Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts

Monday, January 29, 2024

THURSDAY ASIAN BBQ NIGHT AT LE MERIDIEN PETALING JAYA

 


Asian BBQ takes centrestage at the dinner buffet (630 pm – 1030 pm) every Thursday night at Pasar Baru all day dining restaurant, Le Meridien Petaling Jaya. Priced at RM98 nett per adult and RM49 nett per child, eat to your heart’s content the plethora of barbecued fare, hot off the grill.

Chef Afifi Ghani said the idea is to allow diners to select their protein of choice: chicken, beef, tiger prawns, clams, flower crabs or fish fillet and the chefs on duty will cook the ingredients on the spot. Whether it’s Malay, Chinese or Indian style of cooking, all you have to do is pass the chefs the tag indicating your table number and once the food is ready, it will be delivered hot off the stove, wok, grill or tandoor.
While waiting for your Asian BBQ order to be prepared, scour the buffet where a myriad of appetisers, main dishes and drinks await. Curtain-raisers include a DIY salad station where salads of choice or fruit rojak can be made, or sample chilled appetisers such as Assorted Cold Cuts, Melon Salad with Prawns, Potato Salad and Smoked Duck on Skewers.

Lending substance to the parade of offerings are a huge steamer filled with piping hot bowls of Chinese soup, a range of Italian pasta and a noodle live cooking station proffering soupy noodles of your choice.

Head over to the Chinese section for crunchy Deep-fried Spring Rolls, Money Bags and nugget-size Fried Chicken. Kabsa Rice, Mutton Sukka, Butter Chicken and Palak Paneer beckons invitingly. If you fancy some Chicken Tandoori, the chef will be happy to oblige.
 
We like the comforting Duck Fried Rice, tender and slightly peppery Ginger Beef and Steamed Egg with Prawn Sauce from the Chinese kitchen.

When our platter of seafood, meat and fish arrived, we dove in and relished the various items with two different sauces: black pepper and tartar.
Dessert includes Assorted Ice Cream with various toppings, Bread and Butter Pudding, Malay Kuih, Ais Kacang, French Pastries, Lavender Panna Cotta and Strawberry Mousse. My most notable pick was a refreshing and subtly sweet Cendol Jelly. 
Don't miss refreshing and hot beverages served to accompany your meal. I like the Dilmah flavoured tea range and freshly prepared teh tarik or coffee. They make a most satisfying round-off to wrap up the hefty dinner.
For reservations at Pasar Baru, call tel: 03-7682 0000. Le Meridien Petaling Jaya is located at No.1 Jalan SS7/26A, Petaling Jaya, Selangor.

 

Tuesday, July 04, 2023

TOSCA X GOODDAM 'FOUR HANDS' DINNER


Italian cuisine lovers are in for a treat with the upcoming ‘four hands’ dinner featuring Chef Murli Pillay (left) of Tosca at DoubleTree by Hilton KL and Chef Daniel Yap (right) of Gooddam restaurant in Petaling Jaya.

Scheduled for 14 & 15 July, the Tosca x Gooddam event will proffer a 5-course menu (RM358 nett per person) prepared by both chefs. The food and wine pairing costs RM498 nett per person.
 
Us media members had an advance preview of the event one balmy evening at Tosca. The rustic wood-stone clad setting evoked a laidback, resort-style feel although some air-conditioning won’t be remiss IMHO in the current sweltering weather.


Chilled Sanfeletto Prosecco Superior heralded a quartet of amuse bouche: Black Angus Short Rib Arancino, Oyster Beignet, Liver Mousse, and Aged Hamachi Crudo.

 

The much-anticipated Black Angus Short Rib Arancino with Sundried Tomato Aioli and Summer Truffle was a tad underwhelming. Coated with breadcrumbs, the deep-fried Italian rice ball barely had any beef in it, whilst the tomato aioli eclipsed everything in its wake.

 

Topped with a bright green, savoury sauce, the crisp-fried Oyster Beignet with Green Onion Fondue restored our faith. The mollusc’s delicate taste remained discernible and melded well with the parmesan shavings and cheesy green onion ‘fondue’.


Airy-light and exquisitely delicate accents characterised the Liver Mousse, Strawberry Vinegar Caramel, Edible Weeds and Flowers sandwiched in between wafer-thin discs. Ditto for the Aged Hamachi Crudo, Pickled Pumpkin and Spiced Passionfruit.

 

Also top marks for the crusty slices of focaccia with pesto butter.

A zesty-fresh Fantini Pinot Grigio complemented Chef Murli’s Symphony of Heirloom Tomatoes with Aged Balsamic and Goat Cheese Panna Cotta. 

We loved how the soft pudding-like goat cheese creaminess harmonised with the assortment of fruity heirloom tomatoes. Tangy-sweet aged balsamic vinegar further enhanced the dish’s allure.


Chef Daniel proved his mettle with delicious Agnolotti of Wolf Herring Mousse, Red Coral and Nasturtium Flower Butter. A type of pasta originating from Piedmont, the chef folded flattened pasta dough over toothsomely springy fish paste. Served alongside a slab of sweet and flaky wolf herring, the spicy flower butter added lush flavour to the whole ensemble.

 

Teetotallers can expect interesting mocktails such as Cucumber Gimlet and Acai Kombucha to complement their meal.

 
While the Rack of Lamb with Pickled Purple Carrot, Celeriac Purée, Mâche & Thyme Jus looked promising, my portion was unfortunately tough and sinewy. The gloppy jus didn’t help. Fortunately, my dining partner’s serving was on-point. 

 

We had a medium body Cecchi Chianti DOCG brimming with nice berry nuances which went superbly well with the lamb.

Dinner concluded on a high note with an enticing Marsala Sabayon Ice Cream, Wood-fired Fig and Fig Leaf Meringue wrapping up the evening. It was a light, mildly sweet yet slightly indulgent dessert to savour.

 

For reservations at Tosca, call tel: 03-2172 7272 or email: KULDT_FB@hilton.com

 

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