Supper Club Series at The Oak Room, Nexus Bangsar South

[Food Review]

MIGF The Oak Room Supper Club Series Edition

 

Headed over to The Oak Room in Nexus Bangsar South on Friday, 27 November 2015 with Evonne for the second night of the Supper Club Series featuring a special menu by guest chef Paul Neukirch. which comes hot on the heels of The Oak Room’s participation in the Malaysia International Gourmet Festival 2015 (which you can read about here – https://timchew.net/2015/10/10/migf-2015-the-oak-room-at-nexus-bangsar-south/)

German-born Chef Paul Neukirch won the Best Young Chef Award in Germany in 1990 and left to expand his career in Switzerland, UK, Spain, on board a private yacht, USA and finally Malaysia. Having gained industry knowledge from top rated Michelin star chefs, Chef Paul created The Food Studio, a premier private event space nestled in the heart of Kiaramas. His culinary creations have been enjoyed by several international stars, including Pavarotti and Michael Schumacher.

We got to try the menu complete with wine pairing.

 

Menu

Amuse Bouche - smoked salmon with caviar

Amuse Bouche – smoked salmon with caviar

Amuse Bouche

A little something to whet the appetite. Caviar on salmon – can’t go wrong with that.

 

Poached Boston Lobster Salad on Grilled Mango with Truffle Oil

Poached Boston Lobster Salad on Grilled Mango with Truffle Oil

Poached Boston Lobster Salad on Grilled Mango with Truffle Oil

Now this was indeed a very decadent start to the meal! Large pieces of beautifully poached Boston lobster atop grilled mango which lent some acidity while the sauce containing hints of truffle oil gave a lovely fragrance and richness to the dish. Now this is what I call a great appetizer!

 

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Chicken Roulade with Feta Cheese and Baby Spinach on Black Risotto

Chicken Roulade with Feta Cheese and Baby Spinach on Black Risotto

Chicken Roulade with Feta Cheese and Baby Spinach on Black Risotto

The chicken roulade was amazingly flavourful and tender but the star of this dish was the black risotto which I just couldn’t stop eating! It was just so delicious and had a nice texture to it. I think this dish truly showcased the chef’s ability to infuse flavours into the ingredients in the dish.

 

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Consommé of Spring Chicken with Leek Dumpling

Consommé of Spring Chicken with Leek Dumpling

Consommé of Spring Chicken with Leek Dumpling

This was a familiar item as it was also featured in the MIGF menu at The Oak Room which I had the pleasure of reviewing back in October. The consomme differs from the traditional Chinese style of double boiling soups. This utilizes the French technique that creates a clear yes very flavourful stock. the dumpling was bursting with flavour and topped with opulent gold leaf.

 

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Palate Cleanser - Sorbet

Palate Cleanser – Sorbet

 

Main

Herb Crusted Lamb Loin with Wasabi Potato Snow and Onion Marmalade

Herb Crusted Lamb Loin with Wasabi Potato Snow and Onion Marmalade

Herb Crusted Lamb Loin with Wasabi Potato Snow and Onion Marmalade

I had this dish and I totally finished every last morsel on the plate. The lamb was tender (I ordered medium doneness) and juicy, while the mash was nice and had a creamy consistency with subtle hints of wasabi. The onion marmalade was the perfect accompaniment preventing the dish from becoming overly rich.

 

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or

Pan-Seared Cod Fish with White Cabbage and Yellow Paprika Sauce

Pan-Seared Cod Fish with White Cabbage and Yellow Paprika Sauce

Pan-Seared Cod Fish with White Cabbage and Yellow Paprika Sauce

Evonne had this one although I did try it. The cod was lovely and fresh but the surprisingly great ingredient in this dish was the white cabbage which was incorporated into the mash potatoes. Somehow the chef managed to flavour it until Evonne and I actually thought we were eating pieces of ham inside the mash and it wasn’t until we double checked the menu that we discovered it was actually white cabbage. The yellow paprika sauce was a good accompaniment to the fish and the mashed potatoes.

 

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Dessert - Pavlova with Fresh Berries and Whipped Gravenberger Apples

Dessert – Pavlova with Fresh Berries and Whipped Gravenberger Apples

Dessert – Pavlova with Fresh Berries and Whipped Gravenberger Apples

The pavlova was made right before our eyes with Chef Paul delicately constructing the dish with the utmost precision! Now I usually don’t like pavlova because the meringue is just to sweet but surprisingly this one was not! The fresh strawberries and blueberries gave a lovely piquant and refreshing bite to match the meringue and fresh cream while the whipped Gravenberger (the yellow sauce) lent some sweetness and a variance in texture. A nicely balanced (and not too sweet) end to the meal.

 

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Coffee and Tea

Petit Four

  

This special Supper Club Series dinner was priced at RM280 nett per person (with wine pairing) and RM220 nett per person (without wine pairing).

I was quite satisfied with the dinner and I’m looking forward to the next one. I think the dinner with wine pairing was pretty decently priced looking at the expensive ingredients used especially the lobster.

 

Look out for more special events coming soon, or to find out how you can obtain a membership, you may contact The Oak Room Concierge (Mr Marcus or Ms Sarimah) at +603 2386 9169 or email theoakroom@uoahospitality.com.my

 

The Oak Room is located at:

3rd Floor, Nexus

Bangsar South City,

7, Jalan Kerinchi,

59200 Kuala Lumpur,

Malaysia.

 

Website: http://www.bangsarsouth.com/uoa-property/oak-room/

 

The Oak Room will also be having some special festive packages for this Christmas.

TOR_Meeting Package

 .

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