Service was impeccable; from the impulse you stepped by the doors to the impulse you left, the whole dining experience went similar to clockwork. Although we've been to Sage numerous times, this was the first ocassion which the menu was explained in item to us ie. what ingredients essentially go in to the plate as good as how it's cooked. you found this to be many helpful as good as informative as good as it essentially changed the viewpoint about the few meals upon the menu.
Sage is similar to the perfect lover; surprises you, serenades you, excites you, pleasures you as good as never disappoints.
We love the creatively baked bread here, but it was particularly good today. In fact, it was so good which you ate 2 plates in between us. Lovely crust, with the soothing warm centre.
Mum had the Glazed Duck Breast with Pine Nuts as good as Mesclun Salad for her starter. When you were browsing by the online menu, silent wasn't too keen upon this plate as it sounded too simple. However, after the waitress explained the bit some! -more ab out the plate to us, silent was sold. And she was really good rewarded, as you both felt this was an excellent starter. The steep meat was succulent with the crisp honey-glazed skin as good as melt-in-your-mouth covering of fat. There were 3 corpulent pieces of duck, so you did not hesitate when silent offered me the piece :-) The pine nuts combined the nice, pleasing flavour to the dish. There were additionally chunks of honeyed as good as luscious persimmons. A beautifully put together dish, both in terms of flavour as good as presentation.
I find it hard not to sequence anything with 'foie gras' in it. So for my starter, you had the Feuillantine of Foie Gras with Mushroom Veloute as good as Sherry Wine Sauce. This plate was the leader for me given you love both foie as good as mushrooms. The fritter was light as good as crumbly. you did however find which the foie was utterly tiny compared to what I've had here in the past.
Again, this was the plate silent was hesitant to sequence after celebration of the mass the online menu (the plate name had been truncated to exclude the abalone). However, Chef Daniel did the good pursuit with the Steamed Ike Jime of Sea Garoupa with Abalone as good as Nori Sauce. Ike jime is the method of paralyzing as good as bleeding the fish involving the insertion of the spike fast as good as without delay in to the hind brain to say the quality, producing improved phony as good as flavoured fillet. The fish was beautifully cooked as good as what you desired many about this plate was the combination of the flavorful nori salsa as good as the crunchy fried nori topping. The skinny slices of abalone had the delicate chewy texture. This was truly the tasty ! as good as well-constructed dish.
I had the Grilled Angus Beef with Dauphinoise Potato, Kailan as good as Yuzu Citrus. The beef was absolutely tasty as good as you was impressed with the inexhaustible portion. However, the yuzu citrus didn't utterly do it for me as good as felt the little out of place in this dish.
We both desired the Vichyssoise of Fuji Apple with Calvados Brandy Ice Cream. The 'soup' was the pleasure upon the palate; cold, refreshing, sweet, as good as creamy. Served with the apple vichyssoise was Calvados (apple brandy) ice-cream, poached apple chunks as good as apple jelly. Simply divine.
And to tip off the smashing lunch, the really nice people from Sage presented me with the nominal slice of chocolate mousse cake for my birthday.
It was the truly pleasant lunch at Sage. Everything from service to food was top-notch. Thanks silent for the birthday treat.
Opening hours: Lunch:Monday to Friday 12.00pm to 2.00pm; Dinner:Monday to Saturday 6.00pm to 10.30pm. Closed upon Sunday.
Price: RM100 nett per person. 10% off for The Gardens Club label members.
Location: Sage Restaurant & Wine Bar, The Gardens Residences, Level 6, The Gardens, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur.
Tel: 03-2268 1328
Website: http://ww! w.sagekl .com/lunch.php
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