THE PRESS ROOM BISTRO,
Lot C3.10.02, Connection Level 3,
Pavillion Kuala Lumpur,
Jalan Bukit Bintang, Kuala Lumpur.
Tel: 03-2148 3889
Business hours: 9am to 2am, daily.
THERE is diversity in European cuisine and those wanting comfort food from the region can make their way to Press Room Bistro.
The eatery has an appetising range of starters including soups, pasta and main courses as well as cheese platters for sharing.
Over lunch recently, we were introduced to some new items on the menu including Saffron Seafood Soup (RM28), Beef Cheek (RM46), Confit of Duck Leg (RM36) and Deconstructed Lemon Meringue (RM16).
The soup was the perfect starter as it was a comforting treat on a gloomy day.
Not only was the seafood fresh, the soup was creamy and good to the last drop.
The Beef Cheek was tender and juicy with a tinge of sweetness on the palate.
The succulent beef went well with the potato puree served alongside.
Press Room Bistro executive chef Kelly Delaney, who hails from Australia, said the beef was marinated with red wine and tarragon sauce.
“It is then braised for three to four hours. If it crumbles, it is ready,” she said.
She added a tinge of horseradish cream at the top to balance off the sweetness.
“I chose to introduce this dish as it is one of my staples.
“It is a type of comfort food that many enjoy. Europeans will remember eating it at their mother’s home,” she said.
Delaney said she learnt to make it in Melbourne about 10 years ago.
“The idea came from a brainstorming session with chefs there and I’ve been tweaking the recipe over the years,” she said.
For this menu, Delaney said she cut back on the richness of the red wine to accommodate to clients’ taste buds here.
“It has been a few weeks since we introduced the new menu and beef cheeks and duck confit have been especially well-received,” she said.
The duck had a beautiful crisp skin on the outside and was tender on the inside.
Delaney said the duck was lightly salted and marinated with peppercorn, garlic and orange zest for six hours.
“We would put it in the oven at 11pm and the duck would be out at 8am the next day,” she said.
She said if the duck leg was cooked at a high temperature, it would be tough.
“I added lentils as that is my take on the French dish and it is a common ingredient in family dishes in Europe,” she said.
To finish off the flavoursome meal, there was the Deconstructed Lemon Meringue (top pic).
It is not for the faint-hearted but great for those with a sweet tooth.
“It is not presented in a shape that people are familiar with but the meringue has all the elements and flavours of the dessert,” she said.
This is the writer’s personal observation and not an endorsement by StarMetro.