Chef whips up special menu in conjunction with MIGF 2008


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  • Friday, 14 Nov 2008

CHEF Shanmuganathan Songappen, who helms the Avanti Italian-American Ristorante kitchen, has designed two exquisite menus for Sunway Resort Hotel & Spa’s Gourmania — a festival featuring a trilogy of flavours, held in conjunction with the Malaysia International Gourmet Festival 2008.

The menus embody his culinary principles in quality and taste, along with a sense of harmony in aroma and style.

“I try to blend what I’ve learnt in the past with new ideas in coming up with fresh creations,” said the Penangite who is fondly known as Chef Shan.

Masterfulcreations:ChefShanmuganathaninaction.

Diners can whet their appetite with Avanti’s first Gourmania menu that begins with the Fried Soft Shell Crab with Pear, Endive Salad, Aged Balsamic and Chive Emulsion as appetiser.

Next is the fresh Maltagliati Pasta Tossed with Braised Venison for starter, followed by a bittersweet Espresso Sherbet with Coconut Candy to cleanse the palate. For the main course, choose either the Pan-Fried Veal Stuffed with Sun-Dried Tomato, Apple Chips, Baby Vegetable and Black Truffle, or Slow-Roasted Fillet of Blue Cod with Caramelised Shallot, Braised Ceps Mushroom, Basil Risotto Cake and Sea Urchin Sauce.

“My personal favourite is the Veal. I sometimes soak veal with milk or peanut oil to make the meat more tender,” revealed Shan.

From Gourmania’s Festival Menu One: The Pan-FriedVeal Stuffed with Sun-Dried Tomato, Apple Chips, BabyVegetable and Black Truffle is paired with the PlunkettStrathbogie Ranges Cabernet Merlot for those who opt for thefestival menu with wine.

Savour the unique Spicy Mango Passion Cheese Mousse with Mango-Mint Salsa for a delectable dessert to complete the meal.

The menu is complemented by wines like Richard Hamilton Viognier, Gianni Gagliardo Fallegro, Plunkett Strathbogie Ranges Cabernet Merlot or Wolf Blass White Label Unwooded Chardonnay, depending on the preferred main course, and Limoncello.

The Festival Menu One is priced at RM88++ per person without wines and RM138++ with wines.

Seafood appetiser: Fried Soft Shell Crab with Pear, EndiveSalad, Aged Balsamic and Chive Emulsion.

The second Gourmania menu titillates the tastebuds with an appetiser of Marinated Baby Lobster with Zucchini Salad, Oven-Roasted Tomato, Spring Lettuce, Cream of Scallop and Lemon-Basil Oil.

It continues with Butternut Squash Risotto with Oyster Tempura for starter, then a serving of Pear and Cinnamon Sherbet with Galliano.

The main course is a choice of either Grilled Back Angus Tenderloin with Roasted Sweet Potato, Portobello Mushroom, Shiraz Reduction and Aragula Pesto, or Pan-Fried Dover Sole Roulade with US Asparagus, Vanilla Bean-Mashed Potato and Balsamic Reduction.

Starter dish: Maltagliati Pasta Tossed with Braised Venison.

For dessert, indulge in the Bitter-Sweet Chocolate Mousse Cake with Praline Ice-Cream.

The wine pairings for this menu comprises Founders’ Estate Sauvignon Blanc 2004, Cesari Pinot Grigio Chardonnay 2006, Leconfield Coonawarra Cabernet Sauvignon and Gianni Gagliardo Dolcetta d’Alba for the beef and fish dish respectively, and Limoncello.

The Festival Menu Two is priced at RM108++ per person without wines and RM188++ with wines.

To cleanse the palate: Espresso Sherbetwith Coconut Candy.

Diners will receive one complimentary glass of Prosecco with every purchase of Gourmania menus throughout the festival period.

UOB credit cardholders who dine on any Gourmania menu at Avanti or West Lake Garden are entitled to complimentary admission for two persons before 11pm to Ministry of Sound – Euphoria, inclusive of one house-pouring drink per person, for each menu purchased.

For a list of privileges diners and UOB credit cardholders get to enjoy during Gourmania, visit www.sunwayhotels.com/gourmania.

The Gourmania menus are available till Nov 30.

AVANTI ITALIAN-AMERICAN RISTORANTE, Sunway Resort Hotel & Spa, Persiaran Lagoon, Bandar Sunway, Petaling Jaya. (Tel: 03-7492 8000 ext 3176) Business hours: Lunch, Tues-Fri & Sun, 12 noon-2.30pm. Dinner, Tues-Sun, 6.30pm-9.30pm. Closed on Mondays.


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