Monday, April 23, 2018

Guest Chef Dan Moon Brings A Taste of Britain to The Ritz-Carlton, Kuala Lumpur

This week, guests will be treated to a taste of Britain by Guest Chef Dan Moon from The Gainsborough Bath Spa in England as part of the signature Guest Chef Dinner Series at The Library at The Ritz-Carlton, Kuala Lumpur.

Award-winning West Country-born Chef Dan is currently Head Chef at Dan Moon at The Gainsborough Restaurant which has been awarded three AA Rosettes. Previously, he was a creative force in the kitchen at a number of renowned restaurants in the UK such as the Hunstrete House, the Homewood Park Hotel, previously known as Von Essen Hotel and Ston Easton Park. He has also achieved numerous awards and accolades including The Caterer’s Acorn Awards as well as the first ever Von Essen Chef of the Year, a title he retained for two years. 




Chef Dan captivated us with his stunning six-course degustation menu at the media preview, exhibiting exquisitely plated dishes made from the freshest produce.

Our meal got off to a great start with the smooth, luscious Chicken liver parfait paired with an orange sorbet. The sweetness of the sorbet pairs well with the liver parfait while the almond granola adds texture to this lovely appetizer. This was paired with the Metala Single Vineyard Shiraz Cabernet from Australia.




Wild mushrooms, pané quail’s egg (aka breaded, deep fried quail's egg), shaved truffles and hazelnut, topped with a silky caramelised onion veloute was served with the Cecchi La Mora Vermentino from Italy. The soup was deliciously earthy, with a subtle aroma from the truffles.





Salmon, air-flown from Loch Fyne in Scotland makes an appearance in Chef Dan's menu. We loved the playful presentation of this dish; just before serving, the salmon is cold-smoked with wood chips and then brought to the diners, covered in glass domes for smoky theatrics.

Beautifully presented, the smoked salmon ballotine is topped with caviar and yuzu pearls, paired with a delicate salmon mousse, horseradish mousseline and capers. There is also an innovative addition of egg in the form of egg flakes, as egg is a classic combination with smoked salmon. An exquisite dish, where the taste combination is greater than the sum of its parts, with the salty caviar and tangy yuzu pearls bursting to release their magic when each mouthful is consumed. Served with the crisp, fruity Ingoldby Chardonnay from South Australia.




At The Gainsborough Restaurant, Chef Dan likes sourcing the best produce he can find from local producers, such as the Creedy Carver free range duck for his signature dish. Over here in Kuala Lumpur, he recreates the dish using French duck breast which is roasted to perfection. Medium rare with a crisp skin, the Asian influences in this dish is apparent as the juicy, tender duck is served with duck leg confit spring roll, a delicious plum puree (made by cooking down fresh plums for 3-4 hours) and garnished with thin slices of fresh plum, sesame seeds, bok choy and duck jus. Very enjoyable. Paired with an elegant, red Italian Fonterutoli Chianti Classico DOCG.


Roasted Duck Breast




In the UK, it is common for a cheese course to follow the mains. The Goat's Curd served with a classic French lavroche with poppy seeds, toasted walnuts, pickled apple and apple puree was lush and dreamy... an absolute treat to savour. Served with the vibrant Huntaway Marlborough Sauvignon Blanc from New Zealand.




Sinful, rich and decadent, the Dark Chocolate Ganache, accompanied by peanut butter mousse, banana ice cream and salted caramel popcorn marks the end of this memorable British gastronomic journey. Paired with the sweet, refreshing KWV Classic Collection Moscato from South Africa.




Menu by Guest Chef Dan Moon



Available from 24 to 27 April 2018 from 7pm until 11pm, the six-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 +60 3 2142 8000 or email dining@ritzcarlton.com.my.




Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.


Tel: 03-2142 8000

GPS Coordinates: 3.146901, 101.715438

Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur


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Sunday, April 22, 2018

Dancing Fish, Bangsar Shopping Centre: Introducing a New Menu

For the best contemporary Malay-Indo cuisine in Kuala Lumpur, there's no place that does it better than Dancing Fish. Located in Bangsar Shopping Centre, the restaurant aspires to serve affordable, great “real” food with carefully selected ingredients to showcase the true unadulterated and uncompromised flavours of Malaysia and West Java, Indonesia.

We recently had the pleasure of dining in the bustling, chic restaurant decked with subtle Indonesian cultural decor and tasted some of the dishes from the new enhanced menu such as the Udang Masak Lemak Cili Padi Nenas, Dancing Fish with Sambal Dabu Dabu, BBQ Beef Ribs with Sambal Matah and more.




To start, snack on some Emping (RM7.90), made 100% from melinjo nuts. It's crispy, with a slight bitter taste and goes well with the sambal terasi.



Kedondong with Preserved Plum (RM11.50)


The impressive Appetizer Platter (RM49.80) showcases some of the bestselling appetizers from the menu such as the famous charcoal grilled chicken satay, cumi cumi goreng, seafood sate lilit and spicy green apple salad with salted fish. We especially loved the chicken satay, which was tender and well-marinated as well as the crispy deep fried squid. The seafood sate lilit consists of marinated fish, prawn and calamari paste on lemongrass stalks while the spicy, tangy green apple salad did a great job in refreshing our palates.







A favourite especially with families with younger children, the Javanese Home Style Chicken Soup (RM12.65) is light, comforting and full of flavour.




The restaurant's signature dish is the iconic Dancing Fish (Nila Goreng).  You can choose from a myriad of dips.. we had the Sambal Dabu Dabu (RM53.35) also known as Indonesian salsa. Using red tilapia, the fish is shaped and deep fried so it looks like it is "dancing", and it's so crispy that you can even eat the bones. Definitely a must-try here!




My personal favourite here is the Udang Masak Lemak Chilli Padi Nenas (RM93.50), which comes with five large, fresh tiger prawns slow cooked with turmeric, spices, herbs and pineapples. A classic Malacca Nyonya prawn curry, the gravy was so delicious that it'll make you want to eat more rice (doused in lots of gravy!). At the restaurant, you can choose either the Nasi Wangi Putih or Nasi Kuning Berempah.




To pair with the mildly spicy curry, our host chose the Wok fried kai lan with mixed mushroom and prawns cooked in superior stock (RM19.60) for us.




Tender and intensely flavorful, the BBQ Beef Ribs with Red and Green Chillies (RM79.90) was another winning dish. Australian short ribs are marinated in aromatic herbs and spices and then braised, and finished off over charcoal embers to give it a lovely char.




If you love duck, try the Bebek Panggang (BBQ Duck) - marinated for 24 hours with an assortment of herbs and spices, then grilled over glowing charcoal embers and served with percik sauce (RM49.90).



For desserts, we highly recommend this gorgoeus Sweet Potato served with coconut scrappings, palm sugar and vanilla ice cream (RM13.35). Certainly a delight for all senses.




Durian fans should definitely try the Es Cendol topped with a scoop of creamy durian gelato (RM13.80), for a satisfying end to the meal.




Pork-free.

Opening times: 11.30am to 10pm daily.

Location: Dancing Fish, Lot T120, 121, 122, 3rd Floor, Bangsar Shopping Centre, 285 Jalan Maarof, Bukit Bandar Raya, 59000 Kuala Lumpur.

Tel: 03-2095 6663

Website: https://www.facebook.com/DancingFishRestaurant/

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