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Fine-dining menu minus hefty price tag


Slow Roasted Beef Tenderloin with Saffron Potato, Risotto Chips and Chives Bearnaise.

Slow Roasted Beef Tenderloin with Saffron Potato, Risotto Chips and Chives Bearnaise.

WITH prices of food soaring, it is expensive to eat out these days, much less in a nice restaurant or hotel.

A three-course fine-dining meal, for example, could easily set you back a couple hundreds of ringgit.

Having specialised in western cuisine and with 17 years of experience in the culinary industry, Arfizan Abdul Rahim, the new executive chef at Aloft Kuala Lumpur Sentral, has designed an affordable three-course menu comprising an appetiser, main course and dessert as his debut offering.

From now until March 31, the specially created menu at Nook all-day restaurant is priced at RM98 nett.

Warm Green Pea Soup with Seared Scallop, Lumpfish Roe and Parmesan Foam.
Warm Green Pea Soup with Seared Scallop, Lumpfish Roe and Parmesan Foam.

The appetiser consists of Warm Green Pea Soup with Seared Scallop, Lumpfish Roe and Parmesan Foam. The first thing we noticed was that the soup did not arrive piping hot as you would expect.

This is because Arfizan cooked the peas and immediately blanched them in an ice bath to halt the cooking process and maintain the “greenness”.

It was a comforting and warm bowl of soup and he did well with the scallop, which offered some sweetness, and the roe and foam for some umami flavour.

Pan-seared Salmon Trout with Prawn Mousse, Taro Chips and Orange Beurre Blanc. — GLENN GUAN / The Star
Pan-seared Salmon Trout with Prawn Mousse, Taro Chips and Orange Beurre Blanc. — GLENN GUAN / The St

For those who choose the menu with wine pairing (RM158nett), this course is paired with the Casillero Del Diablo Sauvignon Blanc from Chile.

For the mains, we had a choice of Slow Roasted Beef Tenderloin with Saffron Potato, Risotto Chips and Chives Béarnaise, or the Pan-seared Salmon Trout with Prawn Mousse, Taro Chips and Orange Beurre Blanc.

The beef was tender as it had been cooked using the sous vide method for six hours and then seared to give it a caramelised finish. The risotto chip was an interesting textural element in the meal. Arfizan cooks the risotto as is and deep-fries portions to get the crunchy results.

Arfizan is the new executive chef at Aloft Kuala Lumpur Sentral.
Arfizan is the new executive chef at Aloft Kuala Lumpur Sentral.

This is paired with the Robert Mondavi Woodbridge Merlot from California.

The fish was tasty and the flavours were subtle. The sauce just had a hint of citrus to it. This is complemented with the Australian Wolf Blass Bilyara Chardonnay.

For dessert, Arfizan concocted the Vanilla Panna Cotta with Berry Gastrique, Mascarpone Ice Cream and Orange Sauce.

The ice cream was light and it went well with all the other elements on the plate.

Vanilla Panna Cotta with Berry Gastrique, Mascarpone Ice Cream and Orange Sauce.
Vanilla Panna Cotta with Berry Gastrique, Mascarpone Ice Cream and Orange Sauce.

“My intention was to come up with classic dishes with a modern twist that everyone can enjoy, comprising starch, protein and vegetables. Then I improvised it,” Arfizan explained the idea behind the menu.

NOOK, Level 1, Aloft Kuala Lumpur Sentral, 5, Jalan Stesen Sentral, Kuala Lumpur Sentral, Kuala Lumpur. (Tel: 03-2723 1188). Business hours: 6am-midnight, daily. Pork-free.

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

   

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