Cooking us for that afternoon were Chef Najmuddin Nor Rasid and his kitchen team, who put out a delectable spread for us, highlighting the essence of Latin American cuisine through traditional ingredients but with a modern, artful presentation.
We started off with the 6-minute smoked quatre epice duck breast with braised red cabbage and brussel leaves. The duck was beautifully cooked, and paired wonderfully with the tangy pomegranate balsamic reduction as well as the sweet red cabbage. The chef also gets to show off his molecular skills with the transparent potato chip. This first entree was paired with the Torres Gran Vina Sol from Spain, which was easy too drink and not too acidic.
We loved the second starter of sous-vide herbed salmon served with cilantro sour cream and ikura caviar. The salmon is rolled in 4 types of herbs (chive, chervil, parsley and tarragon) and cooked in a 55°C sous vide bath. The salmon is rich, with an almost buttery texture and is best eaten together with the yuzu caviar on the side to bring out the best of the flavours in this fish dish. Paired with the Chardonnay, Cordillera Miguel Torres from Chile.
Main course is an impressive duo of lobster thermidor and braised Oaxacan mole beef cheek, served with haricots and truffle Yorkshire pudding. The mole beef cheek has been braised for about 6 hours until tender, topped with bittersweet chocolate, and caramelised hazelnut and pine nuts. A beautiful, luxurious version of surf and turf, both components of the main course was impeccably prepared. Paired with the Carmenere, Cordillera Miguel Torres from Chile.
Our meal ends with a lovely dessert of caramelised hazelnut semifreddo with raspberry rocks, chilli chocolate sauce and yogurt sphere. This was paired with the Estelado Sparkling Brut Rosé Santa Digna Miguel Torres from Chile. Overall, I'm impressed with the food - on point with the flavours as well as beautiful presentation- and the excellent service makes this meal a memorable one.
There will also be a New Year's Eve menu available, featuring octopus carpaccio, Brazilian crustacean soup, Argentinean Chimichurri Wagyu Striploin with scallops and tiger prawn and finishing off with coconut ice cream sphere.
Other than the Christmas Eve menu, we also tried two main dishes from their a la carte menu. I had the Bacalao Plancha (RM140), a beautifully grilled piece of cod served with curry coconut sauce and criolla salsa. Hubby had the Costelas De Boi (RM126), BBQ smoked beef rib with roasted pumpkin and onion chips, which was equally as good.
For details on other festive offerings at The Westin KL, click here.
Opening times: Mon - Thurs 5pm-1am; Fri - Sat 5pm -2am. Restaurant open from 6.30pm to 10.30pm. Closed on Sundays.
Location: Qba Bar & Grill, Lower Ground, The Westin Kuala Lumpur, 199 Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.
Tel: 03- 2773 8338
GPS Coordinates: 3.14779, 101.714569
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