BON TON 4 Jalan Ceylon Kuala Lumpur Tel: 03-2031 3848 Business Hours: Mon-Sat (Noon-midnight); Sundays & Public Holidays (6pm-midnight)
IT’S summer again at Bon Ton, where vivid colours and explosive flavours come together in a tasteful collision.
Not only is the season celebrated at its new premises (Bon Ton was formerly located in Jalan Stonor), diners can expect a refreshing new menu, too.
“Bon Ton has always been known to create new menus according to the four seasons of the year.
“Summer's the best season to play with in setting up the menu because of the colour and spices related to the season,” said brand development manager Jason Toh.
Another reason that makes its summer menu interesting is the introduction of dishes using hibiscus as part of the ingredients.
Diners can taste hibiscus tea-infused dishes concocted by the Bon Ton kitchen team.
“The hibiscus tea enhances the personality of Bon Ton and adds a nice touch to the summer menu,” said Toh.
Taking centre stage is the exotic hibiscus tea.
In conjunction with the Summer Menu 2005, Bon Ton is collaborating with Posh Lifestyle Sdn Bhd to introduce an assortment of Batik Asli homegrown hibiscus tea.
While there is the option of buying the tea from the restaurant, retailed from RM25 to RM70 per box, diners can also taste hibiscus tea-infused dishes.
The Hi-Summer Chicken Salad is a must-try.
Marinated in Hibiscus Peppermint Tea, the salad comes with shitake mushroom omelette and a variety of fresh, crunchy vegetables.
The marinade lends a sweet-sour taste to the juicy meat, while quail eggs boiled in hibiscus tea make an additional treat.
For a hibiscus-infused main course, try the Seafood Platter with its exotic array of Chargrilled Freshwater Crayfish delicately flavoured with deep-fried milk crisps, Tuna and White Bean Croquette, Curried Mussels, Deep-fried Fish Paste in crackling rice paper and Hibiscus Lemongrass Tea Rice.
The milk crisps give a beautiful flavour to the natural sweetness of the crayfish, while the Hibiscus Lemongrass Tea Rice is delightful to eat even on its own.
Another seafood-hibiscus tea option is the Broiled Kurau with Spiced Caramel Dip, Crunchy Summer Salad and Barbeque Asparagus with Hibiscus Mandarin Hollandaise as a tantalising sauce.
There are also plenty of Bon Ton’s summer dishes that do not feature hibiscus.
In an unusual departure from tradition, Bon Ton will serve two creamy soups instead of providing diners the usual creamy and clear options.
The Icy Cucumber and Yoghurt Soup is cold and refreshing with a slightly sour tang and crunchy cucumber bites, perfect to combat the hot weather.
Meanwhile, the Bisque of Prawn and Scallop is a smooth and subtle creamy broth.
But what is Bon Ton without its signature Bread Baskets? The Summer Bread Basket, with soft, fluffy Sundried Tomato Rolls and Soft Rolls, and crisp Paprika Breadsticks are perfect when dipped in the Bisque or Creamy Seafood Ravioli Sauce.
There’s also the Coconut and Crab Salad, an aromatic seafood salad flavoured with fresh coconut milk and kaffir lime leaves, served in crispy moulded Spring Roll pastry.
Big eaters can go for the Roasted Garlic and Rosemary Poussin with Spicy Green Chilli and Orange Cream, White Bean Ragout, Lemon Basil Curry Rice with Sautéed French Beans.
This poultry dish is worth every bite because it is not only big on portion, but also on flavour.
Or, try the Lemongrass and Ginger Marinated Lamb with Sweet Shallot Sauce, Caramelised Onion with Balsamic and East Indies Potatoes.
Those preferring local flavours should try the Bayu Timur Platter or the Hujan Panas Platter.
Both platters offer diners a variety of flavours and are a tribute to the gastronomic wonders of Malaysia.
A summer meal at Bon Ton would not be complete without the Ginger Bavarious with Summer Fruits served in Pineapple Wafer.
With hints of ginger and sour fruits and sweet, crunchy pineapple wafer, this is certainly a well-rounded dessert after a heavy meal.