A couple days prior to General Election 13, we were invited to a food review session at PLOY to sample some dishes from their new menu.
According to their website, PLOY means Gem in Thai. It is then this pretty unique contemporary fine dining restaurant’s aim – to have their dishes be true gems of Japanese and Thai cuisine.
PLOY at Clearwater, Damansara Height
PLOY is located at Clearwater Residence in Damansara Heights. Parking is a pretty painless affair, there’s an underground car park in the building, and it also seems like you can park on the streets just outside of it, though legality in that is questionable.
The restaurant itself is tastefully decorated and has two separate dining halls, a fully air conditioned area, and another half outdoor for alfresco dining.
there are some interesting drinks on the menu
There’s a full bar at PLOY. Beer, liquor, cocktails, coffee, and several other rather interesting drinks can be ordered. My drink for the night was Apple Sour, basically fresh apple juice with sour plum in it, very refreshing. Fraps, cappuccino, and Thai ice tea were reportedly pretty good as well.
tuna wakame salad, golden needle salad
Dinner started out with a couple different types of salad. Tuna Wakame Salad (RM 23) comes with chunks of tuna cubes, avocado, and sesame in shoyu dressing, while Golden Needle Salad (RM 15) with tofu, avocado, broccoli, and wafu dressing.
Due to the pretty distinct taste of avocado, the two salads ended up more similar than different, but not in a bad way. I love the way they deep fried the string mushrooms, and if you were to choose a salad, I’d recommend the golden needle, tastes as good, and cheaper too.
tempura surprise, kabocha tempura
Tempura Surprise (RM 15) is a dish with questionable usage of one of my favorite fish – seabass. The fish is wrapped in oba leaf, and then deep fried. It was a surprise alright, but not exactly in a commendable way. The combination did not work well even though I’m a fan of both major ingredients. I think they should re investigate this dish.
On the other hand, Kabocha Tempura (RM 8.50), or salted egg pumpkin tempura, fared much better. The pumpkin were delicious, and would scored even higher marks if those salted egg yolk sticks to the gourd better. I like it.
crab in wrap – a maki with a hint of tropical influence
Most of us have tried Spider rolls, or soft shell crab maki in Japanese restaurants, this is PLOY’s interpretation with their Crab in Wrap (RM 28). Other than soft shell crab, avocado, sushi rice, and spicy kani, mango can be found in this roll.
To me, this is a perfect blend of Thai & Japanese influence, and one that works very well. I love the taste of Thai in the maki, very well executed.
magic puff – with goat cheese, truffle oil, and wild rocket
Magic Puff (RM 32) does not come cheap, but it’s got truffle oil and goat cheese in the homemade crispy pastry with wild rocket. This is a dish that had to be consumed ASAP before the cheese melts into the pastry, and oh it tastes very good! Truffle oil, made all the difference, yums!
the godfather special, pasta from heaven, smoked duck breast with chicken ham pizza
The trio of main dishes we shared were the Godfather Special (RM 22), Pasta from Heaven (RM 28), and Smoked Duck Breast with Chicken Ham Pizza (RM 28).
Godfather Special is a fancy name for a salmon ikura don with avocado, royu and nori (seaweed) in tempura flakes. The flakes gave it a crispy texture in an otherwise pretty average dish. It felt.. healthy.
Pasta from Heaven is angel hair spaghetti with sakura ebi (small shrimps) and flying fish roe in truffle oil. Again, the truffle oil proved to be the salvation in this one, and I love angle hair pasta, so it worked for me. Though I’d love to have chunks of something else in it, like prawns or .. just something.
The pizza was awesome, I really loved the pizza! For RM 28 this is the real deal, plenty of real yummy duck breast on the really thin crust pizza with avocado sauce. The sprinkle of flying fish roe gave it that extra pop. It was delicious, if you love duck breast, you’ll absolutely enjoy this pizza. I wanted to have more!
sticky date pudding, durian panna cotta, creme caramel
When we thought the dinner was over, our host brought out these three types of desserts.
The sticky date pudding was alright, the creme caramel will satisfy anyone with a sweet tooth, but the durian panna cotta is what I really want to talk about.
It might look uninspiring, but the durian panna cotta was awesome. It’s rich, it’s pungent, and it’s an absolute must for anyone who even remotely like durian. It’s the stuff that should make some people go to PLOY just for the dessert. Try it!
Ivy, Haze, KY, chef Daniel, Marc, Hitomi and others having a good time
So if you’re up to something slightly out of the ordinary, PLOY is a definitely a place to check out. While I can’t say that everything is awesome, there are quite a lot of bright spots in their latest menu. I would also say that prices are pretty competitive for the setting PLOY offers.
Thank you Lennie for the invites.
Jalan Changkat Semantan,
Bukit Damansara, KL
GPS: 3.152327, 101.666762
Tel: 03-2095 0999
Senja, which means dusk in Malay, is an Italian restaurant at The Saujana that oversees the lush green golf course and enjoys a spectacular sunset view with its alfresco dining deck by the side of the pond. I was invited to sample the MIGF menu created by their new head chef from Sicily – chef Filippo Giunta.
Senja at The Saujana, classy dining hall
The Saujana is a little different from most hotels in Klang Valley. Instead of everything in one giant building, it is spread out amongst the greenery. There are shaded walk ways from the main building to the different restaurants located by various ponds and gardens, giving the place a very relaxing, holiday ambiance.
The resort is fast becoming one of my favorites, stepping into the resort and immediately you’re in a completely different world of the hustle and bustle of KL even though you’re just half an hour away from the city.
bread with olive oil & such, and the amuse-bouche of the day
Anyway, lets get back to food. The MIGF menu is priced at RM 110/140/180 for 2/3/4 course dinner, or RM 220/280/360 with wine pairing. The menu is available the whole of October 2012.
We started out the dinner with some freshly baked Italian bread and a pretty tasty amuse-bouche (pre first course bite size food) of the day in the form of a deep fried risotto ball. Crunchy skin with the flavorful filling that carries a hint of mushroom, I liked it.
sparkling water, and Prosecco Cascine 7 NV
The first course is a choice of Sicilian Brood Bean Soup with Dil and Sun-dried Tomato or Sardine Beccafico Style, Rocket Salad, Fennel and Orange Reduction. The wine with these dishes is a glass of Prosecco Coscine 7 N/V.
first course – sardine beccafico style, or Sicilian brood bean soup
The sardine is apparently a Sicilian signature dish, the cleaned sardine is rolled up with breadcrumbs, pinoli (pine nuts), passolina, sugar, and lemon juice. It was one of the more interesting dishes I’ve tried lately. The rocket salad gives it a good balance, but the orange reduction did need a bit of getting used to.
This, or the savory brood bean soup, were both quite a big serving for fine dining dishes, I’m not complaining tho.
second dish – risotto with cream of pumpkin, or seabass tortelli with seafood ragout
The second course is a choice between Risotto with Cream of Pumpkin, Burratina Cheese and Fresh Sage, or Seabass Tortelli with Seafood Ragout and Porcini Foam.
The risotto was prepared al dente, which is well, the proper and only way to have risotto that’s sometimes misunderstood as being undercooked by less familiar diners. It was excellent and just appropriate to have some pumpkin this Halloween season.
The seabass tortelli lets us check off the skills of Chef Filippo in handling pasta, it was another dish we enjoyed throughly and definitely went well with the second glass of wine – Banfi Le Rime IGT 2010, a Pinot Grigio with a nice balance and clean finish.
3rd course – wrapped silver cod with aubergine, veal ossobuco Milanese style,
Banfi Le Rime IGT 2010
Moving on to the third course, you get to choose from a choice of the following dishes:
- Veal Ossobuco Milanese Style, Saffron Risotto and Sicilian Gremolata
- Wrapped Silver Cod Fish with Aubergine, Onion, Tomato ‘Cipollata’ and Basil Oil
- Stuffed Chicken Breast with Pistachio and Mint, Sicilian Caponata, Rosemary Roast Baby Potato and Red Wine Reduction
There’s a choice of Vigne Regali Principesse Gavia di Gavi DOCG 2010 or Banfi Chianti DOCG 2010. In another word, white, or red wine.
the huge chunk of bone marrow from the veal was irresistible
The fish was prepared impeccably and a work of art. The very thin aubergine gives the cod an extra dimension, and the onion and tomato base sauce offered a perfect compliment.
The veal though, is more of a straight forward meat dish that is bold and flavorful. The explosion of savory taste was a welcoming change of pace, and that chunk of bone marrow? Heaven, which is why it deserves a full size picture by itself. 😀
desserts – chef Filippo’s Sicilian cassata and orange granita, or Szechuan pepper panna cotta,
Barone Ricasoli Castello di Brolio Vin Santo DOCG 2004
Dessert proved to be another platform for Chef Filippo to showcase his skills. Both choices were beautiful.
Szechuan Pepper Panna Cotta, Chocolate Sauce and Raspberry Sorbet is perhaps one of the most interesting desserts I’ve had all year. The panna cotta carries an undeniable hint of peppery taste that’s not something you’d expect in a dessert, but it does work very well in a, well, very unfamiliar way.
Chef Filippo’s Sicilian Cassata and Orange Granita is more “traditional” sort of dessert but one that’s not shabby either. The taste is close to ice cream cake, and the icy citrus in the shot glass provided an good cleansing to the palette.
We were served Barone Ricasoli Castello di Brolio Vin Santo DOCG 2004 to end the dinner, a very good dessert wine that is perfect for a sweet ending.
Ahfa, Azimy from The Saujana, and Chef Filippo Giunta
If you’re up to some Italian food that’s true to the origin, do give chef Filippo at Senja a try. I’m quite sure this capable chef from Sicily is here to stay.
Saujana Resort, Jalan Lapangan Terbang SAAS,
GPS: 3.108849, 101.578474
Tel: 03-7843 1234