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Monday June 15, 2009

A taste of Chile for Malaysia

MALAYSIANS have always loved everything South American from the telenovelas to the good food from the region.

The Renaissance Kuala Lumpur Hotel and the Chilean Embassy have decided to team up to help Malaysians enjoy more of the cuisine with the The Best of Chile promotion at the hotel.

On the sweet side: The three milk cake is like a Chilean tiramisu without the coffee. It has a sponge cake which is soaked in condensed milk, evaporated milk and cream and is layered with strawberry jam.

The promotion is being held from June 13 to 20 at three restaurants and cafes – MED@Marche, Vogue Cafe and the Lobby Lounge.

Chilean embassy deputy head of mission Patricia Araya.G said the promotion was part of the embassy’s initiative to introduce products from Chile to Malaysians.

“We are the second largest exporters for salmon and we are also famous for other seafood like caviar, sea bass and scallops,” she said.

Chile is also known for its kiwis, pears, apples and grapes.

The promotion also serves to highlight the fact that there have been 30 years of bilateral ties between Chile and Malaysia.

Chilean guest chef Benjamin Clenfuegos has prepared a menu comprising some of Chile’s best dishes with ingredients that the country was famous for.

“The dishes are Chilean with a blend of other regions as well,” Clenfuegos said.

The award-winning chef has a few personal favourites which he recommends to the diners. One of these is the Cold Soup of Avocado and Apples.

Appetiser: Another must try is the appetizer calledScallops with Quinoa and Salmon Caviarî. Quinoa is a larger more tasteful form of couscous (Kuskus).

This dish is a unique sour and sweet dish which settles well on the palate with a creamy yet crunchy finish.

The avocado is blended with the sour cream and water with some lemon and diced apples added as a finishing touch.

“The soup is a little acidic and it shows in its flavour so the green apples are a good combination,” Clenfuegos said.

Another must try is the appetiser Scallops with Quinoa and Salmon Caviar. Quinoa is a larger, more tasteful form of couscous.

For those who want to try a Chilean rissoto, try the Seafood Rice with Salmon and Merken (Chilean chilli smoked with coriander).

Chileans love their desserts sweet and Clenfuegos has introduced the Three Milk Cake to the menu.

“The dish is like a Chilean tiramisu without the coffee. It has a sponge cake which is soaked in condensed milk, evaporated milk and cream and is layered with strawberry jam,” he added.

The Med@Marche is serving ala carte dishes as well as a set menu which is priced at RM105++ per person. Vogue Cafe has the Chilean Section on the Dinner buffet priced at RM89 per person while the lobby lounge will be serving desserts and pastries.

Chef’s favourite: Cold soup of avacado and apples. The avocado is blended with the sour cream and water with some lemon and diced apples are added as a finishing touch.

There will also be a Culinary Workshop followed by a three-course lunch hosted by Clenfuegos at MED@Marche on June 17 at 11am.

MED@Marche is open from Mondays to Fridays from noon to 2.30pm and dinner from 6.30pm to 10.30pm. MED@Marche is open only for dinner on Saturdays. The buffet at Vogue Cafe is open from 6.30pm to 10pm.

Renaissance Kuala Lumpur Hotel, corner of Jalan Sultan Ismail and Jalan Ampang, 50450 KL.Call 03-21622233 or email rhi.kulrn.fb@renaissancehotels.com.

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