One little perk being a food blogger is that every once in a while, I get to sample the lifestyle of the slightly more privileged. Last Wednesday was one of such occasions, I was invited to a dinner at Opus Bistro hosted by Millennium Associates and Pernod Ricard Malaysia.

While having attended a few of their Friday wine lunch series, this was the first time I attended such event for dinner. Lunch with wine is always a bit of a compromise between how much one can eat, the weather, and the level of influence you are comfortable with while the sun is still out. No such restraints for dinner, which was what made this event even better.

Opus Bistro with Montana wine

Opus Bistro is located at Jalan Bangkung, a part of Bangsar (actually Bukit Bandaraya) that doesn’t challenge your sanity when it comes to looking for parking space. The restaurant is simple yet posh, an ambiance fit for the cuisine it serves.

While waiting for 7:30 pm dinner to start by our standard Malaysian lag time, we indulged ourselves with some asparagus smoked salmon roullade canape (a fancy way to say rolled up food) and Montana Classic Sauvignon Blanc 2007. I wans’t complaining, it was a good start to the evening, my taste buds agreed.

homemade ravioli porchini in wild mushroom sauce, sauvignon blanc & pinot noir
scampi lettuce green cappucino in tomato broth, raw tuna carpaccio with caviar

By the time our first dish, the lovely scampi in tomato broth is served, it was already 8:30pm. Malaysian timing does not spare anyone. While the scampi isn’t exactly lobster, it did not disappoint, I especially love the savory broth.

Next up was the marinated albacore raw tuna carpaccio that comes complete with caviar, soy chili, and aragula (rocket salad). I tasted a hint of truffle oil in the marinate, and the tuna was fresh, smooth, and tasted awesome. I was more than happy when Suan gave me most of her portion since she doesn’t exactly eat raw fish.

Those two dishes were paired with Montana Reserve Sauvignon Blanc 2008, white wine with seafood, never goes wrong.

The homemade ravioli porchini in wild mushroom sauce didn’t taste too wild, the walnut did not stand out either, but the truffle oil, ahh, that really gives this dish a very distinct class. I loved it. We had the Montana Reserve Pinot Noir 2006 with it.

marinated wagyu skewer, Montana terraces pinot noir 2007
fillet of carribbean red snapper with poached scallop , cheese platter and fruits

The forth dish was fillet of caribbean red snapper with caramelized port sauce accompanied by poached scallop. I thought the fish was alright but not particularly special, perhaps overshadowed by the previous dishes. The scallop was fresh and sweet though.

We switched to Montana Terraces Pinot Noir 2007 for the next dish, the marinated wagyu (marbling no. 7) skewer. Using wagyu beef of this quality on a skewer is perhaps a bit of a luxury, but none of us complained. I could have easily consume another portion if it was presented to me.

Finally, we had cheese platter with fresh fruits to conclude dinner. Aged cheddar, goat, gorgonzola, and my favorite – brie. We switched Montana Brancott Sauvignon Blanc 2008, the sweeter green grapes compliments the cheese well, we were well satisfied.

Sue Lynn, Suanie, KY

This event cost RM 150 per person, with the excellent foods at Opus and free flow Montana wines, I’d say it is quite a good deal. I met Sue Lynn of bangsarbabe for the first time, and had the opportunity to catch up with familiar faces I haven’t seen since last Friday Wine Lunch. It was a lovely evening.

I need me some grapes now!

Address:
Opus Bistro
67, Jalan Bangkong
Bukit Bandaraya
59100 Kuala Lumpur
GPS: 3.138116, 101.669197
Tel: 03-2092 4288

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Tags:  bistro,  bukit bandaraya,  caviar,  pinot noir,  sauvignon blanc,  suanie,  sue lynn,  truffle,  wagyu,  wine

Posted by KY | 18 Comments »

To commemorate my last day of work at KL and the hot chick’s vacation back to Malaysia. I decided that we should have a nice dinner at more exclusive place, a fine dining experience that is worthy of the occasion. It wasn’t difficult to choose Cilantro at Micasa Hotel, consistently voted as one of the best restaurants in KL. So I made the reservation last Tuesday and we headed downtown last Saturday night.

nice ambiance, truffle butter and the tiger prawn with fish roe

Micasa Hotel is not exactly easy to find, I would have been unfashionably late if I didn’t have trusted N95’s GPS navigation system guiding me to the restaurant. The somewhat hidden location gives an exclusive feel to the restaurant, the ambiance is very nice with the minimalistic deco, a Zen like environment.

Our waiter was very good, giving us the specials of the day and explaining the dishes in a professional manner. I ordered the dishes based on suggestions by Kelvin (who probably spent a small fortune dining there over the years). While waiting for our first dish to be served, we had some bread with the truffle butter. We were also served the excellent tiger prawn with fish roe, complimentary from the chef.

wagyu tartar (raw beef) and foie gras unagi

For starters, we had the Wagyu Tartare and Foie Gras Unagi. The wagyu tartare came with anchovy toast, egg mollet and Aioli sauce. Having been missing the raw beef sashimi I had in Tokyo, I just had to order this dish. The aioli sauce goes very well with the raw beef and egg, and the contrasting texture provided by the toast makes this dish such a delight to chew down.

The Foie Gras Unagi was very rich. Two generous slab of lightly cooked foie gras sandwiched between the grilled eel gives a very oily and rich texture that is best had with the accompanying salad. This dish is perfect for someone who loves fatty taste (in a good way).

wagyu with wasabi crust and duck breast with foie gras

For our main dish, I had the foie gras with duck breast while the hot chick had wagyu beef with wasabi crust. I had been missing foie gras since the Zipangu experience more than 2 months ago, so a generous slab of foie gras was not to be missed. The duck breast was really great, so succulent and tender. I had never imagined duck meat to taste as good as this, coupled with the foie gras and a piece of radish and some vegetable for contrasting texture and character, it was just perfect.

The wagyu beef with wasabi crust was served with some seared mushrooms. I had a taste and thought it was excellent as well, the beef so tender you could cut it just using the spoon. The crust gave it a more sophisticated taste. The mushrooms were equally as good. However, I suggest against choosing the combination of Foie Gras Unagi and the Wagyu as the combination can be a little too rich.

chocolate cupcake with earl grey ice cream

After the very satisfying main course, we ordered the chocolate cupcake with earl grey ice cream to share. If the appetizers and main dishes were excellent, the dessert was really out of this world. The chocolate cupcake has a molten core and the taste was just so good it was beyond words. Having the hot chocolate flows in your mouth while chewing some berries was just heaven on earth. The earl grey ice cream was quite unique though not too different from the green tea ice cream I had at Zipangu, it was very good.

The appetizers and main dishes were priced at around RM58 to RM68 while the dessert at RM32. With drinks, the associated tax and service charge, the dinner came to around RM361. Though it isn’t something I can afford on a regular basis, the experience was worth every cent.

Cilantro Restaurant at Micasa Hotel

By the way, Cilantro is closing at the end of the year as Micasa is geared for a year long renovation. They are set to open an outlet at Midvalley Gardens with the same chef, though there will be changes in the menu. There are only 3 weeks left if you are to have the Cilantro experience.

Address:
Micasa Hotel Apartments
368B Jalan Tun Razak,
Kuala Lumpur 50400
GPS: 3.156874, 101.722530
Tel: 03-2161 8833

Tags:  beef,  cupcake,  duck,  fine dining,  foie-gras,  french japanese,  hotel,  unagi,  wagyu

Posted by KY | 25 Comments »