• Views58 Views
  • Comments no responses
Favola,

Le Meridien Kuala Lumpur,
2 Jalan Stesen Sentral,
Kuala Lumpur.
Tel: 03-2263 7434
Business hours: noon to 2.30pm except Saturdays,
6.30pm to 11.00pm everyday.

[google-map]

NOTHING says “Ti Amo” (I love you) more than a romantic rendezvous at Favola, Le Meridien Kuala Lumpur’s Italian restaurant.

Favola’s Valentine Ti Amo dinner set menu which is available on Feb 14 is priced at RM300++ per couple (add RM80 for a bottle of wine) or RM160++ per person.

Conceptualised by executive chef Antoine Rodriguez and cooked up by chef de cuisine Gastro/Favola Sazli Nazim Ismail and his team, the five-course feast features traditional Venetian recipes, but with a slight twist.

The “Aperitivo” (mise en bouche) of Espuma di Patate Salame Filo Manzo e Parmigiano Nuvola was a very delicate potato espuma nestled atop a Parmesan cloud sprinkled with tiny nuggets of beef salami floss and black pepper.

Although the dish was light, the flavours from the Parmesan and beef salami were completely infused into the dish and it was surprisingly flavourful.

The Antipasto was next, and this appetiser was a trio of little delights that were carefully laid out on a boat-shaped plate; with each appetiser offering a completely unique flavour.

The Insalata di Aragosta del Maine (Maine lobster salad) paired the chunks of lobster with avocado, orange segments, and drizzled with a tangy dressing.

Next was the Tonno Scotta in Crosta Chermoula, a fat rectangle of seared tuna crusted with black pepper and flavoured with chermoula (a traditional Italian dressing made of garlic, mustard, parsley and coriander). The tuna was nicely seared on the outside, but still pink inside and the accompanying lemon sauce was a piquant addition to the dish.

Work of art: Thepan-seared curedsalmon dish isbeautifullypresented andtastes great too.Work of art: The pan-seared cured salmon dish is beautifully presented and tastes great too.

Last on the platter was the Decapaggio Ravanello e Hering Caviale Perla Sorbetto di Pomodoro.

This was a surprising dish in that at first taste, it was more like a dessert with Heirloom tomatoes made into a sorbet, but the herring pearl caviar, which was imported from Scandinavia, gave the dish a whole different dimension as it went well with the light and sweet tomato sorbet.

Besides being uniquely plated, it served the dual purpose of being very tasty and an unusual way to cleanse the palate before the next course.

As an entree, every bite of the Re Cappasanta, Crema di Spugnole, Spinaci, Tartufo Fresca Filo was delicious.

A large, perfectly-seared Austra-lian king scallop sat on a bed of wilted spinach and a thick morel cream was poured over it, and topped of with a little beret of crisp truffle filo.

For the main course, you have the option of choosing either the cured salmon or beef terrine.

The Trota Salmonata Curati Scottato con Salsiccia Gambero, Tortelli de Zucca, Nero di Seppia Maionses e Scatto Pisello was a wedge of pan-seared cured salmon trout served with prawn sausage, pumpkin tortelli, squid ink mayo and snap peas.

5E9E891765D74297BCB9B1082D399F81

Perfect end: The dessert of cherry soup with yoghurt ice-creamis a great way to end the meal.

“We partially cure the salmon as it intensifies the flavour of the fish. Otherwise, it would get lost among all the other elements on the dish,” chef Sazli said.

Don’t be put off by the squid ink mayo as it was very tasty and had a slight lemon tang to it and the bold swish of the design made the whole dish look very dramatic.

If you’re in the mood for meat, the Terrina di manzo Caldo Aromatizzato con l’Italiano Salsiccia Affumicata e Scottato Foie Gras, Bollito di Patate Viola, Rucola Purea e Bambino di Carote is the choice for you.

Although slightly less colourful than the salmon dish, the focus of this dish is not on the overall presentation, but on the perfectly cooked warm beef terrine.

Together with the cubes of Italian smoked sausage, foie gras, boiled purple potato, charred baby carrots and arugula puree, this dish was worth savouring every bite.

The dessert of Zuppa di Ciliegie con Gelato di Yoghurt e Cialda al Cacao was a fruity concoction of cherry soup with yoghurt ice-cream and topped with a chocolate wafer and a perfect way to end the meal.

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

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *