Reviewed & Written by Florence Lee
What a decadent lunch experience! But it was totally delicious and exquisite. MAGNUM invited the media for a luncheon aptly named The Best of Belgian Indulgence at its MAGNUM Kuala Lumpur outlet in Mid Valley recently.
MAGNUM has been known as a premium ice-cream over several decades. Its line-up promises premium indulgence to pleasure seekers. Its sumptuous, luxury taste derived from its key ingredient, the Belgian chocolate, which is appreciated as the finest and most premium chocolate.
At the media luncheon, we were served a 4-course chocolate inspired signature dishes; specially crafted by Chef Steven Chin, Group Executive Chef of Magnum Kuala Lumpur. “As the frontier of chocolate expertise, this event is organized to showcase how MAGNUM will tickle your palette by creating signature dishes that were infused with Belgian chocolate. We want our consumers to always remember that remarkable pleasurable moments are now beyond every bite of MAGNUM ice cream”, shared Mr Shawn Tan, Category Head (Ice Cream), Unilever Malaysia Holdings Sdn Bhd.
For starters, we were served with spice butternut squash velouté which is a butternut pumpkin soup, scented with cinnamon and topped with shaved bitter dark chocolate. I particularly like the creaminess of the soup and delighted with the smooth and light bitter taste of the chocolate. For me, the taste of cinnamon was a little overpowering; but I guess it did enhance the overall taste of the soup.
Following was the appetiser – marinated capellini pasta with ulam-ulaman served with crispy unagi beignet, salted choc emulsion, soy reduction and crispy ginger. The combination of the dark chocolate’s bitter sweet taste with the fried unagi and herbal taste of cold marinated cappelini injected a fun yet refreshing appetizer experience. Bravo to Chef Steven Chin for including the ulam-ulaman into this masterpiece; which gave it a Malaysian identity.
For main course – pan seared butterfish fillet served with sautéed baby spinach and white beurre blanc sauce was presented. Translated from French word “white butter”, white beurre blanc sauce is a hot emulsified butter made with vinegar and shallots. In order to incorporate the MAGNUM touch to this, Chef Steven Chin added the MAGNUM white chocolate to create a layer of sweet and sour taste to the butter fish fillet. Chef Steven Chin did a great job with the fish which was perfectly cooked. This was my favourite dish of the day.
The luncheon ended with the ultimate Belgian Indulgence – Death by Chocolate. Death by chocolate is a baked to order warm chocolate molten lava cake served with MAGNUM chocolate brownies ice-cream and chocolate crunch pearls. It was totally pleasurable especially for the sweet tooth. The chocolate brownies ice-cream was to die for; perhaps that’s why it was called Death by Chocolate.
The MAGNUM Mid Valley outlet is the first Magnum pleasure store in the world with two infinity bars that allow guests to create their personal, customised ice creams with the ‘Make My Magnum’ experience.
For RM9.90, guests can choose from a normal, dark or white chocolate base; and pair it with a plethora of coatings, toppings and drizzles with more than 250,000 possible combinations.
MAGNUM has certainly brought everyday pleasurable indulgent to a whole new level. The MAGNUM experience does not end there as the purveyor of chocolate expertise and premium ice cream will be launching a campaign in April 2015 called “Celebrating Chocolate Pleasures”. This will mark another MAGNUM milestone of exciting consumer campaign that will provide consumers the ultimate taste of premium chocolate and ice cream experience through concourse events, digital contests and in-store promotions. For more information about MAGNUM ice cream and it latest offering, please visit MAGNUM Malaysia official facebook page at https://www.facebook.com/MagnumMalaysia.