The stage is set. Set for some scrumptious steaks and I’m talking about Gobo Upstairs in Traders Hotel, Kuala Lumpur. The new Chef there – Chef Mun has just recently taken over the stoves and pans at Gobo Upstairs to welcome and entice diners with his signature Grilled Tomahawk and other fine cuisines.
Chef Fun Keng Mun is the hotel’s Junior Sous Chef and he has lots of experience with a wide range of grilling methods as that’s his favourite kitchen play. Complemented by his passion for food and hospitality, the incredibly young-looking chef is sizzling with hot enthusiasm and talent in his culinary offerings.
At a recent media tasting, we got a preview of what this young chef is capable of. From the delicate piece of roasted beetroot in the amuse bouche to the carefully crafted morsels of appetizers, Chef Mun’s creations were honest, non-fussy and paired cleverly with some rather unusual ingredients. The durian mayo coating crispy prawns may seem rather incongruous at first but once having bitten into that bouncy sweet prawn, the unexpected burst of durian was startlingly pleasurable – but this applies only to durian lovers. If you are not a fan of the King of Fruits, well, I’d suggest you skip that appetizer then.
Amuse Bouche – Honey Roasted Beetroot with toasted walnuts & feta cheese
And using vodka to cure salmon? Well, that worked for me too – the idea behind it was commendable as that faint hint of alcohol did a good job to enhance the marine flavour of the velvety-smooth salmon.
Starters: GUP Cold Platter – Mackerel Tartare, Wedges Salad 6, Vodka Cured Salmon
GUP Hot Platter – Salmon Crab Cake, Crispy Prawn with Durian Mayo, Balsamic Tuna
Paired with Vina Maipo Vitral Chardonnay
Soup: Lobster Bisque – lobster ragout, tarragon cream, dash of brandy
Paired with Vina Maipo Vitral Merlot
The star dish of the meal was of course Chef Mun’s impressive Wagyu Tomahawk. It was grilled to a perfect “medium” bordering on “rare” which is the optimum done-ness for any wagyu. Being a premium cut, the wagyu tomahawk was tender, juicy and full of sublime fatty goodness.
Wagyu Tomahawk with pomme puree & buttered vegetables
Chef Mun’s Baked Cod with Miso Honey was executed well too. The chunk of tender flaky cod, baked to a perfect done-ness, was sweet in its freshness. Served with healthy sides of beancurd and lettuce, it’s just nice for the light eater.
Baked Cod with Miso Honey , wasabi, beancurd and wilted romaine
Paired with Vina Maipo Vitral Sauvignon Blanc or Chardonnay
We had a taste of the Grilled Lamb Loin as well and I must say it wasn’t exactly my favourite. The loin being a lean cut, was a tad overcooked and dry and therefore I didn’t enjoy it quite as much as the cod or tomahawk.
Grilled Lamb Loin with arancini, broccolini & porcini sauce
Paired with Vina Maipo Vitral Cabernet Sauvignon Pampas Del Sur Estilo Malbec
Dessert: The delightful Cherry Bommm
There are still quite a number of promising dishes on Chef Mun’s menu which we’d like to go back for as this young chef is one to look out for. As the new head honcho at Gobo Upstairs, grilled meats are Chef Mun’s forte and he’s all geared up to retain Gobo Upstairs Lounge & Grill’s respected reputation in this.
Traders Hotel Kuala Lumpur
Kuala Lumpur City Centre
50088 Kuala Lumpur
that beef & baked code looks mighty enticing