zealand Wine Dinner (RM289.00 Nett), the first course is the BREAD - it is a Light Rye Handmade Bread served with Green Lipped Mussel and Miso Butter and Cauliflower Almond Puree.



This BREAD is paired with Woven Stone Pinot Gris 2012.

while the second course is the APPETISER i.e the Cured NZ King Salmon - served with Avocado Milk, julienne cucumber, tinkles of pomelos and shaved fennels. We always like the texture and fine taste of the NZ King Salmon and find this pairing of the different ingredients to be just balanced.

The New Zealand wine that is paired for the appetiser is the Wooing Tree Chardonnay 2012.

For the ENTREE we had the Roasted Venison which is served with Red Cabbage, Turnips, Smoked Chestnuts with Cocoa Nib Jus.

The wine that is paired with this Roasted Venison is the Waimea Estate Trev's Red 2013.

And for the Main dish for the night is the Pure South Lamb Loin served with a Shoulder Confit, Cracked Wheat, Eggplant, Saffron Yoghurt, Peas and Pine nuts. Lovely texture and taste that was perfectly paired to the Pinot Noir.

Our wine for this lovely dish is the Tankersley Estate Pinot Noir 2013

the Fifth Course is the CHEESE. A good quality cheese always goes well with wine. For this, we had the Kapiti Cheese served with Baguette, Rose Pear, Earl Grey Tea and Fig Jam.

and the wine for this fine cheese is the Wooing Tree Trickled Pink 2012.

while for Dessert, we had the Whittaker's Chocolate Cremeux; a coffee sponge that is served with passion fruit melting moments and hokey pokey ice cream.

The wine for the dessert is the Vinoptima Gewurztraminer 2008.

New Zealand Week Wine Dinner Menu

For reservations and more information about the New Zealand Week, you can call 603 2332 9910 or email to goboupstairs.thkl@tradershotels.com

Rendez-Vous Bangsar French Restaurant - A Wine Pairing Dinner With Traditional French Cuisine - Bangsar Kuala Lumpur

French people are well known for their dining antics and so in every dinner meals, it is not only about ambience, plating, food but also the right wine pairing for the dishes. At Rendez-Vous French Restaurant located at 100, Lorong Maarof, Bangsar Park, 59000 Kuala Lumpur; is where you can find great traditional French food cooked by artistry French Chef with a wine selection for each dish.

Recently, we were invited to taste out a new menu offering from Chef Benjamin which hails from Toulouse, France. Besides serving the popular other French dishes that we had in our earlier review (pls click Here); he is offering some newly crafted French cuisine in its original taste for us to savour.

As usual, in the full French tradition, we had our pre-dinner drink which is the popular Kir Classique (a white wine with Creme de Cassis (is a sweet, dark red liqueur made from blackcurrants) - RM34.00). Kir is a French refreshing cocktails which are mix with fruit liquor and topped with white wine.

Next, is, of course, the Amuse Bouche, a single, bite-sized hors d’œuvre. Amuse-Bouches are different from appetisers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef's selection alone. For the night, the chef served us the Scambled eggs topped with Caviar. With the bland taste of the Eggs and slightly salty flavours of the caviar, it blended well with the cool fruity Kir.

For starters, we had the "Ouef Parfait Et Gnocchi" (RM22.00)- Gnocchi is a popular dish in France, it is made from a combination of mash potatoes, flour and eggs. For this dish, the chef served the Parisian style Gnocchi; with the Fried, Choux strip rolls pastry that gives it a crunchy feel and topped with a half boiled eggs served in a clay pot with cheese and bechamel sauce.

For this dish, the recommended wine is the Chardonnay.

Next, we had the "Thon Confit" (RM25.00) which is Candied Tuna (slow cooked together with Olive oil and Tarragon leaves) served with cauliflower puree, with a refreshing sides of chop green apples and cabbage sprinkled with rouille sauce.

The recommended wine pairing is the Sauvignon Blanc

After that it was time for the main course, the first main course dish is the "Filet De Loup De Mer" (RM58.00) - a fish based dish which is made out from of a pan fried Seabass Fillet which has a nice crisp skin served on a bed of carrot puree with a tangy citrus vinaigrette sauce that married perfectly to the fish meat. It is then topped with the flavorful and savoury Avruga Caviar. 

For this dish, the recommended wine to be paired is the Pinot Grigio (dry, semi-sweet white wine)

Our last main dish is the "Poitrine De Porc Fondante" (RM49.00). The pork belly is slow cooked for 2 days and pan fried to a light crisp on the outside which has its' meat and pork belly fats literally melting in the mouth. A simply delightful feel that satisfy our craving. It is served with Crispy "Gribiche" style Pork feet. We were taken aback that they was no sign of any pork feet/knuckles in the dish; As it turns out the chef has cooked the pork feet and has its' meat chopped to small pieces and together with Gherkin pickle, capers, onions, parsley, boiled eggs and Dijon Mustard rolled in a spring roll and deep fried. 

Beside the Gribiche there is another roll which is the Mushroom Cannelloni, which has chopped chicken meat and mushroom stuff in a pasta roll. The sauce of the dish is the meat juice which was slow cooked with the pork belly and added with fried bacon chip.

The wine to be paired for this dish is the Baron Monbarduc (a fine, soft and fruity wine)

We had 2 dessert to end our lovely dinner; the first of which is the "Tarte Au Citron Meringue". Sitting at the bottom is the home-made biscuit like lemon tart which is topped with lemon flavoured cream and the soft crusty meringue. Decorated with freshly slice apples to give it a crunch and a home-made lime sorbet that add to a refresh feel to this dessert.

For those that would like to savour this dessert with a sparkling wine, a Prosecco; a sparkling wine made in Italy; now you cannot call a Champagne unless it is from this region (as the saying goes all champagne is sparkling wine, but not all sparkling wine is champagne) - would be an ideal choice for this dessert.

Our last dessert is the Paris Brest (RM20.00); an in-house made Choux pastry which has a slight crust and an inside soft texture which is then sandwiched with a hazelnut custard. My dinner partner loves the flaky pastry crust with the right balance of buttery taste.

It was our pleasure to have a nice French cuisine in which we discover the Chef great efforts and skill to showcase these delicious dishes at Rendez-Vous French Restaurant. We look forward to taste more enchanting dishes in the near future.

"Bon Appetit"