Healthy leaving had been consider one of the essential method to take care of your health by doing exercise, maintaining healthy diets, and many more but as in food, organic food had also become one of the essential ingredient in cooking method to get the best out of it. Senses Organic food which also mean that, all ingredient that are use, are without using any synthetic chemicals on the food supply.
It was not until recently, on my very first fine dining at Senses in KL Hilton to had my first hand experience on food that was cook organically. With the nice and warm interior, any customer that walk into this place would sure had a pleasent dining environment with its friendly staff.
Then while we were seated, we were firstly served with 2 home made in house buns.
While I look through at the menu, I was very impress on how he come with to prepare all such a great dish.
And then greeted by the mastermind behind the whole cooking idea, ingredient selection, by using very seasonal food to create such a menu which is Chef Michael Elfwing, a person who is very friendly yet funny which trying to make sure we are enjoying all his creation.
This are all the organic ingredient used by him.
First meal of the night which is ‘Alaskan King Crab’ (Salad of Heirloom Tomato, chilled Japanese somen Noodle & French Dressing) I just love the alaskan king crab with is tenderness of the solid meat and eat along with the cold soba create another level of taste.
‘Jurusalem Artichoke & Scallop Soup’ (Australian Organic Jurusalem artichokes with seared HArvey Bay Scallops and Vanilla oil) with not a very strong vanila aroma yet blend in very well with the taste of the soup base that is not too thick but one of the best I have eaten so far.
‘Saltwater Barramundi’ (seared barramundi on puree of spring onion & potato, grilled new onions, cockles in cream sauce) which is soft fish meat that had ben grilled to perfection yet the aroma of it us simple and nice.
The cockles behind it, it was not overcook yet it was not weird to cook in cream sauce.
‘Quail Butternut Tart’ taste like quich that I have eaten when I was working in a cafe in MElbourne. Still meat the taste of it as it taste similar.
Free Range Organic jumbo quail stuff with foie gras and our home made Wahyu bacon, served with a savory tart of butternut custard, caramelized onion & champigions. One of the best quail I have eaten so far, very aromatic yet fried to perfection as when eat it, mouth will be burst with aroma of bacon, butternut custard all will just burst the aroma in the mouth.
‘The tomahok’ was one of the dish higly recommeded by the friend there, as it was grilled to perfection to maintain its juicy yet soft tender meat.
‘Organic kipfler potato puree, Australian green beans & baby fennel then you take the slices and place it on my place and slowly decorate it like that and its waiting to be eaten. I just love how my meat to be done, medium rare.
‘Australian Berries’ (light vanila custard, sable biscuits, fresh australia berries & red current banana sorbet)
‘Senses Black Forest’
‘Rhubarb and Ginger’ (summer rhubarb cook with vanilla & blackpepper, Breton sable tartlet, ginger ice cream ) which is the most unique taste of all cuz I have never try a desert with ginger.
It was a good experience and we were hosted by such a wonderfull girls that shower us with so much information and also warm hospitality, so do the chef.
This special menu is only availble in the month of March.