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…
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
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.
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++
Shaw & Smith, Adelaide Hills, Sauvignon Blanc – RM225.00
*The Restaurant is pork free however it serves alcohol.
Michelin Star Chef Yuichi Kamimura showcases his culinary skills at The Saujana Hotel KL & The Club Saujana Resort
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