Sunday Brunch @ Maison Francaise

sunday brunch

Disclaimer: I have received numerous invites from a friend to Maison Francaise for a long time now but never did accept until recently (or since). It’s not that the food is bad, coz it’s actually quite decent. The service by regular staff was very nice too (at least for the girl who served us). It was just the front-of-house manager (?) who seemed brusque and actually dropped a cup full of desserts on our table, *shattering* the cup and sending dangerously small shards flying before giving a curt and insincere sounding one word apology which totally put us off.

shattered cup

However, I have been informed that the front-of-house manager is new to the job. I’ll just chalk that up to ignorance and inexperience and leave it at that. I do hope that he has improved coz we weren’t impressed at all. We had just gone for a very nice French dinner the previous night by visiting One Michelin Star Chef Alexy Fuchs and gladly paid RM 700++ for it, so going to such a different experience the very next afternoon was extra jarring.

I must add that the service by regular wait staff was excellent and attentive, and to be fair, the food was quite good so take that as you will.

Bread basket

bread basket

This is a very nice selection of bread to start the brunch. They’re all warm and we particularly liked the brioche like slices and the chocolate filled roll. There’s also honey, compote and butter on the side.

First serving

Smoked duck breast salad and balsamic dressing
La salade de magret decanard fume vinaigrette au balsamique

smoked duck salad

We both thought this was very nice – the smoked duck breast was flavorful and all the fat has been rendered down so there’s none of the chewy unrendered fat you find sometimes. I also liked the interplay of textures between the fresh greens, crunchy potatoes discs and duck.

Potato and leek soup
La soupe de poireaux et pomme de terre

potato leek soup

I had this one – the combination of potato and leek works well together.

Second serving

Grilled rib eye steak with green pepper corn sauce
L’entrecote grillee sauce poivre vert

grilled rib eye steak

The steak was cooked, seasoned and rested to perfection! Even my better half, who doesn’t really eat beef, liked it. I wished they trimmed some of the inedible gristle off it first though.

Le filet de merou poche au vin blanc
Poached grouper in white wine

poached grouper white wine

This is another impeccable dish – it’s delicious and plated beautifully, with just the right portion to get you wanting more. My better half had this and she loved it.

Cheese course

Cheese platter
L’assiette de fromage

This is a very French thing – having a cheese course before or in lieu of dessert. It’s not something my better half likes since she doesn’t generally like cheese (all the better for me coz I ate all her cheese in France) but I loved it!

cheese platter

It’s done wonderfully at Maison Francaise – the cheeses are selected well, and there’s a scattering of nuts and a quenelle of chutney to pair with the cheese.

The platter is also frozen before serving so the cheese doesn’t wilt, a nice touch that’s appreciated.

Desserts

Fresh fruit salad
La ssalade de fruits frais

Chocolate volcano
Le moelleux au chocolate

chocolate volcano

We actually got a selection of desserts, including two slices of cake and it was decent enough. Unfortunately, the name “chocolate volcano” evokes similes to molten lava cake or a self-saucing pudding so we were a bit disappointed when we cut into the cake and there’s nothing inside.

I wasn’t sure if it was overcooked or it’s meant to be like that and when we asked the front-of-house manager he didn’t seem to get what the question was and I was annoyed at his cavalier attitude towards such a dangerous incident which could have resulted in injury (dropping the cup from serving height and shattering it on our table) so we just left it at that.

Maison Francaise

Sunday brunches at Maison Francaise is priced at RM 188++ with wine and RM 148++ without alcohol. There will be soft drinks and chilled juices available for the latter. The prices listed are per pax and you can choose one item from each course listed. The menu is changed regularly.

Maison Francaise
5, Jalan Changkat Kia Peng,
50450 Kuala Lumpur
Tel: 03 21441474

Dinner by Michelin Star Le Gavroche’s Chef Alexy Fuchs Malaysian visit

michelin star

It’s Chef Alexy Fuchs first visit to Malaysia and I booked a table for two on Saturday night at Mezze Bistro in KL, where he will be cooking for a week. I wanted to buy my better half a good dinner experience – it’s been a while since our last 2 Michelin star meal at Le Relais Louis XIII in Paris earlier this year and I thought it’ll make a nice dinner date.

michelin star kl

He came over to Malaysia to collaborate with the resident head chef of Mezze Bistro, Yves Pierre Renou, to showcase the cuisine from their home in Alsace, France. There is a similarly named restaurant in London by Michel Roux Jr. with Two Michelin Star dining. This Le Gavroche is located in Strasbourg, France and is helmed by the husband-and-wife team of Nathalie and Benoit Fuchs.

bread basket

Le Gavroche is a One Michelin Star establishment and Alexy Fuchs is their son and chef. I was really keen to check out the food since he is hand carrying a lot of French produce during his flight over so it’s an awesome chance to experience a Michelin star restaurant chef cooking in Malaysia.

Amuse-bouche

Roquette Gazpacho with Fromage Blanc and Endives / Beetroot Discs with Whipped Goat’s Cheese

Roquette Gazpacho

I really like this amuse-bouche. It’s an arugula gazpacho served in a cocktail glass, which I thought sounded really promising for the rest of the night. My better half was a little dubious about how rocket can work, considering the bitter taste of the leaves. It’s blended with fromage blanc (literally white cheese) which works very well in cutting down the sheer bitterness of the greens.

beetroot disc

I also enjoyed the little discs of beetroot that produced a nice little crunch with the creamy topping of goat’s cheese. The two goes very well together – the Alsace vinegar in the gazpacho balances the flavors in this two-component amuse-bouche.

Entrées

Seared Foie Gras with Roasted Peanuts (RM 85)

foie gras

This is foie gras that Chef Alexy Fuchs personally hand carried all the way from France. I couldn’t tell if it was duck or goose foie gras and even experts like Daguin have difficulties telling the difference unless they’re both plated side by side. We have been to France and both are called foie gras in France – foie gras de canard for duck foie gras and foie gras d’oie for goose foie gras. It should be noted that 80% of foie gras produced in France is now duck foie gras.

However, I was told that this is goose foie gras – the real deal – and I don’t doubt it. The lightly seared generous slices of foie gras is rich, silky, buttery and melt in your mouth. It’s rich and it’s fatty – the contrast between the browned crust and barely solid center is divine! It’s almost disappears on your tongue into creamy goodness as soon as you pop it in your mouth.

My dear chose this starter since I’ll have my own foie gras in the very classic French dish Tournedos Rossini as my main. I have eaten a lot of foie gras preparations – from pate to mi-cuit and all the way up to whole foie gras and I have to say that this rates as one of the better ones that I’ve had.

It’s no coincidence that Alsace is one of France’s great foie gras producing areas. Chef Alexy Fuchs flew in from that region, bringing the Alsatian foie gras in, so I’m glad we ate it! The apricots at the bottom of the dish went really well with the flavors of the pan-fried foie gras.

Monkfish Carpaccio with Fresh Herbs & Candied Lemon Marmalade (RM 64)

monkfish carpaccio

I love monkfish and I love raw monkfish even better! It has to really fresh to serve as a carpaccio instead of a ceviche. This is a dish I am 100% certain that Chef Alexy Fuchs prepared himself coz I walked into the kitchen while he was slicing the monkfish.

This is my entrée and I really enjoyed it. I saw that everyone else at the fully packed dinner service ordered the foie gras (probably coz proper foie gras isn’t very common here) but I was very happy with my monkfish carpaccio. I asked my better half to eat this before her starter coz the flavors are much milder and she gave her nod of approval too.

I actually preferred my monkfish carpaccio – the wonderfully intense citrus flavors in the marmalade dotted all over the plate makes it a joy to spear a few slivers of monkfish to smear on the candied lemon before letting the taste combination hit my tongue. It’s wonderfully balanced and a great entrée to my heavier main.

Mains

Beef Tournedos, seared foie gras, paired with summer vegetables confit & veal reduction (RM 160)

Tournedos Rossini

Beef Tournedos is an extremely classic French steak dish. Tournedos Rossini usually consists of a good filet mignon topped with a slice of fresh whole pan-fried foie gras. It’s the most expensive item on the menu but it’s something I wanted to order as soon as I saw it since I’ve had it before and it was awesome!

beef tournadoes

This rendition didn’t disappoint – the steak was cooked perfectly medium rare, with a nice and pink interior. It’s also very juicy and even my better half, who isn’t a huge fan of beef, enjoyed a bite from my mains. I like how the foie gras is placed over the dish – the buttery and silky pan-fried liver almost acts like a sauce when you slice a bit of it to go with a chunk of prime filet mignon.

I liked the mini vegetables garnishing the plate too, but the hero of the dish is hands-down the well cooked steak with a decadent slice of foie gras on top.

Pan-fried Turbot, served with bouillabaise, fennel and toast (RM 128)

turbot

This is my better half’s order. The turbot is excellent – moist and delicious! I like how it’s stacked on top of toast too. I felt the flavors worked very well and I only have one bone to pick (pun intended) – there’s cartilage left on the fish!

That’s usually an unforgivable sin in haute cuisine.

panfried turbot

I got it on my first bite when my dear cut some turbot for me to eat and had to gracefully spit it out on my napkin. She didn’t get any cartilage in the next few bites but caught some on the last bite. I felt that the prep cooks should have done a better job at this – it’s not bones at least, but it detracts from the overall enjoyment of the meal.

Quail stuffed with Crayfish, served with Potato Puree and Crayfish Coulis (RM 98)

quail crayfish

I decided to order ANOTHER main to share! It’s not everyday we go out for a romantic dinner with a chef from a Michelin star restaurant cooking so I thought it’ll be nice to stuff ourselves…and it was the best decision I ever made!

The quail is absolutely fabulous!

There’s no other word that does it justice. It’s our favorite dish of the night! The quail is deboned and seasoned to perfection (it’s really hard to get those small bones, trust me) and cooked just right. Overcooked quail is really inedible – check out the ignorant and lazy street vendors butchering the small bird at Pasar Ramadan and you might think quail is a tough, dry little bird. Wrong!

crayfish stuffed quail

It’s succulent and moist and I was pleased to see that it was still pink in the center. The crayfish stuffing was to die for – simply delectable. There’s a VERY generous amount of Rhine River crayfish inside the quail. Magnifique! Everything in the dish works well, from the mashed potatoes to the little crayfish for you to suck the head juices out of and everything is on the plate for a reason – to rock your world!

It certainly made our night! Best dish ever, compliments to the chef.

Desserts

Passionfruit Pannacotta (RM 22)

passionfruit pannacotta

This is my better half’s choice since she really enjoys eating panna cotta. There’s an intensely acidic passionfruit puree inside, which really wakes you up like nothing else! I felt that the two goes very well together and we both enjoyed this dessert – the panna cotta was just the right consistency too!

There’s also a quill of grilled pineapple that acts as a garnish which surprisingly tastes really yummy too!

It’s turns out that no one else ordered dessert around us – we were the only ones, which is a bit of a shame, considering it’s priced pretty well.

Pineapple & Mango Streusel with Coconut Sorbet (RM 35)

chocolate macaroon

This is actually written wrong on the menu. I was confused when the dish came to me. I asked the waitress if she got the order wrong and Ling Ang came over to tell me that it was the right dessert – the menu was printed erroneously. It’s actually a chocolate macaron (of sorts) with a coconut based filling paired with a passionfruit sorbet.

It’s a perfect dessert for people who doesn’t like sweet desserts – both the desserts are more acidic than sweet. However, I felt that the dessert was rushed out and I personally didn’t feel that it’s a very well made dessert. I was really looking forward to his Caramelized Brioche with Beer Poached Pear and White Cheese Sorbet (RM 30) but it was only available on Tuesday and Thursday.

petit fours

The two desserts we ordered were too simple with really basic flavor combinations. We enjoyed it, but we certainly *weren’t* blown away. I can’t help but feel let down after the awesome entrées and main courses. The complimentary petit-fours really saved the desserts department though!

chef alexy fuchs

You just have to remember that Michelin stars are awarded to the venue so there’s no white tablecloth service and all that here. A lot of the things they do locally is a faux pas in French haute cuisine – asking to clear tables before both parties have finished dining, not serving the lady first etc but I guess that’s a product of Malaysian culture. Once we got the great floor manager Ling Ang and the friendly and accommodating waitress Juney to serve us, it was smooth sailing.

700 dollar dinner

It’s not everyday you get to have a Michelin star restaurant chef come over and do a collaboration so I thought the experience was great and the food was good overall, especially the perfectly cooked stuffed quail! Our bill came up to a total of RM 711.10 for two without wine (we shared a bottle of San Pellegrino sparkling water) which is very reasonable for KL standards considering the food and chef.

mezze michelin

I nearly missed Alexy Fuchs trip over coz I didn’t check my email for newsletters – the lounge sends out the occasional update on food happenings which sometimes goes into spam. This isn’t an invited review by the way, that was done in the afternoon and it wasn’t my cup of tea. I paid full price for the dinner coz I wanted to have a romantic dinner with my dear and you can only get that intimate ambience on a fully booked Saturday night by reserving a table.

alexy fuchs

I also got to meet Alexy Fuchs – thanks to Ling Ang who let me into the kitchen to say a quick “Bonsoir” to the chef! He was really nice and down-to-earth and I put up an Instagram photo of us in my SixthSeal.com Facebook page, which he shared on his personal Facebook page and said something to the effect of “even 10,000 miles away, the people here knows of the famous Le Gavroche by Nathalie and Benoit Fuchs” and tagged his parents which I thought was a cool thing to do.

michelin us

It was great night out and we both enjoyed ourselves immensely! :)

Waterfront Restaurant @ The Rocks

seafood platter

Waterfront is impossible to miss – it’s built with a distinctive replica of a square-rigged colonial sailing ship mast at the external dining area. This is a full scale replica so it looks like a ship actually ran aground. I thought it was built around a real ship but one of the waitresses told me it’s a replica – another one of which is inside the main dining area.

waterfront ship

The location is on prime Sydney real estate – look outside and you’ll see breathtaking views of Sydney Habour – right from the Opera House to Harbour Bridge. The Sydney Opera House is all lit up since I went during Vivid Sydney – will write about the complete experience soon.

vivid sydney opera house

This restaurant is owned by Dockside Group and there’s actually five (5) interconnected restaurants, cafes and bars inside. I walked around the nautical themed interior of Waterfront, got a little lost, and actually exited from another bar and had to double back to my seating area.

I mentioned that I had the second best seafood platter in Sydney at Vues on the Bay in Port Stephens – this is the best one.

Hot & cold seafood platter for two (AUD 195)
A succulent selection of crayfish, blue swimmer crab, tiger prawns, Balmain bugs, oysters, mussels, baby calamari, market fresh fish & smoked salmon served with fries, mixed leaf salad & tartare sauce

hot seafood platter

The crayfish has been poached and then shocked in ice water. It’s served cold, just the way I like it. BTW, I use the terms interchangeably coz crayfish in Australia actually refers to spiny lobsters in a lot of places – like this one! It’s one of the larger specimens I’ve seen and each person has ½ lobster. I managed to eat 2 lobsters coz some of the people in our group has shellfish allergies and others didn’t really like crayfish that much (heresy!).

It’s really the best crayfish I’ve ever had and that’s coz the lobster was so fresh it tasted sweet and succulent! I just couldn’t have enough.

On the other hand, the Balmain bug (it’s a type of slipper lobster, which is different from a Moreton Bay Bug) tasted positively stale. It seems like it has been caught for a long time, defrosted, then cooked in the same way. I was *not* impressed.

crayfish

However, the seafood platter has way more hits than misses – the blue crab was delicious, the oysters and mussels divine, and I really liked the baby calamari. The “market fresh fish” (they use Murray Cod, Golden Perch and Australian Bass – the Barramundi is cooked as a separate a la carte item) was absolutely delicious! It was Murray Cod that day and it’s made into long, thin cigar shaped pieces which were breaded and fried to perfection. It’s definitely my favorite out of the hot platter.

flourless chocolate cake

Dessert was a bit of a letdown though. I didn’t quite like the Flourless Chocolate Cake – and judging from the rest of the group, I wasn’t the only one. The cake itself was dry and hard and the best thing about the plate is the quenelle of vanilla bean ice cream.

waterfront sydney

I had a few glasses of local Pinot Noir to go with dinner and it complemented everything nicely. I dove in so fast that I didn’t even think about getting the best pictures. All I wanted to do was to get at the sweet poached and ice shocked lobster meat! I would say that the delectable crayfish and deep fried battered Murray Cod was so good that it made the little misses seem like nitpicking.

waterfront the rocks

Waterfront restaurant serves up good seafood and although it may look like a tourist trap on the outside, there are actually a lot of locals who eat here due to the ambience. I would recommend it if you like romantic dinners by the harbour. We were seated outside, but since it was a chilly autumn night, the place was buttoned up with see-through canvas for heating but I bet it’ll be perfect in summer.

replica ship

It can be a little bit pricey though (and there’s also a AUD 5 surcharge on weekends), but I guess that’s due to the location – you’re paying for the wonderful view of Sydney Harbour during dinner too, which isn’t a bad thing.

waterfront restaurant

Waterfront @ The Rocks
17-27, Circular Quay West
Sydney, New South Wales

A meal by 28 Michelin star “Chef of the Century” Joel Robuchon at our Paris apartment!

joel robuchon tv dinner

The statement above is perfectly correct and true! smirk

joel robuchon

I present to you, a line of ready-to-eat meals by Joel Robuchon! This is his Le fameux Parmentier de Canard or “The famous Duck Parmentier”. There are several different meals, partnered with Fleury Michon. It’s sold in supermarkets and convenience stores like Monop’ (of the Monoprix chain – they have everything from stores to all sorts of food from cookies to milk!). There was a Monop’ just around the corner from our apartment and we were so tired the first evening we arrived in Paris that we just wanted to cook something easy.

monop

I was quite surprised to see Joel Robuchon lending his name to what seems like TV dinners but such an American term would be out of place in France for this is one quality meal for 5.13 Euros!

parmentier de canard

The serving bowl it comes in is not made of disposable and flimsy plastic but solid ceramic!

ceramic bowl

Duck Parmentier is a classic French dish that looks like a cottage pie. We saw some Cuisses du Poulet Roties (Roasted Chicken Thighs) on sale for 5.19 Euro (original price 13.95 Euros). These are the miniature chicken breeds (also called bantam chicken) which you can *fit in the palm of your hand*! They’re really quite cute (and tasty)!

french miniature chicken

I used that to plate up the dish so it looks like the serving suggestion (just 3 minutes 30 seconds in the microwave) and we ate it with some pasta for our first night in France. It was quite delicious, despite being a ready-to-eat dinner. They pride themselves for ingredients being 100% sourced from France too, as the labels clearly states.

joel robuchon dinner

We actually got to eat through all his collection – it is wide and varied indeed, and although it costs more than other ready-to-eat meals, I convinced my dear that we should get them. It’s not everyday you can have a 28 Michelin star chef “cook” for you at your apartment after all…even in France! ;)

Our 2 Michelin star lunch at Le Relais LOUIS XIII

relais louis xiii paris

I’ve always wanted to bring my better half to a Michelin star restaurant coz she’s never eaten at one before and decided it would make a great birthday present for her! I booked a table for two and set aside one day in our Paris vacation for this.

relais louis xiii

Le Relais LOUIS XIII fits the bill perfectly coz:

  • Chef Manuel Martinez got 2 Michelin stars in 2014
  • The restaurant serves classic authentic French cuisine
  • This is the very spot Louis XIII was proclaimed King of France in 1610 (thus the name)

michelin star

Oh, and did I mention that Picasso used to live across the street? smirk Relais Louis XIII is a very historical restaurant and they’re proud of it – the interior has the original old stones, wooden beams and valuable portraits of Louis XIII and Marie de Medicis as well as stained glass windows and antique Louis 13 chairs.

relais louis xiii menu

I had booked a spot at 12:15 pm when the restaurant opened and the waitress patiently explained and translated each of the menu items from French to English for us! There is no English menu, but the staff can speak English so there’s no worries there.

cream puff

We were served warm cheese puffs upon arriving and the table is perfectly set with butter, salt and pepper as well as a bread tray. The wait staff to table ratio is at least 1:1 – which meant we had our very own waitress and at least one other staff to help…and help they did!

relais louis 13

It was a little disconcerting, the level of service that was given – move your glass a little and they’ll come over with a smile to refill it and move it to just the right spot where it was before, facing the correct way.

amuse-bouche

More about Michelin star level service in another post, I want to talk about the food!

Entrées

Ravioli de homard Breton, foie gras et creme de cepes

ravioli de homard breton

This is their signature appetizer which got them the Michelin stars. It’s what my dear ordered and it’s absolutely fabulous! I can eat this every day and not get sick! The beautiful ravioli is half lobster and half foie gras.

ravioli foie gras

It’s topped with a porcini mushroom foam that’s so intense I’ve never had anything like it before. A beautiful start to the meal.

Toast de tete de veau / sauce gribiche / encornets

calf brains

I ordered this solely on the waitress’s recommendation. She said it’s a classic French dish – the kind the restaurant does best. This restaurant serves classic French haute cuisine with minimal modernist touches and I thought this would go well.

tete de veau

It’s toast topped with the brain of a calf and comes with nicely seared pieces of squid that makes an interesting texture combination, especially with the toast it’s served on. However, their flagship ravioli dish is slightly better I have to admit I secretly coveted my better half’s appetizer. Haha!

Main Course

Lieu jaune de ligne / fricassee de legumes / tomato confite / emulsion aux herbes

john dory

This is what my dear had! It’s a John Dory fish with tomato confit and a herb emulsion.

We’ve always wondered what John Dory tastes like and when the waitress explained what this was, she ordered it immediately. It tasted great – the fish was cooked perfectly (moist and tender) but it’s the kind of white fish that is popular in the West – bland by itself but absorbs flavors well, which is where the herb emulsion comes in, as a bit of a modernist touch.

Quasi de veau de lait “Hugo Desnoyer”

hugo desnoyer

My order is sweetbread! I’ve always wanted to eat sweetbread cooked by a classic French chef and here was my chance. I wasn’t disappointed!

sweetbread

There’s an option to add macaroni with morilles (morel mushrooms) for an additional 14 Euros but I opted out as I wanted to taste it by itself and we ordered a lot of desserts. Sweetbread is the thymus gland of the veal and it’s a very rich and creamy dish. There’s also a bed of perfectly caramelized asparagus at the bottom which cuts down on the heaviness of the dish. I loved it!

Cheese

Assortiment de nos fromages

fromage

There’s nothing more French than a cheese course before the desserts and we both opted for it. This is one dish divided into two, instead of sharing from our own plates, French restaurants can actually portion one dish into two upon request!

The selection of their cheeses also came with a delicious apricot chutney on the side!

Desserts

MilleFeuille, crème legere a la vanille Bourbon

millefeuille

This is their famous millefeuille with Bourbon vanilla light cream! It’s probably their most famous dish and dessert and we opted for a shared dish (one dessert portioned into two plates).

mille feuille

The awesome thing about Relais Louis XIII’s mille-feuille is that it’s deep fried! Words cannot do it justice, the crunchy texture of the dessert and the vanilla bean speckled custard made me nearly lick the plate to finish everything up!

There’s a reason why it’s the restaurant’s most popular dish, you can’t get a better mille-feuille elsewhere!

La Pomme – Gelee au Gin et sorbet Citron basilic

molecular gastronomy apple

This is my adorable dessert, the mysteriously named “La Pomme” (The Apple). It’s one of their rare molecular gastronomy forays. It’s a piece of art – there’s a cream filling inside the small “green apple” (complete with a fake chocolate branch and candied basil leaf).

relais louis apple

I was pleasantly surprised by the intense basil flavor of the crunchy “apple leaf” made of sugar infused with basil and the chocolate stick goes into the faux green apple (which consists of just a very thin layer of real apple tasting jelly) which in turn bursts with the filling. It’s a very intelligent dish that plays with your mind and mouth.

There’s a sorbet on the side to cleanse your palate too!

(along with crunchy bits of juniper tasting sweets)

Tarte minute au chocolat “Grand cru”

grand cru tart

This is my dear’s dessert! It’s a chocolate tart that oozes with rich and creamy molten chocolate. Not just any chocolate – Valrhona Grand Cru! It’s on their daily special and the wonderful spin they put on the dish is with the two ice cream you see – there’s a vanilla quenelle and a chocolate rocher.

The interesting bit is that the “chocolate ice cream” is *hot* and the vanilla bean ice cream is *cold*! The former is actually a ganache, plated like ice cream. It really plays wonders with your palate – it’s genius, how they pull off these things!

crumbing table

We thoroughly enjoyed our 2 Michelin star lunch at Relais Louis XIII. The restaurant has a few mixed reviews on the net about bad service but we received excellent service throughout, it’s the exact opposite of the snobbish French waiter stereotype.

relais louis us

Our waitress was warm, patient and translated each menu item for us, and one of the younger waiters took this photo of us. It’s an excellent place to go for classic French cuisine in Paris! Relais Louis XIII has consistently been one of the best value 2 Michelin star restaurants in Paris, France – delivering fresh, classic French cuisine you won’t be able to sample anywhere else! :)

Our MasterChef Australia 5-Course Dinner @ the apartment

masterchef australia dinner

A MasterChef dinner? I was puzzled when my dear gave me this as a very special and memorable Christmas present. I was curious about how you can have a MasterChef dinner in Malaysia and we arrived at the apartment @ the Curve after making reservations.

masterchef dinner malaysia

It turns out that there is a special, limited edition degustation menu from the judges and contestants of MasterChef Australia Season 5. This is totally legit, the recipes were licensed to the apartment and my better half had won RM 200 worth of vouchers so she treated me to this delicious dinner.

masterchef degustation menu

There are three (3) main courses to choose from – Stuffed Turkey with Pumpkin Puree (RM 128++) based on Samira El Khaffir’s Stuffed Chicken with Pumpkin Puree recipe, Seared Steak with Hollandaise Sauce, Roasted Pumpkin, Cauliflower & Pine Nut (RM 148++) by Michael Todd and Confit Salmon (RM 98++) by Samira – the contestant we both dislike immensely. Haha!

Amuse-bouche

amuse-bouche

This was a duo of grilled cherry tomatoes with herbs on nachos. There’s only two on the plate (which is the standard plate the apartment uses for appetizers and thus a bit worn looking) which was a little bit weird, plating wise, coz you always put three (3) servings or another odd number. I only realized this when my better half told me about it. It’s a wonderful start though – this is a delicious complimentary starter from the chef.

Appetizer
Braised Lamb Shoulder Tostada (Andy Allen)

lamb shoulder tostada

We both loved this as well. My dear said the lamb didn’t have too much of a gamey taste so it suits her. I thought it was executed well and the lamb shoulder gave a nice texture to put on the tostada. It’s just a little too similar, texture-wise, to the amuse-bouche. I loved the juicy pomegranate seeds strewn throughout though – it was nice!

Soup
Carrot Liquid with a Hint of Blood Orange

carrot soup blood orange

The plating is well thought out – the blood orange comes in a shot glass so you can pour as much (or as little) as you want into the carrot soup. The soup has a very spicy end note though so my dear didn’t manage to finish hers. I loved mine though, I thought the acidity of the blood orange balances out the creaminess of the carrot soup.

Sorbet
Summer Peach Granita

summer peach granita

A wonderful interlude before the main course! The sorbet is in nicely large granulated form so it’s great as a palate cleanser before our mains arrived. There’s no attribution to this and the soup but I think I saw it in one of the MasterClass episodes from one of the judges – think it was Gary.

Main Course
Confit Salmon (Samira El Khaffir)

salmon confit

This is what my better half ordered. It’s the only one that she could have gone for considering she doesn’t like beef. I don’t like cooked salmon in general coz restaurants tend to overcook it but this one was done very nicely. It was cooked to perfection!

confit salmon

The entire salmon was nicely seasoned and pink and there’s none of the dryness that comes from overcooking this piece. I tend to prefer raw salmon sashimi but this changed my mind – it was juicy and tender, with all the natural taste of the salmon brought out.

Main Course
Stuffed Turkey with Pumpkin Puree (Samira El Khaffir)

samira turkey

I was torn between Michael Todd’s Seared Steak with Hollandaise Sauce, Roasted Pumpkin, Cauliflower & Pine Nut and this one and decided to go for the turkey since it’s Christmas. This recipe is based off of Samira’s Stuffed Chicken with Pumpkin Puree. It was quite an interesting dish as the Middle Eastern influence was *really* apparent in the dish.

rice stuffed turkey

The turkey is stuffed with a basmati rice and spice mix! That’s the most fusion stuffing I’ve ever come across and it kinda, sorta works. I can’t say I’ll give this 10/10, more like 7/10 – I enjoyed it but it wasn’t mind-blowing. There’s something to be said about eating a Middle Eastern inspired turkey and not all of it is good. smirk

Notes on service: The waiter took away her plate while I was still eating. She had finished her confit salmon but I was still halfway through my turkey. I thought that was quite rude – you never start clearing plates until everyone is done in the service industry. It’s a major service no-no.

feedback form

Also, he didn’t always serve the woman first, which is another service faux pas. However, the waiter was always polite and kept refilling our cold water so I mentioned this to the supervisor, Julito, who apologized profusely and gave me a feedback form to file my grievances.

masterchef vouchers

It seemed that they didn’t know this basic rule of etiquette about clearing dishes but the supervisor was professional throughout and the waiter was just plain ignorant so no harm done. The bill came up to RM 280++ so it was about RM 90 after the RM 200 vouchers was used.

Dessert
Modern Baklava (Samira El Khaffir)

modern baklava

This is an absolutely wonderful end to the dinner! The baklava was *cloyingly sweet* but I mean that in the most complimentary way. There’s two sauces that comes with the dish – one is sweetened condensed milk based and the other something akin to caramelized sugar. It was decadent and delicious! We both polished our plates! Haha!

masterchef dinner us

Thanks for the thoughtful gift dear! We both enjoyed our MasterChef Australia Season 5 dinner with recipes from the judges and contestants and would go again, except that was the last week of the promotion. It’s a wonderful Christmas present coz we both went to Australia at the beginning of the year as our first trip overseas and we both watched MasterChef Australia Season 5 together. <3

My Maxims Genting Premium Experience (Part II)

fine dining

I have written about some of the experiences I’ve had in Maxims Genting. Here’s the rest of it – the second and final post on the luxurious gastronomical and other adventures I had during my 2D/1N stay there. :)

maxims suite me

Totally chilling in the Maxims Royal Suite.

karaoke

There’s everything you could wish for in a suite – and probably some that you didn’t even know you want. ;)

bath

I’m loving the jacuzzi!

table

The Maxims Royal Suite has guest rooms equipped with computers at the working table in addition to a huge dining table that seats 14 people! :)

patio

It also has a balcony that’s even larger than my studio apartment at home. The “balcony” (patio) is actually located…

genting sign

…right beneath the old Genting Hotel sign. How cool is that? :)

floor

The newly refurbished Maxims looks nothing like the one I used to stay in as a kid. This is the floor area you’ll see in the Maxims Premier Room, Maxims Suite, and Signature Suite.

bed

The suites are amazing and equipped with the latest in technology, like that huge 42-inch plasma TV there. This is standard in Maxims Suite and Signature Suite but the photo above shows the décor in the latter. There are two options to choose from – Modern or Arabian.

The other rooms at Maxims starts from RM 550++ for Maxims Premier – it’s their most basic room but it’s surprisingly luxurious. Here’s a video tour where you can see the amenities and services provided.

moet chandon

There’s even a bottle of Moet et Chandon champagne in the mini bar. How many hotels do you see stocking that? :)

concierge

Maxims is the place to stay in if you want the best experience in Genting. There’s accommodation for every budget – all the suites comes with a private butler (!!!) and starts from RM 1,320++ for Maxims Suite to RM 4,125++ for the Signature Suite. You can find the full list of features in each room/suite at rwgenting.com.

the olive genting

Anyway, after the grand tour of the Maxims Genting we headed to The Olive for a Continental fine dining experience.

the olive private

The Olive is another award winning restaurant in Maxims Genting and there are private rooms where you can eat in relative…er, privacy.

bread basket

Squid Ink Bread
The bread basket served up when you’re seated is filled with a selection of different varieties of bread. One in particular stood up – the squid ink bread.

squid ink bread

It’s the irregularly shaped black bread that’s made with squid ink. It’s delicious when dipped in the vinaigrette of balsamic vinegar and extra virgin olive oil.

black truffle

Portobello Carpaccio
This is The Olive’s signature dish for starters and it’s a wonderful plating of Tartufo nero (black truffle), shaved pecorino (cheese made from sheep), grissini (breadsticks), aged balsamic, and truffle oil soft herb salad. The black truffle is the highlight of this dish and the flavor goes very well with the mushrooms. I had quite a few helpings of this. It’s delicious and it comes highly recommended from me.

pizza

Bruschetta Pizzetta
This mini pizza is made with semi-dried Roma tomato, sauteed mushrooms, Bocconcini cheese, basil pesto, olive oil and aged balsamic. It’s delectable but a bit heavy so small eaters would want to share this with someone.

lamb rack

Lamb Rack
This 3 pin lamb rack comes served with a white bean cassoulet, braised artichoke, carrot puree and rosemary juice. You’ll love this if you like mutton, I was half tempted to order this for my mains before deciding on beef.

chilean sea bass

Chilean Sea Bass
This is the signature dish of The Olive. The fresh Chilean Sea Bass is served with mushroom ragout, buttered asparagus, ponzu sauce and wasabi, providing a bit of fusion there. You can’t go wrong with this one.

sirloin wagyu

Wagyu Sirloin Steak
I went with the chef’s recommendation of a Wagyu sirloin steak with a Grade 8 on the marbling scale. The beef was so fresh that I immediately regretted having it done medium rare. It’s a great cut of Wagyu beef and it should be treated with the respect it deserves.

waygu marbling

I’ll recommend you go for extra-rare (also known as a blue steak) – the quality and freshness of the meat really shines through. I had a taste of the extra-rare Wagyu tenderloin and it practically melts in your mouth. The chef mentions that it takes just as long to properly cook a blue steak compared to one that’s medium or well done – it has to be allowed to “rest” before being served.

steak sauce

The Olive has different cuts of steak and marbling grades but if Wagyu is not your thing, they also serve Black Angus beef, which has been grass fed for at least 150 days in the Australian countryside. There are a lot of sauces you can choose to go with your steak, from Creamy Garlic to Truffled Morel.

creme brulee

Crème Brulee
This wonderful dessert comes in a trio – starting from left, there’s the petite apple (which actually is a very tiny apple), clove ice cream, and crème brulee with rhubarb and blackcurrant compote.

petite apple

A petite apple with a slice of regular apple. Gotta love the presentation.

clove ice cream

I loved the creamy crème brulee with an almond biscotti on the side and I couldn’t stop eating the clove ice cream too.

Hot Chocolate Ravioli

Hot Chocolate Ravioli
Good things comes in threes and this dessert is no different.

pashmak

There’s the black cherry gelee topped with orange blossom pashmak (a type of Persian candy floss).

pistachio ice cream

Pistachio ice cream which has the consistency of pudding, a wonderful texture from the ingredients and a delightful taste that tantalizes the taste buds…

chocolate ravioli

…and as the star of the show – the chocolate ravioli. It’s rich and sweet and the oozing hot chocolate from the ravioli would have you clamoring for more.

the durian

The Durian
This is the signature dish for the desserts menu of The Olive. It’s easy to see why. The aptly named dessert has The King of Fruits served as ice cream in a caramelized meringue with fresh strawberries.

durian inside

Durian is a fruit you either love or hate. I’m a huge fan of durian and this beautifully made dessert (spiked to look like a durian) had me at first bite!

Chef Daniel Sheen

Chef Daniel Sheen took time off to chat with us and the question on how he created the chocolate ravioli popped out. This is actually the second version he’s come up with. He was in the kitchen attempting to fuse pasta and chocolate – essentially creating pasta made out of chocolate and out come the chocolate ravioli.

It’s always interesting to hear the chef talk about how his creations came about. :)

The Olive is also featured in Must Eat – it’s in Mandarin but a really interesting watch even if you don’t understand the language. The video tour and awesome food shown transcends linguistic processes. :D

the olive lounge

We adjourned to The Olive Lounge after the heavy dinner. There’s a live band playing in the background and the drinks menu features quite an extensive single malt Scotch whisky and wine list.

band

The sommelier recommended two bottles of wine…

decanter

…while Eiling chose the third bottle, being a bit of a wine expert herself.

cigar

I smoked one of her cigars while the entire group talked over wine and cigars. The Olive Lounge is a great place to relax and chat with soft music playing in the background. It was the perfect ending to one of the best dinners I’ve had in a while. Pure decadence. :)

coffee terrace

Breakfast at Coffee Terrace the next day never tasted so good. ;)

breakfast

Coffee Terrace has six different cuisines ranging from Chinese to Western and we all had a huge breakfast before heading back to KL.

farewell

Thanks for the experience Chloe, Irene, Dee Lin, and everyone at rwgenting.com! I totally enjoyed my stay at Maxims Genting and all that fine dining. :)

My Maxims Genting Premium Experience (Part I)

arrive genting

I’ve been to Genting quite a few times and when I was told we’re going to be staying at Maxims for an overnight experience I immediately set my alarm clock to 5 am so I could arrive early the next day for the trip up. Heh.

transport

The luxury treatment started when we met up at Wisma Genting in KL. There was a Toyota Alphard complete with a driver waiting for us. The vehicle was equipped with water, candy, and everything you’ll need for the 45 minute drive up.

lobby

…so this is what being a high roller feels like. :)

imperial rama

We were whisked away to lunch at Imperial Rama the moment we arrived in Genting. We had a private room with a dining table, couch, and karaoke system. Imperial Rama is a fine dining restaurant specializing in authentic Thai-Chinese cuisine.

regal room

Imperial Rama is one of the most awarded restaurants – it’s one of the prestigious winners of the 2011 Malaysian International Gourmet Festival (MIGF). They also use organic food where they can – they own vegetable farms and source their chickens from Ipoh. I hear the free range chickens sells for RM 30 per drumstick…and that’s in stalls in Ipoh!

lily bulb salad

Lily Bulb with Emperor Sprout Orange Salad
This is the appetizer and I like the usage of lily bulbs in this dish. It’s an unusual twist and the tangy citrus flavors from the orange works very well with the emperor sprouts. It even had flowers inside it, and I ate some of them. Delicious!

shaggy mushrooms

Shaggy Mushroom with Truffle Oil Salad
The second appetizer to come out of the kitchen, I was mesmerized by the intensity of flavors absorbed by the mushroom. It’s practically bursting with truffle oil. Very nicely done.

thai fish crackers

Thai Fish Crackers
The third appetizer was an interesting interplay of textures with fresh fish crackers and a peanut based dipping sauce.

chicken broth

Stewed Chicken Essence Soup
I’m not a huge fan of soup but this had me scraping the bottom of the bowl. The chicken is made into a mousse like consistency. It’s one of their signature dishes and I highly recommend it just so you can taste the chicken mousse.

steamed goby fish

Steamed Marble Goby Fish with Crispy Ginger and Garlic
I’m sold. The steamed fish is my favorite dish in Chinese buffets and I love the freshness of the marble goby fish.

goby fish

The topping of crispy ginger and garlic adds a different texture to the dish and it’s good to see that they keep the traditional spring onions on top – it goes very well with the soy sauce base.

curry abalone

Australian Abalone Braised in Curry Sauce
This is one of the Thai-Chinese dishes that Imperial Rama is so famous for. The curry is rich and full-bodied and almost overwhelms the palate…

abalone

…until you eat it with the bread stick and side dish. This is one of their flagship dishes as well and I can see why – it’s challenging and different.

twin flavor prawns

Twin Flavored King Prawns
This is king prawns done two ways – one of them is deep fried with a salted egg batter that tastes awesome but the one that steals the limelight is the cheese king prawn. It’s dipped in a melting cheese batter that enhances the natural sweetness of the prawn and seals all the crustaceans juices inside. Totally recommended.

pork ribs blackcurrent

Pork Ribs topped with Black Current Sauce
Now this is something that I can really appreciate. Pork ribs with a twist on the sauce. The black current sauce adds a wholesome sweetness to the pork ribs and the lightly fried rice served on a crab goes well with the pork ribs.

crab fried rice

I was very full at this point but I couldn’t help finishing all the rice. It’s really good – not too heavy, with judicious use of premium ingredients.

lemongrass jelly

Durian Tempura with Lemongrass Jelly
Now this is a dish that you’ll either love or hate – it all depends on whether you like durian. I love durian and the durian tempura is a relatively new creation using D24 durian. The batter coating the durian cracks open and piping hot durian oozes out. I could eat it all day long!

I ate Lee Ming’s portion as well. It’s just that good. Check out this video, the host agrees! :)

durian tempura

The lemongrass jelly is sipped from a straw and the consistency and palate cleansing properties makes it an ideal finish after the decadent durian experience. Do not miss this if you love durian! Best. Dessert. Ever.

lunch

Anyway, after that huge lunch, we went down to Goh Tong Jaya to walk off all those calories. We used the Genting Skyway cable car.

chloe

Chloe got us into the RWGenting WorldCard line. You can skip the queue if you have a Silver WorldCard and above.

cable car

I have a lot of fond memories of the cable car ride from when I was a little kid and my parents brought me up to Genting.

genting skyways

I felt like a little kid again, being on that cable car. :)

strawberry truck

There was a red vehicle waiting for us – it’s the Genting Strawberry Leisure Farm transport! The shuttle bus departs every 20 minutes and you can catch it at the Genting Skyway exit.

genting strawberry farm

Genting has a Strawberry Farm in Goh Tong Jaya.

strawberry rows

There are rows and rows of strawberries covering the wide expanse.

strawberry park

You can go in with a basket for a small fee to pick your own strawberries.

strawberry

It tastes really good too.

eating strawberry

I had a couple and they are practically bursting with juices when you bite into it.

lee ming

This is Lee Ming at the area where they were planting flowers. Yes, it’s the very same flowers that was in our salad at Imperial Rama for lunch. Now that’s low food miles for you – they grow it themselves!

strawberry cafe

There’s also a place where you can sit down and browse the strawberry related merchandize or eat and drink strawberry flavored food (strawberry coffee anyone?) right before the exit.

strawberries

Mmm…strawberries…

genting strawberry park

We basically spent the better part of the hour at Genting Strawberry Leisure Farm before heading back up the cable car to check into Maxims Genting. I couldn’t wait!

room

Maxims Genting is the newly revamped Genting Hotel. It’s the first hotel ever built and houses the main casino. Maxims commands a rate of at least RM 550++ for a Maxims Premier Room. There’s even a dedicated floor for high rollers which is by invitation only. It is the most exclusive hotel in Genting.

This is where all the celebrities stay when they perform in Resorts World Genting. More about that and the wonderful award winning fine dining restaurant The Olive in the next post! :)

Chef Martin Yan Chinese food wine pairing banquet @ Mandarin Oriental

jacobs creek martin yan wine pairing dinner

I went to Chef Martin Yan‘s wine pairing banquet dinner at Mandarin Oriental a couple of weeks ago. It is actually quite intriguing for two reasons – I was a huge fan of his popular Yan Can Cook TV show as a kid and getting to meet the man and taste his cuisine in real life really appealed to me.

chef martin yan

He’s now doing a show called True Passion with Martin Yan on AFC where he pairs wine with Chinese food so I couldn’t pass up the opportunity when the invite came along.

martin yan dinner mandarin oriental

The dinner started with a cocktail reception where Jacob’s Creek served wine with various hors d’oeuvre before the six-course banquet dinner:

Chilled Scallop with Jellyfish and Marinated Cherry Tomatoes

Chilled Scallop with Jellyfish and Marinated Cherry Tomatoes

This is the first dish that came out. It’s paired with Jacob’s Creek Steingarten Riesling and resembles the traditional cold appetizers in Chinese banquet dinners. There are four delicious items in this starter which includes a surprisingly tasty salad arranged on a soup spoon but the one I loved the most is the namesake.

scallops martin yan

The scallop is huge and pan-seared to perfection. It’s topped with scallions (spring onions), shallots (red onion) and carrot shavings but it is the pomelo citrus bits at the bed of the oyster shell it’s served in that makes this an orgasmic combination.

Oven Baked Sea Treasure Broth Served in Coconut with Puff Pastry

Oven Baked Sea Treasure Broth Served in Coconut with Puff Pastry

This Cantonese style double boiled soup is paired with Jacob’s Creek Reeves Point Chardonnay has treasures galore – there’s dried scallop, fish maw, shitake mushrooms, crab meat and even even abalone.

abalone martin yan

It tastes sweet due to the coconut flesh that’s infused into the broth. It goes very well with the buttery puff pastry crust that tops the young coconut shell that it comes served in. I’m not usually a huge fan of soups but this one is deliciously decadent – I even ended up scooping the succulent coconut flesh to eat.

Cantonese Style Steamed Cod Fish with Superior Soya Sauce and Baby Cabbage

Cantonese Style Steamed Cod Fish with Superior Soya Sauce and Baby Cabbage

This is the obligatory fish dish and it’s no secret that I have a weakness for steamed fish. I love the subtle flavors and fresh and tender cod. The fish almost falls apart when you spear it, and has a melt-in-your-mouth texture. Mmm…my favorite dish of the night.

jacobs creek

All the dishes are paired with a Jacob’s Creek wine and I’ve written about the wine pairings in Lifestyle Asia – Celebrity Chef Martin Yan Heats Up KL – and included two recipes from the night by Chef Martin Yan from AFC kindly provided by Joey.

Peking Sweet and Sour Prawns

Peking Sweet and Sour Prawns

I totally loved this dish. The prawns are really fresh and the sweet and sour sauce is delicious. Chef Yan gets this one done to perfection – there is a thin crunchy crust from the batter which seals in the tender and juicy prawn flesh. It’s paired with Jacob’s Creek Steingarten Riesling 2007.

Australian Lamb Cutlets in 3 Chilli Sauce with Jasmine Fried Rice

Australian Lamb Cutlets in 3 Chilli Sauce with Jasmine Fried Rice

This is the main dish for the night, paired with a robust Shiraz. The lamb is amazingly rich and almost falls of the bone and the gravy goes well with the small portion of fried rice on the side. It’s one of the two dishes Chef Martin Yan cooked on stage and the lamb cutlets has a really great sauce made with ketchup, balsamic vinegar, chilli sauce and sugar. I preferred the sweet and sour prawns though.

Sweet Temptations of Chocolate and Mango and Lychee Jelly and Raspberry Coulis

Sweet Temptations of Chocolate and Mango and Lychee Jelly and Raspberry Coulis

This is the dessert after a wonderful and satisfying meal. The rich chocolate and mango cake/mousse is topped with an edible slice of chocolate with Mandarin Oriental Kuala Lumpur printed on it. The lychee jelly and raspberry coulis at the side goes very well with it as it cleanses your palate after each bite of the rich dessert.

martin yan dinner group photo

This is our table at the dinner – got this photo from Wilson. Wei Zhi, Evelyn and Suanie was there too. I didn’t get the name of the other but the one in the Mandarin Oriental outfit is Bel.

martin yan

I also got to meet Chef Martin Yan, one of my childhood heroes. I can still remember the refrain “Yan can cook, so can you!” that he does and he hasn’t lost as bit of his stage presence. The guy has a great sense of humor and is very friendly in real life too. You’ve got to see him in action, the thing he does on stage is exactly like his cooking show.

mandarin oriental chocolates

There was also a selection of chocolates and candy from Mandarin Oriental to end the night. I was totally stuffed when I got home. It’s one of the best dinners I’ve had recently.

Rhu

rhu

Rhu is the flagship fine dining eating establishment in Tanjung Rhu resort. There’s a dress code and I can’t pronounce most of the items on the menu. It is one of three restaurants in the resort and offers a great view of the sunset in Langkawi.

rhu sunset

The ambiance is unbeatable…imagine dining al fresco, sipping wine as the sea breeze whets your appetite while you listen to the haunting refrains of a great string quartet playing in the background.

I was amazed by their talent – they had me at cello. ;) I was walking around the first day when the wind carried the violinist’s soulful rendition of Phantom of the Opera over. I could not help but be mesmerized.

dinner at rhu

Okay, back to the food at Rhu, they have a set gourmet menu priced at RM 195. I had the pleasure of dining with the manager of Tanjung Rhu – Melvin, and his daughter Isabell. I was there with Douglas and Alice (their daughter Louise was with the babysitter coz the Rhu does not allow children).

banana flambe

I opted for the a la carte menu instead of the gourmet meal. I wanted to eat seafood since that’s what you do in Langkawi! Hell, I had seafood for every single meal while I was staying at Tanjung Rhu.

Crab Kerabu Ketam

This is the Crab Kerabu Ketam. It’s served on a bed of fresh mango and avocado salad with ketta caviar and sweet spicy dressing. This cold appetizer weighs in at RM 58 and it’s well worth the price tag. The shredded crab meat goes very well with the mango, a contrast that dances across your taste buds.

Fresh Canadian Lobster Cream soup

I also had the chef’s specialty – Fresh Canadian Lobster Cream Soup (RM 49). It’s flavored with fennel and served with baked sesame seed puff pastry. I love the thick and creamy texture of the soup – it’s heartwarming, a broth for the soul as well as the stomach.

Grilled Lemongrass Lobster Tail

For the mains, I went for the Grilled Lemongrass Lobster Tail (RM 147) which is served on a seafood dumpling and a side of sauteed kai lan and mild curry sauce. I like the cuisine fusion but found the curry sauce to be a bit overwhelming for the lobster tail. I prefer the natural taste of the grilled crustacean – slightly charred on the outside, but juicy when you bite into it.

Chocolate Mille-Feuille

The dessert rounded up the meal nicely – this is the Chocolate Mille-Feuille, a concoction served with mini apple, nougat ice cream and raspberry coulis (RM 39). I would highly recommend the banana flambe, which is prepared with gusto right beside your table. True to all gourmet restaurant, the portions are small at Rhu and you won’t be hard pressed to find space for after dinner drinks.

isabell

It was a night of good food and great conversations, ranging from psychology to literature, a delicious end to the trip to Langkawi.

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