Chef Theodor Falser is renowned for his brand of gourmet Italian cuisine using wild herbs and vegetables to create the traditional tastes and aromas of his native land. This is an emotional project for both Theodor and the hotel as Theodor was the hotel’s opening chef way back in 2006. He left to return to Italy and has since earned himself accolades including his Michelin Star award in 2014 at Hotel Spa & Gourmet Resort Engel, Italy.
We were most privileged to be invited to sample Chef Theodor's delicious cuisine at Gobo Upstairs yesterday evening. We had the 7-course dinner, featuring exquisite Tuscan wines from Ruffino. To start, we had the grilled potato focaccia and whole wheat bread with walnut pesto with Ruffino Prosecco. The prosecco was wonderfully fruity and was great with or without food.
Next we had the Jerusalem artichoke served two ways, with elder caper dressing and salted peaches, served with Ruffino Lumina, Pinot Grigio 2014, with notes of meadow flowers, pears and hints of golden apple.
I enjoyed the Ruffino Verdelleo Blend, Orvietto Classico 2014, which was paired with the cured mackarel with lemon and onions, salmon caviar and confit grosny. The salty dish and fruity wine complemented each other well. By the way, grosny is also known as Chinese artichoke or crosne.
A dish that got our table singing praises, the risotto was amazing - perfectly cooked to al dente, and well-seasoned, served with fresh herbs, peanuts, olive oil and sous vide poached lamb. This was served with the Ruffino Chianti DOCG - a wine that holds a special place in Ruffino's heart as the first wine they produced in 1877 when the winery was founded was a Chianti.
Next was the Italian pasta "wonton" bundle aka tortellini with beef cheek and truffle, served with a really delicious consomme, made from pine tree ash and celery root. This was served with the Ruffino Riserva Ducale Chianti Classico 2011, a complex and deep red wine is characterized by sweet cherry and red berry fruit notes. This wine also had a great story behind it - because of this wine, Duke of Aosta appointed Ruffino as the official supplier to the Italian royal family in 1890.
The star of the evening for us was the fantastic dry-aged entrecote steak with blueberries, root vegetables and fermented garlic. Chef Theodor tells us that he uses Australian Black Angus beef, which he marinated with rosemary and blueberries, and then cooked sous vide at 54°C until a beautiful medium rare. This was served with the Ruffino Modus IGT 2011, a rich full-bodied red.
To end, we had the mascarpone with rhubarb and chamomile crumble, a smooth and light dessert paired with the Ruffino Serelle Vin Santo Del Chianti 2010, a sweet dessert wine .
Great food, great wine, great company - definitely a night to remember :)
Chef Theodor Falser will be showcasing his cuisine for both lunch and dinner from 18-24 April 2016; there will be a 2-course set lunch (RM78 nett per person) and 4-course set dinner (RM225 nett per person) as well as an a la carte Italian menu at dinner. Traders will also be hosting a wine dinner on 21 April as well as two cooking classes with Chef Theodor on 23 & 24 April, but these are already sold out.
Opening hours: Lunch 12.00pm to 2.30pm; Dinner 6.30pm to 10.30pm.
Location: Gobo Upstairs Lounge & Grill, Level 6, Traders Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia.
Tel: 03- 2332 9888
GPS Coordinates: 3.154271, 101.715417
Website: http://www.shangri-la.com/kualalumpur/traders/dining/restaurants/gobo-upstairs/
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Are those real roses? Love those purple ones.
ReplyDeleteYes they are! :)
DeleteThose are very beautiful dishes. What a fine dining! And the wine made things better! :)
ReplyDelete