IF you are looking for classic cuisines just like in the good old days, look no further as The Deck Gastrobar at Weil Hotel in Ipoh, has come up with a delectable selection of fusion food.
It will definitely be a nostalgic trip down memory lane for many, with some of the dishes familiar to their taste buds.
Among them is Escargots à la Bourguignonne, a yummy dish of snails in garlic herb butter served with olive bread toast as the amuse-bouche.
The prawn cocktail appetiser is a must-try where sea-salted poached prawns are served with the chef’s choice of cocktail sauce.
The French onion soup is yet another tasty treat, as this classic broth recipe comes with an Asian twist of spices served with Gruyère cheese, which is simply delicious.
Moving on to the entrée is the delicious fish cake, where the breaded seafood cake is served with creamy spinach, truffle egg and fruit pickles.
As for the main course, you can either pick the juicy Chateaubriand, which is fine-cut beef tenderloin with roma tomato confit, béarnaise sauce, and potato gratin, or the Perak snapper fish, which is poached red snapper fish fillet with apricot and eggplant mousse served with mango Nyonya sauce.
And finally, the green tea crème brulee is the perfect dessert to complete the meal.
Chef R.K. Ganeswaran said when he came to Ipoh about a month ago after serving at a semi fine dining restaurant in Kuala Lumpur, he found that authentic dishes were still the favourite among locals.
As such, he said he decided to come up with a menu of authentic dishes but with a modern touch.
“I went with this concept because preparing food at The Deck Gastrobar can be quite challenging, as the dishes should match with the drinks served, and therefore the food-drink combination needs to be perfect.
“Coming back to my home state, I am hoping for positive feedback,” said Ganeswaran, who was born and raised in Sitiawan.
He said about 20 years ago, people in Ipoh hardly dined at fancy places, and that they would generally have their meals at home.
“But, now things have changed and many are willing to spend on good food,” he said.
When asked what are among his signature dishes, Ganeswaran said while most of them are his own special creations, he would suggest the seafood cake and onion soup.
As for the onion soup, the particular dish brought fond memories to him, as he picked up the recipe from his 80-year-old ‘grand master chef’ when he was just about 21 years old.
“I learnt a lot of things from my Austrian-Swiss master chef, especially authentic classic cooking. To me, there is no shortcut to cooking, because cooking is a form of art that requires passion and care for details,” he added.
For reservations, visit www.weilhotel.com, email firstname.lastname@example.org or call 05-2082228.