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2012-09-11
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Need another reason to look forward to weekends? Dish now offers three-hour lunches on Saturdays and Sundays, a fun way to sample some of Chef Steve Allen's tastiest recipes in tapas-sized servings. The RM99++ lunch (RM179++ with free-flow booze) comprises more than thirty items to choose from. In the week leading up to this lunch, some customers might want to temporarily forgo eggs, before finally rewarding themselves here with Eggs Benedict and poached eggs with tomatoes on wholegrain bread w
In the week leading up to this lunch, some customers might want to temporarily forgo eggs, before finally rewarding themselves here with Eggs Benedict and poached eggs with tomatoes on wholegrain bread without worrying too much about cholesterol.
Can't skip the boiled egg with foccacia soldiers or the scrambled eggs with salmon either.
Who knew that corn would be one of our favorite components for this meal? The paprika chicken with corn and mushrooms dispelled claims that chicken is dull, but what we really loved was the sweet-and-spicy corn-and-cili padi habitas, perhaps a reinterpretation of a Peruvian street snack.
Carb addicts can feast on tomato risotto with black olive tapenade and mac-and-cheese.
For something faintly fiery: grilled tiger prawns with chili-herb salsa and a sambal salad containing French beans and snow peas.
Save space for desserts: the caramel chocolate delice with lime ice cream is remarkably rich and greatly gooey without being cloying. Also an excellent showcase of Chef Allen's flair: the trio of strawberry mousse, granite and jelly.
Local fruits take center stage: rambutans sparkle with the almond panna cotta, while the green guava crumble with almond ice cream is a hot-and-cold hit.
Mangosteen puree and granite with shortbread, basil and white chocolate mascarpone mousse. The flavors of my favorite fruit seem slightly too understated here, but it's still a joy to taste recipes that succeed in incorporating mangosteen.
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