SENJA MIGF 2011 The Saujana Hotel Kuala Lumpur

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Mr Ian Hurst

Having good company over dinner is a must and for myself I always the lucky one who gets to seat in with a group of food connoisseur. That night Mr. Ian Hurst the General Manager of Saujana Hotel Kuala Lumpur played the host and introduced us the creation of Chef GIovanni Ricci from Senja. A true charming host he was and without any hesitation, he was already directing us through the awesome journey of Italian gastronomy.

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Warm Crusty Focaccia Bread served with Olives, Sun-dried Tomato and Creamy Cheese Dip

I just like being pampered with lovely and soft breads while on the waiting. Warm Crusty Focaccia Bread was placed on a flat wooden chopping board that came with delicious dippings, Olives, Sun-dried Tomato and Creamy Cheese. soaking the bread into the creamy cheese was truly a heaven experience, simple and tasty. Definitely gearing up to my awesome appetite.

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Vegetable Terrine and Buffalo Mozzaella

The Vegetables Terrine and Buffalo Mozzarella had a distinct light flavour that ran well with my taste pallete. It was kept simple and maintained the natural flavors. The terrine features a medley of grilled carrot, zucchini and eggplant enveloping a luscious buffalo mozzarella served with a parmesan fondue, basil juice and extra virgin olive oil. The parmesan fondue was truly teasing me, it was good.

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Astica White

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Squid Ink Ravioli with Smoked Salmon and Caviar

Indeed unique, encountering a black slick chic ravioi can be truly a mysterious experience. Utilizing squid ink in the formation of the pasta dough, the Squid Ink Ravioli came running with an al dente texture precisionly stuffed with Smoked Salmon and topped with Caviar. Then gentlely covered the ravioli with Beurre blanc a white butter sauce emulsified from butter and other ingredients. When biting into it, I felt a sudden rush of bursting saltiness of smoked salmon, the roes and black caviars. Justy one word, beautiful.

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Astica Red

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Seared Alaskan Cod Fish with Cannellini Bean Vwlvet and White Asparagus

The Seared Alaskan Cod Fish, Cannellini Bean Velvet and White Asparagus was the main for the night. Chef Giovanni had a thick piece of sweet silver cod from the Atlantic Ocean and had it seared served with a thick tomato sauce, a reduction from a seafood broth of lobster, Having the tiger prawns beneath a bed of white and green asparagus and a creamy bed of white cannellini bean was amazing. Just pure luscious and truly divine!

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Chef Giovanni’s Tiramisu

I just love having Chef Giovanni’s Tiramisu as every time dining here, I never miss having it. It keep to that level, Sweet-liciously good!

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Chef Giovanni

Just love the stlye and the way Chef Giovanni Italian home cooking, definitely keep me coming bacl for more. . . . . . . . .. Sidney Kan

Senja
The Saujana Hotel Kuala Lumpur

Saujana Resort,
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Kuala Lumpur
Tel: +603-7840 5502 ext 6122/ 4717

Email: senja@thesaujana.com
Website: http://www.thesaujanahotel.com/

4 Comments

  • October 14, 2011 - 6:12 pm | Permalink

    That cod was amazing and the tiramisu was equally superb!!

    Reply

  • October 14, 2011 - 9:56 pm | Permalink

    I see the tiramisu, so so delicous!!!
    Nikel´s last blog post ..Umai Bento House 和味善食屋 @ Kuchai Entrepreneurs Park, KL

    Reply

  • October 15, 2011 - 7:19 am | Permalink

    Nothing beats an old fashion tiramisu and Chef Giovanni certainly makes it with lots of love.
    missyblurkit´s last blog post ..MIGF: Lebanese Delights @ Al Amar

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  • October 17, 2011 - 11:21 am | Permalink

    I love the fish!

    Reply

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