Chef Darrel J. ONeil, InterContinental Hotel, Kuala Lumpur

Give me a semi-raw pieces of meat and Im a happy girl. Yes, it sounds primitive but I cant help it as Im a true carnivore!

BELOW:A masterpiece:Wagyu Beef Carpaccio with Shimeiji Mushrooms Micro Greens and Citrus Dressing prepared by Chef Darrel J. ONeil of Intercontinental Hotel, KL.

I like my meat rare, I like my meat bloody and most of all I love my meat raw. The carpaccio above was almost like a tartare; lightly seasoned with fleur de sel,sesame seeds and citrus dressing; all in alljuicy and explosive with flavours in harmony with the other ingredients on the plate.

Chef Darrel came to Intercontinental Hotel with stellar credentials. Born an Australian and trained in French cuisine, Chef Darrel (like most other chefs had since) lend his creativity in masterminding fusion dishes with Japanese influences. Hes not the first of course, as many chefs has proved that Japanese and French ingredients marries beautifully on a plate.

For Chef Darrel, I must say he executed his dishes that evening admirablywell.

Intercontinental Hotel KL (formerly Nikko Hotel) has undergone several refurbishment since the name change. That evening we were hosted by the new pool, entertained by a new chef and introduced to new dishes.

Not an evening to be missed, and I was glad I made it on time.

After the superb carpaccio, I tucked into theBlack Cod with Sweet Potato and Ginger Mousseline Baby Beets, Broccolini and Bonito Foam next.

I picked up my fork and proceeded to cut the fish right through the middle. The effect you see below were the result of my actions. The cod was so buttery and fresh that the flakes of the fillet fanned out beautifully on my plate. I was astounded by the effect for a while, and grabbed my BB to capture an image of it before devouring the cod.

Needless to say, the black cod was as prime as it gets; velvety smooth,medium-firm and remarkably creamy.

I thought the tasting couldnt get any better, but it did. The dessert was definitely something worth singing praises for, or perhaps it was something extraordinary to me since I have not tasted it before thus that explained why I was so impressed with it? Regardless, I felt it Chef Darrel paired every component remarkably well together.

He started with the sabayon, freshly whipped on the spot.

Cubes of fresh mangoes was the first layer in the tall dessert glass. A scoop of coconut ice cream then sits on top.

A dash of Kahlua (coffee liquer) goes over the ice cream before the fresh Malibu Sabayon was poured in.

Lastly a gold chocolate disc completed the ensemble. Right before tucking in; as the tall glasses were placed in front of us, the waiters came around to pour hot coffee over it. Such details! I was impressed!

The coffee imparted a bitter but aromatic flavour to the dessert. In addition to that, the liquer added subtle naunces of luxury. Overall I was most blown away with Chef Darrels creations.

The name of this fabulou! s desser t? Its Modern Coconut Tartufo with Kahlua.

Do check out Chef Darrells creations as he will be injecting his vision into the food and beverage outlets menu here at Intercontinental Kuala Lumpur, starting with Serena Brasserie and Lobby Lounge. He will also be working closely with the Executive Chinese Chef at Toh Lee on the menu concept and will ultimately bring the Chinese Cuisine here in Intercontinental Kuala Lumpurto greater heights!

So stay tuned for more exciting dining adventures from The Delightful Darrell J. ONeill!

InterContinental Kuala Lumpur
165 Jalan Ampang.
50450, Kuala Lumpur
Tel: 603 2782 6188
Email: foodandbeverage@intercontinental-kl.com.my
Website: www.intercontinental-kl.com.my
Facebook: https://www.facebook.com/#!/intercontinental.kualalumpur