OYSTERS with spicy sausage may not appear like a common combination.
Hence a serving of this much-loved seafood, best eaten raw, with slightly spicy sausages is giving new meaning to freshly-shucked oysters.
The Oyster Charentaise with Merguez sausage is one of several new dishes being introduced at Chinoz on the Park in Suria KLCC this month.
While it is common to find oysters served with lemon wedges or hot sauce to balance the molluscs’ brininess or even oysters topped with cheese for that touch of creaminess, pairing it with sausages is a novel idea to me.
“One has to savour the oyster with a squeeze of lemon if you prefer, then bite into the spicy sausage.
“This is a common dish in south-west France but it may seem new to some of us here,” restaurant owner Teng Wee Jeh said.
The contrast in taste between the ice-cold oysters and hints of spice in the sausage works surprisingly well.
The soft and slightly chewy texture of soft Irish oysters alongside beef sausages isn’t a jarring contrast and they actually make for a good starter.
Another new addition to the appetisers is the Smoked Haddock and Salmon Fishcake.
The strong smokey flavour of the Scottish haddock is ideal in this fishcake recipe as the salmon does not overpower but tangoes well with fluffy mashed potatoes and spices among the ingredients.
The orangey salmon which is by nature an oily fish complements the mildly- flavoured and flakey haddock. Together, they combine well, lending sweetness and helping keep the fishcake moist.
Dipped in egg and breaded, the golden crust around the fishcake is simply delightful as it offers crunch and a discovery of flavourful filling within.
The fishcake is served with spicy mayonnaise sauce and fresh salad in a filo pastry cup.
Roast lamb and beef steak are highly- recommended when dining at Chinoz this December as the restaurant welcomes its clients to enjoy its year-end treats.
The Roast Saddle of Lamb in particular makes for a celebratory meal for those planning a romantic date night or even when hosting family and friends.
The deboned Australian lamb saddle is stuffed with raisins, pine nuts and dried apricots before it is rolled and secured, seasoned then oven-roasted.
This particular cut is great for roasting because of its lean meat and well-balanced taste.
A layer of fat beneath the cut releases oils to help keep the meat tender during the roasting process, further sealing in the flavours.
With dried fruits providing sweetness and pine nuts adding crunch and creaminess, the stuffing is the perfect accompaniment to the tender and nicely seasoned lamb.
Roasted vegetables like tomatoes, brinjals and zucchini served alongside complete the presentation.
Diners who are not swayed by the fanciful option of dried fruits paired with meat, may prefer the relatively traditional Grain-fed Beef Tenderloin dish.
The medium-rare steak is served with lightly-poached oysters for an ultimate surf-and-turf variation.
Deep-fried onion rings and mashed potatoes with truffle oil are served alongside, and mushroom sauce is available for those who like a touch of earthiness with their steak.
“The dishes introduced are perfect for the festive season and can be customised for small or large groups of diners,” said Teng.
The dishes are available until Dec 31.
With its cosy setting, intimate seating and great views of the KLCC park, Chinoz makes for a great spot to catch up with friends and family.
CHINOZ ON THE PARK,
G47, Suria KLCC,
Kuala Lumpur. (Tel: 03-2166 8277). Business hours: 11.30am to 10pm (daily).
This is the writer’s personal observation and is not an endorsement by StarMetro.