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MIGF 2010
CHAPTER 58 – AL-AMAR LEBANESE CUISINE RESTAURANT (MIGF 2010)
Oct 27th
*In conjunction with the Malaysia International Gourmet Festival 2010. Read more about the MIGF 2010 Gala Launch and the reviews on other fine-dining restaurants here.
Experience the exquisite taste of the Middle East in the heart of Kuala Lumpur’s Golden Triangle. Al-Amar, which means ‘the moon’ in Arabic, provides a relaxed city-chic atmosphere during the day, complete with a warm and earthy interior with exotic paintings and Lebanese ornaments adorning the restaurant, while transforming into a heaven of romance at night.
Located on Level 6 of Pavilion KL, situated in the Bukit Bintang area, patrons enjoy immaculately prepared authentic Lebanese cuisine while taking in the vibrant view of the busy shopping district from the restaurant’s stylish terrace.
With fresh ingredients flowin in directly from Lebanon, Al-Amar prides itself on serving some of the finest, most intriguing cuisine in town. Indeed, the team of highly experienced Lebanese chefs promise delight at first bite!
Chef Pierre Chahda has been whipping up gastronomic delights from an early age and has worked in several prestigious restaurants and hotels across the Middle East such as the Accar, Royal Hotel (Dbayeh, Lebanon), The Intercontinental Hotel (Dubai, UAE), Mzaar Restaurant (Lebanon) and Abella Catering (Yemen). He has accumulated vast years of experience with regards to preparing traditional Lebanese dishes and is the livewire of Al-Amar’s kitchen with his fiery passion and his enhanced creative flair.
CHAPTER 57 – SAGANO JAPANESE RESTAURANT, RENAISSANCE HOTEL (MIGF 2010)
Oct 26th
*In conjunction with the Malaysia International Gourmet Festival 2010. Read more about the MIGF 2010 Gala Launch and the reviews on other fine-dining restaurants here.
Hailing from “The Land of the Rising Sun”, the 40-something Chef Yasutoshi Ito brings to Sagano Restaurant his devotion for authentic Japanese food. Chef Yasutoshi was born in Sendai and underwent his culinary training in Tokyo. As a child, he used to help his mother in the kitchen and that is where he discovered his passion for food. It is this very passion that made him decide on a career in the kitchen.
A chef for over 20 years, he has worked his way up the culinary ladder to his current position as a Japanese Chef. Quiet and unassuming, Chef Yasutoshi prefers to let his culinary creativity do the talking, delivering a unique cooking style where he cleverly balances the foundation of traditional cooking with innovative touches of modern culinary trends.
The tantalising aroma of Japanese flavours wafts through the air as I entered the Sagano Restaurant.
Renowned for its impeccable service and the eye-catching and elegant surroundings, Chef Yasutoshi Ito has combed the kitchens of Japan to bring you authentic Japanese cuisine at your table.
His culinary creations are innovative and meticulously prepared. It will excite the palate of even the most discerning of gourmands. Choices are plenty and charming hostesses introduced us to the Festival Menu.
Sagano’s Full Festival Menu (7-course) is RM179++ per person with wine, OR RM129++ per person without wine.
Light Festival Menu (4-course) will be RM98++ per person without wine.
APPETISERS
Steamed Mushroom Egg Custard in a Tea Cup with Sea Urchin
Slow-Boiled Saury Fish in Sweetened Soy Sauce
Salmon Canape with Fresh Wasabi
Steamed Rolled Chicken
Paired along with Morton Estate Marlborough Sauvignon Blanc
Steamed mushroom egg custard is my all time favorite whenever I’m having Japanese, and I’ve to admit the appetisers already got me excited!
STARTER
Rare Wagyu Beef, Sesame Wasabi Dressing
Paired with Hunter’s Marlborough Pinot Noir
The Wagyu beef was incredibly fresh and they were all very well cut, just nice for me to dip it in the little tea cup of Wasabi dressing and enjoy it in my mouth before I reluctantly swallow it.
Cute little tea cup of Wasabi dressing
Thick slices of Wagyu beef soaked in the dressing. I was literally drooling.
Glasses of different wine to go along with the different Japanese dishes.
MAINS
Steamed Sea Bass with Japanese Rice Wine, Patong (Spicy Sauce)
The fresh Sea Bass with Japanese Rice Wine
Patong
Grilled Miso-Marinated Sablefish Wrapped with Bamboo Leaf
The Sablefish was amazingly smooth in texture even though it was grilled. Not to mention that it was also Miso-marinated. I’m sure you will know how delicious it is if you’re a fan of Japanese. 😉
What’s next?
Prawn Tempura with Shredded Potato
Japanese Soy Sauce
As well as the white garlic sauce for us to eat along with the Tempura
The prawn was so crunchy and juicy!
Half Grilled Assorted Sushi
Asari Clam Clear Soup
Each of us were given one big tea pot of the soup, and I finished it all by myself! *rubs tummy*
DESSERT
Black Sugar Ice-cream
Face turned red. It must be the wine.
SAGANO
Cuisine: Japanese (Pork Free)
Capacity: 124 pax with 3 Tatami rooms and 1 private dining room
Festival Reservation: 03 2162 2233
Renaissance Kuala Lumpur
Level 1, West Wing,
Corner of Jalan Sultan Ismail and Jalan Ampang
50450 Kuala Lumpur
www.klrenaissance.com
CHAPTER 56 – AVANTI ITALIAN-AMERICAN RISTORANTE (MIGF 2010)
Oct 25th
*In conjunction with the Malaysia International Gourmet Festival 2010. Read more about the MIGF 2010 Gala Launch here.
As Executive Chef at the premier 5-star Sunway Resort Hotel & Spa, Rolf Jaeggi lends a touch of culinary finesse to The Pomelo at The Banjaran Hotsprings Retreat, Malaysia’s first luxury wellness hotsprings retreat (managed by Sunway International Hotels & Resorts). The Swiss national uses his wealth of experience to develop an innovative spa cuisine menu intergrating both flavour and nutrition for a true holistic experience.
Strictly adhering to The Pomelo’s philosphy of creating a healthy lifestyle through wholesome diets, Chef Rolf selects only the freshest, organic fruits and vegetables as well as imported and local premium fresh seafood and poultry, and deftly draws out the natural flavour of the ingredients to enhance each dish. The restaurant gets its fresh produce from local organic markets and the Retreat’s own vegetable and fruits garden. Each carefully prepared meal is designed to supply the body with essential nutrients.
Here, I am lucky enough to be invited to one of the fine dining restaurants, ‘AVANTI’, the Italian-American Ristorante in Sunway Resort Hotel & Spa to sample their Malaysia Internatinal Gourmet Festial Menu, specially prepared by none other than Master Chef Rolf Jaeggi himself.
Chef Rolf subscribes to the use of seasonal, low-fat, organic and whole method of cooking in dawing out the natural flavour of fresh organic fruits and vegetables to enhance each dish. Bearing testament to his culinary prowess, Chef Rolf’s creations are ingeniously infused with the pomelo fruit to further titillate taste buds. The Sensory Feast menu is available with organic wines or mocktails to cater towards diners’ varied preferences, priced at RM180++ per person with organic wine pairing and RM150++ per person with mocktail pairing.
The refreshing mocktails
Addictively sipping!
I love bread. Any kind of bread.
And butter is definitely a must to go along with my bread all the time. I usually have the salty ones, but I’m now newly-introduced to another two special types of butter that Avanti serves. The pesto butter, as well as the tomato butter. I especially love the taste of it when I mixed them both together and spread it on the bread, bringing out the full flavour of it. Imagine herbs and tomato butter that melt on a fresh-from-the-oven warm piece of bread…yummey!
Chocolate in the middle
White and Red Pomelo with Mixed Shrimp and Grilled Scallop on Lemongrass Foam
Definitely strikes a delicious balance between the sweet and sour notes of white and red pomelo respectively.
And the grilled scallop…they are incredibly fresh, fat and juicy! The idea of topping the aromatic Lemongrass Foam is indeed creative, definitely went well with the grilled scallops.
Aside from the two big fat scallops on the sides, they were also scallops as well as super fresh and crunchy shrimps sandwiched in between of the White and Red Pomelo tower, topped with a thick layer of cream cheese. Oh you have seriously no idea how heavenly this dish is!
For starters, savour premium Grilled Black Cod Fish with Four-Bean stew, Clam juice and Dried Beef Bacon, featuring a wholesome dose of beans comprising canneloni, black eye and kidney beans, as well as grean peas.
A closer look at the mouth-watering dish!
The irresistible crispy fried fish skin
Shredded lemon and tomatoes on top
The jellyish succulent Cod fish that nearly slipped through my throat when I placed it in my mouth. Yes, the cod fish was that fresh and smooth! Mmm…
Here comes the main course of Roasted Lamb Loin coated with Macademia Nut, served with Spinach and Carrot Terrine.
Very well presented
Spinach and Carrot Terrine were really creamy they tasted as good as those healthy baby’s food. Oh I love it!
The succulent cut of lamb is prized for its tenderness and subtle flavour, making it ideal for roasting.
Not to mention the savory lamb sauce which I just couldnt get enough!
Last, but not least…the long-awaiting dessert! Mascarpone Pomelo Cream with Tomato, Strawberry and Age Balsamic is coupled with Banjaran Chocolates for a delightful finale to the dining affair.
The consist of 72% cocoa dark chocolate shell that topped with cocoa powder gave a nicer effect for the whole presentation.
The sweet and savory treasure in it!
Oh look at that! Light mascarpone cream filled with tomato strawberry compote and almond crumble.
And the best part is, this dessert isn’t too sweet at all! Just perfect I must say. I kept telling Chef Rolf that I instantly fell in love with it after the first spoonful of the creamy dessert and I’m certainly gonna come back for more!
A cup of hot coffee after that to keep me awake for longer digestion.
I prefer brown sugar
I call him the Pomelo Chef =) and I was glad to know that he actually recognized me from the MIGF 2010 Gala Launch.
With Virgilia Lee, the Marketing Executive of Sunway Hotel. Surprised to know that she’s from the Borneo too!
By the way, just found out that AVANTI looks really gorgeous at night, don’t you think?
Definitely the perfect place for you to bring your significant other for a romantic fine dining.
Go try the Magical Chef’s Festival Menu of AVANTI before the 31st October, 2010. I’m sure you won’t regret this. Highly recommended! 😉
Always yours truly, Esty.