Molecular cuisine by Jeff Ramsey @ Mandarin Oriental KL

We recently had an entire meal experiencing the magic of molecular gastronomy when Michelin-rated chef Jeff Ramsey was in town in May.  And what an experience it was!

The exclusive 20-course molecular tapas dinner menu was showcased at Casbah from 20 to 24 May with only two seatings per night. Each seating was limited to 10 people,whereby we were all seated directly opposite the chef for an interactive meal.

Delicious Scottish Martini at Marini's on 57 before dinner

 Casbah at Mandarin Oriental KL. Very dim lighting - excuse the dark photos, please!

With a total of 18 year of culinary experience across America and Japan, Jeff Ramsey was awarded one-star by the Michelin Guide Book Tokyo 2009 when he was serving as chef de cuisine of Tapas Molecular Bar for Mandarin Oriental Tokyo. The 20-courses are made up of small snacks/bites, followed by larger plates and then petit fours/dessert. Each course is put together or assembled in front of us for maximum viewing pleasure. Chef Jeff Ramsey is very friendly, interacting and explaining the dishes /methods he used to create them. :)

Edible Mai Tai

Compressed and impregnated pineapple

Karepan 

Panko buns, Japanese curry

Caesar Salad

Frozen, brioche toast

Steak and Potato

Warm potato mousse, onion jam

The potato mousse is injected inside the bun, very tasty indeed!

Golden Carrot

Saffron marmalade

A baby carrot coated in edible gold flakes, which isn't really a carrot. Slice into it and you will find rabbit meat rillettes - oh, the irony!

Amberjack, apple

Seared sashimi, shiso 

Loved this dish - thick, meaty sashimi eaten with ice-cold apple granita

Sliced Crab

Softshell, manga, coriander

This dish is a tribute to Japanese manga art - deep fried soft shell crab is sliced into two and placed onto a plate with silkscreen artwork made with black mayonnaise. It mimics the slashing sound effect of the crab being sliced into two.

-196 Tempura

Burdock, carrot, nitro tempura flakes

Tempura flakes are frozen with liquid nitrogen at -196 celcius, and added into your bowl. Very theatrical, with interesting umami flavours from the shrimp.

Duck duck goose

Duck confit, ducky crisps, foie gras

Very very good! Lots of great textures and flavours.

Mushrooms and the Earth

White asparagus, shiitake soil, embers

Yellowtail, grape, wheatberry

Red wine with beetroot

Samgyetang, 4-hour abalone

Black truffle, lily bulb

Truffle + abalone = YUMMMMM!

Roast lamb, very juicy

Z'atar, yogurt

We were advised to place the whole piece of lamb in our mouth as it is "very juicy". The lamb has been sliced open, and meat jelly is placed inside before being rejoined with meat glue. The meat jelly inside melts once the lamb is roasted.

Clam Miso Soup

Molecular bite-sized mouthful

Puffing passion

DIY tobacco-free smoke

I loved this the most because it is so much fun. A passion fruit meringue has been frozen with liquid nitrogen. Once we place it inside our mouth, we have to keep "chewing" and the effect is just like a puffing dragon! Check out the video.

Blueberries with laurel

Pure blueberry mousse, bay ice, lavender

Truffle, truffle

70% dark chocolate and black truffle ganache

New NY Cheesecake

Classic but different

Jasmine Gum

Jasmine tea pate du fruit

Matcha marshmallow

Green tea powder marshmallow

Thanks Hubby for this amazing treat! xoxo


Price: RM298++ per person.

Location: Casbah, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.

Tel: 03-2380 8888

GPS Coordinates: 3.155514, 101.711555


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