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This week, guests will be treated to a taste of Britain by Guest Chef Dan Moon from The Gainsborough Bath Spa in England as part of the signature Guest Chef Dinner Series at The Library at The Ritz-Carlton, Kuala Lumpur.
Award-winning West Country-born Chef Dan is currently Head Chef at Dan Moon at The Gainsborough Restaurant which has been awarded three AA Rosettes. Previously, he was a creative force in the kitchen at a number of renowned restaurants in the UK such as the Hunstrete House, the Homewood Park Hotel, previously known as Von Essen Hotel and Ston Easton Park. He has also achieved numerous awards and accolades including The Caterer’s Acorn Awards and he also won the first ever Von Essen Chef of the Year, a title he retained for two years.
Chef Dan captivated us with his stunning six-course degustation menu at the media preview, exhibiting exquisitely plated dishes made from the freshest produce.
Our meal got off to a great start with the smooth, luscious Chicken liver parfait paired with an orange sorbet. The sweetness of the sorbet pairs well with the liver parfait while the almond granola adds texture to this lovely appetizer. This was paired with the Metala Single Vineyard Shiraz Cabernet from Australia.
Aye, smoked salmon air-flown from Loch Fyne in Scotland makes an appearance in Chef Dan's menu. We loved the playful presentation of this dish; just before serving, the smoked salmon is cold-smoked in wood chips and then brought to the diners, covered in glass domes for smoky theatrics. Beautifully presented, the smoked salmon ballotine is topped with caviar and yuzu pearls and paired with a delicate salmon mousse, horseradish mousseline, capers and a surprise addition of egg flakes, which is a classic combination with smoked salmon. A delight to savour, with burst of flavours coming from the salty caviar and tangy yuzu caviar. Served with the crisp, fruity Ingoldby Chardonnay from South Australia.
At The Gainsborough Restaurant, Chef Dan likes sourcing the best produce he can find from local producers, such as the Creedy Carver free range duck for his signature dish. Over here in Kuala Lumpur, he recreates the dish using French duck breast which is roasted to perfection. Medium rare with a crisp skin, the Asian influences in this dish is apparent as the juicy, tender duck is served with duck leg confit spring roll, a delicious plum puree (made by cooking down fresh plums for 3-4 hours) and garnished with thin slices of fresh plum, sesame seeds, bok choy and duck jus. Very enjoyable. Paired with an elegant, red Italian Fonterutoli Chianti Classico DOCG.
Roasted Duck Breast
In the UK, it is common for a cheese course to follow the mains. The Goat's Curd served with a classic French lavroche with poppy seeds, toasted walnuts, pickled apple and apple puree was lush and dreamy... an absolute treat. Served with the vibrant Huntaway Marlborough Sauvignon Blanc from New Zealand.
Menu by Guest Chef Dan Moon
Available from 24 to 27 April 2018 from 7pm until 11pm, the six-course dinner is priced at RM350 nett per person with an option of wine pairing at RM500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.
Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.
Tel: 03-2142 8000
GPS Coordinates: 3.146901, 101.715438
Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur
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