Thursday, January 19, 2017

A FABBRI-LOUS EXPERIENCE AT VILLA DANIELI

Chef Marcello Fabbri returns to Villa Danieli - pix courtesy of Sheraton Imperial KL
After a successful guest chef stint last year at Villa Danieli last year, the Michelin-starred chef Marcello Fabbri has returned for a whistle-stop sojourn starting today until 23 January at the Sheraton Imperial KL.


Discerning gourmands will find it easier to sample his inimitable culinaria here than back at the chef's own stomping ground so make haste and book a table asap. Us scribes were lucky enough to enjoy a Fabbri-lous dinner last night hosted by Sheraton Imperial KL as its annual media appreciation dinner and the chef was in top form.


A dainty amuse bouche of salmon with creamy rich cheese got the ball rolling, giving us a tantalising hint of what laid in store. 
The fresh, crisp nuances of Frescobaldi Pomino Bianco DOC heralded the debut of Marcello Fabbri Vitello Tonnato - the chef's newly interpretation of Tuna & Veal. Sprinkled with micro greens and sprigs of dill, it was an artistic palette of ethereally delicate textures and ever so subtle flavours with punctuations of aged balsamic and briny kalamata olives.

A floral-fruity white, Attems Pinot Grigio Venezia Giulia IGT lent vivacious sparkle to a superb Zuppa Di Zucca - velveteen Pumpkin Soup served with Roasted Pumpkin Seeds-crusted Scallops. My dining partner who eschewed anything pumpkin lapped up every drop; a firm testament of the heartwarming soup's soulful appeal which bore the barest whispers of spice. Sweet and moist, the plump scallops were to-die-for.
For me, the evening's show-stopping creation was Risotto Ai Porcini. Now, risotto is Chef Marcello Fabbri's signature speciality hence it was only natural his Risotto of Porcini Mushrooms blew us away. Like a clever magician, he ramped up the rich nutty creaminess of the Italian shortgrain rice with a quenelle of Parmesan Ice Cream. As the luxuriant cheesy topping melted down, every spoonful teased our tastebuds with riffs of hot and cold. Such deliciousness was aptly matched by a voluptuous red, Speri Valpolicella Ripasso Classico Superiore DOC.
The stakes rose higher with Manzo Australiano beefing up the Piatti Principale. Calling on Lamole Di Lamole Blue Label Chianti Classico DOCG - a ruby-red wine with dark cherry and berry notes, the medium rare Australian Black Angus striploin was a gastronomic masterpiece. Served with generous shavings of musky Black Truffle, Potato Confit and Asparagus, one could catch the dish's enticing aroma even before the steak arrived to our table.
Intense ripe red fruits and spice overtones from the Warre Warrior Finest Reserve Port Wine made a winsome pairing with Torta Di Mele Granny Smith - a rustic yet refreshingly light dessert of Granny Smith Apple Tart with Granny Smith Soup and Sorbet. I was partial to the pleasing sorbet with its clear apple accent while the minimalist apple tart of sorts ensured dinner concluded on a satisfactory high but not cloying note.

The Marcello Fabbri's Italian experience is priced at RM220 nett per head (food only) and RM380 (inclusive of matching wine) per head. Call Villa Danieli, tel: 03-2717 9922 for reservations.
 

FIRE ROOSTER REUNION FEASTS AT THE EMPEROR

Crunchy deep-fried soft shell crabs emerged as the distinct element which made the festive Yee Sang outstanding at The Emperor restaurant this year. This together with shredded young mango and Korean pear brought refreshing twists to the festive salad we sampled.
Diners can look forward to this delicious Soft Shell Crab Yee Sang alongside more ubiquitous Jelly Fish, Salmon or Baby Abalone variants for lou hei this Year of the Fire Rooster. Priced at RM68-RM138nett per half portion and RM98-RM258nett for a full portion, Yee Sang is served for lunch and dinner daily throughout the celebration.
A standing joke among those who know me is my lack of enthusiasm for most things soupy. Still, I make an exception for reviews especially when it's a nutritious broth like the Double-boiled Cordycep Flowers with Dried Scallop, Bamboo Pith, Black Chicken and Fish Maw Soup. Such premium ingredients are nourishing for the soul so even I won't pass up on such a gourmet treat. This wholesome broth is featured in the RM1,888nett set menu.
The sweet, sharp pungency of garlic was discernible when we bit into the tender, juicy meat of Golden Crispy Roasted Spring Chicken with Prawn Crackers. Frankly, the crisp skin and flavourful flesh barely needed the house-made chilli sauce served on the side, but an occasional dip into the tangy condiment managed to kick things up a notch.
A CNY feast without fish would be unthinkable since yue is synonymous with abundance to us Chinese. While Steamed Silver Cod with Taiwanese Beancurd and King Soya Sauce may sound tried-and-tested, the fish's delicate sweetness and smooth flesh complemented by silky slices of white beancurd had us hooked at first bite. I especially love the judicious balance of savoury-sweet accents from the use of premium soya sauce and deep-fried minced garlic.

 

A bed of smooth steamed egg white served as the base to showcase tender halves of Steamed Fresh Water Prawns with Golden Garlic and Egg White. We detected a faint whiff of Chinese wine as we savoured the fresh, springy crustacean whilst lapping up the creamy roe and sublime jus. Sedap giler!
Toothsomely QQ texture of the prawn paste made the palate-pleasing dish of Pan-fried Scallops utterly memorable. Guaranteed to put an extra spring in your step for the joyous festivities! The cluster of broccoli should ensure your green quota would be met too.
Instead of lap mei farn, a huge portion of Steamed Glutinous Rice with Diced Chicken, Yam & Duck  in Lotus Leaves wrapped up the substantial parade of mains. Carb die-hards would succumb to the hearty flavours reminiscent of hearth and home.
Sweet conclusion came in a platter of Deep-fried Chinese New Year Cake and Mochi Green Tea Paste. Mindful of today's health-conscious diners, both offerings were subtly sweet; teasing the tastebuds with different textures and adroitly combining the old (nin gou) and the new (mochi). 
Washing it all down with Chilled Mango Puree with Mixed Fruits & Sago, the whole plethora of festive specialities was indeed fit for an emperor. For the Fire Rooster Lunar New Year celebrations, The Emperor proffers four set menu options: Fortune of Gold (RM1,188 per table of 8-10 persons), Abundance & Wealth (RM1,388 per table), Luxurious Prosperity (RM1,688 per table) or Everlasting Prosperity (RM1,888 per table) for your picking.

For reservations, please call The Emperor restaurant, tel: 03-5031 6060. Address: Level 1, Dorsett Grand Subang, Jalan SS12/1, Subang Jaya, Selangor.
 

Tuesday, January 17, 2017

PROSPEROUS BEGINNINGS AT TOH YUEN




Chef Rick Teoh of Toh Yuen, Hilton Petaling Jaya and his team will pull out the stops to ensure diners welcoming the Year of the Rooster sit down to a choice of three festive set menus, to ensure a prosperous beginning to the Lunar New Year.
Our dinner preview hosted by the Hilton PJ Marcomm team led by Brin Vinda saw us tossing with gusto the platter of colourful Prosperity Yee Sang (raw fish salad) with Fresh Salmon, Hokkigai (surf clam) and Top Shell.

 
As expected, the succulent slices of raw salmon, surf clam and top shell blended well with the mixture of pickles, crisps, shredded vegetables and condiments. The salad had the right amount of sauce and oil; every mouthful deliciously well-balanced in texture and taste.
As tradition dictates, every festive banquet would invariably feature soup. Although yours truly hardly bother with broth or soupy stuff, I am partial to certain thickened version like the Brasied Superior Broth with Bamboo Pith, Sea Cucumber, Fish Lips, Egg White & Crabmeat served. Velvety smooth thanks to the chunks of egg white and endowed with rich nuances drawm from the luxe melange of premium items, few diners would pass up on savouring this.
One of my fave dishes of the eve was Steamed Canadian Cod with Dried Orange Peel & Julienne Ginger. The milky white flesh - delicately scented by the strips of dried mandarin peel - was marble smooth while the flavourful soya sauce and fish jus proved good enough to lap up.
I have yet to come across any CNY menu without the ubiquitous 'hou see fatt choi' and it's a good thing too as the dish is cherished for its auspicious symbolism of 'good tidings and burgeoning prosperity'. Hence everyone thoroughly relished every morsel of the Braised Shell Abalone, Mushrooms, Dried Oyster & Seamoss offering. Slicked with glossy brown sauce, this was a surefire crowd-pleaser through and through.
Happy laughter is sure to follow when there are prawns on the dining table. Despite the high prices, most CNY menus would include crustaceans with chefs giving their creative touches to them. Thumbs up to the dual platter of Fried Tiger Prawns with Oriental Sauce and White Prawns with Mango & Mayonnaise. We love the strong, robust flavours from the sauces used and the prawns' fresh bounciness were unmatched.

The musky aroma of dried oyster permeated the hearty parcel of Hong Kong-style Glutinous Rice with Dried Oyster in Lotus Leaf. A salted egg yolk lent it scant richness. best of all, the overall savouriness was balanced ingeniously by a spoonful of subtly sweet chicken floss and chopped spring onion.
Dessert fortunately came in manageable portion: a piece of Crispy Fried Nian Gao accompanied by Chilled Creamy Yam Puree with Vanilla Ice Cream. I'm partial to yam so both treats hit the spot without leaving any cloying feeling.
Available now until 17 February, Toh Yuen's three sets menus are Everlasting Happiness (RM1,888 nett), Luck & Joyfulness (RM2,188 nett) and Sea of Prosperity (RM2,688 nett).

For reservations, call Toh Yuen, Hilton Petaling Jaya, tel: 03-7955 9122 x 4073.

Wednesday, January 04, 2017

SAVOUR THE SPLENDOUR OF SPRING AT LE MEI


Specially curated set menus will be available for those celebrating the upcoming Chinese New Year at Le Mei Chinese Restaurant, Le Meridien Putrajaya.
Available from 8 January to 18 February, 2017, Chef Michael Wong and his team will proffer pork-free Cantonese dishes in four special set menus to welcome the Year of the Rooster. We were treated to samplings of the chef's choice picks from the planned menus price from RM1,688 per table onwards (for 8-10 persons) in a recent preview.
As custom dictates, we began dinner with a rousing toss of the resto's Four Seasons Prosperity Yee Sang. Slices of butterfish, salmon, tuna and jellyfish melded nicely with the assortment of crisps, fresh vegetables and pickles. Blackcurrant-plum dressing pulled the ensemble together; symbolising a lively year in store for us.
A whole abalone, dried scallop and bamboo pith enriched the subsequent course of Double-boiled Chicken and Dried Vegetable Soup. The clear broth was food for the soul, brimming with clear sweetness which is typical of Cantonese-style soup.
Mini dices of dragonfruit, mango and strawberries were the fruits of choice for the tropical fruit salsa, a rather delightful riff lending the Crispy Prawns coated with Lemon Dressing a most agreeable lightness. Crunchy tobiko (flying fish roe) gave the palate-pleaser a spot on finishing touch.
Tradition rules in the ubiquitous festive offering of Braised Japanese Sun-dried Scallops, Dried Oysters & Black Sea Moss (Fatt Choy). Such familiar and rustic dishes always cherished for the rich symbolism and auspicious connotations; an apt reminder of how things change yet some remain the same.
 


Honey, soya sauce and sugar were just some of the condiments the chef revealed to us when asked about the moreish marinade for the Baked Salmon Fillets with Honey & Onion. The fish had such a shiny sheen thanks to the saucy glaze but we were kinda disappointed to find the fish cooked through, rendering it too dry for our liking. This minor hiccup was compensated by the sweetness of the sautéed onions.
The Fried Rice with Diced Lobster and Tobiko was a sight to behold with the vibrant green spring onion, shiny orange tobiko and speckled orange-white lobster reminding us of festive colours. Too bad the lobster meat was a tad overdone, taking the edge out of such a luxe dish.
Sweet treats came in pairs with Crispy Deep-fried Chinese Brown Sugar Balls with Sweet Potato accompanied by Double-boiled Snow Lotus with Peach Gum, Dried Longans, Red Dates & Pao Shen.
We couldn't fault these dessert options especially the latter which included new-fangled ingredients. The novelty of eating peach gum and snow lotus alone would be enough to divert familial attention away from thorny topics you wish to avoid at the dinner table. 
Also the humble sweet potato - once an absolute taboo ingredient - became acceptable thanks to its elevation to superfood status and with some culinary wizardry thrown in, now appeared in the guise of golden deep-fried balls. That's certainly something to crow about this Year of the Rooster don't you agree?

For reservations, please call Le Mei restaurant, tel: 03-8689 6888/6847/6868. Address: Lobby Level, Le Meridien Putrajaya, Lebuh IRC, IOI Resort City, Putrajaya.
 

Featured Post

EXPLOSIVE SURPRISE FROM CAKE RUSH

Whimsical. Fun. Impactful. Imagine a flock of butterflies fluttering up once you open Cake Rush’s latest Explosion Gift Box. We were thrille...