August 2020

This place had always been one of my recommended place for fine dining. One of the reason is that they are affordable and not only that, it is helm by a local chef. Chef Gary had been running Champignons at Oasis Square, Ara Damansara for abaout 5 years. His menu change accordingly to season and also base on the ingredients that he can get. Recently, he had created Summer Truffle Menu as one of the main element of this highlight menu.

since the ingredient is in season, the menu is only available from only 25th July till 31st August. This menu I find it quite unique, as not the usual Chef Gary style which is more on French dining. I find his truffle menu is quite technical and adventurous. Unique combination of French and Japanese style.

Pricing is affordable as for :

1. 3 course meal @ RM 138 per pax
2. 4 course meal @ RM 168 per pax
3. 5 course meal @ RM 208 per pax

Quite an interesting menu as there are more like fusion menu over French dining menu.

Starting our meal with white wine.

Starting off, you will be serve with chef home made bread. Soft, warm and fluffy. Just do not know why at that moment, I felt that a drench of olive oil will make the bread better.

Starter:

There are a few starter to choose from – Amuse Bouche – Beef Tartar and Black Truffle. bread is nicely toasted, topped beef tartar and the taste of black truffle just blends well with the tartar.

Among the starter this Truffle Cauliflower Soup – poached Japanese Oyster, Ikura and Sun flower seed. Just simple, delightful and filled with explosion of flavor. One of my personal favorite for the Starter. Light and foamy cauliflower soup covered with the fresh oyster, sunflower and Fish roe. gives you a nice bursting of bitter sour that goes well with the ingredient and freshness of poached oyster still prominent. to me, it is like multi layers of flavors..

This is pretty interesting where layers of flavors are being developed – Seared Foie Gras with Caramelized Fig – Black Truffle, fig jam, red wine jelly, brioche and red wine jus (add RM 15). Overall I find this is more on the sweeter side, with creamy foie gras, goes well with nicely torch burn fig and hint of truffle is not overpowering. A sip of white wine, just pushes the taste more fragrant.

Carbonara with Egg Yolk Confit – Black Truffle, streaky bacon, Parmesan cheese Foam. This is also another interesting starter. Unique of its kind where when you read the menu, you really expect Classic carbonara with egg but turns out to be a unique deconstructed version. Indeed it is a clever dish that play tricks with your mind. The jelly look alike texture that resembles fettuccine, and cream sauce. Right in the middle is the egg yolk and smoked bacon that just enhance on the taste.

this is their signature dish in their restaurant. I find it is like a French style Beef Wellington. It is actually Baked Duck Pie with Foie Gras. The smell of the oven baked pastries just trail in the air, with a perfect cook meat in the middle that is soft, pink and juicy. A bite with the meat and pastry is indeed quite pefect.

• One of a must order dish – recommended!

Main course

Australian Beef Tenderloin – short rib tortellini, butter potato puree, broccoli and jus (add RM 35)

Truffle Chicken Breast – Butter Potato puree, garden peas, white wine sauce and herb foam. Some they like this creamy dish too, cuz a bed of potato puree just captures their heart.

Wild Mushroom Risotto with Shredded Duck -Parmesan Cheese, tempura Oyster mushroom and jus. Among the 3 mains, I like this more. It is simple, fragrant and punch with flavors. The risotto cook to perfection whereby it is still like half cook and the soup stock cook along with its slices of truffle and mushroom, the flavours just combines well.

Dessert:

Both dessert are unique in their own taste..  Pandan Creme Brulee – Gula Melaka Ice Cream Both dessert. the base of Pandan is just amazing. It is taste exactly like eating pandan cake but in creamy version. The torch burnt sugar gives it a hint of bitter sweet that it needed and the gula melaka ice cream that gives you the surprise as it is infuse with hint of truffle. Weird combination but I find it pretty good.

Strawberry Tart with Truffle Gelato: – Strawberry Sauce and Vanilla pastry ice cream. If you love strong truffle flavour, then this is the dish to hit on. the Truffle gelato is just too good. I can have this whole scoop of savory ice cream myself.

If you think you are not full from the mains, then you can try out their interesting selection of pastries. I have tried it in their other outlet, and I am totally impress by the technical skills and layer of flavours. [click here]

 

For reservations and futher assitance please do not hesitate to contact 0378322629 or https://bit.ly/2VPTdvQ

Well, if I were to choose, my recommendation would be:

1. Truffle Cauliflower Soup – option 2: foie Gras
2. Wild Mushroom Risotto with Shredded Duck – option 2: steak
3. Pandan Creme Brulee – option 2:Strawberry Tart with Truffle Gelato

These flavours combination gives me a pretty balance of food taste journey. Of course, I shall leave it to you on what you like for your own 3 course dinner.

Location:
Champignons at Oasis Square
B-G-02, Oasis Square,
Ara Damansara, 47301
Petaling Jaya, Selangor

Tel: 03-7832 2629

Operating hours: 11am – 3pm/ 6pm – 10pm