MIGF 2012 Festival Menu at The Restaurant, The Club Saujana Resort

Located in the quieter part of Glenmarie is The Club Saujana Resort. Do not mistake this for The Saujana Hotel – this is further down the road. The Club Saujana Resort (a member of Small Luxury Hotels of the World) is the ultimate urban retreat, nestled amidst 160 acres of lush tropical gardens and fringed by the two 18-hole championship golf courses of Saujana Golf and Country Club.

The Restaurant is housed inside this classy boutique hotel. Yes, that’s the name of the restaurant – The Restaurant. It’s my first time stepping into this restaurant and I was impressed. The good vibes started the moment I entered. After greeting me, the staff showed me in to their waiting area – The Lounge – where deep plush sofas welcome weary legs. When I enquired where the washroom was, the staff did not tell me where… instead she escorted me all the way there! Talk about personalised service!

Subscribing to contemporary Asian design, the darkwood floor, carved panelling and clean uncluttered lines of the furniture breathe “class”. Muted warm lighting lit up discreet corners of The Lounge … the inviting comfortable sofas and seats are spaced out nicely – perfect for business chats or private tete a tete before moving on to the dining area for your meals.


The 1st Amuse Bouche

In celebration of the Malaysian International Gourmet Festival (MIGF) this year, The Restaurant’s festival menu is a bold statement of its modern European cuisine. However, its Head Chef, Austrian born Chef Alexander Waschl was quick to point out that while his creations bear modernistic touches, the dishes in the festival menu do adhere to the “classical” theme of MIGF 2012. There are a total of 6 courses in the MIGF menu – diners can choose to have a minimum of any 3 courses from the menu.


The 2nd Amuse Bouche


A serving of gorgeous bites

To kick-off the dinner, a platter of Appetizers was served. Arranged immaculately on it are pieces of rolled-up Smoked Duck, Foie Gras Terrine, Pear Wantan and lo and behold – Chef Waschl’s signature Foie Gras Ice Cream! Ever since he created this amazing ice cream last year, it has become the singularly most popular and often-requested item on the menu. I could understand why. It’s truly something that has to be tasted in order to savour the ingenuity behind its creation. It is supremely smooth, silkily creamy like gelato and leaves a lingering aftertaste on the tongue, with delicious hints of liquer. Upon my insistent probing, Chef Waschl revealed that port wine is one of the many ingredients used in this wonderkid gourmet creation. There is no overwhelming foie gras influence in the icecream; rather, the calculated amount in it is balanced so perfectly that I just could not stop savouring it!

The smoked duck, terrine and pear wantan are all good old classics on their own, all executed very well.

The Starter dish is Grilled Salmon Medallion Horseradish with Parsley Oil. The golden-hued salmon medallion sits on a thick luscious creamy sauce. I’m not sure if it should be called a sauce or gravy as Chef Waschl explained that there’s no cream in the recipe but rather, it’s a very classic rendition using potatoes and milk and of course, his secret methodology. The parsley oil gave it not only a dash of pretty green, it’s also very aromatic and injected a refreshing greeny breath to the briny sweetness of the salmon.

Grilled Salmon Medallion Horseradish with Parsley Oil

 

There are 3 choices under “Mains”. There’s the Olive Oil Poached Halibut, served with Halibut Ravioli sitting on top of several crunchy Green Asparagus matched prettily with a few Semi Dried Tomatoes. I must say this was by far the best execution of halibut I have tasted in a while and Chef Waschl elaborated the rationale behind his chosen method of cooking this fish: poached in olive oil. It seems olive oil is the perfect medium to cushion the tender halibut to seal in its sweetness so that it presents the best texture: softly succulent and bursting with its natural marine flavours. By now I already knew that Chef Waschl is a wizard of raviolis and his detailed explanation on the long tedious processes involved in making the halibut ravioli totally convinced me of his passion. Ginger and lemongrass are added ingredients in the filling of the ravioli.


Olive Oil Poached Halibut, Halibut Ravioli, Green Asparagus, Semi-dried Tomatoes

The next Mains: Pulled Lamb Shoulder and Lamb Pattie with Potato Goulash in Paprika Gravy and Sour Cream. Commenting that his pulled lamb shoulder is like “non-spicy rending”, I do agree with the good chef that the flavours in the meat are equally appetizing, minus the sting of hotness. I love the cute little round lamb patties – small but packing so much “oomph” in them!


Pulled Lamb Shoulder, Lamb Patties, Potato Goulash in Paprika Gravy, Sour Cream

After the 2 mains, how was it possible to continue with the 3rd main course? Well, the chef certainly “saved the best for last” … for who could ever resist such decadence? Four thick pinkish Black Angus Beef Striploins were basking atop a generous portion of Braised Beef Cheek, accompanied by Baked Capes Mushroom Ravioli, Garlic Roasted Spinach with Celeriac Puree. There was no way I would forego those striploins, which were just begging to be chewed and savoured. They were perfect… tender, juicy, so redolent with bovine goodness! Although the sides were a bit over-seared, the beautiful pink centres were to-die-for! The classic braised beef cheek was fork tender and deliciously gelatinous, like all good cheeks should be.


Black Angus Beef Striploin & Braised Beef Cheek, Baked Capes Mushroom Ravioli, Garlic Roasted Spinach, Celeriac Puree

Dessert was a lethal combo of Cake and Mousse from Dark Chocolate with Mango Praline and the chef personally came to our table to scoop us the Mango Sorbet. I love the reduced sweetness of the dark chocolate… the mango elements (I love mangoes!) scored high marks from me.


Cake & Mousse from Dark Chocolate, Mango Praline and Sorbet


Head Chef Alexander Waschl

The Menu Prices (per person without Wine Pairing) are:

Any 3 courses : RM150++
Any 4 courses : RM170++
Any 5 courses : RM190++
Any 6 courses : RM210++

The Restaurant also offers an extensive wine list and cigar selection to accompany.

I have often been asked to recommend a nice classy restaurant that serves decent western cuisine in and around Petaling Jaya/Subang area and quite often I’ve been stumped for answers.
So now that I have got acquainted with this lovely restaurant and its food, I will not hesitate to cite it. Given the cosy ambience that screams “exclusivity”, top-notch service and reasonably priced menu (prices are not any higher than comparable restaurants in the city centre and you can be sure the quality of ingredients is stringently monitored by the Chef!), this is one restaurant that should be on your dining radar.

The Restaurant operates for breakfast 6.30am – 10.30am, Lunch 11:30 to 15:00 & Dinner 19:00 to 22:30.
For dining reservations, please call +603 7806 7000 ext 6722 or email: [email protected] or visit www.theclubsaujanaresort.com

The Restaurant
The Club Saujana Resort
Jalan Lapangan Terbang SAAS
40150 Shah Alam

The Restaurant

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One Response to “MIGF 2012 Festival Menu at The Restaurant, The Club Saujana Resort”

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