Thursday, October 29, 2020

Sage Restaurant & Wine Bar, KL: Dinner Menu

Whether you are out for a romantic evening or to celebrate a special occasion with your loved ones, Sage Restaurant & Wine Bar provides the perfect ambiance for a special night, with fantastic food and service to match. 




For weekday dinner, the restaurant offers a Tasting Menu (RM228 nett) whereby diners can choose 2 appetizers and dessert or main course and dessert; Sage Menu (RM278 nettt) for appetizer, main course and dessert, or a  4-course Chef's Special Menu (RM338 nett). 

We went for the Chef's Special Menu which comes with 2 appetizers, main course, dessert, coffee/tea and a complimentary glass of wine.  On Saturday evenings, diners can enjoy a 4-course menu along with complimentary glass of wine AND choice of single malt or whisky for RM298 nett. 



Our evening begins with Chef Daniel's signature appetizer - the Hotate with caviar, with a cold truffled potato and leek vichyssoise. Beautifully delicate, it was an amazing start to our meal here.




For the remaining three courses, you can choose from a luxe selection of French-Japanese appetizers, mains and desserts.


Appetizer

Thin sliced Wagyu Rump with Shaved Truffle and Chives - simply wow! The Wagyu carpaccio was melt-in-the-mouth delicious, elevated further with shaved black truffles and truffle oil. 




Somen Noodle with Botan Ebi, Hokkaido Uni and Wasabi Aioli - the Japanese influence in this is undeniable. Served cold, I especially loved the fresh sweet prawn and creamy Hokkaido uni (sea urchin). 




Seared Duck Foie Gras with Sea Scallop, Avocado and Goma Tuile - two of my favourite things in one dish. The scallop was impressively huge and juicy, perfectly complemented by the luscious foie gras and creamy avocado slices. 


Royale of Tarabagani with Abalone and Ohba Broth - our daughter, the soup lover, savoured every spoonful of this light, flavorful dish. Made ultra luxurious with the sliced abalone and red king crab and silky smooth egg custard. 


Palate cleanser



Main Course

Wagyu Score 6 Striploin and Yuzukoshou - beef lovers, this is not to be missed! Beautifully seared and cooked to medium perfection, topped with Wagyu fats and served with zucchini and grilled asparagus, beef jus, and yuzukoshou. So so good!






Glazed White Cod with Tiger Prawn and Crustacean Oil -
firm, flaky cod fish with sweet delicate flesh and crispy skin served with two large tiger prawns and local king vegetables (sayur raja).




Beef Rossini with Foie Gras and Red Wine Sauce -
since there were already two orders of the Wagyu from our table, I decided to try another beef dish from the menu. The beef rossini, consisting of a tender, chunky piece of filet mignon, again cooked to medium perfection, is topped with foie gras (one can never have too much foie!) and a red wine sauce.





Dessert

Blue Cheese Panna Cotta with Vanilla Ice Cream - wobbly creamy goodness with a touch of blue cheese for extra oomph.



Kahlua Torte with Mascarpone Cheese Mousseline and Tia Maria Ice Cream - 
rich and moist chocolate torte laced with Kahlua.



Chef Daniel’s Soufflé: - Grand Marnier, Chocolate, Calvados, Cointreau or Wasabi - the kids went for the chocolate souffle and they loved it! Light and airy, the stuff of dreams.



Good news!

For readers and friends of Baby Sumo, here's a little something for you. Quote "BabySumo x Sage" and enjoy a complimentary serving of Chef Daniel's signature truffle mushroom soup. This offer is available Monday to Friday evenings only. 





To view Sage KL menus, click here. Lunch is available every Monday to Friday from 12pm to 2pm, and dinner is served from Monday to Saturday from 6pm to 10.30pm. Reservations highly recommended.
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Location: Sage Restaurant & Wine Bar, The Gardens Residences Level 6, The Gardens, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur, Malaysia.

Tel: +603-2268 1328

Website: https://www.sagekl.com/

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Thursday, October 22, 2020

Recipe: Whole Roasted Mackerel (Saba)

Since our kids love saba (mackerel) fish so much, I have been cooking it pretty regularly at home. I usually get the fillets cos they're super convenient, but one week, I got some whole saba fishes and roasted them whole in the oven. More to go around!


I placed a few slices of lemon in the cavity before roasting them in the oven at 190C for 20 minutes. You can serve the fish with either teriyaki sauce or soy dipping sauce or you can even just enjoy it au naturel with a squeeze of lemon. Beautiful crispy skin with moist flesh.. yum!





Whole roasted mackerel (saba)
Recipe by Baby Sumo
Preparation time: 2 minutes (+15 minutes waiting time)
Cooking time: 20 minutes
Serves 4


Ingredients
2 x frozen 450g mackerel fish (saba), defrosted at room temperature for 2 hours and gutted
Salt
1 tbsp cooking sake
Oil
1 lemon, sliced
Grated radish


For the teriyaki sauce
2 tbsp Japanese soy sauce
2 tbsp cup cooking sake
2 tbsp cup mirin
1 tbsp caster sugar


Alternatively, soy dipping sauce
2 - 3 cloves garlic, minced
2 - 3 tbsp cooking oil
1 tbsp light soy sauce



1. Pat the fish dry with kitchen towel. Apply salt liberally all over fish, including fish cavity and set aside for 15 minutes.

2.Rinse off salt and then pat dry again.

3. Line a baking tray with foil. Lightly brush the foil with some oil. Lay fish on the tray. Using a knife, make a few slits on the fish (optional). 

4. Cut 4-6 thin slices of lemon. Cut remaining lemon into two wedges. Place the sliced lemon in the cavity of the fish. Season with salt. 



5. Preheat oven to 190C (roast mode). Place fish in oven and cook for 10 minutes. Remove tray from oven and flip the fish, using the help of your spatula, and return to oven and cook for a further 10 minutes. By now, the skin should look golden brown and crisp. You can also place it under a hot grill for 2 minutes if you want to help the skin brown further.

6. Place the cooked saba on a plate and serve with a wedge of lemon. Shape the daikon into a small mound and place on plate. Serve teriyaki sauce on the side. You can also serve it with soy sauce if you do not wish to make the teriyaki sauce.

7. For the teriyaki sauce: Place ingredients for teriyaki sauce in a small saucepan over medium heat. Simmer for about 2 minutes, until sauce is bubbling. Remove from heat.

8. Alternatively, you can also serve the fish with this soy dipping sauce. In a saucepan over medium heat, saute garlic in oil for 2 minutes, until lightly golden. Add light soy sauce and stir to mix.

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