The Apartment has recently launched its new themed promotional menu titled the Home Chef series. Through this promotion, the Apartment will offer patrons a limited time menu focusing on special creations by the restaurants in house chefs based on a particular food theme.
This April, the theme isTaste the Ocean and I hopped in for a tasting session of the special menu last week.
I thought this idea of Home Chef seriesis a nifty way of showcasing their current chefs abilities while simultaneously adding a dash of sparkle to an otherwise fixed menu.
This menu is available starting now till the end of April 2012. For the KLCC outlet, orders starts from 11am daily while the Curve outlet only features this menu from 6pm onwards.
For RM79.90++, indulge in a complete 4 courses meal or you may opt to order ala-carte.
A few of the items from the menu caught my fancy, while others was pretty ordinary. For one, I loved the dessert of Buah Melaka, a local dessert fancy in presentation and topped with coconut ice cream.
I immensely dislike dessicated coconut in my food, but the grittiness of it added a pleasant textural feel to this one.
On the other hand, I would have preferred a melting centre versus a solid lump of sugar for the Buah Melaka.
Next on my preference list was this Baked Squid Stuffed with Herb Rice served with Okra and Seafood Gumbo. RM25.90.
Local herbs were used and the stuffing was pleasantly alike nasi ulam. I thought this dish was a nice fusion of both local and western flavours!
The 2 other new mains are Sauteed Prawns, Saffron Rice and Young Mango Salad (RM37.90) and Pan Fried Red Snapper with Couscous and Lemon Butter (RM39.90) .
Again we see clever commingle of east and west here, with the sharp, sour young mango salad elevating the overall taste of the dish for the prawns; and the use of couscous versus the normal carbs option of pasta or rice for the snapper.
The snapper was a tad overcooked and not as flaky as I would have liked but the prawns were alright.
Below: An oyster shooter as amus bouche.
Cooking with seafood can be tricky, but then that can be said for all ingredients. Temperature and timing is crucial, especially for delicate textured seafood such as fish, squids and scallops.
Thankfully none of the squids, whether in the soup or main course was served rubbery. The shellfish passed the test as well. I enjoyed the soup, savouring the fresh, sweet tomato based broth redolent of seafood; though the same cant be said for the scallops, which obviously left in the pan a bit too long.
We ended the session with the rich Brulee (RM13.90), nicely done with the prerequiste crackly, caramelized film on top.
Im in anticipation of better surprise next month, when Part II of the Home Chef series is launched. Im speculating meats, since April is oceanic themed. Or maybe, vegetarian? That would be something! 
The Apartment @ The Curve
Ground Floor, Western Courtyard
Curve Shopping Centre
Mutiara Damansara
03-77278330
living@atheapartment.com
http://www.atheapartment.com/
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