Conne and I headed over to try the Malaysia International Gourmet Festival (MIGF) 2013 menu at The Restaurant which is a modern European establishment nestled in the The Club, Saujana Resort which is the renovated former VIP wing of the Saujana Hotel which is located right beside it.
The Restaurant was participating in the Malaysia International Gourmet Festival 2013 (MIGF2013) for the 4th consecutive year, and Executive Chef Alexander was all ready to dazzle us with his creations.
The theme for this year’s MIGF is “Cool Chefs! Cooking with Attitude!” and Chef Alexander (who is younger than me) took up the challenge to deliver dishes that exude sophistication and suaveness. Wow…I know guys who exude suaveness but food?
This was going to be interesting…
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We got there at dusk but there was just enough light left for us to snap a couple of pics before dinner. Of course having the Leica C with it’s F2.0 lens helped greatly as well. Both The Club at Saujana and the Saujana Hotel are on the edge of a beautiful lake with a fountain.My partner-in-crime for the nightThe Club at Saujana has it’s own large swimming pool.Beautiful palm tree-lined pathways line the hotelNo this is NOT the swimming pool but a pond with some beautiful landscaped greenery around it. In fact I thought it was really nice that there was a lot of greenery around it the hotel.And the pond is right next to the al-fresco dining area of The Restaurant and it adds a nice calming ambience. However as the night we visited was rather warm we decided to dine indoors in the cool aircon.Now this is the interior of The Restaurant which has dark wood contrasting against the white table cloths and shiny cutlery. Stylish yet inviting and I think a nice romantic place to bring your partner.On one side of the wall right after the open kitchen is the wine rack where a multitude of wines are stored. Don’t know much about wines? Ask the server there to recommend you a good one to go with your meal.Right at the back is a private room that fits 20 pax and can be closed off for added privacy. See the glowing blue table? There’s a mini-open kitchen behind it where the chef can show off his skills to the diners.This is the table setting for the specially prepared MIGF menu.Now to dinner. An Amuse Bouche to start off the meal.Salmon Carpaccio – Horseradish Panna Cotta, Marinated Radish, Yuzu Sorbet. Salmon served in three different styles! There was the Salmon Tartar with and onions, and a little piece of salmon which had some herbs encrusting it over the salmon carpaccio. The Horseradish Panna Cotta really added some zing while the Yuzu Sorbet (the thing that looks like a scoop of green ice cream) provided some quite interesting citrus flavours. Unlike any citrus fruit I’ve eaten before actually. The thinly sliced radish added a difference of texture when eaten with the salmon. Certainly an interesting dish and a creative way to showcase so many flavours in one dish!Foiegrass Crème – Foiegrass, Duck Roll, Granny Smith Apple – had to borrow this pic from The Restaurant as for the life of me I have no idea where my own pic went. In the glass was a scoop of foie gras crème (think really rich ice crème) and smoked duck on top of a jelly made out of the Granny Smith apples. Wow! The richness of the foie gras was balanced out with the saltiness of the smoked duck and the sweetness of the jelly with all three having different textures. On the other side was a piece of smoked duck rolled around some foie gras mousse and a roll of smoked duck on top of a cracker, and the whole thing was topped off with delicate slices of Granny Smith apples. Please sir, can I have some more?Grilled Hokkaido Scallop – Sweet corn Velouté, Young Sweet Corn. Scallops in a corn sauce? Sounds off right but this was a really REALLY hearty and heart-warming dish! The sweetness of the sweet corn sauce (which I thought was more like a really delicious soup) went so well with the scallops that even I was amazed. And as Chef Alexander likes to play with different textures there were pieces of young sweet corn (like baby corn) in the sauce.Pan-Fried Seabass – Bouilla Baisse Sauce, Garlic Moussline, Ratatouille Vegetable. I loved the crispy skin of the seabass and the fish went so well with the sauce. I avoided the garlic though as it was our date night so well you get the picture. Everytime I eat Ratatouille I keep thinking of the little mouse cooking in the kitchen in the animated motion picture of the same name.We had the Anakena Sauvignon Blanc to complement the fish.Smoked Rack of Lamb & Confit Lamb Shoulder – Eggplant, Potato Fondant, Backed Potato Strudel. I absolutely hate it when restaurants overcook my meat and so I was very pleased to see the gorgeous pink colour of the perfectly cooked lamb rack. The baked potato strudle was a surprise I used it to mop up any remnants of the delicious sauce. The lamb was juicy and flavourful while the little crispy eggplant rolls provided a difference in texture! Not a single morsel bar the bones were left on this plate by the time I was done with it.We opted for a glass of Chilean Merlot to complement the lamb – not too spicy or overpowering as to overwhelm the lamb.
Ultimate Chocolate Brownie – Iced Milk Mousse, Nougat Ice Cream, Berries. We were very fortunate that Chef Alexander had some time to personally complete the dessert in front of us!Chef Alexander completing the dish by pouring the chocolate fudge on top.When they said “ultimate” they really meant it! Rich flavours balanced out by the dark earthy taste of the chocolate with bursts of acidity from the berries. This dessert is nothing short of decadent!
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BTW did you manage to guess the cold element in each dish?
Chef Alexander sat down with us after dinner and explained:
Salmon Carpaccio – the yuzu sorbet
Foiegrass Crème – the scoop of foie gras creme (which was really like a rich ice cream!)
Grilled Hokkaido Scallop – the scallops are harvested from the cold deep waters of Hokkaido, Japan
Pan-Fried Seabass – seabass is usually found in cold, deep waters!
Smoked Rack of Lamb & Confit Lamb Shoulder – this one was quite tricky! Potatoes! Grown in summer, harvested in autumn and consumed during the cold winter months!
Ultimate Chocolate Brownie – the ice milk mousse
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I suggest that you only go for the full 6-course menu if you’re a really big eater as even I who can eat a lot was really stuffed by the time we got to dessert (and mind you, my partner in crime had the seabass while I had the lamb as we couldn’t finish both on our own).
This was one of the best and most satisfying meals I’ve had and I can’t wait to see what Chef Alexander Waschl has up his sleeve for the next special menu.
We took a walk around the grounds and over to the lake after dinner. It’s pretty nice if it’s a cool night and if there are not many mozzies around. Definitely a nice place to bring a date or your partner.
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Menu Prices
Any 3 Courses without Wine Pairing – RM160.00++
Any 4 Courses without Wine Pairing – RM180.00++
Any 5 Courses without Wine Pairing – RM200.00++
Any 6 Courses without Wine Pairing – RM220.00++
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Wine Recommendation
Shaw & Smith, Adelaide Hills, Sauvignon Blanc – RM225.00
*The Restaurant is pork free however it serves alcohol.
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[Upcoming Event]
Michelin Star Chef Yuichi Kamimura showcases his culinary skills at The Saujana Hotel KL & The Club Saujana Resort
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Being taken under the wings of culinary legend Chef Tetsuya Wakuda, it is no surprise that Michelin Star Chef Yuichi Kamimura’s forte is contemporary Japanese-French cuisine. Destined to be a chef after growing up in his parent’s bustling restaurant in Hokkaido, Japan, Yuichi is back in Malaysia once again showcasing his culinary skills at The Saujana Hotel Kuala Lumpur and The Club Saujana Resort from the 24th – 26th October 2013.
Having been invited to a number of countries which includes Malaysia, Hong Kong & Taiwan as guest chef, Yuichi was able to work with prominent chefs from diverse cultures allowing him to be adventurous with different flavours and cuisines which are now translated through his degustation menus.
Establishing “Kamimura” a restaurant aptly named after him in Sapporo which is now relocated to Niseko, Yuichi has won himself a Michelin star and numerous other accolades and praises for his culinary skills and ability to transform traditional cuisine to a contemporary winner with immaculate presentation simply living by the philosophy of making his customers happy.
Experience an exclusive dining adventure with Chef Yuichi Kamimura at The Saujana Hotel Kuala Lumpur and The Club Saujana Resort:
24th – 26th October, Lunch at Kogetsu, The Saujana Hotel Kuala Lumpur – RM180++ per person
24th October, Suntory Night Set Dinner at Kogetsu, The Saujana Hotel Kuala Lumpur – RM300++ per person
25th October, Dinner at The Restaurant, The Club Saujana Resort – RM267 nett per person
26th October, Wine Dinner at Senja, The Saujana Hotel Kuala Lumpur – RM380++ per person
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