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 MyCloudTableÂ promising a 5-course all-truffle arrived, I just couldn’t say no.
‘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.Â Svagoâ€™s Chef de Cuisine, Miguel Huelamo Estrada, was the man behind this creation of 5 course dinner. We also hadÂ 4 exquisite wines to be paired with for the evening’s dinner.
Fantastic, isn’t it?
Butternut Squash CrÃ¨me with White Truffle Yogurt
To start with, we haveÂ Butternut Squash CrÃ¨me with White Truffle Yogurt, with the pairing ofÂ 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 w Shaved Truffle, Avocado,
Pickled Red Radish, Corn and Alfalfa Sprouts
TheÂ second dish of the night wasÂ Tuna Tartar w Shaved Truffle, Avocado,Â Pickled Red Radish, Corn and Alfalfa SproutsÂ to paired withÂ 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 andÂ I suspect would go well with any sort of dessert.
Shrimp, Chicken and Sherry Wine preserved Truffle Empanada
(European baked dumpling)
We continued the night withÂ 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 hadÂ 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 lemonpeelÂ palate, the white wine did not disappoint.
Black Angus Prime Roast Beef with Truffle Buttered Potato Mash
Main dish came in the form ofÂ 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 wasÂ 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, KY & Joyee
We ended the night withÂ White Chocolate MousseÂ 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.
Svago Cucina e Musica
Kuala Lumpur City Center
Suria KLCC, Kuala Lumpur
GPS:Â 3.158126, 101.711833
Tel: 03-2163 0188