Ocean ‘king’ to rule the palate


  • Eat And Drink
  • Friday, 16 Oct 2015

Tretbar showing off the live lobsters that are imported every week from the US.

MAJESTIC crustaceans native to cold waters off the United States northeastern coast, are the latest stars in Feringgi Grill’s epicurean repertoire.

Sweetly succulent, they shine in the Boston Lobster Galore promotion running until Nov 30 at the award-winning establishment of Shangri-La’s Rasa Sayang Resort and Spa in Penang.

Chef de cuisine Matthias Tretbar said the divine delicacy has been brought back due to popular demand, after enjoying great response in its debut last year.

Considered the king of crustaceans, they are also known as American lobsters or Maine Lobsters, and are imported live once a week.

Besides having edible claws, their cool habitat also results in more luscious meat compared to the warm water, clawless varieties of lobsters more commonly found in restaurants here.

“You’ll find it sweeter and more tender. They are not often available in Penang, and seafood connoisseurs are in for a treat,” Tretbar added.

The promotional menu complements the regular a la carte selection, and features a quintet of delights with starters like Boston Lobster Cocktail, and Clam Chowder with Boston Lobster.

Both are traditional classics elevated. While the former is a zesty mix of quail egg, sturgeon caviar, romaine leaves, avocado, mango and a touch of cognac, the latter is simple and comforting.

For mains, there is Boston Lobster Pasta. Light and healthy, it features linguine sauteed with white wine, garlic, Italian basil, tomatoes, and generous chunks of meat.

Alternatively, one can go for the Half Boston Lobster with Beef Medallion and Foie Gras, a play on the classic Surf and Turf which pits some of the most luxurious indulgences together.

Accentuated with melting herb butter, merlot sauce and sauteed garden vegetables, it is a vibrant party of textures and flavours in the mouth.

For the ultimate feast, pamper yourself with a Whole Boston Lobster, which can be either grilled or baked Thermidor-style. If undecided, simply order it half- and-half.

Blushing a brilliant vermillion as cooking breaks down other coloured pigments in the shell, the huge crustacean is a sight to behold when arriving at the table, not to mention being mouth-wateringly aromatic.

Feringgi Grill, which is open for dinner daily from 6.30pm to 10.30pm, also offers Roast Prime Rib every Friday and Saturday.

It is priced at RM135 nett and RM158 nett for a Queen's or King's Cut respectively.

There would also be a Donna-fugata Wine Dinner on Oct 20 and 21, priced at RM350 nett per person, with a special vintage for every course.

At the adjoining Feringgi Bar, mocktails go at RM25 nett per glass from 5.30pm to 1am, while Happy Hours from 10.30pm to midnight offer 50% discount on selected beverages, both daily.

For the festive period between Dec 20 and 31, chef Tretbar will be rolling out special Holiday, Christmas Eve, Christmas Day and New Year’s Eve set menus.

At sister outlet FIP Lounge, there is a Fiptastic Halloween celebration on Oct 31 starting 7pm. Come dressed up as your alter ego, and stand to win awesome prizes.

There will also be live music by an in-house DJ, lucky draws, and discounts on selected bevera-ges.

For inquiries and reservations, call the resort’s F&B service centre at 04-8888788.

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