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2012-09-14
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Subscribers of The Delicious Group's e-newsletter received intriguing information this month: Dish at Tun Razak has a new consultant chef with mighty fine credentials. Watermelon, feta cheese, pine nuts & balsamic vinegar. We were hardly hungry while ordering, but this amuse bouche absolutely perked up our appetites. Barramundi ceviche with tiger prawn beignet (RM38++). Minty, citrus-marinated raw fish at its freshest & fleshiest, featuring pleasurably pure flavors. Tuna prepared two ways _ sea
Subscribers of The Delicious Group's e-newsletter received intriguing information this month: Dish at Tun Razak has a new consultant chef with mighty fine credentials.
Watermelon, feta cheese, pine nuts & balsamic vinegar. We were hardly hungry while ordering, but this amuse bouche absolutely perked up our appetites.
Barramundi ceviche with tiger prawn beignet (RM38++). Minty, citrus-marinated raw fish at its freshest & fleshiest, featuring pleasurably pure flavors.
Tuna prepared two ways _ seared & marinated _ with pickled radish & crispy quail eggs (RM42++). Allen's skills shine through constructions like this, combining components that would each taste terrific on their own but make mouthwatering magic together.
Tomato risotto with black olive tapenade & zucchini (RM34++). Allen's goals include making Dish known for more than merely its steak specialties. With this, he succeeds spectacularly _ there's no need to have beef here in order to have a marvelous meal.
Passion fruit marshmallows & chocolate truffles.
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