I don’t go to a lot of invited dinners, usually preferring local fair and hawker delights over dine-in restaurants, but when the invitation from Svago via MyCloudTable promising a 5-course all-truffle arrived, I just couldn’t say no.

'Diamond of the Kitchen" Fine Dining Event at Svago, KLCC
‘Diamond of the Kitchen” Fine Dining Event at Svago, KLCC

Svago is located at KLCC, around the fountain and closest to Mandarin Oriental Hotel. A pretty classy set up overlooking the greenery that is the KLCC garden.

Our dinner was called “Diamond of the Kitchen”, which denotes to black truffles, one of the most prized ingredients in European cuisines. Svago’s Chef de Cuisine, Miguel Huelamo Estrada, was the man behind this creation of 5 course dinner. We also had 4 exquisite wines to be paired with for the evening’s dinner.

Fantastic, isn’t it?

Butternut Squash Crème with White Truffle Yogurt
Butternut Squash Crème with White Truffle Yogurt

To start with, we have Butternut Squash Crème with White Truffle Yogurt, with the pairing of Craggy Range Te Muna Road Riesling, New Zealand.

The creme did have a pretty strong white truffle aroma and the butternut squash was smooth and creamy, but the sourness of yogurt was perhaps a little too strong for me. The riesling though, was fantastic, with intense aromatics of orange blossom, lime peel, and jasmine (of course this is from the tasting note, but I really liked the reisling)

Tuna Tartar with Shaved Truffle, Avocado, Pickled Red Radish, Corn and Alfalfa Sprouts
Tuna Tartar w Shaved Truffle, Avocado,
Pickled Red Radish, Corn and Alfalfa Sprouts

The second dish of the night was Tuna Tartar w Shaved Truffle, Avocado, Pickled Red Radish, Corn and Alfalfa Sprouts to paired with Klein Constantia KC Rose, South Africa.

The tuna tartar was one of my favorite dishes of the night, and thankfully the portion was pretty big as well. Those shaved truffles gave the tuna an extra dimension that really complements each other well. Avocado, pickled red radish and alfafa sprouts adds to the complexity and gave it texture. Excellent dish.

The Rose had a hint of citrus and orange blossom aroma while being crisp and displaying balanced acidity, a wine that’s very easy to drink and I suspect would go well with any sort of dessert.

Shrimp, Chicken and Sherry Wine preserved Truffle Empanada (European baked dumpling)
Shrimp, Chicken and Sherry Wine preserved Truffle Empanada
(European baked dumpling)

We continued the night with Shrimp, Chicken and Sherry Wine preserved Truffle Empanada (or European baked dumpling). An interesting dish that was a little crispy and really not too different from your regular Chinese style fried dumpling, though the presence of truffle did add to the flavor just a little bit. I wasn’t particularly impressed with this version to be honest.

We had Val de Sil Godello D.O Valdeorras from Spain to go with this dish. With the aroma of white flower and ripe pear and almonds with lemonpeel palate, the white wine did not disappoint.

Black Angus Prime Roast Beef with Truffle Buttered Potato Mash*
Black Angus Prime Roast Beef with Truffle Buttered Potato Mash

Main dish came in the form of Black Angus Prime Roast Beef with Truffle Buttered Potato Mash. As far as roast beef goes, you can’t really get much better than this, it’s soft, tender, and succulent. Though I would prefer a thick steak any day, you still can’t fault this dish. The truffle buttered infused mash too is something no mash potato fan can shy away.

The red wine that was chosen to be paired with the red meat was Bodegas Sottano Reserva de Familia Malbec, Argentina. The red was balanced yet complex while carrying the aroma of cherry and blackberry. I like its fruitiness.

White Chocolate Mousse Apricot Truffle and Shortbread
White Chocolate Mousse Apricot Truffle and Shortbread, KY & Joyee

We ended the night with White Chocolate Mousse Apricot Truffle and Shortbread, a dessert that is pretty ordinary except for the apricot truffle. Those bits of apricot had a taste that is very unique, I’ve had truffle with meat, butter, and even bread, but never with fruit, and I could only describe it as excellent!

Overall it was a more than decent meal with certainly more hits than misses. We love the atmosphere and certainly welcomed the explanation of the wines by the Sommelier.

I also want to thank mycloudtable.com for organizing this session.

map of KLCC

Address:
Svago Cucina e Musica
Kuala Lumpur City Center
Lot G45B-136,
Suria KLCC, Kuala Lumpur
GPS: 3.158126, 101.711833
Tel: 03-2163 0188

KY eats – ‘Diamond of the Kitchen” Fine Dining Event at Svago, KLCC
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17 thoughts on “KY eats – ‘Diamond of the Kitchen” Fine Dining Event at Svago, KLCC

  • February 9, 2015 at 5:54 am
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    eh uncle, i notice your euro fine dining posts all very quiet wan, but if post CKT, nasi kandar or nyonya food, PHWAAHHH all types of people flock here wan….. ah fei jai, political journalist, miranda sing, dr doolittle, and more…

    Reply
    • February 9, 2015 at 2:04 pm
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      immature: economy not good ma. haha.

      Reply
      • February 10, 2015 at 7:12 am
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        hahh?? gfc back in 2008 uncle, now is 2015. But if somting wrong, then even political journalist cannot tell wan, otherwise kena jail, lol….

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        • February 10, 2015 at 4:52 pm
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          immature: hahaha, everything must stay within boundary i guess.

          Reply
          • February 12, 2015 at 5:53 am
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            shhh… jail…. shhh

            Reply
  • February 9, 2015 at 7:31 pm
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    KY, loved tartare very much. Too bad San Francisco stop having foie gras .

    Reply
    • February 10, 2015 at 4:52 pm
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      Vickie: ahh, yah, some cities stopped having foie gras due to animal cruelty issue isn’t it.

      Reply
      • February 10, 2015 at 10:22 pm
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        KY, so true and being a vet I am in for the cause. Many places stop having shark fin soup which good for so many other type of great soups to have.

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        • February 10, 2015 at 11:14 pm
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          Vickie: can’t fault that, i’ve also stopped having fins for quite a number of years already.

          Reply
          • February 12, 2015 at 5:42 am
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            americaland love to play soup nazi wan, NO SOUP FOR YOU, siao…

            Reply
            • February 12, 2015 at 9:40 am
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              immature: damn, sienfeild was so long ago. lol

              Reply
              • February 13, 2015 at 4:39 am
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                LOL ‘SienField’ ….. no he still around, driving and drink kopi…

  • February 10, 2015 at 8:03 am
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    Ok, fine dining, save for special occasions… not very affordable, I’m sure and not so much at ease in more ways than one.

    Reply
    • February 10, 2015 at 4:53 pm
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      suituapui: indeed, for special occasions is ok lo.

      Reply
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