March 8, 2018

Modern European Cuisine by Award-Winning Guest Chef Francisco Araya

Ritz Carlton KL’s Guest Chef Dinner Series 2018 is back in action, kicking off with the award-winning Guesh Chef Francisco Araya. Chef Francisco, of Chilean descent and a talent in culinary scene, is here to curate a special and fabulous seven-course modern European cuisine showcasing a fine selection of seafood dishes.

Based in Shanghai, Chef Francisco has built a remarkable reputation in the industry with fine dining restaurant NAPA Wine Bar & Kitchen where he is presently the Executive Chef, Alegre restaurant in Chile and 81 Restaurant in Tokyo where he was awarded one Michelin star for the casual fine dining restaurant serving borderless cuisine with a mix of Latin American, European and Asian influences. Adding on to his impressive wealth of experience, Chef Francisco has also spent a season at the legendary three Michelin-starred restaurant El Bulli in Spain under the tutelage of world-renowned Chef Ferran Adrià.

The 7-course dinner

Available from 6th to 10th March 2018
From 7pm till 11pm

Priced at:
Rm 350 nett per person
Rm 500 nett per person (with wine pairing)

You will get to see Chef Francisco crafting seafood specialties during this five-day promotion, starting with a fanciful amuse-bouche of crispy scallop and herbs, smoked celeriac hen egg, tomato, shrimp and watermelon, beetroot tartelette, followed by mains – oyster served with caviar and cauliflower, scallop ceviche with ginger and cilantro, Arroz Verde consisting of Carabinero shrimp, Arborio rice and spinach, shrimp prepared with yuba, caramelised onion and dill and Japanese Orange Sea Bream with calamari and zucchini blossom. Ended with a decadent dessert of luscious pandan ice cream, financier and late harvest to conclude the culinary journey!

AMUSE-BOUCHE
Crispy scallop and herbs,
Smoked Celeriac Hen Egg,
Shrimp with tomato and watermelon,
Beetroot Tartelette
Paired with San Feletto Prosecco Brut

A lovely amuse-bouche to start! The crispy scallop wowed me, a lot!

Oyster
Caviar and Cauliflower
Paired with Vionta Albariño Blanca

Oyster from France, loaded with the precious caviar; briny and lovely

Scallop Ceviche
Ginger and Cilantro
Paired with Ventisquero Reserva Sauvignon Blanc

The scallop was super fresh; garnished with fresh apples and fresh chili that brought out sea essence of the scallop magically, aside from the condiments added in.

Arroz Verde
Carabinero shrimp, arborio rice, spinach
Paired with Vina Muriel Reserva Blanco Viura

Shrimp
Yuba, caramelised onion, dill
Paired with Vina Muriel Reserva Blanco Viura

Chef Francisco amazingly fused the Japanese ingredient, yuba (soy milk skin) into his dish, hide the smooth celeriac puree underneath the piece of yuba, plated prettily and topped with crunchy caramelised onion. And all, to be eaten together with the huge fresh shrimp. Yum!

Japanese Orange Sea Bream
Calamari, zucchini blossom
Paired with Ventisquero Reserva Chardonnay

DESSERT
Pandan Financier
Pandan Ice cream, Late Harvest
Paired with Roustabout Late Harvest Viognier

Surprise to see pandan in modern European cuisine! The aromatic pandan ice cream went great with the financiers that made of almond, with the white chocolate foam and the jelly that made of Late Harvest respectively!