Changing things up to whet appetites


  • Eating Out
  • Friday, 27 Dec 2019

Melanzane is eggplant parmigiana layered with cheese on a bed of tomato sauce.

REVAMPING menus are common among restaurants, to give customers new and exciting dining experiences.

In line with this move, The Club restaurant in GTower Hotel Kuala Lumpur is presenting a menu with brand-new offerings.

Diners are in for a treat as its new chef Richard Teh is presenting a line-up of fresh a la carte creations, including his signature dishes comprising a fusion of western and eastern dishes.

We were impressed by Teh’s creativity in creating bite-sized tasting portions for us to sample more of his specialities.

For starters, the mushroom soup and Sup Ayam Berempah provided comfort and warmth with every spoonful.

The mushroom soup was not too creamy or rich. Some croutons were blended into the soup, which made the soup a lot tastier.

“The croutons are mixed into the soup with three types of mushrooms, namely shiitake, button and oyster.

“Oyster mushrooms are used sparingly because it will make the soup sour,” said Teh.

We also sampled the Melanzane and Pan-Seared Scallops with Shimeji, Shiitake and Button Mushrooms topped with green pea puree.

The scallops were seared to perfection, making them juicy and chewy at the same time.

The melanzane, an eggplant parmigiana, was refreshing as it tasted like a mini vegetable lasagna.

One dish we thought was really unique was the Oriental Lamb Shank marinated and infused with Teh’s own herb blend, similar to those used to cook bah kut teh.

It did not taste too herby. Instead it was fragrant and unlike anything we tried before in a lamb shank, and Teh said he wanted to give it a local twist.

Other Western dishes we sampled included the Chicken Roulade stuffed with Nuts and Raisins.

The highlight of the dinner was the Cheese Wheel Pasta tossed live in front of us.

Be warned, this dish is not for non-cheese lovers as the cream sauce in the pasta is very rich.

This cheese wheel pasta is only available for dinner.

In the Asian section of the menu, Teh whipped up local favourites like the Ikan Bakar Kampung Style, Briyani Chicken Tikka and Sate Madura.

For dessert, we were each given a generous portion of the Sizzling Hot Chocolate Brownies topped with a generous amount of vanilla ice cream.

With it being hot and cold at the same time, the brownies were very moist and not too sweet when eaten with the ice cream.

Other mouthwatering desserts included the Chilled Sago Gula Melaka, Clubzini’s Tiramisu, Warm Chocolate Fondant and the American Cheese Cake.

THE CLUB, Level 28, GTower, 199 Jalan Tun Razak, Kuala Lumpur. (Tel: 03-2168 1919). Business hours: 6.30am-10.30pm, daily.

Pork-free.

This is the writer’s personal observation and is not an endorsement by StarMetro.
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