Refer to a prior virtuoso visit here
I adore being surrounded by people who enjoys food, we can outlay hours as well as hours articulate about food as well as a subject is never-ending. we was recently invited to a cooking @ Sage with friends who has a same passion as we do.
We were since a pleasure to representation Chef Daniels specifically pattern menu to us during a very in accord with price, as well as to top it off, Sage threw in a free bottle of rose Shiraz for us to start off a night.
The 8-course chefs menu set ahead has definitely got me articulate for a couple of days now, its which good!! Chef Daniel is important for his sauces, what was presented ahead of us may appear like simple presentation which we gobbled down in couple of mins though it requires couple of days preparation to achieve such shining result.
The customary ingredients which can be seen in his menus are often- foie gras, caviar, truffle oil, as well as yes we had all these during a cooking session, i can't contend i'm angry most :)
The business has since flourished from my last visits. The restaurant was filled during weekend.
P/S contemptible for a shade sneaking in a dilemma of every picture. Must be carrying a bad camera day.
We proposed off with an espresso sized Cream of Porchini Soup infused with white truffle oil. OMIGOSH im not exaggerating when i said i'd die a happy woman drinking this! The truffle oil was so heat! ed as we ll as a porchini essence was so dense, with a spirit of chocolate aftertaste. This, my friends, were a single helluva tantalizing soup! We drank it sip by sip worried which it will run out soon.Eventually it did- didnt take as well most bid as well =D
Mmm.. Mmm. Yum Yum.....
What creatively was not in a designed menu, Chef last minute pop in a yellowtail kampachi with caviar as well as truffle oil. We were perplexing to outguess each alternative where a pointed smoky essence came from, turns out we were right, it was dark right in a caviar.Daintily presented, this is by distant a single of a best plate of a night, The kampachi was very fresh! We cannot get sufficient of it. 
Very well rebuilt as well as served cold is a cappellini Pasta with Tarabagani as well as Sea Urchin.I'll be utterly honest with you, a little of a meals of a night receptive to advice so foreign to me, i meant what is TARABAGANI really? Sound so indian. haha. A discerning google poke shows which Tarabagani is a type of King Crab additionally well known as a Red King Crab. The plate uses lightingredients though any powerful sauces. 
Foie Gras Enfold with Yuba bean skin as well as glassy Anago.Although i would have adore to have Chef's infamous vessel bo! iled foi e gras in a ala grant menu, i'm good with a swap choice he made. The Yuba bean skin was crispy wrapped around a oh-so-sinful gooey foie gras. Anago is a japanese word for salt H2O eel, it tasted very identical to unagi which is uninformed H2O eel disproportion is Anago meat is more proposal as well as moist. 
Pan boiled Hiramasa with Zucchini Flower as well as King Crab Sauce. A tall peculiarity Kingfish which is farmed under despotic standards. Firm hardness with honeyed rich flavours, a thick king crab salsa complements well in a palate.
Granny Smith Apple Granite. It was so wonderfully refreshing with graphic apple taste. Again, i wish we were since more of this =)
For a mains, we had a Grilled Wagyu Beef with Mashed Potato as well as Red Wine Sauce. The piece of meat was wonderfully marbled with a slight trim of fats adding oomphs to a beef. The Red Wine Reduction no doubt has outlay most days tumbling around a pot. It was packed with flavours though my only comment is it'stad bit as well honeyed to my liking.
Chef Platter of Desserts *clap hands in glee*Chocolate Souffle with glassy strawberries as well as cappucino ice cream (?) correct me if i'm wrong.In a bubbly beverage potion sits 2 different sorts of mangoes, a single honeyed a single sour. One can never contend no to honeyed as well as sour. The Souffle was runn! y inside , only a approach i like them, brings me behind to my Max Brennar days in Melbourne. 
Picture credited to Ning Geng
Picture credited to me. See a big difference? F.A.I.L.com ... another reason to shift a brand new camera hehe, may be santamay come early! It was a single restaurant i almost couldnt find fault in. Thank we for such an enjoyable cooking with a good company.
Our check came up to about RM250 per pax for an 8 course degustation menu. How freaking cheap is that? Innormal days this would costapprox RM500 in Sage.
Ratings:
Food: 9/10
Ambience: 7.5/10
Service: 8.5/10
Food Presentation: 8.5/10
Overall: 8.5/10(one of a highest we've since so distant in augustdiners years, Chef Daniel's passion in food is unequivocally moving as well as infectious)
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Sage Restaurant & Wine BarThe Residences Level 6The Gardens, Mid Valley City
Tel: 03-22681328
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