MIGF 2010

 

 

 

*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.

 

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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.