The Address Sept-Oct 2013

More documents

Recommendations

Info

“A hot chocolate sauce is poured over the dome, melting it and exposing the hazelnut mousse within. Dark, rich and decadent, it was comforting.” — The Chocolate Sphere us chefs,” he jokes. “We look at the sky, we see a cloud, we get inspiration.” With over 20 dishes on the menu, there is plenty to choose from without being overwhelming. Expect unusual dishes like the grilled cucumber with raw cuttle fish, snails and squid ink dressing, or more conventional ones like pan-fried duck liver with cherry, peach and brioche. “We just love what we are doing,” he says as the second dish rolls out. The rustic Venison Carpaccio was simplicity at its best, presented on a large wooden tray with bunches of fresh lavender. Thin, translucent slices of deer meat marinated in pure sugar cane, served with shavings of a unique saffron-infused cheese called ‘bagoss’ and droplets of eight-year-old Vincotto. “The cheese is protected,” he explains, “and is made in Bagolino, Brescia at the top of Italy, produced using only milk from brown cows.” I also learnt that Vincotto is luxurious vinegar made from cooked grape must. I dipped my finger in the thick, treacle-like black liquid and had a taste. The flavour was intense, aged to the point that bordered on bittersweet, while remaining immensely pleasurable to the tastebuds. “We serve herring in a very unique way,” continues Chef Federico. “It’s a German style, with Smoked Cream Bon Bon, Apple Onion and toasted bread.” Out came the Roasted Veal Tenderloin, with mashed potato, a spattering of summer truffle, tomato confit stuffed with smoked duck, and a buttery Tarragon Béarnaise. “Now is summer, so we have the summer truffle with the mash potato and Béarnaise.” The tenderloin was so tender; it put up no resistance to my knife and melted in my mouth, a clear example of fantastic cooking techniques and excellent meat. We carried on chatting about fine ingredients and as talk of seafood ensued, Chef Federico proudly tells me that Marini’s is the only restaurant in KL to carry four types of caviar served every day. The Pan Roasted Goby was served with an unusual topping of seared duck liver, a beautiful saffron-miso sauce on one side, and an earthy chanterelle sauce on the other. Who would have thought of combining the delicate, flaky fish with the velvety foie gras? For dessert, a giant plate of spun sugar is placed on your table so you have something sweet to nibble on. I loved the childlike quality this brought to the meal, as Chef Federico shows us we are never too old to enjoy the simple things in life like candy floss. You will, in no way, fall asleep to the dessert aptly named ‘Good Night’, a combination of chamomile, green tea and honey comb elements. The sticky marshmallow contrasted with the crunchy, chewy honeycomb and bittersweet edible flower and green tea aftertaste does indeed soothe your palate and lend calmness to the end of the meal. The Chocolate Sphere was heavily ornamented, colourful and exciting to savour. A hot chocolate sauce is poured over the dome, melting it and exposing the hazelnut mousse within. Dark, rich and decadent, it was comforting. Handmade chocolates are presented in an elegant black box and you can choose your own petit fours. It is clear that Chef Federico is bordering on being a diabolical genius in the kitchen. His food is original and inspired. And just like the fine, slow-aged ingredients used to craft the masterpieces you are served, each bite should be savoured in a leisurely pace, taking in the entirety of the tastes, the flavours, the atmosphere and the view. RECIPE PAN ROASTED GOBY FISH, SPINACH, PAN FRIED LIVER AND CREAMY SAUCE Ingredients 150 g goby 30 g fegato 50 g spinach, chopped 10 g olive oil Mushroom sauces Saffron sauces Mushroom sauces 10 g chantarrelle, sliced 10 g king mushroom, sliced 3 g salt 5 g garlic, chopped 100 ml crème Saffron sauces 10 g miso 10 g saffron water 10 g crème A pinch of salt and pepper The method 1 — Pan fry the goby fish with skin until crispy. 2 — Pan fry the fegato. 3 — Sautée spinach with olive oil and season to taste. 4 — Set aside. 5 — Place goby, fegato and spinach on a plate. 3 — Pour in the mushroom sauces and saffron sauces. Mushroom sauces 1 — Sweat onions and garlic, add mushrooms and crème. 2 — Reduce the heat. 3 — Add seasoning to taste. Saffron sauces 1 — Bring to boil and reduce. SEPT/OCT 2013 | TA 109
TROPICANA CITY MALL No 3, Jalan SS20/27, 47400 Petaling Jaya, Selangor DAO KIA Original Soy – If you think Dao Kia’s soya pudding, also known as tau foo fah, would be no different than those sold by street vendors, then prepare to be enlightened. Contrary to the conventional warm soya pudding that is bathed in either white or brown sugar syrup, Dao Kia serves theirs chilled with a creamy, silky smooth texture that literally melts in your mouth. It is mildly sweet with a pleasant aftertaste of organic soya bean. Incredibly light and refreshing, this guilt-free, calcium-rich dessert uses organic soya beans to achieve a unique flavour different from what our taste buds are used to. We recommend trying the Original Soy first to clearly taste how different it is from other soya treats before proceeding to the other wonderful offerings: Japanese Green Tea, Creamy Almond and Coconut Bliss. The Japanese Green Tea is sure to be a hit with matcha lovers, while the Creamy Almond boasts a nice subtle nutty flavour and the Coconut Bliss is a sure-fire way to beat the tropical heat. LG43, Lower Ground - T. 03-6150 1122 - www.daokia.com Operating hours - 10.00 am to 10.00 pm 110 TA | SEPT/OCT 2013
Page 1 and 2: A TROPICANA MAGAZINE pg 58 pg 64 pg
Page 3 and 4: CONTENTS CHAPTER ONE THE LATEST/ PA
Page 5 and 6: Advantages of the Follicular Unit E
Page 7: CREATING WITHOUT LIMITS USING THE F
Page 11 and 12: TROPICANA GOLF & COUNTRY RESORT 474
Page 13 and 14: TROPICANA GOLF & COUNTRY RESORT 474
Page 15 and 16: KODAKARA PEAK The Kodakara Peak has
Page 17 and 18: EDITOR’S NOTE Every issue of The
Page 19 and 20: Rasa Kampung BUFFET REVIEW 1 TROPIC
Page 21 and 22: Raja Permaisuri Agong Cup CHARITY G
Page 23 and 24: 1 Miss Malaysia Tourism 2013 FASHIO
Page 25 and 26: 1 The Tropicana COLLECTION TROPICAN
Page 27 and 28: Dazzling Tiles BY MURANO DÉCOR 1 K
Page 29 and 30: 1 Calvin Klein WATCHES & JEWELRY HO
Page 31 and 32: FACILITIES AND TENANTS AT TROPICANA
Page 33 and 34: FACILITIES AND TENANTS AT TROPICANA
Page 35 and 36: THE ADDRESS IS EXCLUSIVELY CIRCULAT
Page 37 and 38: CHAPTER ONE THE LATEST NEW OPENINGS
Page 39 and 40: FASHION BE A MCQUEEN For Pre-Autumn
Page 41 and 42: GADGETS & HOME LIVING LIMITED EDITI
Page 43 and 44: BOOKS FEASTS OF PENANG: MUSLIM CULI
Page 45 and 46: MOVIES 2 GUNS For the past one year
Page 47 and 48: THE DIARY 4 - 18 September MID AUTU
Page 49 and 50: CHAPTER TWO THE HOME HOME & INTERIO
Page 51 and 52: WITH FOOD PLAYING SUCH AN IMPORTANT
Page 53 and 54: There is no such thing as a simple
Page 55 and 56: A Slice of Metropolis Heaven TROPIC
Page 57 and 58: 1 1 — Tropicana Metropark’s gro
Page 59 and 60:
← applies to their duties and job
Page 61 and 62:
— An artist’s impression of Tro
Page 63 and 64:
← TRUE VALUE REALISED - In line w
Page 65 and 66:
TROPICAL BEAUTIES
Page 67 and 68:
60 TA | SEPT/OCT 2013
Page 69 and 70:
“It was very overwhelming at firs
Page 71 and 72:
— Château Latour If sipping eleg
Page 73 and 74:
Clockwise from bottom left — Roya
Page 75 and 76:
WORDS AUDREY TEOH PHOTOGRAPH CORBIS
Page 77 and 78:
— Czech Krumlov architecture; Vie
Page 79 and 80:
Clockwise from left — A scenic vi
Page 81 and 82:
Not every man wants to be Tony Star
Page 83 and 84:
SEPT/OCT 2013 | TA 77
Page 85 and 86:
A matter of GOOD TASTE Photographs
Page 87 and 88:
Tangoo toga chiffon dress; Carrera
Page 89 and 90:
Page 91 and 92:
DKNY sheer maxi dress with jersey p
Page 93 and 94:
STYLE wave by Deborah Lee PLAID AND
Page 95 and 96:
Christole · A PRESTIGIOUS LEGACY
Page 97 and 98:
Galea table spoon and dinner fork,
Page 99 and 100:
Page 101 and 102:
96 TA | SEPT/OCT 2013 America cigar
Page 103 and 104:
Appetising Scents Photographs by Li
Page 105 and 106:
GRAPEFRUIT Diptyque L’Eau des Hes
Page 107 and 108:
CUCUMBER Bobbi Brown Bobbi, 50 ml,
show all

The Address Sept-Oct 2013

Create successful ePaper yourself

Delete template?

Save as template?