Month end is coming soon; let’s pamper yourself with real good food and great wine pairing! Do check out the “Wine and Dine” night in Lafite, Shangri La Hotel Kuala Lumpur, happening on every last Friday of the month, from 7pm to 10.30pm at just Rm 300 nett per person!
During the February session, , Lafite collaborated with wine connoisseur Jen Lam in creating the perfect pair of wine and degustation menu for the diners. That evening, Jen Lam was there too, sharing the tips on ways to reveal the spirit and soul of different kinds of wines and foods. So be prepared to indulge in a delightful 3-course French cuisine with wine pairing and more on the semi buffet line on coming month end’s session.
We started off with the pretty appetisers.
Smoked Salmon & Alaskan Crab
Pickled radish/ kumquat gel/ sesame dressing
Prettily made into a cylinder form and painted with vibrant kumquat gel and sesame dressing.
Ahi Tuna Tartare
Avocado puree/ granny smitch apple/ tamarin yuzu/ crispy tuile
Hidden within the container which gave us extra mystery!
Maison De Grand Esprit L’être Cotes De Provence Rose
I like the pairing of this first course. It was fruity and citrusy, ended with a hint of very mild sweetness. The combination was refreshing and I’d enjoyed it very much!
Foie Gras “Des Landes”
Grilled/ Caremellized apple/ toasted pistachio / raisin.
velvety, creamy, fragrant and nutty. Delicious!
Slow Cooked Duck Confit
Cooked in duck fat/ burnt navel orange/ roasted pear & Coulis/ Duck Jus
Maison De Grand Esprit L’être Magique Bordeaux Rouge
It was medium body, light and clean on the palate. Quite a lovely combination I’d wished I can have more.
Madarin gel/ sunflower pesto/ Ratatouille/ Lamb jus
Quail Breast & Leg
Sous vide/ young beetroot/ Smoked Potato Cream/ Sarawak Pepper “Poivrade” sauce
Paired with Maison De Grand Esprit La Mysteriale Chateauneuf Du Pape
Which was rich, aromatic and spicy. It went great with the red meat served over here.
Aside from the 3-course dinner, be prepared to feed your tummy with the dishes on the buffet section such as a variety of bread (rolls and flatbread), cold cuts (homemade turkey, chicken and beef), soup, cheese with dried fruits and crackers, desserts (warm crepes Suzette Flambe with Grand Marnier) and more meat on the carving station!
Love the aromatic soup – Australian Butternut Squash Veloute that was infused with Black Truffle Oil and Herbs Crouton
I helped myself with more portion of meat. The Slowed Cooked Australian Beef Short Rib with Red Wine Civet Sauce Parsnip sided with Potato Puree and Sautéed Baby Vegetables really wowed my palate. The short ribs were extremely tender. Too good, just too good!
The next “Wine and Dine” will be held on 29 March 2019, with a whole new menu for respective month. For more information, visit www.shangri-la-specials.com. Book a table at 03-2074 3900 or email to firstname.lastname@example.org.