MIGF 2013 Festive Menu @ Grill 582, Best Western Premier Dua Sentral
Grill 582, Best Western Premier Dua Sentral
Second Floor, Best Western Premier Dua Sentral
8, Jalan Tun Sambanthan, 50470 Kuala Lumpur, Malaysia
Tel : 603-2272 8888
FB : Grill 582
Business Hours :
Mon – Sun 6:30 p.m. – 10:30 p.m.
*****
The Malaysia International Gourmet Festival which is the longest-running and best-known gastronomic event is making its debut for the 13th consecutive year and it is themed Cook Chef! Cooking with Attitude. This greatest gastronomy event will be embarking on an exciting culinary delights showcasing expertise of the country’s top resident chefs whilst it is an innovative effort in placing Malaysia’s cuisine on the international scene.
[portfolio_slideshow include=”4990″]
By staying true to her culinary culture, Grill 582’s Sous Chef Siti Arini Darsom, will helm the kitchen to offer epicureans of one-off gastronomic adventure with her sumptuous 6-course festival menu for this annual occasion, prepared with great simplicity and honesty. Placing their creativity and their expertise in the service of your taste buds, we guaranteed that you will leave scrumptiously satisfied.
A visually stunning restaurant, Chef Siti Arini Darsom ensures something for every palate. Using the freshest available ingredients, herbs, spices and a clever combination of different cooking methods, colors, textures, flavours, tastes, layouts and presentations; be prepared for a dining experience that is cute but clever, unique but delicious.
“My team and I are delighted to be part of this event and we’ve definitely gained an invaluable insight into the latest in food innovation”, said Chef Siti Arini Darsom in an interview session.
*****
The Menu
Starter
Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil
paired with Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010
Soup
Seafood Bouillabaisse with Freshwater Crayfish, Coconut Cream and Lemongrass
Palate Cleanser
Lime Granitas, Seawater “Air”
Main
Air Flown Dover Sole, Plantain Crisp, Mustard Sabayon
paired with De Bortoli, Chardonnay, Australia 2011
Sous Vide of Australian Lamb Loin, Roasted Cherry Tomatoes on the Vine, Russet Potatoes and Beetroot, Au Jus
paired with De Bortoli, Shiraz, Australia, 2009
Desserts
Chilled Chocolate Chilli Chiboust
paired with Balbi Soprani Moscato D’Asti, Piemonte Italy 2008
Coffee/Tea
Petit Fours
*****
[portfolio_slideshow include=”4981, 4982″]
We began the dinner with a luxurious starter Foie Gras Mousse topped with Avruga Caviar and drops of Smoked Olive Oil. Fluffy in texture, the foie gras mousse was a mix with mashed potato. Chef uses liquid nitrogen as part of the cooking process to give it a nice foamy result.
Paired with Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010
*****
[portfolio_slideshow include=”4980″]
Double thumbs up for the soup that served next, a classic French dish that chef added in a little bit of local influences. Rich in flavor, the Seafood Bouillabaisse was cooked with freshwater crayfish as main ingredient along with the mussel and seabass. Coconut cream was than added to give it a smoother creamy texture and also a small amount of lemongrass for the depth of taste, not too overpowering, just nice to potray chef’s own version of bouillabaisse with Asian twist.
*****
[portfolio_slideshow include=”4983″]
Before entering the mains, we had the light sourness Lime Granitas for palate cleanser, which on top was the salty flavored Seawater ‘Air’ that made with lecite powder. Interesting.
*****
[portfolio_slideshow include=”4985, 4984″]
Next to whet our appetites was the Dover Sole dish that air flown from Europe. The flesh was firm in texture, and since the fish was originally bit blank in taste, chef own mixed of Mustard Sabayon sauce gave the overall flavor of this dish. Simple at its best, the fried thin sliced of Plantain (Pisang Tanduk) that served along contrasted the whole texture with its crispiness.
Paired with De Bortoli, Chardonnay, Australia 2011
*****
[portfolio_slideshow include=”4987, 4986″]
Truly demonstrated culinary art at its finest, our Australian Lamb Loin was prepared in Sous-vide, a cooking method that sealed the food in an vacuumed plastic bag before cooked it in a water bath for more than 24 hours at around 50 celcius. Marinated with only simple seasoning like salt, pepper, and olive oil, the meat get to still retained its tenderness for my ultimate eating pleasure. Satisfying.
The eye-catching plating came with roasted cherry tomatoes, russet potatoes and beetroot on the side, gave both the flavor and texture a nicely contrast.
Paired with De Bortoli, Shiraz, Australia, 2009
*****
[portfolio_slideshow include=”4988, 4989″]
Our dessert came with a kick! Chef first mixed chili flakes inside the cream to let it well-soaked its spiciness before filtered it out to make this Chocolate Chilli Chiboust. Have it together with the crunchy crumble base gave a nice contrast to its satinly smooth texture. I love the artistic plating as well with editable flowers, it was a perfect ending for Grill 582’s MIGF 2013 festival menu.
Paired with Balbi Soprani Moscato D’Asti, Piemonte Italy 2008
*****
Coffee/Tea
Petit Fours
*****
In addition, take pleasure in our exciting offers, exclusively designed for the Malaysia International Gourmet Festival.
Beverage Offers
Enjoy 15% off on all Mocktails and Cocktails
Cigar Offers
Enjoy 20% off our selected cigars
Block Booking
Book more than 10 seats and enjoy 20% off on the Festival Menu
Christmas and Year-end Offers
Enjoy 20% off for Christmas and New Year’s Eve Booking
Wine or Champagne Offers
Enjoy 15% off on selected wines/ champagne ordered of the table
[portfolio_slideshow include=”4991, 4992″]
Situated on the second floor of the hotel, Grill 582 is an oasis for those seeking a stylish setting in the heart of the city. Its silver and wood tones create a warm backdrop, oak furniture and velvet-cushioned chairs create a relaxed ambience and contemporary art pieces complete the theme. With personalised service by our team of professionals, diners will experience the discreet and attentive service that takes one back to a bygone era where service was classic and food was an experience.
Be it an intimate dinner for two or a corporate get-together, Grill 582 is a meeting spot for those who enjoy good food, fine wines and vintage champagnes.
Grill 582 can accommodate up to 80 persons at one time and there is also an exclusive private dining room which seats 8 to 10 persons for guests who prefer privacy. Grill 582 is open daily from 6.30 pm to 10.30 pm.
The Malaysia International Gourmet Festival is available from 1 to 31 October 2013 from 6.30 pm to 10.30 pm and priced at RM298.00++ per person with wine and RM198.00++ per person without wine.
For enquiries or reservations, please call 03-2272 8888 or email fb2sentral@bestwestern.com.my
*****
More photos at FOOD Msia Facebook page