I have heard much about Millesime at Menara Kencana Petroleum – the kitchen of which was set up by Chef Max Chin and it’s his favourite playground where he cooked whatever he felt like it for the day, a la “Private Kitchen” style. There was no structured menu and diners just have to sit down and see what the chef had in store for them for that particular meal.
Well, now that Chef Max has moved on to a more consultative role elsewhere, the kitchen of Millesime is helmed by Head Chef Patrick Keith, who had worked along with Chef Max for many years. The restaurant spots an open kitchen right in the middle so diners can see what exactly the chefs are up to!
The Maitre ‘d, Albert welcomed us and very soon, platters of their gorgeous farmer’s bread and sour dough slices were piled on our table. Yes, we had more than 1 platter simply because the breads were so good, smeared thickly with their seaweed butter! We were cautioned to go easy on the breads though, as dinner was going to be substantial but despite the warning, two full platters of bread disappeared in no time.
Unlike the past when the chef crafted set meals based on the best available ingredients for the day, there is now a simple 1-page a la carte menu which changes every week. The “Millesime Experience” is still available though – its signature 5-course menu using only the freshest ingredients every single day, priced at RM200++ per person. On Wednesdays, its Wine Lunch at RM120++ per person is still served.
Right after the breads, we were served our Amuse Bouche: a slice of smoked duck curled round a thick fat shitake mushroom and a spoonful of crumbed feta cheese sitting atop mashed roasted aubergines. I love the almost bacon-like savoury smokiness of that slice of duck which disappeared in one bite, together with the juicy mushroom.
The Gravlax of Snapper and Salmon with Mizuno Leaves and Shaddock Nuggets (RM32++) has got to be the prettiest dish for the night. It’s almost too pretty to eat. But ate it I did. And revelled in the delicate flavours of the fish which has been marinated with sugar, salt, lemon rind and dill for 4 days! Flanked by 2 rosettes of salmon and drizzled with a golden-hued tangy citrus vinaigrette with hints of Manukka honey and mustard, this appetizer set a delicious pace for the dinner.
Next, we were told a soup would be served. But then, a plate with a minced paste, sans soup was placed in front of me. This, I later learned, was the emince of Smoked Herring and Oregano Oil and to this was poured the Rustic Tomato Soup, at tableside. The thick creamy tomato soup, enhanced and garnished with smoked carrots and leek, was full-bodied and when mixed with the smoked herring, was absolutely tasty to the last drop. It’s totally worth the RM23++ price tag, if you ask me.
Squid Ink Linguine with Calamari, Chilli and Pesto in Olio (RM45++) appeared next. I like the al dente texture of the pasta and the aglio olio style suited me just fine as I don’t like my pasta drenched in creamy sauces.
Palate Cleanser – Strawberry Sherbet
Our mains was the Slow Braised Wagyu Beef Short Ribs with Polenta and Mushroom Ragout (RM58++) by the side. Chef Patrick explained how the short ribs have been braised for 6 hours with red wine. Needless to say, the ribs were fork-tender and I mopped up all the sauce with the polenta.
Chef Patrick plating our mains – so focused!
If you are a chocolate fan, then an absolute must-order dessert item is the Valrhona Dark Chocolate Souffle served with vanilla ice-cream. The soufflé is light and airy, yet redolent with the rich dark Valrhona chocolate. It’s such bliss eating the warm soufflé together with the ice cream … a match made in dessert heaven.
Over coffee and petite madeleines, we chatted with Chef Patrick. The Kuala Lumpur-born soft-spoken chef has been in the F&B industry since 1978 with vast experience in hotels, fast food chains and restaurants. He loves coming up with continental delights which combine modern twists from Spanish, Italian and Japanese influences.
Freshly baked Petite Madeleines
Chef Patrick Keith
Having sampled the above delectable dishes, we’ll certainly return to check out more of what Chef Patrick has to offer.
Besides the a la carte menu, the “Millesime Experience” and the Wednesday Wine Lunch, if you are pressed for time, they also serve 3-course Set Lunches at RM60++ per person.
G1-01-3 Ground Floor
Menara Kencana Petroleum
1 Jalan Dutamas 1
50480 Kuala Lumpur
Email: [email protected]