[MIGF 2014] NEO Tamarind @ Jalan Sultan Ismail, Kuala Lumpur

Surrounded by lush greenery and concrete buildings right in the heart of Kuala Lumpur, NEO Tamarind is definitely the hidden gem and must-visit restaurant in KL. We never realize NEO Tamarind is so noteworthy until we visited them early of March this year (read more HERE), discovering plates and plates of quirky dishes in an impressive environment.

We are glad that NEO Tamarind joins in Malaysia International Gourmet Festival (MIGF) 2014, as this signifying diners will have the chance to savour a series of MIGF Festival Menu throughout the month of October, specially crafted by Chef Sombat Kokasemkul- the humble yet friendly chef who loves putting together unexpected ingredients to result in amazing flavours that surprise your senses.

NEO Tamarind has one of longest MIGF Festival menus among many participated restaurants, serving more than 10 items for the Full Menu priced at RM350nett per person with wine, RM290nett per person without wine; while the Light Menu is RM305nett per person with wine, RM245nett per person without wine. It is strongly recommended to go for the Full Menu, as there is only once in a year that you get to indulge in outstanding MIGF dishes by this “naughty chef”.

Canapés
Blow-torched Tuna with Tom Yum Cream
Modern Thai flavour with Western twist is always the highlights in NEO Tamarind, hence their MIGF Festival Menu will not lack of these elements, and we found a trail Japanese flavours emerged.

Taking Blow-Torched Tuna with Tom Yum Cream as example, this canape delivers melting sweet sensation of raw tuna lightly torched at the surface, layered with Teriyaki sauce and topped with creamy, sourish spicy tom yum cream. Garnished with crispy bits.

Beef Tartar with Strawberry and Garlic Chip
Chicken Liver Terrine Tart
Cape Mentelle, Sauvignon Semillon, Margaret River – Australia

Amuse-Bouche*
Blow-torched Watermelon, Alaskan Crab and Dried Bonito Flakes

Beautiful Amuse-Bouche, featuring Alaskan Crab over blow-torched watermelon, sprinkled with bonito flakes. Peculiar physically, beyond all the proper proportion and harmony in sight, yet turns out so good.

Appetiser
Sea Urchin Shooter, Uni with Cold Soba Noodle Salad, Uni Sushi*
Kaesler, Old Vine Semillon, Barossa Valley – Australia

Savour sea urchin in three fine diversity, where the first one combines sea urchin, raw quail egg and ponzu in one shot glass. Drink up and enjoy the briny flavours develop in the palate. Not for everyone, as it takes time to acquire the taste.

Uni with Cold Soba Noodle Salad continues to showcase true Japanese gourmet. Noodles are mild and clean in taste, complemented by uni’s creamy consistency.

Fresh Tomato Salad with Ginger Flower Vinegar, Smoked Duck Salad & Grilled Mushroom with Truffle Oil

In case sea urchin is too adventurous for you, the second appetizer will bring you more joy, as the platter sum up delicious, juicy grilled mushroom with a swirl of truffle oil; smoked duck salad, also our favourite as we always like the adequate amount of smokiness and savourness from smoked duck that pairs well with crispiness and freshness of green salad.

Soup*
Red Capsicum Bisque served with Salmon Ravioli

“Are we going to eat this red capsicum?” Summerkid said. No, we are wrong. Lift up the “capsicum lid” and violaa, a bed of bright, red capsicum bisque revealed. Pleasantly made from real capsicum puree with celery and onion, the bisque is no doubt packed with healthiness in every spoonful, vitamins loaded. Comes with two ravioli for more texture.

Palate Cleanser
Spicy Tomato Shooter- vodka, gin, tobasco and tomato juice

Mains
Pan Seared Red Snapper with Pineapple Salsa, Grilled Snow Fish with Strawberry Balsamic and Roasted Tiger Prawn with Gorgonzola Polenta (Paired with Babich, Pinot Noir, Marlborough – New Zealand)

As main course arrives, we discover more on the keen of Chef Sombat in mixing contrasting elements, taking creativity by infusing natural fruity touch on seafood and meat to give more WOW-factor.

Pan Roasted Duck with Chocolate Chili Sauce, Duck Confit with Couscous and Kumquat & Pan Seared Foie Gras with Mango Miso

Braised Beef Cheek with Scallion Oil, Grilled Bone Marrow in Porcini Risotto,

and Pan Seared Wagyu Beef (MB7) with Beef Jus & Garlic Bulb
Terrazas, Malbec, Reserva, Mendoza – Argentina

Dessert*
Spicy Churros, Mint Chocolate Truffle, Strawberry Cheese Cake, and Chili Sakae

End the meal with petite desserts- mint chocolate truffle captures the rich, chocolaty with cool notes of mint; strawberry cheese cake hits the right cheesiness and creaminess;

spicy churros- the star among all, a little off the beaten path thanks to the wicked addition of chili flakes to draw a hint of spiciness, coupling well with the sugary sweet cinammon sugar coating and deep-fried crunchiness; and lastly, the intoxicating chilli sakae.

*****************

NEO Tamarind MIGF 2014 Festival Menu:

Canapés
Blow-torched Tuna with Tom Yum Cream
Beef Tartar with Strawberry and Garlic Chip
Chicken Liver Terrine Tart
Cape Mentelle, Sauvignon Semillon, Margaret River – Australia

Amuse-Bouche*
Blow-torched Watermelon, Alaskan Crab and Dried Bonito Flakes

Appetiser
Sea Urchin Shooter, Uni with Cold Soba Noodle Salad, Uni Sushi*
Kaesler, Old Vine Semillon, Barossa Valley – Australia

Fresh Tomato Salad with Ginger Flower Vinegar

Smoked Duck Salad

Grilled Mushroom with Truffle Oil

Soup*
Red Capsicum Bisque served with Salmon Ravioli

Palate Cleanser
Spicy Tomato Shooter

Mains
Pan Seared Red Snapper with Pineapple Salsa, Grilled Snow Fish
with Strawberry Balsamic and Roasted Tiger Prawn with Gorgonzola Polenta
Babich, Pinot Noir, Marlborough – New Zealand

Pan Roasted Duck with Chocolate Chili Sauce, Duck Confit with Couscous
and Kumquat and Pan Seared Foie Gras with Mango Miso

Braised Beef Cheek with Scallion Oil, Grilled Bone Marrow in Porcini Risotto,
and Pan Seared Wagyu Beef (MB7) with Beef Jus & Garlic Bulb
Terrazas, Malbec, Reserva, Mendoza – Argentina

Dessert*
Spicy Churros, Mint Chocolate Truffle, Strawberry Cheese Cake, and Chili Sakae

Full Festival Menu
RM350 nett per person with wine
RM290 nett per person without wine

Light Menu
RM305 nett per person with wine
RM245 nett per person without wine

Photography: Summerkid
Write Up: Summergirl

Address:
NEO Tamarind
19, Jalan Sultan Ismail,
Kuala Lumpur.
Contact: 0321483700
Business hour: 6.00pm to 10.30pm
Email: reservation@tamarindrestaurants.com
Website: www.samadhiretreats.com