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Bringing out the best of European flavours


Black Truffle Chicken Breast

Black Truffle Chicken Breast

NEW dishes are being introduced every month to draw diners to Champignons at Oasis Square, Ara Damansara.

The restaurant, helmed by chef Gary Chang, is good place to sit back and relax while enjoying tasty and affordable European cuisine.

Chang uses his knowledge and experiences from working in countries like Switzerland, Dubai, England and Macau to bring out the best in his dishes.

He celebrates European food using fresh produce while focusing on nature’s cycle of growth, harvest and availability.

Grilled Spanish Pork Shoulder Loin
Grilled Spanish Pork Shoulder Loin

We had two starters and two main courses, the first being Seared Foie Gras with Fig Jam.

On the plate was brioche toast topped with seared foie gras, balsamic reduction and sweet red wine jelly that proved to be a winning combination.

Next was the Pork and Lamb Sausage Platter with two different mustards and vegetable pickles.

Grilled Spanish Pork Shoulder Loin
Grilled Spanish Pork Shoulder Loin

“As many Malaysians love garlic, I stuff garlic inside the sausage together with herbs like rosemary, and black pepper to give a different kind of flavour,” said Chang.

These sausages were indeed more flavourful than the store-bought ones I have had.

The whole grain mustard packs quite a punch while the Dijon mustard provides a sharp and strong flavour to the dish.

Seared Foie Gras with Fig Jam
Seared Foie Gras with Fig Jam

The Black Truffle Chicken Breast with Rosti Potato (RM38) served with glazed vegetables and creamy chanterelle mushroom sauce had all the right combinations.

The truffle oil marinade provided a rich flavour and the sous vide method gave the chicken a tender and juicy texture.

Chang lightly seared the chicken breast to give it a crisp, brown crust on the outside.

The rosti, a Swiss potato pancake, complemented the chicken.

It was in Switzerland 15 years ago that Chang picked up this recipe.

Pork and Lamb Sausage Platter.
Pork and Lamb Sausage Platter.

To make the top of the rosti crispy and the middle slightly mushy, the potatoes have to be steamed for 15 minutes and then grated before slowly pan-frying it.

Pork lovers will rejoice at the Grilled Spanish Pork Shoulder Loin as there is a good balance between meat and fat.

Chermoula, a North African sauce of fresh herbs, earthy spices like cumin and coriander and lemon traditionally paired with grilled seafood, is served with the pork shoulder, alongside garlic mashed potatoes, glazed vegetables and pork jus, making this dish a testament to Chang’s culinary skills.

Champignons will feature White Asparagus with Smoked Bacon and Hollandaise for RM55 and White Asparagus with Seared Norwegian Salmon for RM88 in their April promotion.

Chang has worked in countries like Switzerland, Dubai, England and Macau. — Photos: SAM THAM/The Star
Chang has worked in countries like Switzerland, Dubai, England and Macau. — Photos: SAM THAM/The Star

Their signature dessert of Champignons Chocolate Delights will have diners pouring hot raspberry sauce over the Mario-shaped white chocolate mushroom to crack open to reveal a treasure of raspberries, lychee sherbet, sparkly popping candy and raspberry jelly, creating a theatrical display of various taste and textures.

Chang recommends the Champignons Signature Big Breakfast set for those who like black pudding.

Their Business Set Lunch comes with a starter and a beverage served from 11.30am to 3pm.

CHAMPIGNONS, B-G-02, Oasis Square, Ara Damansara, 47301, Petaling Jaya, Selangor. (Tel:03-7832 2629 ). Business hours: 10am to 3pm & 6pm to 10pm (Monday to Thursday) and 10am to 11pm (Friday to Sunday). Non-halal

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

   

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