Over the past couple of months, you may have noticed that social media was flooded with news about Marco Creative Cuisine. Marco Creative Cuisine opened its doors in 1-Utama in end March 2017, helmed by Chef Daren Leong who used to own and helm Miam Miam and Franco restaurants.
The 62-seater restaurant with attractive furnishing in soothing hues of green and natural wood is the perfect venue for Chef Daren’s distinctive culinary creations. His hand-crafted multi-course western-influenced menu uses fresh artisan produce moulded by his extensive experience and incredible talent.
“When you dine at Marco, you will be treated to a myriad of flavours and textures that will engage all the senses,” enthused Chef Daren as he explained the workings and experiential journey behind his creative dishes. He elaborated that each dish he created represented a part of his own personal journey with food, just like the Duck Breast with Orange Pureè and Roasted Beetroot. Taking the Cantonese roast duck as an inspiration, Chef Daren sous vide his duck to retain its tenderness without compromising the moistness and served it with a sauce made from Navel oranges and 66% dark chocolate.
The Journey of Flavours multi-course menu is priced at RM78 (incl.6% GST) per person and offers diners choices from 3 soups, 3 entrees, 6 mains, 3 desserts and 3 drinks, ie choose one from each category.
We started off with a Velvety Macha-Lime Shooter to cleanse the palate.
Velvety Macha-lime foam covering chilled lime snow
This was followed by a dainty appetiser of Savoury Eclair made from Gruyere-flavoured pate à choux decorated with Aubergine Caviar, Green Chilli Pesto and Tomato Confit.
For soups, we chose the unique Strawberry Gazpacho and Truffled Mushroom Soup. Chilled cold soup of strawberries, garnished with dehydrated strawberries and garnished with microgreens.
Truffled Mushroom Soup
Our entrèes were Chicken Liver Parfait and Chef Daren’s signature Savoury Ice Cream Salad. The creamy chicken liver was covered with a brûlèe served with toasted bread and apple chips. Brilliant.
Chicken Liver Parfait
Savoury Ice Cream Salad
Assorted baby leaves, heirloom tomatoes, seasonal microgreens and violet flowers with savoury ice cream made up that incredibly photogenic Ice Cream Salad. It’s such a visual feast!
For mains, we tried the Salmon with Jetblack Hollandaise, Chicken Roulade with Brussels Sprouts and the signature Duck Breast with Orange Purèe & Roasted Beetroot.
Chicken Roulade with Brussels Sprouts
The juicy chicken roulade won many points with us – in fact, it was the best mains among the three, I think. I liked how the brussels sprouts were still very crunchy and the flavourful chicken jus was perfect to mop everything up on the plate!
Atlantic Salmon with Jet-black Hollandaise
The Atlantic Salmon was also executed well. The jet-black Hollandaise was blended with squid-ink with colourful pickled beetroot and green chili pesto by the side.
Duck Breast with Orange Purèe & Roasted Beetroot
Chef Darren’s desserts are like artwork on plates…
Deconstructed Lemon Meringue Pie – lemon curd, passionfruit gel, Italian meringue and white chocolate sherbet
Raspberry Decadence – luscious raspberry cheesecake with raspberry gel, lemon meringue shards and passionfruit gel
My drink: Sparkling Iced Berry
This multi-course menu will be changed every few months so in the meantime, these creative dishes are drawing the crowds. I can appreciate the science and meticulous work behind every dish and the thoughtful presentation on the plate. Where else can you get a multi-course meal like this for under RM100? It’s great value for your money, I tell you!
MARCO CREATIVE CUISINE
Lot G146, Old Wing
1-Utama Shopping Centre
47800 Petaling Jaya
3.00pm-6.00pm: Coffee & Desserts only