KUALA LUMPUR, Oct 8 The Foie Gras with Haagen-Dazs Chocolate Ice-cream and Dried Fruit Sauce combined both hot and cold, sweet and savoury. Would it work? It did, delightfully. We were at Dish, Dua Annexe in Kuala Lumpur, and trying out some dishes from its new menu.
You get a light saltiness and crispness at the bite, into the rich bursts of foie gras, which you would touch with the sauce of the cherries that had been soaked in brandy. Then you taste the ice-cream and go hmmm.
Grilled Scampi with Lemon Butter Sauce was generously sprinkled with chopped garlic, fresh herbs and a little chopped chilli. The scampi is from New Zealand, and is like a miniature lobster, with sweet, firm flesh that is perfectly complemented with a buttery s! auce bal anced with lemon juice.
The chefs version of Baccala Mantecato in Red Pepper Reduction has a fillet of cod panfried and presented on potato mash sitting on a red pepper reduction and with an onion relish on top.
Creamy cod, touched with a smoky red pepper sauce that has a tinge of heat, tastes good, and I especially liked the sweet onion relish on top of it.
Dish as we know, is about steaks from the US Kobe Short Loin Marble 7 to Australian Grain-fed Prime Rib to Australian Black Angus Grass-fed and Australian Ribeye Marble 8, among others.
Medium rare would be the way to have such a good side of beef. And savouring the meat as it is, medium rare, with perhaps some Cajun roasted baby potatoes or even truffle mashed potato and charred brussel sprouts with chilli and anchovies to go with it.
Ours was a striploin, of Australian Wagyu Marble 8, served with a beef jus reduction and barnaise sauce. It was meat with enough marbling to render it juicy, and just lovely. The steaks are cut to a thickness of 1.5 to 2 inches for maximum enjoyment of the beef.
Of course there is also lamb and veal, including the Australian veal rack, milk-fed.
Dessert was a Molten Chocolate Cake with Vanilla Ice-cream whose centre was sufficiently runny to get our seal of approval.
I always look for a special dessert to wrap up a meal, and other choices could include a Sticky Toffee Pudding drenched in butterscotch, a deconstructed Banana Split, or even an old-fashioned Bombe Alaska with homemade pistachio icecream on a bed of caramelized almonds doused in cognac.
Other mains on the a la carte daily menu include Braised Lamb Shank w Barley Veggie Cous2 Accompanied by Gremolata (RM69), Oven Baked Crusted Barramundi and Ratatouille with Orange Balsamic (RM58), Roasted Spring Chicken w Grilled Prawn, Sautee Potato, Fine Beans & Garlic Thyme Sauce (RM68).
The Foie Gras is RM56, cod is RM69. Im happy to see two appetizers I like still on the menu -- Lobster Omelets served with Lobster Bisque infused by Cognac (RM48), Roasted Juicy Bone Marrow w Pearl Onion Salsa & Toasted Baguette (RM52).
The steaks range from RM23 to RM133 per 100g, depending on what you choose.
Dish is located at Dua Annexe in Jalan Tun Razak, Tel: 03-2166 2066.
