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Tag / tenderloin

Every once in a while, I get invited to one of these fancy dinners that I imagined myself being a part of when I was working as a casual worker at a five star hotel in my high school days.

I thought that it’d be pretty awesome sitting down having a number of different courses of almost bite size food served in plates that are unnecessarily large, and wouldn’t it be even more cool if they have different drinks for each dish?!

That’d really be living the life, won’t it?

Senja at Saujana Hotel
A Premium Wine Affair, Senja at Saujana Hotel

Well, last Friday was one of such days, and yes, that’s another teenage-hood dream come true moment (though not the first time).

I was invited to “A premier Wine Affair of the Saujana Hotels & Resorts Wine Collection“, a private event hosted by the Saujana to unveil its new wine collection.

Charcoal's Australian Chef Robert Johnston
Charcoal’s Australian Chef Robert Johnston

The wines were specifically made from Frankland Estate, Margaret River, Western Australia, a well-renowned winery with an approach to winemaking that values the importance of soil and environment.

In the kitchen was Charcoal’s Australian Chef Robert Johnston who prepared a distinctive five course menu to pair with the wines for a night of, well, wine and dine.

By the way, you can only get these wines from The Saujana

Note: Instead of paraphrasing the note and pretend that I know exactly how to describe these wonderful wines, I’m going to include the tasting note here verbatim, and by the way, most media/writers do get tasting notes for wine/whisky, we can’t magically come up with fantastic descriptions that are all pretty much the same.

lightly cured salmon, pomelo, cucumber, verjuice jelly
lightly cured salmon, pomelo, cucumber, verjuice jelly

After socializing a bit with the crowd, we sat down and dinner began, our first dish was the lightly cured salmon, pomelo, cucumber, verjuice jelly to be paired with Souvignon Blanc Semillon 2014. Refreshing and easy on the palette.

Tasting note: On the nose it shows exotic fruit aromas, lychee, mango, rose, quince and spices. On the palate it exudes a powerful, burst of fruit, flattering and round with lightly spicy finishing. 

poached chicken and crispy noodles, shitake tea
poached chicken and crispy noodles, shitake tea

Second course was poached chicken and crispy noodles, shitake tea. Paired with Chardonnay 2013, Miles from Nowhere.

The shitake tea makes an interesting base with its slightly bitter after taste, reminding me of chicken essence in a way. Crispy noodle provided interesting texture to the otherwise quite muted poached chicken. Very Asian-ish.

Tasting note: Butterscotch and ripe stone fruit flavours, with a rich and luscious creamy mouth feel. A complex wine with a spicy oak finish

char grilled duck breast, sweet onion puree, apple and radish, balsamic reduction
char grilled duck breast, sweet onion puree, apple & radish, balsamic reduction

Third dish was char grilled duck breast, sweet onion puree, apple and radish, balsamic reduction. Paired with Merlot 2014.

Really love the duck breast with the hint of charred taste. The Merlot carries mulberry and red plum fruit aromas, a touch of earthy complexity that went well with duck.

Tasting notes: Medium ruby red in colour. Alluring strawberry, mulberry and red plum fruit aromas with subtle hint of French oak spice and a touch of earthy complexity.

Black Angus tenderloin, roasted pumpkin risotto, oyster mushroom, bone marrow and parsley sauce
black Angus tenderloin, roasted pumpkin risotto,
oyster mushroom, bone marrow and parsley sauce

The main dish was black Angus tenderloin, roasted pumpkin risotto, oyster mushroom, bone marrow and parsley sauce. Paired with Cabernet Souvignon 2012. While the Wagyu from Hanaya a couple days ago was heaven, I still enjoy Angus beef with its more profound texture.

Tasting notes: A powerful yet elegant wine. Soft and rich with full body. Well rounded tannins on the palate with concentrates fruit flavours and provides a great length on the finish.

Coconut rice, caramelized banana, candied coconut and chili
coconut rice, caramelized banana, candied coconut and chili

Coconut rice, caramelized banana, candied coconut and chili as dessert to end the night. Good food with excellent company, what a great way to start the weekends.

great company and awesome food with delectable wines
great company and awesome food with delectable wines

The other wines we tried were  Sauvignon Blanc Semillon 2014 from Grape Expectations Estate, Margaret River, and Merlot Cabernet Sauvignon Cabernet Franc from Frankland Estate.

map to Saujana Kuala Lumpur

Address:
Senja
Saujana Golf & Country Club,
Jalan Lapangan Terbang SAAS,
40150 Selangor
GPS3.106865, 101.575285
Tel03-7846 1466
emailinfo@thesaujana.com

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

One of the trickiest issues pertaining opening a restaurant must be choosing a name for it. At The Steakhouse at Changkat Bukit Bintang, they took the easy way out and gave it the most straight forward name there is.

Fortunately, making up for what is lacking in the name, The Steakhouse manages to express pretty good creativity in the dishes we sampled last week over a food review session. We were left with a rather positive note.

The Steakhouse at The Whisky Bar, Changkat Bukit Bintang
The Steakhouse at The Whisky Bar, Changkat Bukit Bintang

The Steakhouse is located at perhaps the busiest street at night in KL that is Changkat Bukit Bintang. With a capacity of 40 pax, the restaurant is tastefully decorated and provide good privacy for discrete couple dining while able to accommodate slightly larger groups as well.

Service is swift with knowledgeable staffs, and I really like the ambiance there. Of course, we were on an invited food review, so your mileage might vary in this aspect.

Anyway, lets get on with the food!

deluxe chilled seafood mountain
deluxe chilled seafood mountain – lobster, oyster, tiger prawns, tuna sashimi

The session started off with a bang. The Deluxe Chilled Seafood Mountain (RM 158) is a pretty impressive dish, recommended for 2 pax sharing (I think you can easily share this with 4 pax), this big bowl of gastronomic dream comes with half lobster (Maine), tiger prawns, fresh oyters, and tuna sashimi. The seafood were fresh and the lobster especially delicious. Three types of condiments came with it, but they’re plenty good enough to consume as is.

beef carpaccio, shrimp cocktail, air dried Spanish beef ham
beef carpaccio, shrimp cocktail, air dried Spanish beef ham

Following the seafood mountain, we have a host of other appetizers, most of which make excellent beer/wine/whisky companion. We had some red wine to go with these.

Beef carpaccio (RM 32) came with capers and thin slices of parmesan cheese, the taste reminds me of good quality tuna, and the portion is ample to go around.

Shrimp cocktail (RM 28) came with three very good size tiger prawns. I must say that perhaps the oversized prawns dictates that they be cooked more thoroughly, and thus the texture was a bit tougher than what I expected. I probably prefer it to be smaller.

Air dried Spanish beef ham (RM 38) had me fooled, for a moment I thought it was my beloved Parma ham with rock melon. Excellent pork free substitute, those who never try Parma ham due to preference or religion restriction must order this dish.

pan fried duck foie gras, escargot
pan fried duck foie gras, escargot

Pan fried duck foie gras (RM 42) was executed with perfection, while not from the (often higher quality) goose, I really find no fault in this dish. Ciki agrees.

Escargot (RM 32) comes in half a dozen per portion and baked with garlic herb butter. Those who sampled find it commendable.

caesar salad with duck breast, scottish smoked salmon, baked portobello mushroom, lobster claw
caesar salad with duck breast, scottish smoked salmon, baked portobello mushroom, lobster claw

Caesar salad (RM 26) here is a slightly more luxury affair than usual with the addition of smoked duck breast. The addition of meat really brings out the flavor of this otherwise rather plain salad.

Scottish smoked salmon (RM 32) isn’t any different from what you usually get from Japanese restaurants, though I find myself looking for wasabi and soya sauce, which is logically absent from a place like this.

I absolutely love the huge portobello mushroom (RM 26), baked with spinach and seafood. What I really want is someone to start making portobello burger with one single massive mushroom as the patty like what I had back in Cincinnati yonks ago, instead of the common version here with many tiny mushrooms.

mashed, chips, and sauteed potatoes
mashed, chips, and sauteed potatoes

Steak comes with a choice of potato on the side. At Steakhouse KL, the choice is between mash, fries, and sauteed potato. Pick either and you won’t be disappointed, but if you chose the fries, you’re going to wonder if this was the recipe McDonald’s had when you are a little kid, they’re fantastic!

chilled & aged Black Angus rib-eye, tenderloin, and striploin, medium rare
chilled & aged Black Angus rib-eye, tenderloin, and striploin, medium rare

And finally, after all sampling almost all the appetizers on the menu, we moved to the beef. Steakhouse serves chilled & aged Black Angus, and chilled Australian grain fed beef. The cuts available are medallion, tenderloin, rib-eye, striploin, and T-bone (only the latter). These are priced from RM 68 (grain fed striploin) to RM 108 (750g of grain fed T-bone).

We sampled tenderloin, rib-eye, and either striploin or medallion. The meat were perfectly prepared and properly rested before being served. It was juicy and full of flavor. I had quite a bit despite stomach being rather filled with the appetizers.

For those who likes their beef with sauce, there’s black pepper, red wine, mushroom, bearnaise, and BBQ sauce to go with. On top of that, there are also five different types of sea salt to season your steak with.

classic Italian tiramisu, baked cheese cake, ice cream, cheese platter
classic Italian tiramisu, baked cheese cake, ice cream, cheese platter

By the time we finished the beef, I was stuffed, but of course, the girls always have a different stomach for desserts, so our hosts brought us some.

Classic tiramisu looked messy but passed the taste test with flying colors. Baked cheese cake is suitably rich. Ice cream came in tall cocktail glasses with at least 5 variations to choose from. There’s also a decent cheese platter for those who insist on another product from cow.

chocolate fondue at the Steakhouse KL
chocolate fondue at the Steakhouse KL

Last but not least, there’s also more than decent chocolate fondue for that touch of romanticism, perfect for those who brought a lady who they want to impress. Reminds me of that time when I did the same at KLCC, sadly that place is defunct.

we certainly had a great time at the Steakhouse
we certainly had a great time at the Steakhouse

We went away rather impressed at this outlet in Changkat. Competition at this street is always tough, but I believe the food here speaks for itself and believe that it’ll be one of the longer serving tenant here.

map to the Steakhouse KL

Address:
The Steakhouse KL
No.48, Changkat Bukit Bintang,
50200 Kuala Lumpur

GPS: 3.14748, 101.70822
Tel: 03-2143 2268
Hours: 5pm to 11pm daily

Haze and I both knows how to enjoy a piece of good beef, but unfortunately good beef are usually only available at very up class restaurants (such as Prime or Mandarin Grill); and speaking from experience, those from the more affordable places often disappoints.

Then there’s Las Vacas, a no-frill restaurant and retail that offers prime cuts of beef and lamb at very decent price.

Las Vacas at Kelana Jaya
Las Vacas at Kelana Jaya

Las Vacas is basically a meat shop with professionally trained butchers and a kitchen. They stock a wide selection of meat and you can either buy raw to grill at home, or dine in.

There’s Angus, Wagyu, grain fed, tenderloin, ribeye, sirloin, lamb shoulder, and even salami, sausages, and burger patties.

grain fed tenderloin and wagyu ribeye
grain fed tenderloin and wagyu ribeye

We went there for the first time a few weeks ago, I ordered a medium rare tenderloin, while Haze asked for her Wagyu ribeye  to be prepared rare. Prices of meat is indicated at the display per 100 gram, and normal cut is usually 280-300 grams, though you can always choose a bigger/smaller portion according to appetite.

There’s a cooking fee (RM 15 if I remember correctly) on top of the price of the meat, and you get a small serving of salad (quite forgettable) and a piece of pretty decent garlic bread on the side.

love that my tenderloin was cooked to perfection - medium rare
love that my tenderloin was cooked to perfection – medium rare

The meat did take a while to get prepared, and I believe it was because they actually let it sit before serving to ensure they are properly moist. There’s Dijon mustard and A1 steak sauce if you like, but I love my steak as is with nothing but basica salt & pepper seasoning to fully enjoy the unadulterated taste of meat.

The result was excellent, and we thoroughly enjoyed our meal. Dinner ended up at around RM 180 including a couple bottles of premium carbonated drinks. Pretty reasonable for what we got, will visit again.

map to Las Vacas, Kelana Jaya

Address:
Las Vacas
No.23, Jalan SS5A/11 Kelana Jaya 
47301 Petaling Jaya 
Selangor, Malaysia
GPS: 3.095934, 101.604719
Tel: 03-7874 0711
Weblasvacasmeat.com
HoursTues – Sunday, 10am – 10pm

Las Vacas Meat Shop

Happy Chinese New Year to everyone and may you have blessed Snake year ahead. Not coincidentally, Valentine’s day is also just around the corner and we had the chance to sample one of the many Valentine’s day menus around town at the Renoma Cafe Gallery at Bukit Bintang the other day.

For those of you who are looking for a romantic night out with love ones, this is a place worth considering. Read on.

Update 11/11/2015: unfortunately this place has since closed

Renoma Cafe Gallery, Jalan Bukit Bintang (by Jalan Delima)
Renoma Cafe Gallery, Jalan Bukit Bintang (by Jalan Delima)

Renoma Cafe Gallery is opened by the very same person that brought you the famous underwear (and fashion) brand, and in fact, this is the second of such cafe in the world, with the first one being at Paris.

The place serves modern Western food with a heavy influence in French cuisine. There’s a dining hall with a stage and live music on weekends, alfresco dining areas, as well as a big private dining room upstairs. Interior decoration is a bit quirky but tastefully done.

Lets get on the 4 course Valentine’s Day menu (priced at RM 388++ for two person) that includes all the dishes described below as well as two glasses of champagne.

consomme of kangaroo island marron; veloute of crustacean & stone crab
consomme of kangaroo island marron; veloute of crustacean & stone crab

The gentleman starts with Veloute of Crustacean & Stone Crab, basically a cream of shellfish with stone crab meat, blue mussel, brown clam and XO chili oil. A pretty hearty way to start out  dinner, the soup was delicious and packed with plenty of crab meat as well as shellfish. Just this alone filled up almost 1/3 of my stomach space already.

Consomme of Kangaroo Island Marron is the lady’s first dish and it’s packed boullion of seafood with grilled crayfish, blue mussel, brown clam & petit pois. Crayfish isn’t something you get very often in Malaysia, and it tasted a bit like a cross between crab and lobster. The consomme is a bit lighter in taste but not lacking in character.

surf & turf; earth & ocean
earth & ocean (top); surf & turf (bottom)

For the second dish, surf and turf is in store for the guy, while the lady enjoys a dish called earth and ocean.

Surf and turf includes medallion of medium lamb loin & rock lobster, sauteed baby spinach and smoked chili coulis. I love the lamb loin, and I think the shelled rock lobster is something that you can appreciate even just by looking at the photo. Oh, that massive scallop was excellent too!

Earth and Ocean comes with tataki maguro akami, caramelized foie gras pate, chargrilled portobello mushroom and wild berries. The tuna fish was perhaps slightly too done for my liking (but I’m nitpicking), the mushroom soft and full of flavor, and the foie gras pate did not disappoint either. We were quite impressed with the food at Renoma Cafe Gallery by this point.

black Angus tenderloin, wild caught red emperor
black Angus tenderloin, wild caught red emperor

For the main course, there’s a choice of black Angus tenderloin or wild caught red emperor.

The beef dish comes with char grilled black Angus beef tenderloin that’s prepared to your choice, pomme dauphine, duck fat baby carrot, and morel ragout. The tenderloin was top notch, with the scallops and shellfish complimenting the beef perfectly.

If the beef was good, the fish was perhaps even better. Oven baked dried sole crusted red emperor, butternut squash puree, nai pak, and salted yolk emulsion made up this dish. The photo might not look like much, but the skin of the fish was really something that you need to taste for yourself. It was crunchy and salted just nice, with the seafood not overcooked. I took a bite and wished I could have the whole dish to myself.

chocolate sunrise; strawberry sunset
chocolate sunrise; strawberry sunset

The three excellent dishes were then followed by two desserts, again one for the guy and another for the lady.

Chocolate sunrise comes with guanaja chocolate with mango lavender coulis, coffee ice cream and hazelnut crumble. I love the ice cream, but though the chocolate was pretty average, perhaps the other dishes has set too high a standard to keep up.

Strawberry sunset comes with strawberry fraiser mosse cake with passion fruit and mango coulis, raspberry sherbet and praline croustillant. Again, we enjoyed the ice cream a bit more than the other part of the dessert.

KY & Haze at Renoma Cafe Gallery
KY & Haze at Renoma Cafe Gallery

Overall, I rate Renoma Cafe Gallery pretty high based on what we were served. The place also has lively music and serves a full range of cocktail and other drinks. I’d love to return sometimes to try their other offerings.

If you have a private function, this is also a potential place to check out, but for those who’re looking for a good Valentine’s dinner, if the budget fits, this is a place to go.

Renoma Cafe Gallery KL map

Address:
Renoma Cafe Gallery
Lot 510, Jalan Bukit Bintang,
Kuala Lumpur
GPS: 3.147212, 101.720814
Tel: 03-2143 9919

Renoma Cafe Gallery