You just gotta love Chef Pearl Woo.
Chef Pearl Woo in her playground
Chef Pearl Woo from Qba Latin Bar & Grill in The Westin Kuala LUmpur is one of the most lovable chefs I’ve met in a long while. The warm, bubbly, chatty and ever-smiling chef makes one feel immediately welcomed and at ease. You can feel the incredible passion oozing out from her when she just can’t wait to tell you all about the food that she’s going to cook and serve you. Passion and commitment must be her middle names – how else can you define someone who quit her sales and marketing job simply to pursue her dreams in the culinary scene? Her forte is Latin American cuisine and she reels off a string of ingredients, methods and techniques employed in this particular cuisine with the greatest of ease. I’m totally enthralled by her anecdotes as she explained all about the special menu she has created for MIGF 2013.
As I glance through the menu and later tasted Chef Pearl’s creations, I appreciate her dedication in using the freshest ingredients and cooking them with minimal fuss resulting in food that’s perfectly prepared which glorify its natural intrinsic goodness. 
Chef Pearl’s Festival menu this year contains delights from the Sea and Land including a unique starter featuring grilled Wagyu intercostals.
The menu comprises the following:
A Composition of Tapas
Chili Con Carne, Corn Chips
Sauteed Shrimp with Spicy Tomato Sauce
Smoked Chipotle Chicken with Orange Barbeque Sauce
Torres, Gran Vina Sol 2009
A Taste of Starters
Grilled Australian Wagyu Beef Intercostal, Chimichurri Sauce
Micro Greens, Red radish, Honey Balsamic Reduction
Arrangment of Duo QBA Soup
Brazilian Seafood Stew of Shrimps, Cod, Plantain, Coconut Milk
Green Gazpacho of Cucumber and Kiwi, Extra Virgin Olive Oil
Chateau D’esclans, Whispering Angel 2011
Main Course
From the Sea
Seared Petuna Ocean Trout, Cream of Corn, Pomegranate Salsa
Grilled Black Cod, Pumpkin Puree, Roasted Tomato Jam
Anticucho Tiger Prawn and Scallop, Arugula Lettuce
OR
On the Land
Grilled Lamb Breast, Guacamole, Hot Salsa
Australian Wagyu Eye Fillet, Taro Cake, Truffle Port Wine Sauce
Slow braised “Oaxacan Mole Black Angus” Beef Short Rib, Sweet Potato Puree
Torres, Ibericos 2009
Encore
Layered Pumpkin and Milk Chocolate Mousse
Sambuca, Opal Nera
Grilled Australian Wagyu Beef Intercostal – has to be eaten “medium rare!”
My favourite course is the Grilled Australian Wagyu Beef Intercostal served with Chimichurri Sauce, sided with Micro Greens, Red radish and drizzled with Honey Balsamic Reduction. Chef Pearl insists that this has to be served Medium Rare and I totally agree with her. Intercostals are the strips of meat between the ribs and these strips are a bit sinewy with good muscle tone and if it’s overcooked, it will be hard and very chewy. At “medium rare”, the meat texture is just perfect: juicy, tender yet slightly chewy at the sinews – you need to chew and savour this slowly. 
A composition of Tapas
Sauteed Shrimp with Spicy Tomato Sauce
Chili Con Carne, Corn Chips
Torres, Gran Vina Sol 2009
Brazilian Seafood Stew of Shrimps, Cod, Plantain, Coconut Milk
Green Gazpacho of Cucumber and Kiwi, Extra Virgin Olive Oil
Chateau D’esclans, Whispering Angel 2011
The main course is really hearty – I tasted the “Land” menu which features 3 meats (of 100g portion each) and these delicious cuts will fill you up very satisfyingly. Of special note is the multi-layered sauce for the slow braised Oaxacan Mole Black Angus short rib, contains, among other ingredients, chocolate. Of the 3, I love the Australian Wagyu Eye Fillet the most, with its brilliantly purple Taro Cake and fragrant Truffle Port Wine Sauce. The platter of meats looks like a paint palette!
“On The Land” – a combo of delicious meats – good for the carnivores!
Australian Wagyu Eye Fillet, Taro Cake, Truffle Port Wine Sauce
Grilled Lamb Breast, Guacamole, Hot Salsa
Slow braised “Oaxacan Mole Black Angus” Beef Short Rib, Sweet Potato Puree
Torres, Ibericos 2009
The Full Festival Menu is priced at:
RM330++ per person with wine
RM190++ per person without wine
The servings are more than generous. There are 3 types of tapas to start off dinner with a huge loaf of freshly-baked bread with tapenade, followed by the starter of Wagyu Beef Intercostal. 2 types of soup are then served – 1 hot and 1 cold. After the mains, brace yourself for dessert! Oh, did I mention that if you choose the Wine option, the wines are paired very nicely with the courses – watch out for the Sambuca!
Sambuca, Opal Nera to go with dessert
Layered Pumpkin and Milk Chocolate Mousse (this photo courtesy of The Westin Kuala Lumpur)
October truly is a month for feasting as the MIGF restaurants go into full swing dishing out special menus that are available only during the Festival from 1-31 October 2013. More information can be obtained here.
Qba Latin Bar & Grill
The Westin Kuala Lumpur
199 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: +603-2773 8338
i’ve not met chef pearl yet, but based on your description, she’s a cool chef indeed! and her food looks terrific 😀
Oh yes, she’s very cool and you’d love her too! 😛