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Malaysian Food Blog, Travel, Diving & More

Tag / josen

Le Midi is a name that I’ve came across for quite sometime, and it was a privilege to finally be invited for a food tasting session in conjunction with the arrival of Chef Andrea Alimenti, who has some 30 years of culinary experience since graduating from Aurelio Saffi Florence Hotel School in 1983.

Chef Andrea Alimenti is a multiple Michelin star chef, with his first coming at the tender age of 20, then at age 30 he left Florence to open his own restaurant with some partners (the renowned Aquamatta in Capolona) for 15 years… which also received a Michelin star. It is not common that we have the opportunity to sample creations from a chef with such pedigree, we felt very honored.

Le Midi at Bangsar Shopping Center, with live nautilus
Le Midi at Bangsar Shopping Center, with live nautilus

The restaurant is located on 3rd floor in the East wing of Bangsar Shopping Centre, the interior oozes a sense of mystic and class, with a couple nautilus in a round aquarium at the centre of the dining hall. This was actually the first time I witness these pelagic marine mollusks outside Aquaria, way cool.

Anyway, we’re here for the food, and you can’t order the nautilus.

eggplant nest with truffle egg yolk and parmesan cheese
eggplant nest with truffle egg yolk and parmesan cheese

Out first dish was eggplant nest with truffle egg yolk and parmesan cheese. A dish with deceptively simple base ingredient – poached egg and eggplant, manage wow us with it’s wonderful combination of texture and taste. The eggplant fried to a texture not unlike bacon, the egg poached perfectly, and shaved parmesan with truffle gives it that touch of complexity. I was impressed.

mozzarella ravioli in tomato consommé
mozzarella ravioli in tomato consommé

Next up was mozzarella ravioli in tomato consommé, a classic Italian dish with a well balanced taste of acidity from tomato consommé countering the stronger mozzarella cheese within the ravioli.

A glass of Secret de Berticot Sauvignon Blanc proved to be a worthy companion for the above two dishes.

homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds
homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds

Next we had homemade Tagliolini in saffron butter whiskey salmon cream and crunchy almonds. A type of pasta popular in Emilia-Romagna, a region in Italy.

While we love the soft smooth texture of the pasta, I thought the salmon cream was a little too mild, but nothing a dash of sea salt won’t help. We also had Secret Berticot Rosé to go along with the pasta. Though the Rosé was a decent pairing with pasta, we felt that the Savignon Blanc was actually suited for this occasion.

seabass with fine herb crust on spinach bed
seabass with fine herb crust on spinach bed

Next up – seabass with fine herb crust on spinach bed. Seabass, or barramundi, is quite a popular fish in local cuisine, but I’ve never had it prepare this way before. The crust gives it a crispy herbal taste while leaving the texture of the fish still tender and moist. The spinach did a fine job as a side kick, and we had more white wine to go with this.

It was already a rather good night at this point.

tenderloin in old Madeira sauce with foie gras and fig
tenderloin in old Madeira sauce with foie gras and fig

Then came my favorite dish of the night, tenderloin in old Madeira sauce with foie gras and fig.

When it comes to beef, I’m usually one who likes to have it as is. Be it ribeye, NY strip, tenderloin, of Black Angus, Wagyu, you name it. I like to have it medium rare with nothing on it.

On this occasion though, I was proven wrong. The Madeira sauce and fig really enhanced the taste of the already excellent beef. The foie gras, of course, managed to kick it up a notch. Give me this any day and I’ll be the happiest man.

Red meat deserves some red wine to go with, so we had a glass of Château Pouroutou red to go with (I believe it was merlot). Perfect.

dessert galore!
dessert galore!

As usual, by the time we were well full, dessert is served. Not one, but five creations from the good chef. I took a bite from all of them and wished that I had a bigger stomach to properly devour them. They are:

  • Millefoglie with Chantilly cream and caramel
  • Vanilla panacotta and strawberry coulis
  • Chocolate fondente and mini chocolate cup
  • Chocolate tender heart with Amarena cherry parfait
  • Orange cheesecake and chocolate drawing

KY, Haze, Mei & Josen, Melissa, Kelly, Chengyi, Chef Andrea Alimenti
KY, Haze, Mei & Josen, Melissa, Kelly, Chengyi, Chef Andrea Alimenti

It was a great dinner with even better company, thank you Melissa for being a generous and wonderful host. We will be back to Le Midi.

map to Bangsar Shopping Center

Address:
Le Midi Restaurant
3rd Floor, East Wing,
Bangsar Shopping Centre,

285 Jalan Maarof,
Bukit Bandaraya, 59000 Kuala Lumpur

GPS: 3.142808,101.667448
Tel:  03-2094 1318

AFC’s latest foray in their long line of food & restaurant themed series comes in the form of  “Reality Bites: Rise Above with Style”, featuring two celebrity chefs – Johnny Fua & Sherson Lian of Elegantology.

I was invited to the premier of the show followed by a dinner at Elegantology, and since I’ve yet to have a taste at this rather unique restaurant that I’ve heard so much about recently, it was an opportunity I had to take.

Reality Bites premiere at Publika
Reality Bites premiere at Publika

Reality Bites is a six part series starting 10th December, at 9pm every Tuesday on AFC. The show takes part in Elegantology Gallery & Restaurant, featuring not only the glitz and glamour of running the kitchen of a higher end restaurant, but also the day-to-day challenge and many issues faced by the two chefs and their crews.

Chef Johnny Fua, Chef Sherson Lian, & the director of Reality Bites
Chef Johnny Fua, Chef Sherson Lian, & the director of Reality Bites

During the event, we were shown the first episode of Reality Bites in its entirety, alongside with an on-stage session with Chef Johnny Fua & Sherson Lian, the director of the series, as well as the creative director of Elegantology, Beatrice Looi.

So if you want to see a restaurant themed reality series that is closer to home, tune on your TV Tuesday 9pm on AFC!

some homemade bread to start, love the truffle butter
some homemade bread to start, love the truffle butter

After that of course, is what I was even more interested in, the degustation menu at Elegantology.

We started out with Elegantology Baker’s choice, served with truffle butter florets, paprika chickpeas hummus, and EVOO (olive oil & balsamic vinegar?). I think we must have asked for extra truffle butter at least twice, it was very good.

Ceviche scallop, foie gras cube with braised shimeiji mushroom
Ceviche scallop, foie gras cube with braised shimeiji mushroom

Next up was ceviche scallop, paw paw kerabu, nam pla influenced Ponzu sesame drizzle. A dish that has some similarity in Sarawak’s umai, both using acid to lightly cook the seafood. Scallop was huge, juicy, and delicious, I can hae this often. The kerabu was an interesting experiment, tho one that I wouldn’t care too much for.

Foie gras cube, olive lemon soil, soy bean milk braised shimeiji mushroom is similar to chicken liver pate, but undoubtedly a lot more luxurious and sophisticated. The mushroom adds a welcoming change of texture which I do appreciate.

oxtail broth, brandied sea cucumber
oxtail broth, brandied sea cucumber

Continuing our course was a much needed soup dish in the form of oxtail broth with brandied sea cucumber. The oxtail is de-boned while sea cucumber provided the texture that’s similar to beef tendon, but with a dash of seafood sweetness. The soup itself carried a nice herbal aroma.

tomato sake granita, sour plum shaved. Josen, Mei, Cheng Yi & KY
tomato sake granita, sour plum shaved. Josen, Mei, Cheng Yi & KY

Tomato sake granita, sour plum shaved was chosen as a sort of intermission to the degustation dinner course. It was cold, sour, and a tad sweet, perfect as a palate cleanser before we continue with perhaps the most important dish.

kobe beef skewer, miso pineapple bearnaise
kobe beef skewer, miso pineapple bearnaise

Which was the kobe beef skewer with miso pineapple bearnaise. This was the first time I tasted kobe beef (well at least that’s what they claimed), and yes, it was every bit as awesome as the sterling reputation it carries. The meat was super tender with superb marbling, a melt-in-your-mouth feeling that somehow does not compromise on texture.

It was so good we jokingly asked for second servings from the waiter, who actually complied! Sometimes you can achieve a lot more in life by just asking. 😀

barramundi, smoked muscovy duck glutinous rice; replated black forest gateau
barramundi, smoked muscovy duck glutinous rice; replated black forest gateau

The penultimate dish was barramundi, smoked muscovy duck glutinous rice. While the fish was fresh, it was perhaps just a tad too cooked for my liking, the glutinous rice was perfect though, goes especially well with the sambal-like sauce. Also, after the beef, nothing feels the same anymore.

The rather funky looking dessert was the replated black forest gateau, a bit of sponge, chocolate, ice cream, cherries, and cream all carefully arranged in a careless appearance. It was acceptable but perhaps did not live up to the capability of the restaurant. 

I really appreciate the idea behind Elegantology and their bravery in always experimenting with different dishes and menu. The overall dinner experience was very good, and while a couple dishes did not wow, they were mostly excellent, and most importantly, provide diners a different and unique gastronomic experience.

It was a wonderful night overall and I’m grateful for this opportunity.

map to Solaris Dutamas

Address:
Elegantology
35 Level G2, Publika, 

Solaris Dutamas, Kuala Lumpur
GPS3.170961, 101.665721
Tel: 03-6206 5577

For those who loves dimsum and enjoys buffet at the same time, I’m sure it must have crossed your mind that someone should really come up with buffet style dimsum.

Well, Dorsett Grand Subang (formerly Sheraton) does just that, on every Sunday and Public Holiday, you can get eat-all-you-can dimsum brunch at The Emperor Chinese Restaurant. We had the luxury of sampling the spread at this five star hotel recently.

Emperor Chinese Restaurant, Grand Dorsett Subang
Emperor Chinese Restaurant, Dorsett Grand Subang

Dorsett is located just behind Sime Darby Medical Centre, accessible via Federal Highway, and while traffic can get a bit ugly during rush hours, you shouldn’t expect any trouble during Sunday/Public Holiday brunch hours.

Interior decoration isn’t the most modern nor overly antiquated, tables and chairs are nice and comfortable, but I’m not too into those carpet on the floor.

Anyway, lets talk about the food instead.

our dimsum spread, of course to be shared
our dimsum spread, of course to be shared

For RM 60++ per person (RM 30++ if you’re over 60, or between 5-12; 5 below eats free), the spread is certainly commendable. There are over a dozen different types of steamed dimsum for your choosing.

The usual suspects are all available, har kau, siu mai, fish ball, phoenix’s claws, ribs, char siu pau, shrimp chee cheong fun, pan fried vegetable pau, steamed chicken wings, and various other types of dumplings too.

This is a pork free establishment, but I must say that the chefs did a fine job in preserving the essence of dimsum taste despite not using pork. The major ingredients here are prawns, chicken, and in a few dishes, beef.

deep fried items, soup, desserts, and more
deep fried items, soup, desserts, and more

If deep fried items is what you crave, they have deep fried prawn rolls with cheese (yes they ooze out!), yam puff with BBQ chicken (instead of pork), sui kok, shrimp dumpling, egg tart (super soft), baked century egg with pickled ginger in pastry, and sesame balls. There is also a decent selection of desserts as well, these include peanut soup, cakes, mango pudding, herbal jelly (my favorite), and Chinese pan-cake.

the wu kok, or yam pastry, turned out to be pretty good despite having chicken and yam as the substitute to the traditionally pork and yam filling.

bean curd, oyster, brocolli, prawns, deep fried fish, noodle
bean curd, oyster, brocolli, prawns, deep fried fish, noodle

Those who want a bit of a departure to dim sum can opt for main dishes as well. While the exact dishes may vary from week to week, there’ll usually be noodle, poultry, meat, bean curd, vegetables, and at least two seafood dishes. I only tried the broccoli and bean curd this session, and was not disappointed.

wantan soup, fried pau, yong tau foo, chicken charsiu pau
wantan soup, fried pau, yong tau foo, chicken charsiu pau

Last but not least, there’s also a “live action” barbecue stall stationed within the restaurant where you can get roast duck, roast chicken, and chicken chasiu, all served with traditional condiments. The roast duck wasn’t exactly the standard you’ll find at places such as Loong Foong or Sunrise, but they are more than decent.

KY, Haze, Umei, Josen, Derek, Chris, & Elaine at Grand Dorsett Subang
KY, Haze, Umei, Josen, Derek, Chris, & Elaine at Dorsett Grand Subang

For those who have a healthy appetite and long for a slow and sumptuous dimsum dinner on a lazy Sunday morning, The Emporer at Dorsett  Grand Subang certainly won’t be a disappointment. I think it is also a very good location if you have guests who prefer a pork free meal. RM 60++ is pretty fair for what you get.

Furthermore, for those with kids, there’s a sort of “day care” activities going on right outside the restaurant, with clown and such to keep your kids entertained while you attack the buffet line.

map to Grand Dorsett hotel, Subang Jaya

Address:
The Emperor
Dorsett Grand Subang
Jalan SS12/1,
47500 Subang Jaya, Selangor
GPS: 3.079211, 101.595999
Tel: 03-5031 6060 ext 1954
Hours: Sundays & Public Holidays 10 am – 2:30 pm