@ The Club Saujana Resort,
Jalan Lapangan Terbang SAAS,
Tel: 03-7806 7000
Business hours: Mondays-Sundays,
6.30am to 10.30am (breakfast),
11.30am to 3.00pm (lunch) and
7.00pm to 10.30pm (dinner).
AMERICAN author Frances Ann Lebowitz once said vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
At The Restaurant at The Club Saujana Resort Kuala Lumpur, executive chef Alexander Waschl presented different cuts and unique preparations of wagyu beef.
Diners who are looking for personalised service in a posh, elegant setting can head to The Restaurant for the month-long wagyu beef promotion which started on Sunday.
“Wagyu beef is renowned for its juiciness, tenderness and distinctive marbling. With this special promotion, I hope to create my own masterpiece to cater to different palates,” said the Austrian-born chef.
Diners could get started with a light course of Spiced Wagyu Beef Tartar accompanied by crispy potato roesti, pickle and pan-roasted quail’s egg.
The beef tartar was soft and the sour cream complemented the dish, which made it the perfect appetiser.
Next on the menu was the Wagyu Beef Carpaccio which was seasoned with extra virgin olive oil, aged balsamic vinegar and garnished with Parmesan cream and shavings.
The fine thin strips of tenderloin had a fresh and tantalising taste while the saltiness of the Parmesan was appetising.
The chef then took us by surprise with the delectable and crunchy vegetable balls in the Wagyu Beef Cheek Consommé and Beef Cheek Ravioli. The clear consommé had tiny beef cubes and ravioli, and highlighted the freshness of the vegetable balls.
Those with a small appetite could opt for the braised Wagyu Beef Cheek with beef cheek wantan and oven roasted vegetables.
The unsaturated fats and tender beef cheek melted almost instantly in my mouth, leaving a lingering buttery aftertaste. The fried wantan was crunchy and the vegetables were baked to perfection.
“I am trying to inject a modern twist to the dishes using local products but with wagyu beef, you cannot do much so as to preserve the original taste,” Waschl said.
Diners who prefer a more heavy main course will enjoy the juicy Wagyu Beef Striploin which had intense flavours.
The dish with sweet horseradish moussline, fragrant garlic roasted beans, zucchini and black pepper sauce as the dressing is a must-try.
Any meal is not complete without dessert and for this, the chef offered enriched Chocolate Cake with Raspberry and Homemade Raspberry Sorbet with a slight sourness that blends well with the sweetness of the cake.
Other a la carte dishes included Light Smoked Wagyu Beef Striploin, Grilled Wagyu Beef Tenderloin, Red Wine Poached Wagyu Beef Tenderloin, Deluxe Wagyu Beef Burger, Wagyu Beef Skewer and Wok Roasted Wagyu Beef Striploin that are priced between RM43 and RM260 per plate.
Diners can also select the type of cooking style that best suits their tastebuds as the promotion features more than 10 pork-free dishes.
This is the writer’s personal observation and is not an endorsement by StarMetro.