RITZY AFTERNOON TEA AFFAIR

 

All you afternoon tea enthusiasts must thank Anna, the 7th Duchess of Bedford for making the ritual of sipping tea and nibbling sandwiches fashionable in 19th century England. Not to be confused with the more substantial high tea partaken by the middle and low classes in place of dinner, the English upper crust enjoyed their pots of tea with some light snacks around 3.30-4pm. 

Today, the time honoured afternoon tea tradition is upheld within the plush, freshly rejuvenated confines of The Lobby Lounge at The Ritz-Carlton Kuala Lumpur.

On weekdays from 3pm-6pm, you can indulge in the quintessential afternoon tea experience for RM80 (for 2 persons). Besides a triple tier of delicate goodies to savour, the price includes a pot of freshly brewed tea from a choice of 40 Ronnefeldt fine teas.

Depending on your mood or inclination, the selection ranges from black and green teas to herbal and fruit infusions. Alternatively, The Lobby Lounge also proffers various coffee brews for those who prefer a jolt of java. I love The Ritz-Carlton Kuala Lumpur's exclusive blend which combined Chinese tieh kuan ying (Iron Goddess of Mercy) with green oolong; its complex tea flavour tinged with a delicately creamy nuance.

Serenaded by soothing live music from a string quartet, we revelled in the luxurious and tranquil surrounds. Our amuse bouche for the day was a zingy salmon spread with dainty toast pieces. This went like a dream with my choice of Irish Whiskey Cream - a malty Assam black tea with hints of cocoa and the lush aroma of Irish whiskey.

The savoury temptations served during our visit were mini mushroom quiches and chicken pies. According to our friendly and knowledgeable hostess, Adriannah, most of the afternoon tea selection changes frequently so expect enticing surprises to whet the appetite on each visit.

Little Wagyu burgers with mushroom stole the limelight at first bite. Every mouthful was delectably scrumptious but the beef pastrami sandwiches were on point too. These choice morsels were nicely balanced by sips of Jasmine Gold, a fragrant Chinese tea perfumed with jasmine flowers. Even the tuna sandwiches with its subtly creamy filling held its own. 

Served warm with clotted cream, fruit preserve and marmalade, we then relished two types of scones. Again, the varieties depend on the chef's selection; it could be plain or flavoured scones: caramel, raisin or cinnamon. We certainly took our sweet time enjoying every bite of this classic offering.

Some element of East meets West emerged in the sweet treats. Light and flaky, the baked egg tarts were an unexpected albeit welcomed twist to the Continental confections: mini cheesecake, macaron, fruit tartlet and chocolate cake.

As an ardent chocoholic, the velvety and dense chocolate slice left me smitten as did the airy-light, mango-accented macaron. Amidst more sips of tea, we managed to do justice to the mini cheesecake - its wickedly decadence made me feel like a Cheshire cat that got the cream...

During weekends, the afternoon tea is priced at RM160 for 2 persons. Reservations are advisable to avoid disappointment.

For more information and reservations at The Lobby Lounge, call 03-2142 8000 or email dining@ritzcarlton.com.my

LET'S MAKAN AT LE MEI

Delicious pork-free dim sum and Chinese specialities beckon residents living in the southern Klang Valley at Le Mei, the new Chinese restaurant at Le Meridien Putrajaya. 

Clad in muted shades of cream, bronze and matte gold with the occasional bursts of red, Le Mei flaunts plush underfoot carpet and tasteful Chinese interior decor elements that make diners feel welcomed and put them immediately at ease.

Although just two months old, Le Mei has become the hot lunch spot for the corporate and government sectors and individuals in the vicinity. Chef Michael Wong and his team have their hands full serving up a variety of piping hot Signature Dim Sum and Chinese dishes to please them.

We were treated to an exclusive sampling of them recently, starting with a trio of Steamed Dim Sum (RM62): Black Truffle Shanghai Mini Dumplings, Steamed Scallop with Baby Abalone Dumplings and Chicken & Shrimp Dumplings.

The Shanghai xiao long bao dumplings (top left) was surprisingly on point - its sweet meaty broth similar to the real deal. Granted the skin was a tad thick compared to more famous ones in town but that would be nitpicking. Happily, the springy succulence of both the mushroom and minced chicken siew mai and scallop dumplings were also on par.

Out of the three Deep-Fried Signature Dim Sum (RM55), the Deep-fried Chicken Floss with Tuna & Shrimp Dumplings gained the most nods from us. We relished the filling's nice savouriness within the crunchy skin. Heavier flavours emerged from the Crispy Dried Cod Fillet with Fresh Prawns which should appeal to most local palates. We weren't so big on the Baked Bun with Barbecued Chicken though - our tastebuds rebelled against the rich and sweet, buttery crust as well as the sweetish filling.

Have a penchant for soup? Try the nutritious Double-Boiled Chicken Soup with Black Garlic Bulb (RM60). Dark and potent, the brew was a tad too rustic for my liking due to the black garlic used along with fish maw, shimeiji and chicken.

Wispy, billowy trails of dry ice heralded the arrival of Crispy Prawns Coated with Lemon Dressing, Tropical Fruit Salsa and Tobiko Caviar (RM68). Granted, it was a deftly prepared offering with the prawns lightly sheathed in crisp batter and creamy albeit stoic coating. Dotted with tiny dices of dragonfruit and strawberry, and tobiko, the crustacean dish lacked pizzazz. We reckon an unexpected burst of chilli heat or tartness would have jazz things up for the better.

At first sight, the Steamed Soon Hock with Pickled Chilli and Soya Crumbs (RM45) held much promise but alas, I found my portion overcooked. While the fish still had its natural sweetness, the flesh was regrettably tough to stomach. Steaming fish demands close attention to timing so hopefully, this could be put down to the occasional lapse in judgement.

Thankfully, our faith in Le Mei was restored once we savoured the Wok-Fried Marinated Lamb Chops with Dried Chillies and Garlic Chips (RM85). Redolent with aromatic spices including the tongue-numbing Sichuanese peppercorns as well as sesame seeds, the delectable lamb pieces spurred us to pick the bones clean.

 

Personally, I'd pick the Deep-fried & Stir-fried Mixed Vegetables (RM64) as the session's stellar performer. Defyingly simple, the various greens (baby milk cabbage, eggplant and snow peas) and fungus (shimeiji & baby black fungus) melded so cohesively, we sung high praises of the dish's delicate textures and flavours.

Since our tummy space was reaching maximum capacity, the Fried Rice with Crabmeat, Crispy Sun-Dried Scallops, Egg White and Sweet Bean (RM28) was dutifully tried and tested. It tasted acceptable although its presence failed to elicit much excitement.

Perhaps we were too distracted by the dessert of Salted Egg Ice Cream with Red Bean Paste (RM6)? It was my first time sampling such an inventive flavour - the current trend has seen salted egg yolk infused into everything, from croissant to cakes nowadays. Taste-wise, the ice cream wasn't too weird as the eggy, savoury accent came out subtler than I had anticipated. A memorable way to wrap up our maiden visit to Le Mei.

For reservations, call Le Mei restaurant, tel: 03 8689 6888. Address: Lobby Level, Le
Méridien Putrajaya, Lebuh IRC, IOI Resort City, Putrajaya.

NEW CHEF CUTS A SWATH AT SENJA

Chef Marco Violano from Puglia, Italy brings over 20 years of culinary experience from internationally acclaimed restaurants and luxury chain hotels worldwide to Senja, the all-new Italian restaurant at The Club Saujana Resort Kuala Lumpur.

Surrounded by a cascading pool and lush gardens, the new Senja now occupies the stylish space (formerly The Restaurant) effective August this year. The plush lounge remains the hallowed threshold that accords arriving patrons tentative glimpses into the ambient-lit dining area. Beyond the bank of French doors is the serene alfresco terrace. 

A complimentary cocktail of Campari Soda heralded our sneak preview of Senja's Malaysia International Gastronomy Festival (MIGF) menu created by Chef Marco. The perfect antidote to drown out the weariness of battling post-work traffic.

Patrons partaking the MIGF menu will commence with Amuse-Bouche of Tortino di

Parmiagiana di Melanzane con Pomodori San Marzano e Crema al Parmigiano (Baked Layers of Eggplant “Parmigiana” Style with Roma Tomatoes, Fresh Basil and Buffalo Mozzarella). 

Such bright, lustrous and winsome flavours evoked by the cheese, eggplant and tomato trinity were brought to a crescendo by the citrusy freshness of the Frankland Estate 2014 Sauvignon Blanc from Western Australia. Our palate was suitably 'amused' in anticipation for the slew of exquisite dishes to come.

 

Appetiser to open the showcase comprised Battuto di Tonno Pinna Gialla con Croccantino di Polpa di Granchio Piccante e Salsa Tonnata (Yellow Fin Tuna Loin Tartare with Crab Cake and Tuna Sauce).

It was comparable to a summer carnival where voluptuous tuna dices dipped and frolicked with the crusty and delicately sweet crab cake, amidst ripples of concentrated savouriness. The sparkling duet garnered extra accolade from the accompanying Western Australia's Frankland Estate 2014 Chardonnay.

Warming up to the stellar performance was Zuppa di Pomodorini Pachino Siciliani con Burratina di Corato ed Olio al Basilico (Sicilian Cherry Tomato Soup with Burrata Cheese) complemented by Margaret River's Miles from Nowhere 2013 Chardonnay. We were bowled over by the vibrant vibes of the Mediterranean in which sun-ripened tomatoes imbued their fruity sweetness into the salubrious broth, amplified by swirls of aromatic basil oil with a mild cheesy richness at its core.

We then fell hook, line and sinker for the sumptuous main course of Rollata di Filetto di Merluzzo con Zucchine Verdi in Guazzetto di Vongole Piccanti (Roasted Cod Wrapped with Zucchini and Lemon Thyme in Spicy Clams Stock and Broccoli Purée).

Washed down with prevalent notes of vanilla, melon & peach in the same Chardonnay, we were reeled in by the smooth, fine textured fish wrapped in zucchini ribbons which had gently soaked up the soulful clam essence and zingy purée.

As an ardent fan of scallops, I succumbed to the lure of Risotto al Nero di sepia con Medaglione di Cappesanta e Bottarga (“Carnaroli” Squid Ink Risotto with Hokkaido Scallops Medallion and “Bottarga”).

Complemented by a plummy Frankland Estate 2014 Shiraz with faint spice overtones, the divine scallop charmed the palate with its coy sweetness; the seafood's tender succulence stood out like a shining beacon in the unctuous pool of bewitchingly dark, nutty grains. A dusting of grated salted mullet roe ensured everything ended on a clean plate.

The chef proved going meat-free need not be boring as his Lasagna Cotta al Forno con

Funghi Porcini e Vellutata al Tartufo (Baked Lasagna with Porcini Mushrooms and Black Truffle Fondue) proffered an endearingly rich, rustic tempo no serious food lover could ignore.

Crème Brulée al Pepe Nero con Composta di Banana (Black Pepper Crème Brulée with Banana Compote) brought sweet closure to our splendid preview. The portion was far too decadent although it was a well-matched cohort for Deakin Estate 2014 Moscato from South Australia.

The special MIGF menu is priced at RM280 nett per person (without wines) and RM370 nett with wine pairing, available until 31 October 2016.

For dining enquiries or reservations at Senja, please call (03) 7806 7000 ext 6722.

Address: The Club Saujana Resort Kuala Lumpur, Jalan Lapangan Terbang SAAS, Shah Alam, Selangor. Website: www.shr.my