THE GREAT BRITISH CARVERY BRUNCH AFFAIR AT SHANGRI-LA KL

Executive Chef Scott Brands leads the culinary charge with a Carvery Buffet Brunch at Arthur’s Pub & Grill for the Great British Affair promotion.

Satisfy your tastebuds with the much sought-after Black Angus Beef Wellington (RM128 a la carte) in Puff Pastry. The flaky, buttery pastry encasing wild forest mushroom duxelles, foie gras and Black Angus tenderloin is adroitly prepared. Accompanied by mashed potato and gravy, this speciality should hit the spot for ardent Anglophiles.

The equally tempting Boneless Leg of Lamb with Rosemary and Fresh Thyme is second-to-none. Tender with the merest hint of gaminess, try savouring it with lamb jus, dollops of mustard and mint sauce alongside Roasted Oatmeal with Fried Onions.

Side dishes of Yorkshire Pudding, Roasted Baby New Potatoes and Roasted Autumn Root Vegetables are served to lend substance.

From the a la carte selection, we were smitten with the cold oak-smoked Scottish Smoked Salmon (RM25). Succulent and slightly briny, the salmon slices were complemented by horseradish crème fraîche and pink peppercorns. A quenelle of salmon mousse with caviar and lemon dill dressing was also included for textural contrast.

Chef Brands uses Omega eggs to create the English picnic classic of Scotch Egg (RM25). Encased within a crisp breadcrumb crust, the hard-boiled egg had a scrumptious mixture of spiced minced beef and lamb surrounding it. Served with salad and pickled relish, it was a cracking option worth sampling.

Good ol’ Blighty puddings such as Sticky Toffee Pudding (RM25 a la carte) and Warm Baked Apple Crumble with Vanilla Ice Cream make for compelling sweet options to finish on a high.

Salted caramel ice cream adds a touch of lush creaminess to the baked sponge cake with dates, treacle and caramel sauce.

For the latter, you’d be smitten by tender, soft slices of cinnamon-scented apples; the speciality’s mellow tartness balancing the sweet accent.

Available every weekend until 31 October 2024, the Great British Affair Weekend Carvery Brunch buffet is priced at RM280 nett per person.

For more information and reservations, call Shangri-La Kuala Lumpur, tel: 03-2032 2388.

WINSOME CULINARY GEMS AT BURI

Signature BURI Maki

A rolled sushi crowned with six different toppings: spicy salmon; scallop with avocado; sweet prawns with a cube of foie gras; marinated ikura (salmon roe); unagi with slivers of cucumber and crabstick dotted with caviar makes up the visually pleasing Buri Signature Maki (RM45).

It’s one of the many signature specialities by Chef Steve Chua and his partner Chef Edmund Chong for BURI by Two Chefs, a new Japanese outpost which opened on 9 September by the award-winning Two Chefs Lab team.

 

Named after the prized Japanese yellowtail, it’s a propitious indication of how well Chua and Chong have weathered the challenging times. A champion of the prestigious World Sushi Cup in Malaysia, and winner of the World Gourmet Award, the talented chefs now aim to win diners’ hearts, minds and palates with an even more tempting and creative selection – straddling crowd-pleasing sashimi and sushi, rice bowls and slightly fusion offerings like grilled lamb and torched black pork carpaccio at BURI.

As for the Buri Signature Maki, it’s a sublime serving worth savouring slowly. The freshness of each ingredients is unquestionable, and you’d have to take time to appreciate the myriad of textural contrasts and complementing flavours emerging from each of the morsels.

The creative handiwork is underscored in the whole platter so the resultant rolled sushi is not only visually pleasing, but it also teases sensuously. Suffice to say, the proof is truly in the eating.

When it comes to curtain-raisers, the beautifully presented Avocado Salad (RM22) is one of many notable choices. The profusion of fresh greens with mashed avocado decked with lotus root crisps, cherry tomatoes, beetroot spirals and a dollop of ebiko will spur salad-averse diners to load up without nary a complaint.

I give extra points for the Japanese sesame dressing being house made – it isn’t overly cloying, and used with restraint in the salad.

Prefer a tummy-warming appetiser? Then consider the Foie Gras Chawan Mushi (RM14.50). Silky smooth steamed egg custard topped with cubes of savoury rich foie gras...heavenly indulgence!

As Malaysian consumers become more sophisticated, some are beginning to realise it’s worth paying for good quality pork and beef. Hence the increased interest and demand for premium Waygu and Iberico. At BURI you’d have a chance to sample Kuro Buta Carpaccio (RM19).

Served with housemade chilli vinegar sauce, each piece of the juicy and tender sliced black pork is akin to a flavour bomb; an enticement for repeat helpings.

Diners with hearty appetite will enjoy BURI’s Gyu Don (RM42). Sliced Aussie beef complemented by an onsen Kenkori egg, two slices of takuan (Japanese yellow pickled radish) and chopped scallion graced the Japanese rice bowl.

While Aussie beef is already known in the local market for its eating quality, Kenkori eggs have yet to achieve that level of mass awareness. Produced using Japanese farming methods in Malaysia – the first of its kind – Kenkori eggs are enriched with Japanese Astaxanthin and Probiotic, are antibiotic and hormone-free, and are anti-salmonella and e.coli. These two ingredients already raise the quality standard of this particular rice bowl.

To further amplify and bring finesse to his culinary creation, the chef uses shio kombu and truffle oil as the finishing touches. According to Bon Appétit, “shio kombu are kelp boiled in soy sauce, mirin, and sugar, then dried and cut into small pieces. The flavor and aroma are intensely sweet with a hint of the ocean.”

With white rice serving as the canvas for all the different ingredients to meld and form a wondrous picture on the tastebuds, I daresay you’d find it hard not to succumb to such a heartwarming offering.

Japanese dessert is always simple and light and BURI follows the same philosophy. Try Warabi Mochi (RM12)– a summery Japanese jelly-like confection made from bracken or potato starch, served with kinako (toasted soybean powder) and a scoop of yuzu sherbet.

For more information and reservations, please call BURI By Two Chefs, tel: 03-97663438, hp: 010-5539910. Address: E-1-1, Pusat Perdagangan Bandar, Jalan Persiaran Jalil 1, Bukit Jalil, Kuala Lumpur. Business hours: Monday to Saturday from 1130 am to 8pm.

FRENCH GASTON-NOMY AT CHEZ GASTON

Rabbit pâté, pork rillettes and pork blood sausage are some of the gems we discovered at Chez Gaston, a newly opened French bistro tucked away in a corner of Bangsar. House-made by chef/owner Florian Nigen (formerly of Rendez-vous), those aforementioned rustic, homey specialities form the basis of his bistro-style menu at Chez Gaston.

 

Chef Flo, whose father runs his own restaurant along the coastal road in Brittany, was inspired to name his latest outpost in honour of his grandfather. Simplistic in its overall ambience, the corner restaurant sets a no-frills stage for the chef's rustic, homespun dishes to shine.

Our bistronomy journey began with the Big Mix Platter (RM99+). Ideal for 2-3 people to share, we made a real feast out of it. Sliced toasty bread is a must, to pile on the country-style rabbit pâté, deer and pork rillettes (similar to pâté but the meat is shredded or chopped), cured Parma ham and Iberico ham slices, saucisson (cured sausage) and smoked duck breast. It was fun to complement the various starters with olives, caramlised onion, salad, gherkins and the chef’s selection of 2 cheeses. 

Do take note some of the items serve may vary from time to time as their availability depends on supply.  Rest assured, the substantial selection will definitely whet your appetite for more.

Since he came to Malaysia, Chef Flo reveals he missed Boudin Noir (RM35+), pork blood sausage so much that he was driven to make the delicacy in-house. Pork blood, onion, pork fat, salt and pepper resulted in the plump and dark sausage we ate. It was surprisingly agreeable; the sausage's faint metallic nuance and full-bodied richness balanced by some caramelised apple dices.

If that doesn't strike your fancy, perhaps the Foie Gras Terrine (RM42+) will do the trick. Dense and unctuously smooth, the French duck liver pâté is divine when paired with house-toasted garlic and thyme bread alongside sweetish caramelised onion and fig jam.

A good tummy warmer is Mediterranean Fish Soup (RM17+). Similar to bouillabaisse, this splendid tomato and herb broth floated our boat with its mélange of fresh fish, rouille (thick, garlicky mayo-like sauce), croutons, and grated emmental cheese.

In France, rabbits are a popular protein source. The lean meat is akin to chicken and I highly recommend the sublime Lapin A La Moutarde (RM59+), rabbit in creamy wholegrain mustard sauce at Chez Gaston.

Braised in red wine for over 8 hours, the Boeuf Bourguignon (RM48+) came up trumps as well. A staple comfort food in most French households, the melt-in-the-mouth tender beef cheeks were scrumptious.

Pescatarians need not fret as some fish and seafood options are available. Notable choices include Seabass Au Safran (RM39+), fillet of seabass on creamy saffron sauce and Prawns Moscato (RM48+), pan-fried prawns with Moscato bisque sauce.

The most Instaworthy has to be Floating Island (RM11+), a mound of soft meringue on vanilla custard and drizzled with caramel and topping of almond flakes. Mutedly sweet but its cloud-like ephemeral texture was winsome.

Yours truly found greater succour from Tarte Aux Pomme (RM12+), the delicious French apple tart generously filled with thinly sliced baked green apples atop a buttery crust.

Its appeal was neck-to-neck with the irresistible 62% dark Ghanaian Chocolate Mousse (RM12+). For a failsafe treat, the French Crème Brulee (RM12+) should fit the bill.

 

Prefer to finish with some cheese? Then indulge in the Cheese Platter (RM38+) featuring a selection of 4 cheeses. Ours comprised brie, raclette, fresh goat’s cheese and blue cheese.

A good overview of what to expect can be savoured via the Express Lunch Set (RM19+ for 2 course, RM26+ for 3 course) inclusive of Ice Lemon Tea, Parisiene Coffee or English Breakfast Tea. 

For reservations, call Chez Gaston KL, tel: 011-3993 0036. Address: 12, Jalan Bangsar Utama 9, Bangsar, KL.