Tuesday, April 24, 2018

Parisian Afternoon Tea: Betjeman & Barton, Pavilion KL

Afternoon tea is a time-honoured tradition whereby sandwiches, scones and pastries are enjoyed over a pot of tea. Betjeman and Barton, the purveyors of fine, French tea recently opened their doors at Pavilion Kuala Lumpur and has introduced an innovative concept of "all-day afternoon tea" for lovers of this laid back indulgence. This concept is perfect for accommodating the busy lifestyle of KL-ites who seek to be spontaneous and enjoy afternoon tea, anytime of the day.

Bright and airy, Betjeman and Barton in Pavilion is located at Fashion Avenue and operate an open-concept tearoom, which gives the feeling of spaciousness while still offering privacy to guests. The decor is tasteful, with pastel colour schemes, exuding a chic ambiance for the afternoon tea session.



Betjeman and Barton Malaysia offers over 80 types of tea, both premium and superior, all air-flown in from France. Once seated, one of the staff would bring a tray filled with glass domes of tea leaves and bring the guests on a crash course on tea appreciation. We were invited to smell each tea, including black, green, red, white and herbal teas, and find the tea best suited to our taste.




Each Traditional Afternoon Tea set comes with free flow of selected tea, warm scones, made-to-order finger sandwiches and pastries. For April, they are currently a special price of RM55 per person with Betjeman's premium loose tea or RM59 per person with Betjeman's superior loose tea. There is also a Gelato Afternoon Tea with three scoops of gelato for RM79 per person and Grand Chocolate Afternoon Tea with six pieces of Betjeman's finest chocolates for RM89 per person. They also offer a Children's Afternoon Tea for 4-10 year olds, which comes with milk or hot chocolate at RM39 per child.

I selected the Hanami, a delicate black tea from China blended with tiare flowers, heliotrope. I was especially drawn to the floral, fruity aroma. Hubby, being a creature of habit, stuck to his usual Lapsang Souchong, which has a smoky aroma, as the tea leaves are smoked over pinewood fire. Tea is served in Noritake pretty pastel pink teapot and teacups. Do note that there is a 90-minute refill policy for the tea.

Served in an elegant three tier set, we started with the sandwiches, which included Betjeman's smoked salmon with cream cheese, Egg mayonnaise with chopped chives, Chicken ham with sweet mustard and Cucumber with lemon butter, all competently made and delicious. Similarly, the warm scones were delicious - tender and crumbly on the inside and a delightful golden crust. Best of all, they are served with Devonshire clotted cream and strawberry preserve, exactly the way it should be :)






For the sweets, there was a French violette tart, opera cake, lemon cheese, coconut mango tart and Betjeman's blueberry macaron. Overall, a very enjoyable afternoon tea experience with good service and lovely ambiance.










Opening times: 10am to 10pm daily.

Location: Betjeman and Barton, P3.01.03, Level 3, Fashion Avenue, Pavilion Kuala Lumpur, No.168, Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.

Tel: 03- 2110 5996

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



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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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