A STELLAR SABAYON X ALEX DILLING SHOWCASE

 

The Sabayon x Alex Dilling showcase started on a luxurious note with a tin of Aged Kaluga Caviar with Smoked Scottish Salmon Rillette, Crème Cru and Dill.

 

TBH, this is one of the times I felt truly blessed with the perks of being a food writer and blogger. After having our appetite whetted with warm, crusty bread, Bordier butter and cold pressed extra virgin olive oil, we were gobsmacked when a whole tin of caviar prettily garnished with tiny edible flowers and gold leaves was placed on each of our plate.

According to Chef Alex Dilling, his interest in caviar developed during his two-year stint with Caviar Russe, a fine caviar house. “Since then, I’d acquired a deep appreciation for caviar and to me, caviar as a first course makes dining out special, bringing a sense of occasion to the meal.”

Who could quibble with such reasoning? Especially when we got to savour the little pearls layered with silky smooth crème cru (raw, naturally cultured sour cream) and subtly savoury salmon rillette (a preservation technique using fat and slow cooking method).

We were instructed to sample the appetiser on its own first before proceeding to enjoy the caviar and salmon rillette with the spongy-soft crumpets followed by thin slivers of pickled cucumber for textural contrast. Every mouthful was enough to induce gastro-orgasm…Dilling said he chose Kaluga caviar for its slight crunch and umami, nutty nuances. 

The London-born chef whose interest in food and cooking was attributed to his mother, gained his culinary pedigree under the legendary Alain Ducasse and another reputable chef Helene Darroze.

 

Risotto was the first dish Dilling learned to cook at 15 and his love for eating motivated him to become a chef. He soon garnered attention for his talent at turning classic European dishes on its head as exemplified by the stellar Wild Mushrooms Macaroni Gratin.

Simplicity rules in the presentation but oh, the umami ‘bomb’ we encountered upon tasting that first spoonful of tender pasta knocked our socks off. Our tastebuds were suffused with the complexity of rich, earthy flavours thanks to the attendant 36-month aged parmesan, black truffle and Vin jaune (a dry, yellow wine from eastern France) sauce.

More caviar crowned the speciality of Olive Oil Poached Black Cod. Complemented by smoked eel consommé and dices of marinated turnip, this was my favourite dish.

Personally, I reckon the delicately tender fish was sterling proof of the chef’s 2 Michelin starred stature – it’s neck-to-neck with an on-point Chinese-style steamed fish. The unexpected bursts of crisp acidity and sweetness from the diminutive turnip dices lent a nice counterpoint to the salty smoked eel consommé.

Dilling’s famed signature Hunter Chicken was indeed the show-stopper that draw epicureans to his eponymous London restaurant. Interpreted from the classic French poulet (chicken) chasseur, Dilling used a custom-made mold to shape the external layer of chicken mousse.

“We mixed some smoked duck into the mousse which we made using trimmings from the corn-fed chicken breast featured in the dish. Then we layered on the mushroom duxelles followed by a piece of chicken breast at the core.”

Glazed with enticing sauce Albuféra (a sauce of Spanish origin comprising an emulsion of chicken stock, Madeira, cream and butter), the delicious speciality were augmented by buttery, velvety pomme purée and fresh salad on the side.

We were ecstatic to finish lunch with a heavenly dessert of Tainori Chocolate with Sourdough Ice Cream, Salted Caramel and Pedro Ximénez sabayon. That judicious balance of sweet-salty accents coupled with the beguiling chocolatey bitterness and lusciousness of sabayon – a blended mixture of egg yolks, sugar and Pedro Ximenez (in place of Marsala) – made our sweet dreams came true.

The proof of the chef’s skills is in his food so hurry and make your reservations at Sabayon soonest possible. Alex Dilling will only be showcasing his curated menu until 15 June.

 

Reserve your table for the Sabayon X Alex Dilling dinner at EQ via this link:

https://www.tableapp.com/partner/sabayon-eq-kuala-lumpur#/

 

A TASTE OF TAIWAN FOR CNY AT DOUBLETREE BY HILTON KL

 

In conjunction with Chinese New Year, Executive Chef Mike M C Wang from DoubleTree by Hilton Taipei Zhongshan brings a showcase of Taiwanese specialities to Makan Kitchen, DoubleTree by Hilton Kuala Lumpur from now until 24 February.

Under his guidance, the Hotel team’s Chopped Pepper Stinky Tofu Beef Noodles garnered third place at the 2023 Taipei International Beef Noodle Soup Competition. For the showcase in KL, Chef Wang proffers a tamer but no less delicious version of Beef Broth Noodles.

We recommend savouring the deeply flavourful and umami-rich beefy broth with strands of silky smooth, toothsome wheat noodles and sliced beef. One sip of the tasty broth will entice you to return for more.

This speciality along with a DIY Yee Sang station will be among the drawcards at the Hotel’s Prosperity High Tea Buffet (12 noon – 4 pm) every Saturday and Sunday between 4 and 26 February. Priced at RM148 nett per person and RM74 nett per child, the lavish line-up will include a clown appearance and a kids’ lounge.

 

Distinctive dishes by Chef Wang will also be served at the Regal Reunion Dinner Buffet (6.30 pm – 10 pm) on 9 and 10 February at RM198 nett per adult and RM99 nett per child.

Signature specialities to look out for include Braised Eight Treasure Seafood Soup, a popular banquet offering in Taiwan and Special Fish Head Casserole, a heartwarming dish with chunky slabs of fish head.

 

Infused with black vinegar, the thick, seafood-nuanced broth comes laden with slices of black mushrooms, enoki mushroom, diced prawns, jellyfish, crabstick, dried scallops and shrimps, carrot strips.

Exuding a sense of comforting homeliness, the casserole of fried fish head, Chinese cabbage, red chilli, beancurd and mushroom melds together to form a soulful, salubrious dish.

Taiwan’s famed Three Cup Chicken is another delightful option to please the palate, alongside a piquant Hunan-style Steamed Whole Barramundi with Dried Chilli and Pineapple Sauce.

 

Besides the guest chef’s culinary handiwork, the Prosperity Dinner Buffet from 11 – 29 February priced at RM168 nett per person and RM84 nett per child will highlight Sashimi Counter, a parade of Continental, Malay and Indian delicacies.

Expect freshly grilled satay, noodles cooked on request, fresh assortment of salads, Indian tandoori chicken, fish tikka masala, glutinous rice in lotus leaf wrap, fried kway teow, hot and cold drinks, and Chinese-style roasts.

A wide array of dessert to hit the sweet spot such as Mandarin Mousse and Five Spice Sable, Wolfberries and Osmanthus Jelly Delight, Panna Cotta with Diced Mango and Basil Seeds and Chinese New Year biscuits: Kuih Bangkit, Pineapple Cake, and Peanut and Almond Cookies beckons.

For reservations, please call Makan Kitchen, DoubleTree by Hilton KL, tel: 03 2172 7272 or visit EatDrinkHilton.com

AUSSIE BEEF AND LAMB HOSTS SUSHI-MAKING MASTERCLASS WITH CHEF CASH FONG

(left-right) Rose Yong with Chef Cash Fong and Melanie Harris

Have you ever tried making sushi with halal Aussie beef and lamb? Meat & Livestock Australia (MLA) in collaboration with Grand Hyatt Kuala Lumpur hosted a sushi-making masterclass, to show how fresh and versatile Aussie beef can be used to make inari sushi, onigiri and sushi roll.

Rose Yong, Country Manager of Meat & Livestock Australia (above left) welcomed Melanie Harris, Australian Trade Commissioner for Malaysia and Brunei (above right) to the event. She also introduced Executive Chef Grzegorz Odolak (centre below) of the Grand Hyatt Kuala Lumpur and Tung Lok group of restaurants’ Japanese Executive Chef Cash Fong (below right).

Chef Fong who spearheads Tung Lok’s Ushio Sumiyaki Restaurant, a modern Japanese charcoal grill bar and Douraku Sushi at Park Regis in Singapore was awarded Taste of Japan Bronze Medal in 2017 and Singapore Masterchef in 2019.

In her short speech, Harris said “Australia is recognised as a leading exporter of premium quality beef and lamb. Our commitment to sustainability, integrity, and quality has been unwavering. We take pride farming practices emphasise animal welfare, environmental responsibility, and responsible resource management. 

“Australia has consistently showed its dedication to delivering products of exceptional taste and nutritional value. Our lush pastures and stringent quality control processes ensure the meat we export is not only succulent and flavourful but also meets the highest safety standards.” 

Affirming Australia's beef and lamb have a special place in the hearts of Malaysians, she said “this gathering is a testament to the shared appreciation for culinary excellence. The harmony between Japanese and Australian flavours is a culinary symphony reflecting our commitment to quality and collaboration.”

As the guest chef responsible for the Japanese-Australian Epicurean Affair menu for the hotel’s #DinewithChef series (24 August to 3 September), Fong then proceeded to guide Harris on the sushi-making masterclass.

(left-right) Jennifer Khoo of Chasingfooddreams with friend Carole Tan (centre) and I at the MLA sushi masterclass

Local media members also had a first-hand sushi-making experience using Aussie beef before they sat down to try some of the #DinewithChef specialities. 

Starting with Aburi Maki (RM68), the rolled sushi topped with tender sliced beef (lightly seared) and stuffing of avocado, oba leaf, kyuri, and miso dressing most delicious.

The Double Boiled Soup with Beef Short Rib, Tomato, Carrot and Onion (RM48) was a palate-pleaser too. Toothsome to the bite, the cubes of beef lent textural interest to the clear and flavourful broth.

Another notable offering was Gyu Tataki (RM128) – slices of briefly seared beef which we mixed with quail egg then savoured along with cherry tomato, ice plant and ponzu sauce.

Although our portion of Grilled Lamb Neck (RM118) with root vegetable and miso sauce, the harmonious pairing with slender asparagus and miso sauce was on-point. 

Other dishes to sample during the #DinewithChef promotion include Wok-fried Lamb Rack (RM168) with cashew, sesame and cumin powder, Wasabi Steak (RM145) and Yakitori (RM78).

Banana Ice Cream topped with macaron and mango boba in a waffle cone brought the curtains down on our afternoon with Aussie beef and lamb.

For enquiries and reservations at THIRTY8, call tel:03 2203 9188 or email: thirty8.kuagh@hyatt.com