October 25, 2017

New Menu by Chef Philip @ 2OX, The Row KL

2OX

New chef in the house, Chef Phillip Murray Dominic took over 2OX’s kitchen and made a massive transformation to the menu but retains its authentic flavour of French cuisine; bringing more hearty plates to the diners.

Chef Philip has over 10 years of culinary experience, has worked for various French Chefs in and out of the country. He was trained in various countries including Verona, Italy, and Vienna, Austria. He has previously worked in Le Meridien KL at Prime Steak Restaurant and Favola restaurant, Ritz Carlton KL and Avani Hotel (Perahu Restaurant) Global Cuisine.

All items that I sampled that night can be ordered via Ala Carte or you may opt for the Rm 88++ and Rm 120++ 3 course meal from the selected menu. They are available during lunch and dinner. So let’s mix and match your own course set!

Amuse Bouche

Roasted seedless grapes, marinated feta cheese and balsamic reduction (Rm 25)

Grilled Green Anjou Pear, Fig Marmalade, Extra Virgin Olive Oil (Rm 25)

Appetizer:
Josper Grill Wagyu Petit tender, Green Puy Lentils, Herb Sour Cream (Rm 45)
Ahh, Chef Philip did it right. Wagyu was very tender, contrasting the texture green puy lentils and flavoured with herbed sour cream. I felt so healthy eating it in this way!

Lobster Bisque with Lobster and Carrot Bon Bon (Rm 26)
Rich and creamy, a tummy warming goodness which has all the essence from the sea in it. It was so good that I kept mopping the bisque with the helping of bread.

Mains:
Espresso Braised Beef Short Ribs, Fondant Potatoes, king Oyster Mushroom (Rm 90)
This has my vote too! The beef short ribs were braised in espresso gravy for hours, resulting very tender ribs with easily-pulled-off-from-the-bone effect. Never know espresso did a great flavouring to the dish. I must say the gravy was amazing too! Remember to clean up the sauce with the help of fondant potatoes and grilled king Oyster Mushroom.

Seared Calamari with Caramelized Garlic, Tomato Culis Ala Provencal, Fondant Potatoes, Asparagus Tempura
Plated prettily with all sort of light ingredients and contrasted well with the vibrant tomato sauce! Love the crunchiness of the asparagus and the chewiness of calamari. Not to mention, the seafood went well with the tangy tomato sauce.

Desserts:
Mousse Cheese Cake, Vanilla Curd and Almond Sable (Rm 35)
Yes for this simple but delicious dessert. The pastry was butter and crumbly encasing with the creamy cream cheese filling.

Chocolate Lava Cake with Raspberry Sherbet (Rm 30)
A dish that worth waiting (15 mins wait time). Served piping hot from the oven, and when you cut through it, the rich creamy lava just oozed out elegantly to be paired with the chilling and sourish raspberry sherbet.