Chocolate lava cake served with vanilla ice cream and rolled up pistachio tuile. — Photos: SHAARI CHEMAT/The Star
CLAD in a shiny coat of burgundy glaze, a braised beef cheek stole the show in this year’s spring menu.
At The Library, Ritz-Carlton Kuala Lumpur where it was served together with grilled Wagyu tenderloin with a marbling score of five, pureed spinach and seasonal vegetables, the Australian cheek muscles were braised bourguignon-style, carrying the savoury flavours of root vegetable mirepoix, red wine, cinnamon, star anise and black cardamom.
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