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2012-01-10
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This restaurant in my wish list since last mid year and after a year, finally I make it, also I have to before I'm going to print out my own gastronomic photo album in this coming October, feel so excite.I'm realized the Malaysia top 3 restaurants all named after the flower/herb name, Cilantro, Sage and Frangipani. Hmm, all just a coincidencePool at the Center of Frangipani Located at the crowd of restaurants and bars at Jalan Changkat Bukit Bintang, the hidden gem of the KL city.Sesame Seed But
I'm realized the Malaysia top 3 restaurants all named after the flower/herb name, Cilantro, Sage and Frangipani. Hmm, all just a coincidence
Pool at the Center of FrangipaniLocated at the crowd of restaurants and bars at Jalan Changkat Bukit Bintang, the hidden gem of the KL city.
Sesame Seed Butter
A fragrant of butter to spread on the warm bread to enjoy.
The bread is little bit tough to break apart, I guess that's why this is the amuse bouche(small bite) which have to finish in a single bite.
Chilled Tomato Soup with Thin Crisp BreadA hint of freshness from the herb inside the soup and light flavor. Good.
Other than fish, the most favorite of my seafood surely the scallop. The scallop is coated with the mixture of roasted dry rice and dried porcini mushroom dust then pan fry it. It's appears in the plate with such wonderful fragrant, tempting, golden brown color.My most favorite dish at the night.The scallop is nicely cooked to secure the juiciness and tenderness. That is supreme delicious!
Another innovative dish which replace potato with apple in the "rendang" style then decor with the phyllo strudel ring. The portion of foie gras is generous and nicely seared. No complaint about the apple rendang, it's kinda ordinary, flavor not so match with the foie gras, maybe just differ with each people's tastebuds.
While having this sorbet, I'm actually thinking when I able to be such innovative as the chef, I wouldn't know that this fruit sorbet can goes so well with the culinary ingredient, pink peppercorn. Aw, I need to gain more knowledge although I did it all the time.
I know the famous main course is the duck confit but then again, I can't resist any fish course. Not up to my expectation. A small bone is found inside the fillet which truly ruined my appetite while I having the 2nd fillet. I absolutely don't like my fish has bone inside, except unagi which is unavoidable. The sauce is great and flavor to go with the juicy mussels and the fish.
Instead of normal warm baked souffle, I have the iced souffle which taste like frozen ice cream to pair with the sweetness of apple tart.I do believe there are still many awesome dishes like scallop waiting for me to try. The service is good enough and nice serenity ambiance to dine in.
張貼
