Malaysia International Gourmet Festival (MIGF) 2013 kicked off on the 1st October and we were invited back to Grill 582 at Best Western Premier Dua Sentral Kuala Lumpur to sample their 6-course festival menu.
Situated in one of KL's newest hotels, Grill 582 serves the finest cuts of meat and the freshest seafood in an elegant fine dining ambience. This is Chef Siti Arini Darsom's first year participating in the MIGF.
Seafood Bouillabaisse with Freshwater Crayfish, Coconut Cream and Lemongrass
Restaurant interior
The Full Festival Menu (6-course) is priced at RM298++ per person with wine and RM198++ without. There is also a light menu option (3-course) for RM98++ per person without wine.
Warm bread with roasted vegetables spread
For starters, Chef Arini served a foie gras mousse with avruga caviar and smoked olive oil. Smooth and rich, the caviar adds a nice texture and a touch of luxury. We asked Chef Arini what smoked olive oil is and she explains that she mixed some smoked paprika with olive oil.
Served with Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010
My favorite dish of the evening was the seafood bouillabaisse with freshwater crayfish, coconut cream and lemongrass. Chef Arini gives this French classic an Asian twist with the addition of lemongrass and coconut cream. Other than being rich and full of flavour, this soup had lots of textures going on too. Underneath the crayfish are some chunks of seabass which has been pan fried until the skin is crispy. The blue mussels which have been blanched and sauteed with butter also had an interesting texture - both soft and crunchy at the same time. Lovely presentation as well.
A taste of the sea
Palate Cleanser - Lime Granitas, Seawater "Air"
For mains, you will start with a dainty air flown dover sole with a plantain crisp and mustard sabayon. Air flown in from Europe, the fish is first deboned into fillets and then rolled for a more interesting appearance. Next, you will be served the sous vide of Australian lamb loin with roasted cherry tomatoes on the vine, russet potatoes, beetroot and au jus. The lamb loin has been seared, coated in herbs and then sous vide for 24 hours for tender, perfectly pink meat.
Dessert is artistically presented on the plate and made pretty with the edible flowers. The chilled chocolate chilli chiboust had a smooth texture, complemented well by the crunchy crumble. Beware though that this has a spicy punch to it, thanks to the chilli flakes that Chef Arini used in making this dessert.
Tea and petit fours
Pork-free.
Opening times: Monday to Sunday 7.00pm - 10.30pm.
Location: Grill 582, Level 2, Best Western Premier Dua Sentral, 8, Jalan Tun Sambanthan, 50470 Kuala Lumpur, Malaysia.
Tel: 03- 2272 8888
Join their Facebook page here.
GPS Coordinates: 3.136185,101.693356
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