Raise a toast to Dorsett Regency KL's pledged to support of Earth Hour on 31 March! The hotel team aims to createbetter awareness and draw hotel guests to support the worthy cause throughseveral interesting activities.
Besidesswitching off lights and reducing usage of electricity for an hour on thatevening, guests can participate in the campaign by dining in candlelight atChecker's Cafe/Cellini's with Executive Chef KK Yau and his team preparing alow-energy, more eco-friendly menu.
Aspecial cocktail concoction named Window Slide refreshes the palate, remindingyou of the fresh vitality of life through its tangy-sweet concoction of lemon,lime and orange juices blended with mint leaves.
Thechef's tasty tapas of Foie Croquette with Yuzu Marmalade got the ball rolling.We love the fried morsel of duck liver foie gras encrusted in breadcrumbs; itscrispiness is less cloying when paired with some fresh micro sprouts and a tinydollop of mildly sweet citrusy marmalade.
Thispaves way for his next starter of Australian King Fish Sashimi with PastramiSpice. The sashimi-grade fish's rich succulence is lightly tempered by apalate-tingling mixture of fennel and mustard seeds, ground black and whitepepper, chopped garlic and parsley on a bed of fresh salad.
I lovepartaking the Heirloom Tomato Consomme. Depending on whether you love or loathecooking, this clear broth is a labour of love (or pain!) that demands detailedpreparation and saintly patience to make. I thought it most befitting that thecrystal clear and intensely flavourful broth is served with a grand flourish;poured piping hot from a teapot into our soup dish bearing a single square ofhomemade mozzarella ravioli and a cherry tomato stuffed with mozzarella.
We takenby surprise by the unexpected moistness of the filling inside the Ballantine ofOrganic Chicken on Osso Bucco of Organic Carrots. Chef Yau explained thatchopped chestnuts had been added into the cheese and turkey ham stuffing togive better moisture. He also revealed that the 'osso bucco' in this! instanc e refersto the braising of baby carrots in white stock, a reduction of chicken stock andherb infusion to tenderise them. Overall, it certainly ensures the chickenrolls remain moist and juicy to the bite.
Thefinal crescendo came when I dug into the fudgy-soft Steamed Chocolate Browniewith Organic Hazelnut Ganache. Rich, nutty but spongy light, this brownie is afar cry from the usual dried crumbly versions that I had encountered. Kudos toPastry Chef Badrul Hisham for such a luscious creation...whose dulcet voice isas soulful as his dessert.
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