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SAGANO RESTAURANT & DYNASTY RESTAURANT,
Renaissance Kuala Lumpur Hotel,
Corner of Jalan Sultan Ismail and Jalan Ampang,
Kuala Lumpur.
Tel: 03-2162 2233
Business hours: Noon to 2.30pm, 6.30pm-10.30pm, daily
Pork free.

Chefs focus on clean and simple dishes throughout October in conjunction with Malaysian International Gourmet Festival.

THE Malaysia International Gourmet Festival (MIGF) menus from Sagano and Dynasty restaurants respectively at Renaissance KL Hotel, are focused on clean and simple dishes this year.

Themed Red Hot Chefs, it features the culinary talents of executive sous chef Kok Chee Kin (Dynasty) and chef de cuisine Michael Koh (Sagano).

Both chefs will each present four-course menus throughout October in conjunction with MIGF.

 

Executive sous Chef Kok Chee Kin of Dynasty Restaurant (left) and Chef de Cuisine Michael Koh at Sagano Restaurant.

Executive sous Chef Kok Chee Kin of Dynasty Restaurant (left) and Chef de Cuisine Michael Koh at Sagano Restaurant.

At Sagano, chef Koh, who recently joined the restaurant, brings with him vast experience as he has worked in exotic vacation destinations such as the Maldives, Papua New Guinea and Bali.

Using both local and imported ingredients, Koh will focus on simplicity to produce balanced flavours and textures.

Sagano’s festival menu is priced at RM188++ per person (without sake) and RM238++ per person (with sake) as well as RM158++ for a light festival menu without wines consisting of appetisers, soup, choice of one main dish and dessert.

 

Unagi and mushroom rice wrapped in egg with honey teriyaki glaze.

Unagi and mushroom rice wrapped in egg with honey teriyaki glaze.

The dishes will comprise salmon sashimi on Cold Inaniwa Udon with Ikura; Live Tiger Prawn, Capellin Tempura, Chicken Jibuni Style and BBQ Mackerel with Roe, accompanied with Ichinokura Karakuchi wine; Hokkaido Scallop and Seabass in Dashi Broth; main dishes of Grilled Lobster with Homemade Cream Gratin accompanied with Grilled Marinated Cod and Miso; Beancurd Rolled in Pan-seared Wagyu Sirloin with Moromiso Sauce; Unagi and Mushroom Rice wrapped in Egg with Honey Teriyaki Glaze with wine pairing of Masumi Karakuchikiipon, and dessert – Green Tea Ice Cream Pancake with Mochi.

At Dynasty, chef Kok will feature healthy and traditional Cantonese dishes.

“This year, the idea is for the food to be clean and fresh,” he said.

He added that every year they would think of different ways to accommodate the demands of customers and keep up with gastronomy trends.

 

Chilled organic pumpkin puree with sago and bird’s nest, coconut ice cream.

Chilled organic pumpkin puree with sago and bird’s nest, coconut ice cream.

Kok’s dishes will comprise appetisers of Pan-fried Dragon Beard Prawn with Green Tea, Stuffed Peking Duck, Seared Hokkaido Scallop and Mushroom Blossom, paired with Woodbridge Chardonnay; Ginseng, White and Summer Greens, Fish Maw Consomme; mains of Drunken Chicken Timbale, Stewed Whole Abalone with Chestnuts and Fruit Jujubes; Steamed King Prawns with Chinese Wine and Wheat Vermicelli, paired with Carmen Classic Cabernet Sauvignon, and a delectable dessert of Chilled Organic Pumpkin Puree with Sago and Bird’s Nest and Coconut Ice Cream.

Dynasty’s menu is priced at RM188++ per person (without wine) and RM238++ per person (with wine) as well as RM158++ for a light festival menu without wine comprising appetisers, soup, choice of one main dish and dessert.

Festival diners will also enjoy privileges such as 20% discount on selected wines and Champagne; 20% discount on any beverage with the festival menu; 15% discount on selected cigars with the festival menu; 25% discount if you book more than six seats and 20% discount on ala carte orders.

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

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