MIGF 2013: Grill 582 at Best Western Premier Dua Sentral

The Malaysian International Gourmet Festival (MIGF) is already well in progress, having started on 1 October 2013.  Diners have the rest of this month to enjoy the special festival menus offered by the participating restaurants.

When we first dined in Grill 582 at Best Western Premier Dua Sentral a few months back, we loved the grilled dishes done by Chef Siti Arini Darsom so we are delighted to be invited to try out her Festival Menu for MIGF 2013.

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The Menu:

Starter

Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil
Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010

Soup

Seafood Bouillabaisse with Freshwater Crayfish, Coconut Cream and Lemongrass

Palate Cleanser

Lime Granitas, Seawater “Air”

Mains

Air Flown Dover Sole, Plantain Crisp, Mustard Sabayon
De Bortoli, Chardonnay, Australia 2011

Sous Vide of Australian Lamb Loin, Roasted Cherry Tomatoes on the Vine, Russet Potatoes and Beetroot, Au Jus
De Bortoli, Shiraz, Australia, 2009

Desserts

Chilled Chocolate Chilli Chiboust
Balbi Saprani Moscato D’Asti, Piemonte Italy 2008

Coffee/Tea

Petit Fours

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Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil

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Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010

The starter, Foie Gras Mousse is presented very delicately in a small white porcelain jar.  Everything about this starter is delicate, from the fine Avruga Caviar sitting prettily on top to the subtle flavours of foie gras in the light airy mousse.  The elusive flavours are enhanced by the briney caviar and spots of smoked olive oil.

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Seafood Bouillabaisse with Freshwater Crayfish, Coconut Cream and Lemongrass

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Seafood Bouillabaisse with Freshwater Crayfish is stunningly presented.  Besides the bright red fine-looking crayfish, green mussels and chunks of fish fillet fill up the soup bowl.  The mussels were a tad overcooked though.  Unlike its original version, the Chef Siti Arini has given this bouillabaisse a local tweak by infusing lemongrass in it as well as swirling some coconut cream on top, adding a rich nuance to it.

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Air Flown Dover Sole, Plantain Crisp, Mustard Sabayon

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De Bortoli, Chardonnay, Australia 2011

The fillet of fine-textured Dover sole is twirled into a tight cone and presented bathed with a light mustard sabayon.  I wished there is an extra piece of the plantain crisp (fried pisang tanduk) though as one is definitely not enough!  This mild fish is excellently paired with the crisp fruity De Bortoli Chardonnay.

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Sous Vide of Australian Lamb Loin, Roasted Cherry Tomatoes on the Vine, Russet Potatoes and Beetroot, Au Jus

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De Bortoli, Shiraz, Australia, 2009

Chef Siti Arini loves working with lamb so it isn’t surprising that she has chosen lamb loin as the second Mains. The Sous Vide of Australian Lamb Loin is served with a bunch of pretty Roasted Cherry Tomatoes on the Vine, Russet Potatoes and Beetroot & Au Jus.  The pink-centred lamb loin is tender and juicy, flavoured by a herb crust and grains of sea salt.  The cherry tomatoes are divine.

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Chilled Chocolate Chilli Chiboust

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Balbi Saprani Moscato D’Asti, Piemonte Italy 2008

The Chilled Chocolate Chilli Chiboust is certainly unique.  Take a scoop of the dark velvety chocolate into your mouth and just wait for the burst of fire.  The chilli in the chocolate slowly leaves a trail of heat from the roof of my mouth right down the throat.  I then alternate this with sips of the sweet Balbi Soprani Moscato and the mixture of these flavours on the palate is really exquisite.

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 Petit Fours

Full Festival Menu

RM298++ per person with wine
RM198++ per person without wine

 

Grill 582
Best Western Premier Dua Sentral
8 Jalan Tun Sambanthan
50470 Kuala Lumpur
Tel: 03-2272 8888 ext. 8786

email

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2 Responses to “MIGF 2013: Grill 582 at Best Western Premier Dua Sentral”

  1. October 14, 2013 at 8:47 am #

    Wasn’t that impressed with the food here. Glad it has improved! :)

    • Pureglutton
      October 23, 2013 at 11:41 pm #

      Somewhat, hehe :P

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