Soy-braised Goose Liver Mousse with Chilled Hawthorn Jelly
Pan-fried Mullet Roe with Green Apples in Crispy Rolls
Wok-seared Beef Tenderloin with Pistachio Nuts
Baby Lamb Rack in Spicy Broad Bean Sauce & Radish Cake
Now if those items sound a bit “different” to you, that’s because those are the innovative avant-garde dishes created by Chef Kong Khai Meng, from the W Taipei. With more than 23 years’ experience, Chef Kong was guided and inspired by Consultant Chef Jereme Leung (a 5-star Diamond Award recipient for one of the “World’s Best Chefs” joining the supernovas like Charles Trotter, Paul Bocuse and Jean-Georges Vongerichten). From 19 September 2011 till 2 October 2011, Chef Kong’s variety of unique contemporary dishes are available at the Celestial Court in Sheraton Imperial Kuala Lumpur.
I had an opportunity to sample some of Chef Kong’s specialities at the recent launch of this promotion. With his deft use of some unusual ingredients like hawthorn, Chef Kong’s signature dishes are a treat not only to the palate but also a feast for the eyes. Did I say those dishes were incredibly lovely to look at?
A cold appetizer, I love how the goose liver mousse slowly melts on the tongue, evoking a sense of decadent satisfaction and the hawthorn jelly is sublimely refreshing. This is not something you should chew on… the art of eating this is just to let goose liver and jelly melt naturally in your mouth for maximum pleasure 🙂
Personally, I think this is, by far the prettiest item on the menu. Sesame-studded crispy rolls are arranged in a little glass with plumes of magenta cabbage leaves… slices of mullet roe, green apples and garlic are served on the side. So… how does one eat this? Well, all you have to do is stuff a slice of the mullet roe and green apple into the crispy rolls… and bite into it! I love how all the different flavours come together in a very good way: the saltish briny mullet, the sourish green apples and the tart garlic all kinda combusted in this burst of contradicting tastes.
The usual hot and sour soup is elevated to “imperial” level with the use of lobsters…
Beef tenderloin with pistachios sounded almost like a western fine-dining item but look… Chef Kong has given this a new twist!
The hawthorn fruit, a red berry-like pome with its delicate distinctive flavour is a favourite ingredient with Chef Kong. Besides using it in his signature appetizer (Goose Liver Mousse with Hawthorn Jelly), he also used it in a codfish dish…
We sampled the cold version of these noodles – they were surprisingly light and refreshing, kinda like the cold soba or ramen in Japanese restaurants.
To accompany Chef Kong’s culinary creations, enjoy your meal the “W” way as W Taipei is showcasing some of their signature cocktails … take your pick from Catwalk, Oolong Martini, Green Tea Mojito and Oolong Fizz. I love all of them, except for the Catwalk which I personally think is a bit too strong. These are available for lunch and dinner and prices start from RM25++ per glass.
The above are just some of Chef Kong’s specialities – there are many more on the menu. This special promotion is available for a limited time only, ie from 19 September to 2 October 2011. A la carte dishes start from RM28++ onwards, available for lunch and dinner. Set Lunch Menu and Set Dinner Menu are also available, at RM138++ and RM188++ per person respectively.
Advance bookings are recommended as seats are limited.
Level 3, Sheraton Imperial Kuala Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
email: [email protected]