NOTHING announces an authentic French culinary experience quite like a perfectly crafted terrine.
At The Brasserie in St Regis Kuala Lumpur, that tradition is honoured with a Foie Gras Terrine that showcases both technical mastery and a beautifully judged balance of flavours.
Served with compressed strips of melon and a fragrant fig chutney, the dish harmonises the terrine’s rich, creamy texture with the bright, citrus‑sweet notes of the accompanying fruits.
Its depth of flavour comes from an overnight soak in milk, thyme and toasted black peppercorns before the foie gras is gently baked.
Two crisp, bite‑sized toasts complete the plate, allowing the terrine to be enjoyed almost like a luxurious, spreadable preserve.
This elegant creation opens “A Table Through Time”, a six‑course celebration marking the hotel’s 10th anniversary by revisiting signature dishes crafted by the Brasserie’s executive chefs over the past decade.
Executive sous chef Mohd Sakhawi Azizi noted that the terrine held a special place in the restaurant’s story.
“Our first executive chef was French, and this was the first appetiser he created during the pre‑opening in 2017,” he said.
“Since then, the foie gras terrine has remained a staple on our a la carte menu, though it has evolved with different touches and flavours.”
The anniversary menu begins with a delicate amuse‑bouche duet of scallop tartare and a Fine de Claire oyster, presented in a circular crown adorned with edible flowers and apple granita.
The tartare’s brightness lifts the palate, while the briny oyster is elevated with a generous spoonful of Oscietra caviar.
Next comes the Royale Custard, introduced in 2018 – a silky crustacean emulsion cradling slices of Boston lobster tail, enriched with the pop and texture of sea grapes.
A warming bowl of braised beef short ribs with heirloom vegetables follows, before a comforting fourth course of pumpkin ravioli.
For the main course, diners may choose between lamb loin roulade or ocean trout.
The lamb is filled with a farce of pistachios, dried apricots, cranberries and thyme, wrapped in spinach and sous‑vided for 90 minutes to achieve tender, juicy perfection.
Served with lamb jus and celeriac mousseline, it offers a deep, savoury finish.
The ocean trout, cured with thyme, dill, pink peppercorns and citrus, is paired with a razor clam casserole and smoked caviar veloute for a more intense, umami‑driven profile.
Despite the generous portions, three dessert courses await.
A lime sherbet and meringue swan sprinkled with raspberry nitro bits provides a refreshing pre‑dessert, followed by a decadent chocolate and peanut butter creation featuring chocolate sable, Dulce de Leche and peanut butter ice cream.
A trio of artisanal chocolates and confections brings the evening to a refined close.
Priced at RM648nett per person, “A Table Through Time” menu is available until Oct 31, from 6pm to 9.30pm.
Children below six dine for free with every full‑paying adult.
THE BRASSERIE, Level 2, The St Regis Kuala Lumpur, Jalan Stesen Sentral 2, Kuala Lumpur. (Tel: 03‑2727 6696) Business hours: 6.30am-10pm.
This is the writer’s observation and is not an endorsement by StarMetro.
