We undertook a true “Gastronomic Journey” at the Hotel Istana’s Urban Restaurant where a new hope has transformed Malaysia!

After a perfectly pleasant, efficient 39th Annual General Meeting the dashing black-tied and divinely evening-gowned members adjourned to the restaurant to meet their guests partaking in the cool bubbles of Nicolas Feuillatte Brut Réserve Champagne.

A diverse mix of simple yet eclectically exquisite canapes was offered:
- duck rillettes in choux pastry dressed with truffle oil
- a native ‘peranakan pie tee hat’ flavoured with otak and dressed with asam pedas foam, kimchi mayo, cress
- a luminescent red cocktail tomato with basil, cheese and olive powder

Effervescent Executive Chef Buoy and his kitchen team prepared an incredible fusion banquet to remember. Fine wines were selected by the Istana’s Food and Beverage Manager and our new member, Bala Naidu, a dab hand at Chaîne dinners worldwide.

MENU

Laksa croquette

Seared Japanese scallop
creamed cauliflower, crab apple, Thai basil seed
kangkung, Chinese prawn mee bisque
2015 Wirra Wirra ‘The Lost Watch’ Riesling, Australia

Tranche of smoked duck
 cream of leek, petit pois, grape jus
2013 Barone Ricasoli Chianti DOCG

Dragon fruit sorbet

Cod
artichoke, prawn hau-gar (Chinese light dumpling)
Savoy cabbage, squid ink sago ‘kerupuk’(a Malaysian ‘cracker’)
tomato “lodeh” sauce
OR
“Surf and turf”
sous-vide lamb rack, king prawn
asparagus, macaire potato, truffle sauce
2015 Gloria Ferrer Etesia Pinot Noir

“Noisette à la Mae au Margaret”
choux puff, salted caramel, hazelnut mousse, pistachio dacquoise
Jack fruit, aloe vera sorbet
Dow’s Fine Ruby Port

We savoured and salivated as our mouths were thrilled by dishes with a twist. Transcendent flavours of spice and crunch, delicate and delectable tastes, uplifting concoctions with fresh bite and tangy ‘zing’, we were treated to sheer ethnic ingenuity by Executive Chef Buoy.

Pastry Chef Ismail Yusoff’s dessert “Noisette à la Mae au Margaret”, named after the Dames de la Chaîne, was a delight for all our senses. We enjoyed wines that were a revelation, robust, harmonious and enhanced the “Gastronomic Journey” menu beyond perfection.

Much excitable conversation ensued after dinner as members and guests enjoyed malts, cognacs and liqueurs making a splendid way to end the night!

This outstanding dinner was skilfully overseen by Executive Chef Buoy, Sous Chef Ismail, our very own International Jeunes Chefs Rôtisseurs winner Amelia Ng, and terrific members of their kitchen. We should not bid ‘adieu’ without mentioning the hardworking and effective service brigade of Urban, managed charmingly by Bala Naidu. Congratulations to all for a remarkable feast!

Dr Robin Sambhi
Chargé de Presse