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Urban twist to signature dishes


The pistachio coating on the Sous-vide Lamb Loin gives it texture, complementing the flavours of the overall dish.

The pistachio coating on the Sous-vide Lamb Loin gives it texture, complementing the flavours of the overall dish.

WHEN it comes to food, nothing says decadence like high-quality ingredients and innovative cooking and that’s what Urban in Istana Hotel Kuala Lumpur has in store for diners.

The fine-dining restaurant has revamped its menu, focusing on modern European dishes with an Asian influence, created by chef de cuisine Sharusmizal Mohamed Salleh.

Diners can choose from the a la carte menu or opt for dinner sets where appetiser, main course and dessert can be chosen from the a la carte menu.

Sets include a Three-Course Dinner at RM150 nett and Gourmet Special Three-Course Dinner at RM210 nett.

There is also a Seven-Course Degustation menu at RM250 nett.

In the a la carte menu, the appetisers are priced at RM55 nett, mains at RM95 nett and desserts at RM45 nett per dish.

For something extra decadent, try the Roasted Venison Loin on red cabbage, orange segment, pumpkin puree, red current jus.
For something extra decadent, try the Roasted Venison Loin on red cabbage, orange segment, pumpkin puree, red current jus.

During a recent sampling, we started off with Foie Gras. It came with celeriac vanilla mousseline, glazed peach and yogurt passion fruit crisp.

Although not usually a fan of foie gras, I found this very palatable especially with the addition of blueberry, peach and raspberry.

Also from the appetiser selection was the Oyster Veloute with smoked salmon rillette sandwich, mollet egg and caviar.

This was my favourite as there were different textures to the dish with the creamy veloute, crispy baked oyster and bursts of caviar.

From the main course, we tried out the Sous-vide Lamb Loin, a slow-cooked New Zealand lamb with Iranian pistachios, Moroccan bisteeya, vine yellow pearl chevre tomato cherry tart, mint pea puree and marjoram jus.

The medium-rare meat went well with the nuts and the bisteeya, which is shredded meat in crumbly filo pastry.

The Oyster Veloute comes with oysters cooked two ways and a delicate smoked salmon rillette sandwich.
The Oyster Veloute comes with oysters cooked two ways and a delicate smoked salmon rillette sandwich.

“Although it may seem like an unusual combination, the savoury meat is complemented by the sweet pistachios and also gives it texture. The puree and jus gives it a bit of lightness to the overall dish,” Sharusmizal said.

For something extra decadent, opt for one of the dishes in the Gourmet Specials menu, priced at RM165 nett.

Try out the Roasted Venison Loin on red cabbage, orange segment, pumpkin puree, red current jus.

Few are able to do it well, but Sharusmizal excelled.

The deer meat was tender, juicy and flavourful. Although quite a lean meat, it was not overcooked and the citrusy accompaniments helped balance out the flavours.

For dessert, we gave the Manjari 75% Semi Freddo a go, and we certainly had not regrets.

Dark Valrhona chocolate with caramel popcorn ice cream rounded up the dish.

URBAN RESTAURANT, Hotel Istana Kuala Lumpur City Centre, 73, Jalan Raja Chulan, Kuala Lumpur. (03-2141 9988). Business hours: Noon to 2.30pm, 6.30pm to 10.30pm (Monday to Friday), 6.30pm to 10.30pm (Saturday). Closed on Sundays and public holidays.

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

   

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