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

EXPERIENCE MACAO...THE DELICIOUS WAY

My first impression of Macao was its food which combines Chinese and Portuguese culinary influences, occasionally spiked with subtle European, African and Southeast Asian nuances - possibly resultant from the halycon days when Macao was a key port of call for foreign seafarers.

Thanks to Macao Government Tourist Office (MGTO) in Malaysia, I was reacquainted with some popular Macanese specialities at a special luncheon, held in conjunction with the (MIGF) - Taste MIGF (Malaysia International Gourmet Festival) event. 

Macau Government Tourist Office Representative in Malaysia Ms Cherry Lee (right) welcomed guest chef Chan Yok Kong from Galaxy Macau during the event, hailing the chef's wealth of experience (over 20 years) and his efforts in promoting Macanese cuisine. 

Lunch commenced on a high note with Macanese Salted Codfish Balls (below pix, left) and Sauteed Clams with Coriander & Lemon. The deep-fried potato and bacalhau (Macanese dried salted cod) croquettes had a mellow brininess to them and tasted even more delectable when complemented by tomato and onion relish.

Delicately sweet and tender, the plump clams left us 'shell-syiok'; their natural jus melding with the tangy lemon and fresh coriander accents harmoniously.

The main course of African chicken (Galinha à Africana) was a notable show-stopper of grilled chicken smothered under a soulful blend of shallots, garlic, paprika, tomato and peanuts. We found its delicious flavours similar to that of our ayam masak merah.

Warm Indian spice notes lent an aromatic slant to the Chickpea Cream Soup. A dollop of pureed vegetable rounded the velveteen broth with a discernibly fresh, clean edge.

Completing our Macanese experience on that day was none of than Serradura (sawdust in Portuguese), the famed Macanese dessert whipped up using cream and digestive biscuit crumbs. Chef Chan's creation was the best I had savoured thus far as his inventive streak inspired him to use a combination of buttery and chocolatey crumbs layered alternately with lush cream. 

MGTO has also embarked on a slew of marketing activities, promoting the city's biggest upcoming events including the 63rd Macau Grand Prix (19-21 November) and enticing visitors of Taste MIGF with some of popular delicacies.

One of the 'must eat' items in Macao you can't miss is Portuguese Egg Tarts. These irresistible pastry is markedly different from the Hong Kong/Cantonese ones as the buttery pastry is slightly thicker and filled with soft, delicately sweet egg custard albeit with caramelised top.

Food gifts to buy should you visit Macao include the much sought-after Almond Cookies (top) and Ginger Candy (below). Most folks would have their faves so do some research before your trip to discover what suits your tastebuds.

For more information, visit the Macao Tourism Malaysia Facebook page: www.facebook.com/MacaoTourismMalaysia