June 17, 2011
Flame: Round Two. Earlier entry: April 26.
Mixed seafood terrine in teriyaki sauce, light and tasty enough to whet the appetite.
Flame's forte is meat that's prepared "sous-vide," or under vacuum _ slow-cooked in airtight plastic bags submerged in water. The result: food that becomes satisfyingly succulent while retaining its full flavor and nutrients _ a description that seems to fit this Aussie 120-day grain-fed Black Angus sirloin, served with Bordelaise sauce.
Duck leg confit. Surprisingly juicy, enhanced by orange-infused duck jus and unencumbered by the brutal saltiness that sinks other outlets' versions of duck confit. Accompanied by Salardaise potatoes, cooked in duck fat.
Seventy-two-hour braised short rib with truffled mashed potato. Every bite of this was brimming with a rich, lip-smacking beefiness, compelling us to sigh helplessly with pleasure.
Free-range spring chicken. Not your everyday barbecued meat; garlanded with garlic-infused olive oil, this fowl was marvelously marinated and conveyed complex flavors _ a little lemon, a smidgen of sea salt, a bit of black pepper.
Beef, duck, chicken ... what are missing? Lamb! Here's the rosemary-marinated lamb rack with garlic & caramelized shallot-scented long beans. Portions are supremely hearty; all these photos actually show half-servings of the main courses, since the kitchen team split our orders into two plates for easy sharing.
Redvale Inheritance Chardonnay (2008, Australia).
Vina Maipo Merlot (2009, Maipo Valley, Chile).
Flame Restaurant @ KLGCC,
Kuala Lumpur Golf & Country Club, Off Jalan Bukit Kiara.