Tuesday, March 20, 2007

Tastes of the Mediterranean

Delightful deserts: Marche’s Tiramisu Ice-Cream (left) and Tiramisu Cake.
2nd Floor West Wing
Renaissance Hotel Kuala Lumpur
Corner of Jalan Sultan ismail and Jalan Ampang
Kuala Lumpur
Tel: 03-21622233
Business Hours: Mon-Fri, lunch (noon-2.30pm); dinner (6.30pm-10.30pm). Saturday, dinner only. Closed on Sundays and Public Holidays

It was to bring together the three culinary regions of North Africa, Southern Europe and Eastern Mediterranean that Med@Marche chef de cuisine Tim Yee created the new eclectic menu for the restaurant.

“This new menu focuses on the robust and clear flavours of the Mediterranean, and at the same time, the choice of ingredients used coupled with the uncomplicated preparation,” said Yee, comparing it with the old menu in which flavours were simpler.

The First Element section of the new menu offers seven choices of starters – Fennel Crusted Yellow-Fin Tuna, Marinated Lentils served with Smoked Corn and Cucumber and the popular Marche’s MED.Plate of Sambucca Tiger Prawns, Fennel Spiced Tuna, Pickled Artichoke and Mushroom Al Ajilio.

For appetisers, the 30-year-old recommended the Lamb and Borlotti Beans Soup, which consisted of braised lamb shank parcel and tomato concasse. It was a truly hearty soup for which Yee had first to saute the lamb shank before adding it to vegetables such as onions, celery, leeks, carrots, tomatoes and capsicums and cooking them with lamb stock and chicken stock in a pot. The lamb shank is removed before Borlotti beans are added into the pot and cooked till they soften. Wrapped in filo pastry, the lamb shank parcels were served together with the bean soup.

For the main course, the restaurant has retained two items from its previous menu – the Roasted Fillet of Cod in a Seafood Brodetto, Bell Pepper and Tomato Bouillon and its specialty, the Roasted Rack of Lamb.

For the review, though, Yee introduced the Grain-fed Beef Tenderloin and the Baked Fillet of Red Snapper.

Yee said the beef was served in Mushroom Jus, Truffle Leek Puree and Sautéed Spinach while the snapper was served in Spiced Carrot Sauce, Braised Fennel and Asparagus Bundles.

Introducing the new menu: Yee with dishes from the new menu.
He said the snapper was first baked before thick red carrot juice, which had been boiled with a variety of spices, was added.

“We try not to use imported ingredients as they might lose their freshness by the time they arrive,” said Yee, who prefers to use local ingredients.

Although it is not a sin to skip the deserts, forgoing Yee’s Sin Selection may come as a regret. The New Zealander made sure we tried his specially prepared Tiramisu Ice Cream even after we had tasted the awesome Chocolate Tortino, Pistachio Creme Brulee with Strawberry Gelato and Mango Souffle with Saffron Ice Cream.

The new menu also offers a selection of pizzas and pasta.

Besides the new line-up, the restaurant has a three-course Express Set Lunch priced at RM40++ for busy executives and those on the go. It is available from Mondays to Fridays, except public holidays. A vegetarian option is also available.

Source : STAR
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