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Beef Carpaccio

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[GUEST POST] – Soo Yin from Foodeverywhere

aaron-craze

They said crazy twist gives you the explosive experience in your dishes. I say that gives lots of fun, along with style to Chef Aaron Craze as he whips up the taste and flavours brilliantly with the ingenious use of conventional ingredients but bold attempt to create amazing flavours out of the ordinary.

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The Asian Food Channel (AFC) and the Berjaya University College of Hospitality jointly features the British culinary talent and AFC celebrity, Aaron Craze, in the ‘Aaron Craze: Rude Boy Cooks’ tour this month and I got this amazing chance to meet this awesomely fun loving chef while engaging with this astounding dining experience, serving a full course meal hosted by man himself.

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The trouble getting to the BERJAYA University College of Hospitality (official venue sponsor) was a pain on a Thursday night. But the meal was blissfully bedazzling. The students performed at their best when serving the guests and options of several buns were served. The soft buns are not too bad while the butter was of good quality.

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The appetisers were really delicious and it was really thoughtful of them to take into consideration of those who do not consume beef for religious reasons. The first being the Beef Carpaccio with Shaved Pickled Radish and Micro Greens which I really enjoyed very much. There is my favourite arugula and not to mention how the crunch from the shaved pickled radish gave the amazing texture to the dish. When served, it was still chilled so that is real comforting to eat when there is raw meat in it. Kudos to the students, given there were so many guests and all were served simultaneously.

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There is a substitution to this for those who do not consume beef for whatever reason and the substitution for this is the pumpkin salad.

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The star of appetisers is for sure this Scallop Crudo with Pomegranate, Crispy Ginger, Shiso Cress and Coconut. The raw scallop is obviously fresh, while the delicate pieces of pomegranate burst into refreshing sweetness when chewing it. Next in line is the tropical flavour of coconut followed by the perk of crispy ginger while the shiso cress beautifully completes the presentation of this dish.

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Warming up the palate and appetite next was the Snow Pea and Spearmint Soup which was pleasantly the most delicious snow pea soup I have ever had. The soup was breathtaking with the cooling blast of mint right at the end of the warm legume fragrant.

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The main is serving at three options while most choose the Poached Barramundi with Yellow Darwin Sauce and Pak Choi which is also the demonstrated dish live on the set over a glass. Full recipe here .

The playful chef really entertained the guests and while letting his mischievous and fun nature sparkle throughout the demonstration, he explained the name of the dish. It is said that he breaks all conventional cooking rules and spills all fervor onto all his dishes while cooking. It is not hard to not notice is bubbly character when he got himself stuck at this tiny opening of the glass panel.

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I had my eye on the Aubergine and Mozzarella Bake and am really keen to try this dish, but was served the Poached Barramundi with Yellow Darwin Sauce and Pak Choi instead. Also on the main course option was the Wasabi Crusted Lamb with Braised Chinese Leeks which might not be a preference to the majority as not many can accept the distinguish flavour of lamb hence most just settled with the fish instead. The sauce resembles the local butter milk dishes, only this one is a more diluted form. Which means, by comparison the flavour falls short to satisfy those so used to the common rich butter milk flavour.

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Dessert is interestingly fusion touch of a combined culinary. The Thai Basil Panna Cotta with Scottish Shortbread Biscuit and Poached Rhubarb illustrates an Italian dessert with Thai Basil while the poached rhubarb decorates it beautifully.

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The Scottish Shortbread Biscuit on this dessert was the least impressive I am guessing probably due to over exposed on the plate for too long.

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Chef Aaron Craze exhibits strong determination, immense perseverance, passion, and meticulous when it comes to culinary. Coming from a disadvantage background, he transformed to a celebrity chef when he prevails as the winner in Jamie’s Chef, a television competition created by Jamie Oliver back in 2007 with outstanding performance. With strong devotion and determination, he has pushed himself through many challenging moments in his journey to becoming a successful chef and definitely serves as an inspiration to not just budding chefs alone, but many others as well.

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The night ended with greeting his guests from table to table and a toast of loud “YUM…SENG..!” at our table. The man himself is such a good sport. He also find the premium beer Kronenbourg 1164 somewhat refreshing. And since I am no fan of beer, I can only thank them for being one of the sponsors and for the invitation.

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The Asian Food Channel will be showing Rude Boy Food every Thursday at 11pm on Astro Channel 703 for 13 weeks (till 27th June). Catch Aaron Craze and his crazy weave in culinary in this exciting new series and you are sure to be enthralled by those delicious foods as well as to be entertained by his charming skills.

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Thank the good food and the effort of all the cooks and staffs for serving us. And most importantly, thank Soo Yin from Foodeverywhere for the great write up.

You can like my FB page – Foodeverywhere and follow me in Twitter : @sycookies

Signing off:
Soo Yin ^^

Villa Danieli, is a restaurant that serve Italian food and for the month of Feb the restaurant is hosting its Italian Chef, Alessandro 1st Anniversary with the hotel. Hail all the way from Milano, Italy he is the chef that in-charge for Villa Danielli Italian Fine Dining Restaurant.

A little info about him as at the tender age of 14, Chef Alessandro began his career in the 1-Michelin starred Noy Restaurant in Milan as a kitchen helper.  During his time there he had many opportunities to gain knowledge and sharpen his skills, learning from many chefs who came to to work at Noy.  Chef Alessandro then decided to expand his horizons by heading off to Thailand and from there he joined Le Méridien Khao Lak Beach and Spa Resort.  From there, he moved to join the Sheraton Imperial Kuala Lumpur in charge off Villa Danieli with a team working under his supervision as Chef de Cuisine.

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One thing I love about this restaurant is definately the interior.

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A great place to celebrate special occasions or for your company corporate client.

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Love the painting at the top ceiling area that showcase the habits of eating form Italy. 🙂

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Like any other Italian restaurant,  you will be serve fresh bread of the day and this basket comes with 3 different types of bread. The bread stick is our prefered choice and not only that, the sauce Sun-dried tomatoes & extra virgin olive oil dip is the most addictive and pair with the bread so well. I ended up getting 2 plates in.

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Wagyu Beef Carpaccio with White Asparagus, Parmesan Cheese Mousse and Roasted Pine Nuts, Arugula and celeriac marinade with honey balsamic reduction and salt flakes

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Buffalo Mozzarella Burrata served on a bed of Roasted Cherry Tomatoes Salad, Mediterranean-style.

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 Something that is very unique in taste and well presented

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Cod Spicy Ceviche with Olive Oil Potato Emulsion, dehydrated Kalamata Olive Dust and topped with Deep-fried Calamari, Wild Garlic and Bell Pepper Volute.

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Poached King Prawns Salad Catalana style, decorated with Iced Crispy Vegetables and Black Tomato Strawberry Coulis with Sicilian Extra Virgin Olive Oil. The prawn is very fresh and eat along with light sauce is just nice.

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Wild Mushrooms Soup Truffle scented with crispy Shimeiji mushrooms and Ricotta Cheese Mousse. Love the strong mushroom soup and truffle taste is pretty obvious.

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Spicy Broccoli Cream with Saute Rock Lobster and Fried Charcoal Bread

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Four Cheese Ravioli with walnut sauce

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The Chef’s Fresh Egg Fettucine with pan seared Boston Lobster

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Saffron Risotto with meltingly tender beef cheek and crispy leek

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Rigatoni Pasta with Spicy creamy beef ragout Florentine style, enhanced with fresh basil and chilli extra virgin olive oil. Love this, as its something simple and prepared well.

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Seafood Spaghetti

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Linguine with King Tiger Prawns, roasted cherry tomatoes and arugula

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Bufalina – tomato sauce oven roasted cherry tomatoes, fresh basil and buffalo mozzarella…

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Parma – tomato sauce, mozzarella cheese, sea salt aged beef ham “Luxury Bovinus”, arugula, parmesan cheese shavings and extra virgin olive oil

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Piemontese – mascarpone cheese, toma Piedmontese cheese, parmesan cheese shavings, fresh Black Uncinato Truffles, white truffle oil. Among the pizza, this is the super star of the night, because of light cheeze taste is there and truffles taste did not over power the taste of the cheeze. Just perfect and every one loves it. – Recommended ~

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Cod Medallion Stew with Mediterranean vegetables in tangy tomato sauce and lemon chick pea mousse…

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Red Mullet and broccoli squid ink Cannelloni with cauliflower and clams spicy chowder… something new and different.

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Fassone Beef – herbs roasted Sirloin steak, mixed mushroom saute, poached quail eggs, Alps mountain goat cheeses and truffle fondue, fresh Uncinato truffle

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Pistachio-crusted Lamb Rack stuffed with foei gras, extra virgin olive oil mash potatoes, white asparagus and rustic mashed honey lamb jus.

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Oven-baked Seabass Carpaccio with sea salt marinade, cherry tomatoes confit and crispy asparagus, olives and fennel leaves emulsion…

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Turbot Fillet steamed with fresh lemon and thyme, served with bell pepper tarragon cream, sweet and sour eggplant caponatina, accompanied by crispy baby octopus and sprinkled with Maldon salt flakes.

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Slow-braised Veal Ossobuco, cheesy polenta and braising jus, lemon parsley gramolada…

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The Chef’s Super Chocolate Combination

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Signature Tiramisu

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The Chef’s Super Chocolate Combination

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Rosemary Creme Brulee

 

Chef Alessandro’s special menu is available for the whole month of February in Villa Danieli for lunch and dinner.  This celebration a la carte menu is priced at RM38++ per dish onwards.

 

Table reservations can be made at Villa Danieli by calling 03-2717-9900 ext.6922 or email[email protected]

Location:
Villa Danieli
Sheraton Imperial Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Tel: 03-2717-9900
Fax: 03-2717-9999

First time stepping foot into Mandarin Grill is certainly another new level of experience for me, as always the main entrance projects me the impression that they are serving buffet line, neither did I know its actually a contemporary restaurant. Not only that, with chances of being here along with few others are totally slim. Mandarin Oriental is known for its award winning owner and operator, therefore Mandarin Grill is something I am looking up at.

Many of foodies like us we surely heard about Michelin star restaurant, which is a fine dine exclusive restaurant that maintain its quality all year long. There are none in Malaysia. Guess what, now Mandarin Grill is getting an exclusive chef with experience in cooking 2-Michelin star restaurant is the new chef heading the kitchen as Chef de Cuisine is Chef Reto Weber.

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There are 2 sections in this restaurant as, in this section you will be pamper with comfy mini bar counter and some sofa seating right at the window over look KLCC with a huge piano in front.

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Skipping that, you will reach a huge glass room that store with lots of good wine. .

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And here we are, the main dining area . .

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Looking at the menu tonight, I am thrilled!

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with great food, certainly wine is a great companion . .

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I love buns and these are amazing Crispy Buns with Salted Butter and Cream Cheese With Fried Shallots. I had these whole plate by myself with huge spread of butter and cream cheese, that is made fresh from oven, serve with 3 types.

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Kicking off with appetizer Black Angus Beef Carpacciosauteed wood mushroom with paramesan and pesto @ RM 70

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Pan Seared River Prawns – Spring vegetable salad with paprika dressing, something light that makes your taste bud starts going.

 

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Looking at the menu, I instantly lock this down for my mains 12 hours braised pure Angus Beef Short Ribs – morel mushroom with kohlrabi and potato puree @ RM 135

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I look down on this slab of meat that I thought I would not be filled and it proves me wrong. Braised to perfection that the meat is soft, tender and moist. I pair it with potato purree and it taste awesome along with a sip of wine. Something that you must not miss if you are here, some people do not prefer it and if you are a fan of Angus steak then should give it a try.

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At first I thought this Halibut Saltimbocca  is fish, then looking back at the menu only realize its smoked duck, sage, braised lentils , saffron jus @ RM 148

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Another amazing dish is Organic Lamb two ways – Loin, tortellini, celeriac puree, Balinese pepper sauce. Cook medium rare that you can see the blood still oozing out from the meat and sauce added on top is just aromatic. @ RM 165

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Many of other diners are aiming for this desert, as those are some regular in here and its a must have according to them. Granny Smith Apple Tart Creme France Ice Cream. It was cook to precision that the crust is slight crispy and apple is very flavourful and you must eat along with ice cream to make it more perfect, yet to me its still too sweet as I myself cant take too sweet item. The rest are just enjoy to the max with this desert.

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Dark Chocolate Sphere Yogurt sorbet, almond crumble and passion fruit

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Many girls would have their hands on this sphere, filled with dark chocolate, serving along with the sphere which is hard then pour along with hot dark chocolate puree to make a hole, that the chocolate will mix with almond crumble.

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Chef Reine came out to greet all of us.

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More about chef Reto Weber, A Swiss born, grew up in Davos, the country side of the Swiss Alps. As a chef who work at a 2 Michelin Star restaurant, Walserhof as a Commis and subsequently promoted to Demi Chef de Partie. While at Walserhof, inspired by the Exec Chef who was passionate about fresh quality products and perfection in every dish. His vast experience that he travelled to various countries in Europe, Asia, Middle East and Australia along with his memorable experience on his 3 year stint in Dubai with the opening of two 5-star hotels including the world’s first Armani Hotel design by Giorgio Armani. He is part of the pre-opening team of the world’s highest restaurant that located in 122nd floor in Burj Khalifa.

A great chef like him along with his vast experience and 2-star michelin restaurant is something to look forward for in food. For nice food hunting that willing to dig a bit more on your wallet, certainly this is one of the restaurant to hunt for!

The starters and soups selection are priced from RM32++ to RM180++ while main courses are between RM68++ to RM285++ per dish. Desserts are priced from RM18++ to RM56++ per order.

Location:
Mandarin Grill
Mandarin Oriental Hotel
Jalan Pinang
(next building to KLCC)
Kuala Lumpur City Centre,
50088 Kuala Lumpur,
Kuala Lumpur

Tel: 03-2380-8888

Operating hours:
12pm to 2.30pm for lunch
7pm to 10.30pm for dinner.

email: [email protected]

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