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Dorsett Regency Hotel,
172, Jalan Imbi, Kuala Lumpur.
Tel: 03-2716 1000 ext 188
Business hours: Daily, noon to 2.30pm,
6.00pm to 10.30pm.

[mappress mapid=”188″]

THIS month, Cellini’s Italian Restaurant at Dorsett Regency Hotel is offering a three-course Italian cuisine at RM90++.

A combination of greens and squid — Farro with Squid, Arugula and Cherry Tomato — unfolded the feast.

Dorsett Regency Hotel Kuala Lumpur executive chef K. K. Yau said Arugula, also known as rocket, was used for its refreshing aroma.

Wheats and organic pearl barley were also added to the salad with lemon and olive oil dressing for some texture and fibres.

“It’s our small effort to contribute to the environment,” Chef Yau said.

The main course featured lamb ribs with couscous and mixed peppercorns.

Chef Yau said the couscous granules were cooked with reduced stock, vegetables, herbs and spices for extra flavours. The lamb, imported from Australia, was marinated, pan-fried then roasted to keep the meat moist.

52C8DBB209DB4475A8E75B0A59DA15EBTempting array: Chef Yau with some of his creations.

“To make the sauce for the lamb chop, I roast the lamb trimmings with vegetables and herbs, then reduce the liquid to the right consistency.

“Black, green and pink peppercorns are added to the sauce to enhance the flavours,” he shared.

Wrapping the meal was Apple Torte with Custard Cream, a lovely dessert adorned with slices of apples and halved strawberries.

The meal is accompanied by a glass of house-pouring wine or fruit juice, depending on the diners’ preferences.

For future promotions, Chef Yau, a Switzerland culinary graduate, revealed that he might introduce grain-fed Aurora lamb from Tasmania, Australia.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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