Take on a gastronomy journey this 6-10 March at The Library, The Ritz-Carlton, Kuala Lumpur as award-winning Guest Chef Francisco Araya showcases a menu of 7-course modern European cuisine, poises to entice even the most discerning taste buds.
Based in Shanghai, China, Chef Francisco has built a remarkable profile with fine dining restaurant NAPA wine bar and kitchen; Alegre Restaurant in Chile and 81 Restaurant in Tokyo, where he was awarded one Michelin star for the casual fine dining restaurant serving borderless cuisine; in addition to spending a season at The Legendary ElBulli under the direction of world-renowned Chef Ferran Adria.
Here at The Ritz-Carlton, Kuala Lumpur first Signature Guest Chef Dinners of the year, fine seafood will be taking the center stage, putting together creative concoction with exquisite presentation, all carefully curated by Chef Francisco.
Begin with Amuse-Bouche, a platter of appetizers combining Crispy Scallop and Herbs, Smoked Celeriac Hen Egg, Shrimp with Tomato and Watermelon, Beetroot Tarelette. Paired with San Feletto Prosecco Brut.
Love the thin, crispy dehydrated scallop that carries pleasing sweetness and umami depth, tinged with subtle herbs aroma. Shrimp with Tomato and Watermelon is interesting too, unexpected combination but turned out so good. Didn’t know that shrimp can actually goes well with watermelon.
Fresh Oyster from France, sit on top a bed of frothy cauliflower espuma. Flavours further enhanced in a premium way, having French caviar garnished over. Enjoy in one mouthful. Lovely.
Scallop Ceviche, fresh and plump with hints of citrusy. Apple strips add refreshing and crisp texture, plus more flavours derived from ginger, fresh chilli and cilantro.
Arroz Verde – Arborio rice cooked in spinach puree. Love the carabinero shrimp that denotes a crispy, contrasting texture in between this rich and creamy staple.
Paper-thin soy milk skin laid over the plate, topped with a large, bouncy shrimp, dill sauce, caramelized onion, red and white pickles. A main course that has more complicated flavours come together but rest assured, amazing in taste! Paired with Vina Muriel Reserva Blanco Viura.
Japanese orange sea bream pan-seared till crispy at the edges, locking in moist and juiciness within. Decorated with calamari, vegetables, and zucchini blossom. Complete with chef’s secret sauce, lightly dressed over. Personally love the zucchini blossom. And it is stuffed with very nice fish paste-based filling!
Final course. Pandan Financier as dessert, our favourite among all. Loud applause to Chef Francisco on the extra efforts in incorporating famous local flavour – pandan in his homemade ice cream, topped it over a cake made from almond, sided with white chocolate foam, and the best part – Late Harvest infused jelly! Each ingredient match really well to one another, be it jelly with ice cream, chocolate with ice cream or pickles with jelly!
The Signature Guest Chef Dinners by Chef Francisco Araya is priced at RM350nett for 7-course dinner and RM500nett for 7-course dinner with wine-pairing. For more information and reservations, kindly call +6 03 2142 8000 or email firstname.lastname@example.org.
The Ritz-Carlton Kuala Lumpur
168, Jalan Imbi,
Pudu, 55100 Kuala Lumpur, Malaysia.
The Signature Guest Chef Dinners
Guest Chef: Award-winning Chef Francisco Araya
Date: 6 – 10 March 2018
Time: 7PM – 11PM
7-course dinner (RM350 nett per pax)
7-course dinner with wine-pairing (RM500 nett per pax)
Reservation: +6 03 2142 8000