October 10, 2010
Prime has introduced several tantalizing dishes this month, both for its long-term menu and monthly promotional campaign. Many thanks to Cheryl of the Le Meridien for hosting this recent dinner to highlight these recipes.
The innovative "Foie Gras Experience" starter marks a rare occasion that Prime's kitchen is whipping up liver. Anyone who feels jaded with traditional preparations for foie should check out this trio: thick, smooth terrine laced with prunes, charcoal-grilled foie (smokier than pan-fried ones) & foie creme brulee (savory and sweet all at once; could pass off for dessert).
Seared sea scallops with poached egg, Parmesan potato & herb dressing. The plump scallops would've been tasty enough on their own, but what elevated this was the perfectly runny egg yolk _ a strange but spectacular dip for the scallops.
Prime's October promo focuses on USDA-certified Imperial Wagyu beef, from cattle fed slowly over 400 days on an all-vegetarian diet, without growth hormones, stimulants or antibiotics. The result is nicely marbled, tender and flavorsome meat, just like this 8oz cube roll, served with another weird but wonderful creme brulee _ this time of bone marrow & sweet shallots.
Charcoal-grilled 6oz strip loin with braised oxtail in roasted tomato ragout & slow-poached Idaho potato ragout. While beef might not ordinarily be considered healthy, these are reputedly high in monounsaturated fat and Omega 3 & 6 fatty acids. More pleasure, less guilt!
8oz tenderloin with cheesy potato cake, roasted whole shallots, green asparagus & truffle jus. The only downside: these cuts are relatively pricey, costing between RM250-RM340++ each. But they're hearty enough to satisfy any starving customer.
A recommended side order: barley mushroom pilaff. Creamy comfort food.
For dessert: crepe suzette with preserved orange zest & vanilla ice cream (with a dash of Cointreau liquor on request only). Addictively sweet and fresh-tasting.
Chilled mango cheese cake with coconut cream jelly & chocolate. Had the texture of a dense mousse (and served like one too!), with a crumbly cracker cake base.
Pre-dinner bubbly to keep our spirits high.
Wirra Wirra Church Block Cabernet Sauvignon Shiraz Merlot (McLaren Vale, 2008). A beautiful blend of 48% Cabernet Sauvignon, 37% Shiraz & 15% Merlot.
Jago's Vanilla Vodka Cream liquor _ made using pure natural cream from Scotland _ with fresh strawberries. This drink has been compared to melted alcoholic ice cream, which sounds apt. Superbly smooth, rich and thick.
Web link: www.lemeridien.com/kualalumpurdining