CAJUN-CREOLE INSPIRATIONS FUEL FATFIRE

 

The Three Witches of Mardi Gras were immortalised on a striking mural within FatFire, an all-American diner at LaLaport Bukit Bintang City Centre.

Also featured in that expansive wall art are mystical fire butterflies and gecko motifs to symbolise the restaurant's transformative adaptability.

Here, the word "fat" in the restaurant name embodies feast, fun, and fulfilment; to reflect an immersive experience to satisfy one’s stomach and soul. Fire essentially refers to the use of grill and other cooking methods.

Our hunger pangs were banished by delicious bite-size pieces of Tilapia Popcorn (RM27). Lightly coated in spiced batter, the moreish morsels were addictive when dipped in some Cajun mayo and remoulade sauce.

Marinated in Cajun spices then lightly breaded and deep-fried, the crunchy-crisp Mississippi Fried Calamari (RM32) proved equally winsome.

Fiery hot sauce coating the tender Flyin' High Buffalo Wings (RM28) left a blazing trail on our tongue. Thankfully we had three classic cocktails: Sangria (brandy, rum, red wine, and fruits), Moscow Mule (vodka, lime juice, and ginger ale) and Cosmopolitan (vodka, cranberry juice, triple sec, and lime juice) to douse the heat. Those three tipples only cost us RM70 whilst individually, each cocktail costs RM24.90 so that was a fab deal.

We went ga-ga over the palate-pleasing Prawn-tastic Tacos (RM30) which came heaped with mango salsa, diced avocados, shredded red cabbage, and spiced tiger prawns. Sides of mildly spicy slaw and guacamole added to their appeal.

Coated in piquantly spiced batter, the house special of Catfish & Chips (RM37) hit the spot too thanks to the fish’s delicately sweet texture. Apple slaw, salad, and creamy remoulade sauce provided additional textural and flavour interest to the dish.

A scrumptious, juicy grilled lamb patty with melted cheese sandwiched between a toasted burger bun left us instantly smitten by Mary’s Not So Little Lamb (RM37). Piling on the tastiness were caramelised onion, fresh lettuce, tomato, and grilled pineapple.

Rich jambalaya sauce comprising tomatoes blended with the staples of Creole cooking: onions, bell peppers, and celery bestowed tantalising flavours to FatFire Jambalicious Pasta (RM37). Extra textural interest came from chunks of tender grilled chicken, sliced sausage, and capsicum strips nestled among strands of spaghetti.

The graham cracker crust and zesty, creamy filling of the Key Lime Pie (RM18) meant it was something to write home about. Well-balanced sweetness with hints of fresh citrus, it was one of the more notable dessert I’d eaten in a while.

Dusted with icing sugar and served with chocolate sauce, the golden fried dough pillows known as New Orleans Beignets (RM18) brought the curtains down to our meal. Perfect to round off our All-American diner experience.

For reservations at FATFIRE ALL AMERICAN DINING, call tel: 012-848 4094. Address: Lot G-73, Ground Floor, Mitsui Shopping Park, LaLaport BBCC, 2, Jalan Hang Tuah, Kuala Lumpur

 

CHEF FRANCISCO ARAYA HOLDS COURT AT THE LIBRARY

I couldn’t think of a better way to celebrate my birthday than being wined and dined at The Library of the Ritz-Carlton Kuala Lumpur. The luncheon showcased award-winning chef Francisco Araya whose modern European cuisine - in this instance a coterie of his refined seafood specialities - left us landlubbers gasping in awe.

 

Guesting at The Library from 6 to 10 March, the dishy Shanghai-based Chilean proved to be a notable choice to kick-off the Ritz-Carlton's highly anticipated Guest Chef Dinner Series 2018. His impeccable credentials include his present Executive Chef position at NAPA Wine Bar & Kitchen, stints with Chile’s fine Alegre restaurant and Tokyo’s 81 Restaurant where he was awarded one Michelin star for his artful wizardry at melding Latin American, European and Asian influences.

An excellent San Feletto Prosecco Brut opened our lunch on high spirits. Crisp, bright and moderately dry, the Italian sparkling wine awash with delicate fruity, vanilla and nutty nuances boasts a long, satisfying finish. Truly a worthy choice to accompany the chef’s opening volley.

Araya's impressive wealth of experience drawn from Chef Ferran Adrià’s legendary three Michelin-starred restaurant El Bulli came to the fore from the get-go with his playful amuse-bouche: a triumvirate of Crispy Scallop and Herbs, Smoked Celeriac Hen Egg followed by Tomato Water with Shrimp & Watermelon, and a Beetroot Tartelette.

We were astounded by the various components of this stunning curtain-raiser. Starting with an impossibly thin, crispy savoury scallop skin dotted with dill cream, it was well-matched by a dainty coin of a tartlette anointed with a dollop of refreshing beetroot purée.

Served in a whole egg shell, the cloud-light celeriac mousse evoked spasms of shivery delight in us before we proceeded to slurp up every drop of the umami-rich tomato water. Tiny cubes of watermelon frolicked with a sweet, springy poached prawn for textural and flavour contrasts.

The pace picked up with a whole slippery Oyster crowned with Caviar and Cauliflower Cream. Flecks of fresh lime zest and sichimi (smoky, sweet ground red chilli and Japanese sansho pepper) bestowed fleeting yet discernible accents into the sumptuous dish. It was superbly paired with Vionta Albariño Blanca, a Spanish white brimming with complex tropical fruit notes and crisp acidity on the palate.

We then discovered warm gingery notes melding harmoniously with the inherent sweetness of the exquisite Scallop Ceviche. Supplemented by a chorus of clean, refreshing cilantro and green apple flavours, it came with Ventisquero Reserva Sauvignon Blanc - an on-point wine flaunting elegant citrus, pineapple and floral dimensions.

Chef Francisco's game-changing Arroz Verde or green rice held us spellbound with its luxuriant creaminess and lush oceanic sweetness. His secret? Using clam stock and spinach purée to render the plump short-grain arborio rice until the grains turned soft albeit nutty to the bite. Translucent carpaccio slices of Carabinero shrimp — deep-sea red shrimp  coveted for its robust flavour — and crispy fried prawn legs heightened the dish’s appeal.

We swooned as the delicious creation formed a winsome alliance with Vina Muriel Reserva Blanco Viura — a rich, straw gold Spanish white with whiffs of lime, floral and oak overtones.

Our gastronomic adventure continued with the otherworldly speciality of Shrimp with Yuba, Caramelised Onion & Dill hitting our palate on a meteoric scale flavour-wise. Sous vide in olive oil for half an hour, the tender, springy tiger prawn reclining on a silky soft sheet of yuba left us gobsmacked. The unctuous caramelised onion bits & savoury dill sauce were to-die-for, a perfect counterpoint to the dollop of celeriac puree hidden underneath the sheer skein of yuba and little wedges of baby radishes.

Crisp, mellow tropical fruitiness of the Ventisquero Reserva Chardonnay proved a spot-on match for the Japanese Orange Sea Bream with Calamari and Zucchini Blossom. Every element of the dish – from the fried zucchini flower stuffed with prawn mousse to the splash of squid ink sauce and intensely flavoured prawn bisque was so raveworthy and refined, we felt as if we had soared to heaven. Honestly, it took all our willpower to resist from licking the plate clean!

The dessert of Almond Financier with Pandan Ice Cream couldn’t eclipse the earlier show-stoppers. Decent though the little cakes were, their pairing with the quenelle of pandan flavoured ice cream and bits of raspberries barely made an impact with us. The saving grace was the surprisingly good Roustabout Late Harvest Viognier, a likeable tangy-sweet dessert wine with expressive of herbal-floral aromas.

Catch Chef Francisco Araya at The Library until 10 March from 7pm until 11pm. His mastery will be showcased in a seven-course dinner priced at RM350 nett per person with an option of wine pairing at RM500 nett per person. 

For reservations and enquiries, please call The Ritz-Carlton KL, tel: 03 2142 8000 or email:  dining@ritzcarlton.com.my.