DISH – Delicious Ingredients Steak House.
The dining section of Dish is just behind Delicious Ingredients – unpretentious modern simple set-up, a perfect foil for the fine dishes they serve. You don’t need to dress up yet the food served here is of “fine dining” concept. Quite unorthodox. In Dish, it’s All About The Beef. And they have a certain philosophy about their Beef, too… like how thick the steak should be cut? Take a look…
Having been established in that “embassy row” location for a couple of years now, Dish enjoys a regular clientele sprouted by the good food it serves. Some of their dishes are quite legendary and command a huge following – like their Roasted Bone Marrows, their Lobster Omelette, their pan-seared Foie Gras and of course, their steaks. However, no matter how good or popular a menu is, it’s always wise to introduce a few new items every now and then, to inject some dining excitement and to keep up with gastronomic trends, so to speak.
I was privileged to be invited to check out some new items which Dish will be serving soon, possibly next month. Like I mentioned earlier, food fads, or in more refined terms – “gastronomic trends” are ever changing. Right now I think everyone is going for the “saltish and sweetish” trend, like how “Salted Caramel” is all the rage now and being touted in almost every self-respecting restaurant in town.
Dish will be introducing their Foie Gras with Chocolate Icecream…
So, is it a dessert or is it an appetizer?
Perfectly pan-seared fat juicy foie gras served with a dried fruit sauce – dark cherries which had been soaked in brandy and then simmered to a thick sweetish tangy consistency. And that scoop of chocolate ice-cream, of course. I love it. The rich creamy decadent texture of the foie gras, with its slightly crisped and caramelised edges, went sublimely with the smooth chocolatey ice-cream and soft succulent dark cherries. It’s like a marriage made in heaven – perfectly balanced and divinely-matched.
Grilled Scampi with Lemon Butter Sauce…
Part of the lobster family, these succulent crustacaens are brought in from New Zealand every week. Smaller than regular-sized lobsters, the flesh of the scampi is more tender and its freshness guarantees sweetness and only needed some delicate enhancements from the lemon butter sauce.
I dug out every little bit of meat from the shell and crevices and even sucked out the delicious roe juices from the heads! I succumbed.
Grilled Cod Fish in Red Pepper Reduction…
The red pepper reduction gravy was superb. Roasted red peppers, with their naturally sweet and distinctive flavour, together with the onion relish and mashed potatoes lifted the grilled cod several notches up the scale of satisfaction.
What’s a visit to Dish without having their steaks, right?
Australian Wagyu Marbled Grade 8 was served in its true naked glory on a wooden board. Althought there were 2 little bowls of bearnaise sauce and beef juice served on the side, this steak needed no embellishment, actually.
I was just happy eating this medium-grilled piece of bovine delicacy on its own… that’s the only way to savour the gorgeous marbling of the fats in between the lean bits… tender juicy succulence at its best. Just crazy good.
Dish has a list of popular desserts and their Molten Chocolate Cake is one of their best sellers.
I can’t believe I actually polished ioff this whole portion by myself (I hope my personal trainer is not reading this!). Served with strawberry marmalade and vanilla icecream, it was really too irresistible. The fact that I finished this all by myself speaks volumes. Case rested.
Meet Chef Ibrahim Zakir – the jovial Executive Chef behind Dish…
Dish serves a mean Brilliant Brunch every Sunday which is extremely popular…
At those kinda prices, especially the champagne-version, with free-flow Veuve Clicquot, it’s a steal. No wonder they are always booked-out for this. So, please call ahead to book your seats if you decide to laze away your brilliant Sunday with fine food and Veuve Clicquot.
Delicious Ingredients – where one can get hopelessly engrossed with the wide array of fine gourmet sauces, jams, relishes, seasonings, pickles, herbs, spices, cheeses, chocolates, coffees, teas and wines, of course – you name it, they have it. Wooden shelves, drawers, cabinets – all groaning under the weight of bottles, jars, packets and bags of imported foodstuff. Then there are the freshly-baked breads, cakes, pastries and another section displaying cuts of smoked, frozen or chilled meats and seafood.
Ahhh… yes, this is MY kinda store.
211 Jalan Tun Razak
This meal was made more enjoyable with the lovely company of Marian Eu, Samantha Sam and Chef Ibrahim!