Preview of the New Menu at Gobo Upstairs Lounge & Grill Traders Hotel Kuala Lumpur (2017)

[Hotel Happenings]

 

My partner in crime and I headed over to Gobo Upstairs Lounge & Grill in Traders Hotel Kuala Lumpur recently for the preview of the restaurant’s latest menu which was created by the new chef – Chef Fun Keng Mun.

Chef Fun Keng Mun, Junior Sous Chef who recently took over the helm of the restaurant, has a vast amount of experience with a wide range of grilling methods, complemented by his passion for food and hospitality. One to always balance work and play, he loves playing basketball and online games, and his competitive yet fun nature sees him motivating his culinary team by promoting a fun yet professional atmosphere in the kitchen.

Chef Mun carries on Gobo Upstairs Lounge & Grill’s tradition for grilled steaks with his signature Grilled Tomahawk, as well as other popular items such as the Grilled Scallops with Crab Tartare, Lobster Bisque, Australian Grain Fed Beef Brisket Rendang, Baked Fillet Cod Marinated with Miso Honey, and Lobster Ravioli.

 

My partner in crime against the very Instagrammable wall. (Photo shot with my smartphone.)

 

Although the main purpose of the event was to introduce the new menu by Chef Mun, the restaurant took it a step further and made it a wine pairing dinner with Viña Maipo wines much to the delight of my partner in crime!

Viña Maipo was founded in 1948 in the Maipo Valley, a world-renowned region for producing wines of outstanding quality. Its highest area known as Maipo Alto, is where the winery’s original estate – the Quinta de Maipo vineyard is located. Quinta de Maipo has very particular climatic conditions, as it is located at an equidistant point between the Andes and the Coastal range. The area is home to fresh winds and unique temperatures ranging, on average, between 10°C and 23°C, while its stony soil, with good drainage and low fertility, is ideal for growing Syrah and Cabernet Sauvignon.

20 years after its founding, Concha y Toro – the largest Chilean wine group-acquired the winery, enhancing the quality of its wines and laying the foundations for its global spirit. In 2000, Viña Maipo sold an excess of one (1) million cases, and became the 4th largest exporter of wine from Chile. In 2007, Max Weinlaub joined Viña Maipo as chief winemaker, and initiated a new strategy focused on developing world-class wines, expressive of their origin.

Today, Viña Maipo is present in over 80 markets worldwide (and at Gobo Upstairs Lounge & Grill in Traders Hotel Kuala Lumpur!), and stands as a hallmark of Chile’s production of great wines, born from a long tradition in winemaking and a genuine passion for authenticity.

 

My partner in crime with the winemaker’s representative who did a wonderful job of explaining the pairings of the wine to us

 

Here’s a look at some of the dishes that we tried.

Keep in mind that these were tasting portions as there were many items for us to try and therefore is not in any manner reflective of the actual portion size or presentation of the actual dish.

AMUSE BOUCHE

Honey Roasted Beetroot

toasted walnut / feta cheese

Vina Maipo Vitral Chardonnay

This lemon yellow coloured Chardonnay which was aged 6 months in barrel and stainless steel tanks is remarkably freshness with notes of pineapple and peach, and a creamy and elegant texture on the palate.

 

STARTER

GUP Cold Platter

mackerel tartare / wedges salad 6 / vodka cured salmon

 

GUP Hot Platter

salmon crab cake / crispy prawn durian mayo / balsamic tuna

Vina Maipo Vitral Chardonnay

The durian mayo was totally awesome! I really wish they sold it in jars as I would love to bring some home!

SOUP

Lobster Bisque

lobster ragout / tarragon cream / brandy

Vina Maipo Vitral Merlot

A Merlot of intense, deep colour with aromas of cherry, black currant and plum. On the palate it has silky tannins, with flavours of ripe fruit and a long finish.

Wine is a very personal drinks and it’s something that varies greatly from person to person which is the beauty of it. I personally enjoyed the wonderfully flavourful and rich lobster bisque better with the Chardonnay from the previous dish.

MAIN COURSE

Wagyu Tomahawk

pomme purée / buttered vegetables

Now this is what I call a great steak! Juicy, tender and flavourful meat which we paired with two (2) different wines.

Vina Maipo Vitral Cabernet Sauvignon

A Cabernet Sauvignon with deep red colour, a nose of cherry and plum, and a touch of toasted oak. On the palate it has delicate notes of chocolate and blackberry.

Pampas Del Sur Estilo Malbec

A wine from Mendoza, Argentina with intensely fruity aromas of cherry, raspberries and plum marmalade with subtle notes of spice. On the palate there’s a balance of the lively freshness of the fruit combined with oak barrel aging.

 

Chef Mun expertly carving the wagyu tomahawk in front of us guests!

 

Grilled Lamb Loin

arancini / broccolini / porcini sauce

Also paired with both the reds – Vina Maipo Vitral Cabernet Sauvignon and Pampas Del Sur Estilo Malbec

 

 

Baked Cod with Miso Honey

wasabi, bean curd / wilted romaine

Paired with both the Vina Maipo Vitral Sauvignon Blanc and the Vina Maipo Vitral Chardonnay.

The Vina Maipo Vitral Sauvignon Blanc was aged for four (4) months in stainless steel tank, giving it fresh citrus aromas and subtle notes of green pepper. On the palate it shows a long freshness and a mineral touch.

DESSERT

Cherry Bommm

A miniature version of Gobo Upstairs Lounge & Grill’s signature dessert! Pour all the warm chocolate sauce over the sphere, in the process melting the chocolate and revealing a pair of hearts inside! This is certainly one for lovebirds!

 

CHEESE

Camembert

balsamic / dried cranberries

Raclette cheese!!! A traditional Swiss (and parts of France) dish whereby the cheese is melted then scrapped into the dish and served warm with some condiments. This was truly a lovely treat for a cheese lover like me and I saved some of the red wine from the earlier courses to go along with this dish! A wonderful end to a most decadent meal!

 

 

As this was only the preview, I will be heading back to Gobo Upstairs Lounge & Grill sometime soon to conduct a full review of their new menu by Chef Mun so stay tuned!

 

Gobo Upstairs Lounge & Grill is located on the 6th floor of:

Traders Hotel Kuala Lumpur

Kuala Lumpur City Centre,

50088 Kuala Lumpur,

Malaysia.

 

Website: http://www.shangri-la.com/kualalumpur/traders/

 

Operation Hours (Lounge): 10:00am to 1:00am

Operation Hours (Grill):        

LUNCH: 12:00pm to 2:30pm Monday to Friday

DINNER : 6:30pm to 10:30pm daily (10:15pm – last order)

Reservations (Gobo Upstairs): 603 2332 9910

Hotel’s Telephone: 603-23329888

Email: goboupstairs.thkl@tradershotels.com

 

Thanks for having us! (Photo shot with my smartphone.)

 

Panasonic Lumix LX10

Photos shot with the Panasonic Lumix LX10 (excluding those stated otherwise).

To find out more about the camera, head over to http://www.panasonic.com/my/consumer/cameras-camcorders/lumix-digital-cameras/advanced-creative/dmc-lx10.html

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