A Menu Curated for A Journey Through Time IX

A Journey Through Time IX 5
Executive Chef Richard Sawyer and His Team of Chefs.

A Journey Through Time, Asia’s premier watch and jewellery showcase, is back for its 9th edition and will be held at Starhill Gallery, Kuala Lumpur, Malaysia from 20th – 27th November 2015. In conjunction with this premier event, Starhill Gallery is offering a specially curated menu that is sure to satiate those with a palate for the finer things in life.


Developed by Starhill Gallery Feast Village’s newly appointed Executive Chef, Chef Richard Sawyer who has over 26 years of culinary experiences under his belt and was previously indulging guests at the Grand Hyatt Macau, Hyatt Regency Hong Kong as well as various other premier establishments across Asia, US and Europe, including two Michelin-star restaurants in London

A Journey Through Time IX
Sliced Bread

That night we had a great long table setting over a well set up cutlery which tested my eating etiquette. In fact I am truly prepared for such occasion. There were about nine of us and I seated at for left corner of the table next to the food mistress of the night Ms Asha. The bread served was divine, the outer layer was perfectly done with fragrantly crisp. Every biting was so intriguing while inside was delightfully soft. I felt so blessed that night, it was such a humble and yet a lovely to start a meal. An awesome piece of artisan bread.

A Journey Through Time IX
Seared Maine Sea Scallop with Saffron Infused Cauliflower Mousseline, Watercress, Hazelnut Vinaigrette

First to lingering around the table was this Seared Maine Sea Scallop, petite it was. Definitely he wanted us to keep some space for the later dishes. The scallop was good in texture, the combination of different elements played well. There were likeable cauliflower mousseline infused with saffron and I just adored the present of the hazelnut vinaigrette which was rather playful in the taste but only the down side was, I strong felt my portion of the scallop was small. I wish it was bigger…… no harm trying my luck here. Hahahahahhaha . . . . !

A Journey Through Time IX Beetroot Cured Salmon served with Dill Crème Fraiche, Toasted Fennel Seeds, Watercress, Lemon Zest
Beetroot Cured Salmon served with Dill Crème Fraiche, Toasted Fennel Seeds, Watercress, Lemon Zest

I saw my plate came with a very attractive red piece of something but I realised it was the beetroot cured salmon. It was really handsome to look at and the plating was pretty too. Slicing it with my knife and forking into my mouth was such a classy thing to act upon. I felt it came right to my arms and I gave it a kiss right away. Yes it was so smooth, so good and the texture was so incredible divine. The accompanied paired well giving the cured salmon a fantastic taste. I had mine wiped clean and I wanted more but have to settle what was on the plate. A great bow to the chef and his team for creating a knock out dish.

A Journey Through Time IX Roasted Australian Lamb Loin, Muesli and Mint Crust with Honey, Rosemary Edamame Puree, Baked Stuffed Tomato, Balsamic Fig Glaze
Roasted Australian Lamb Loin, Muesli and Mint Crust with Honey, Rosemary Edamame Puree, Baked Stuffed Tomato, Balsamic Fig Glaze

My main was the Roasted Australian Lamb Loin and it was so perfectly created. The lamb itself had a subtle light simple taste and the texture itself was amazingly good. Was it sous vide? I think I got it right, a long fixed temperature cooking. The accompanied condiment paired well with the lamb loin. The Edamame Puree was lovely making a great statement by present on the plate and I liked the risk of having the balsamic fig glaze as it make the dish taste far better. Yet another wiped clean dish.

A Journey Through Time IX 6

A Journey Through Time IX
Baked Fillet of Cod with Herb Risotto, Green Asparagus, Australian Mussels, Saffron Cream.

We also had the Baked Fillet of Cod which sink well with my palate. I liked the firmness of the texture of this cod. I got to say I liked the present of the Risotto to balance up the while dish. It was really tasty. I am convinced even during the first mouth bite, this is a delicious good dish to own. I liked it.

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Red Velvet Morello Cherry with Mousse, Beetroot Whipped F​oam, Freeze D​ry St​rawberry Ti​les and Rose J​elly

This year dessert looked gorgeous and sophisticated. The colour was so alluring and just mesmerised me immediately. I got to confessed it was irresistible. I like the present of the truly attractive Red Velvet Morello Cherry with Mousse, it had a great silky texture and softness. The Rose Jelly blended well and gave a different texture and taste. The Freeze D​ry St​rawberry Ti​les was my favourite element, crispy soft in texture. It was definitely a fantastic delicious dessert showcased.

Overall the dishes were kindly executed and each tasted remarkably good. I was left craving for mode and I am sure I will be back for another round. Sidney Kan

A Journey Through Time IX A la Carte Menu

Appetizer

Poached Boston Lobster, New Potatoes,
Truffle Mayonnaise, Caviar, Mixed Leaf Salad
RM 188

Pressed Poached Goose Liver
Wild Berry Compote, Tarragon and Mango Dressing, Toasted Brioche
RM 88

Seared Maine Sea Scallop, Saffron Infused
Cauliflower Mousseline, Watercress, Hazelnut Vinaigrette
RM 68

Beetroot Cured Salmon, Dill Crème Fraiche,
Toasted Fennel Seeds, Watercress, Lemon Zest
RM 58

Main Course

Roast Australian Beef Tenderloin
Fresh Sucrine, Baby Turnips, Shallots, Peppercorn Sauce
RM 188

Roasted Australian Lamb Loin, Muesli and Mint Crust,
Honey, Rosemary Edamame Puree,
Baked Stuffed Tomato, Balsamic Fig Glaze
RM 168

Slow Braised Australian Short Rib
White cannellini bean puree, crisp Squash,
Caramelized Roasted Beetroot
RM 198

Baked Fillet of Cod
Herb Risotto, Green Asparagus, Australian Mussels, Saffron Cream
RM 138

Beetroot Cured Salmon served with Dill Crème Fraiche, Toasted Fennel Seeds, Watercress, Lemon Zest; and Seared Maine Sea Scallop with Saffron Infused Cauliflower Mousseline, Watercress, Hazelnut Vinaigrette.

Opulent main course offerings include Roasted Australian Lamb Loin, Muesli and Mint Crust with Honey, Rosemary Edamame Puree, Baked Stuffed Tomato, Balsamic Fig Glaze; and Baked Fillet of Cod with Herb Risotto, Green Asparagus, Australian Mussels, Saffron Cream.

Ending the menu is a decadent Red Velvet Morello Cherry with Mousse, Beetroot Whipped F​oam, F​reeze D​ry St​rawberry Ti​les and Rose J​elly.

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