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Categories
| Spring awakening |
| Lifestyle | |||
| Written by Jacqueline Toyad | |||
| Wednesday, 08 April 2009 11:34 | |||
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In kitchens worldwide, chefs are stirring with excitement as fruit and vegetables, and fish, that were unavailable for two seasons are back on the market again, fresh for the picking. For us, that means new menus and gourmet treats, as chefs get creative with seasonal ingredients in hopes of driving us back to their tables. Starhill Gallery’s Feast Village is celebrating this very culinary rite of spring with Spring Gourmet, a mouth-watering festival which sees its dining establishments — Shook!, Fisherman’s Cove, Pak Loh Chiu Chow Restaurant, Luk Yu Tea House and Gonbei Japanese Restaurant — offering special menus dedicated to the season and other promotional specials. Harvesting the best that nature can bring to the kitchen table this season, the chefs of Feast Village, helmed by YTL corporate executive chef Kevin Cape, aim to pay tribute to the season by pleasing our palates and satiating our stomachs, be it lunch or dinner. Power lunches Understanding that we’re as busy as bees, the Feast Village family has made weekday lunching a little easier, by preparing set lunches that are “easy on the pocket” (so they say) that are conducive to entertaining clients and business meetings. Shook! is offering a three-course menu at RM78++ per person, with three choices for appetiser, four for mains — including a slow-braised wagyu beef cheek infused with star aniseed, served with creamy polenta and sun-dried tomato, and soya and miso-glazed cod with a confit of potatoes, garlic and onions — and two for dessert. If seafood is more to your liking, lunch at Fisherman’s Cove will see you swimming through a three to four-course menu comprising blue crab, snow crab, barramundi, red snapper, red royal prawn and seabass. What has my mouth watering is the simmered blue crab meat and avocado gratin with parmigiano reggiano, semolina pasta tossed with tomatoes and topped with pan-fried seabass and the blackened red snapper with green peas and mashed potato. Yummy… at only RM78 per person for three courses (an additional RM22 for four). For an even quicker lunch, go for the dim sum at Luk Yu Tea House, which offers you three selections from 10 varieties of Dim Sum Gourmet, a king prawn dish steamed with garlic sauce or pan-fried “Vietnam” style, and three selections from 10 varieties of On The Wok. Swift and simple dining, priced at RM98++ for two to three persons and RM138++ for four to five persons, with complimentary dessert of the day. Feel like savouring authentic Teochew (Chiu Chow) style Chinese cuisine? Then book a table at Pak Loh Chiu Chow. The set begins with bamboo fish or threadfin fish done according to your liking — steamed with Chiu Chow bean sauce, deep fried with light soya sauce or steamed with black bean sauce. Then, after savouring the soup of the day, you can enjoy three selections from 30 varieties of mains, from Chiu Chow signature slow-braised combination and claypot brinjal with minced pork to boiled spinach in superior broth with salted egg and century egg, and braised beancurd with gluten puff and prawn roe. Finish with the complimentary dessert of the day. Priced at RM138++ for four to five persons (RM98++ for two to three persons). Yearning for a taste of Gonbei? Celebrate variety as you enjoy a choice of five types of sashimi, kobachi (appetiser), an ippin ryori (mains) — done in the style of teppan (hotplate), tempura (fried) or robata (grilled) — and fresh fruit for mizugashi (dessert). It’s a tummy-filling bargain at RM55++ per person, inclusive of free flowing Japanese brown tea. These lunch offerings are available from noon to 2.30pm, Monday through Friday (except public holidays). Dinner time If you’re one of those who prefer dining with leisure, with no commitment of having to go back to the office, there is always dinnertime. Shook! presents a four-course menu beginning with a tasting platter of the season’s best, climaxing in a lamb loin cassoulet and black cod loin with morel mushroom and truffle velouté, and finishing off with a very nice note of berry tiramisu and hot honey madeleines. All for RM250++ per person. Fisherman’s Cove has chosen to offer specials rather than commit to a set dinner menu, enabling you to mix and match the special dishes with your familiar favourites at the Cove. Try the poached jade perch fillet with cardamom, orange, carrot and spring garden vegetables or crispy threadfin fillet with basil and clam served with crustacean sauce. Highlights at Luk Yu Tea House include steamed chicken with aged oolong tea, wok-fried prawn with Lung Ching tea and deep-fried peony flower with lotus paste filling, while Pak Loh Chiu Chow Restaurant goes the extra mile with dried oyster fried with bamboo shoot and water chestnut wrapped in lettuce, pomfret rolled with prawn paste and vegetables and double-boiled rose flower and red dates with black sesame dumplings. For spring, Gonbei adds flying fish to its sashimi repertoire and offers the Canadian cod done in teppan style and topped with fruit sauce. Also try the firefly squid and avocado sushi or the icefish in savoury egg-drop soup if you’re feeling adventurous. Fun dining On the weekends, Shook! is toasts to spring with Pasta & Bubbles, a special lunch special offering an unlimited choice of 35 favourite Italian dishes and a free-flow of Torresella Prosecco at RM169++ per person. This grand Italian menu is available on Saturdays, Sundays and public holidays between noon and 4pm. What a way to spend your days of rest! Elsewhere, to make the spring deal sweeter, diners who make advanced reservations for six persons or more at Fisherman’s Cove, Pak Loh Chiu Chow Restaurant or Gonbei Japanese Restaurant will receive a specially selected complimentary bottle of red or white wine to enjoy with your meal, courtesy of Feast Village. Cheers to Feast Village and the spring awakening of our stomachs! This article appeared on the Live it! page, The Edge Financial Daily, April 8, 2009.
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