Following our announcement previously about the arrival of Award Winning Guest Chef Christopher Millar in Kuala Lumpur for just 5 days, showcasing Modern Australian Cuisine at The Ritz-Carlton KL – I’m really honoured to be one of the first to sample his amazing dishes.
Read more about Chef Christopher Millar on our previous post HERE.
Chef Christopher’s menu is known to take the diner on a modern gastronomic journey, where each dish focuses on one star ingredient’s flavours and textures that tell its own unique story – this is totally true. The humble and experienced chef even make stops at every table, explaining stories of each dish, which totally elevate the whole dining experience. Diners greatly appreciate what’s being served, knowing where’s the ingredients from, the whole flavour combination and most importantly the experience.
Chef Chris’ Signature Sturia Caviar On A Crème Fraiche Cracker
Paired with Canard-Duchêne Cuvée Léonie Brut
The first dish already has a siganificant twist to my palate. The really distinctive aspect of caviar is more about its texture. The eggs pop on my tongue, and the rich, slightly sweet taste oozes into my mouth and the flavour fills the nose.
Wagyu Tri-Tip Tataki Truffle Mascarpone, Olive Soil
Paired with Roustabout Pemberton Pinot Noir
Tri-Tip is cut from the bottom of the sirloin. The distinct grain and cherry-red colour give it a marked difference from the darker skirt steak. The earthy, pungent and deliciously funky truffle mascarpone gave it a boost.
Flavours from Loch Fyne
Rock Rose Gin marinated salmon, Oyster, avocado, ikura
Paired with Alkoomi Black Label Chardonnay
Though beef is Chef Chris’s forte, he creates amazing seafood dishes too and this was one of my favourite! Love his source of ingredients from Scotland’s Loch Fyne! The cured salmon and Oyster were really fresh and the whole combination of buttery avocado and ikura that added the hints from the sea enhanced the overall clean flavour.
Wagyu Petit Tender over the Coals Sea Urchin, Wasabi, Paris Mash
Paired with Dandelion Menagerie of the Barossa GSM
A very flavourful tender cut that bags a smokey taste and a little bit of sweetness from the sea urchin totally impressed our palate! First time trying Uni and Wagyu together and they were so perfect for each other!
Pickled and braised Wagyu Beef Cheek Roasted Cauliflower Cream, Porcini
Paired with Alkoomi Black Label Cabernet Sauvignon
The pickling of this beef cheek was done for 2 days in pink salt & braised for 8 hours in red wine. So tender, moist and full of flavour! What a way to end the amazing Wagyu journey with Chef Christopher before moving on to desserts.
Sable of Mango, Lime Curd
Paired with Graacher Himmelreich Riesling Spätlese
A dessert not too heavy and yet full of mango-licious flavour. The shortbread was so good! Fragrant & crunchy 🙂
Available from October 31 to November 4
Time: 7pm – 11pm
MRM350 per person
MYR500 per person (Wine Pairing)