MIGF 2013 (Malaysia International Gourmet Festival) is happening now and this year Grill 582’s Chef Arini Darsini is entering MIGF for the first time this year wither special creation. Grill 582 birings is us with the romantic seating with the dim lighting, colourful seating and also the beautiful table settings.


Chef Arini became interested in the culinary arts at a very young age. Chef Arini had won the Best Commis Rotisseur in the Chaîne des Rôtisseurs competition held in KL in 2005. Subsequently, she represented Malaysia and took part in the International Commis Rotisseur in the Chaîne des Rôtisseurs finals in Bermuda where she was one of the finalists.

A visually stunning restaurant, Chef Siti Arini Darsom ensures something for every palate. Using the freshest available ingredients, herbs, spices and a clever combination of different cooking methods, colors, textures, flavours, tastes, layouts and presentations; be prepared for a dining experience that is cute but clever, unique but delicious.

“My team and I are delighted to be part of this event and we’ve definitely gained an invaluable insight into the latest in food innovation”, said Chef Siti Arini Darsom in an interview session.

We started with the Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil where the delights brings us with the great pleasure of indulgence. The amazing Foie Gras Mousse had added with the nitrogen to make it more fluffy. With the added nitrogen gas in it, the delights turns more light and fluffy and the mixed of foie grass combine with the potato puree makes it even perfect. The little appetizers bring to a more savory delights which we love it so much. The starter is paired with Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010 which makes a great blend of taste together.

The soup which is being served, the Seafood Bouillabaisse gracefully presented with the mini lobster, freshwater Crayfish, Coconut Cream and Lemongrass. The soup gives us a deep rich flavours of the cray fish and herbs. With the added edible flowers, it had brighten the whole meal with the beautiful colors. Every spoonful of the soup here in Grill 582 is sinfully perfect with the beautiful end touch by the chef.


After enjoying the flavorful sou, the Palate Cleanser is being served with the Lime Granitas and Seawater “air”. The palate Cleanser is such a unique creation which is served in the cocktail cup. The palate cleanser is bottomed with th e lime sorbet and topped over with salty bubbly foam. Chef Arini mention that the idea of the palate cleanser comes from the Mojito Style. It is such a goodies which made me dreamt of the oceanic feeling when savoring the palate cleanser.

Air Flown Dover Sole, Plantain Crisp, Mustard Sabayon is the next being served. The air flown Dover Sole all the way from Europe, the fish is being deboned into fillets. It is well presented with the interesting appearance. It is then being served on the Sabayon Sauce is served to our table . With the added Mustard Sabayon added into the fish which is slightly blend in taste, it gives a flavorful taste of the delights. It is then being topped with the sliced of thin crispy sliced of Plantian ( Pisang Tanduk) to gives a slightly crunchy texture to the delights. The main is being paired together with the De Bortoli, Chardonnay, Australia 2011.

Sous Vide of Australian Lamb Loin, Roasted Cherry Tomatoes on the Vine, Russet Potatoes and Beetroot, Au Jus is the next mains which is being served to our table. The dish takes more than a day to prepared to gives the full flavours of the lamb itself. By using the chilled Australian Lamb Loined, themeat is being marinated with olive oil, salt and pepper and t is then being vacuum packed and slow cooked for more than 24 hours in the 50 degree celsius temperature. With this, the Lamb Loin is extremely tender and flavorfulful with no gamey flavors in it. The beetroot and potato were cubed and placed where the beetroot is being boiled with salt and cooked in butter and then it is being served. Superbly good. The Australian Lamb Loin is just perfect when it is being paired together with De Bortoli, Shiraz, Australia, 2009



We ended our meal with a spicy delights instead of the sweet one. Chilled Chocolate Chilli Chiboust is something more than just ordinary. Infussed with chilly flakes, the delights brings a velvetly smooth and chocolaty taste and it left with the kick of spiciness in it. Good to go with Balbi Soprani Moscato D’Asti,Piemonte Italy 2008 which delivers a sweet, lively and long lasting floral fragrance.

– Petit Fours-

Grill 582 is definitely a great place for a complete dining for MIGF Menu. The dishes prepared with care, handled with patience by Chef Arini and her team. The Grill 582 MIGF Festival Menu is priced at RM298++ per person with wine and RM198++ per person without wine. Light menu is also available at RM98++ per person without wine. For reservations, kindly contact 03-2272 8888(ext. 8786).

Best Western Premier Dua Sentral Grill 582 MIGF Festival Menu

Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil
Miguel Torres Hermisfero, Sauvignon Blanc, Chile 2010

Seafood Bouillabaisse with Freshwater Crayfish, Coconut Cream and Lemongrass

Palate Cleanser
Lime Granitas, Seawater “Air”

Air Flown Dover Sole, Plantain Crisp, Mustard Sabayon
De Bortoli, Chardonnay, Australia 2011
Sous Vide of Australian Lamb Loin, Roasted Cherry Tomatoes on the Vine, Russet Potatoes and Beetroot, Au Jus
De Bortoli, Shiraz, Australia, 2009

Chilled Chocolate Chilli Chiboust
Balbi Soprani Moscato D’Asti, Piemonte Italy 2008

Petit Fours

Festival Offers
Beverage Offers
Enjoy 15% off on all Mocktails and Cocktails

Cigar Offers
Enjoy 20% off our selected cigars

Block Booking
Book more than 10 seats and enjoy 20% off on the Festival Menu

Christmas and Year-end Offers
Enjoy 20% off for Christmas and New Year’s Eve Booking
Wine or Champagne Offers
Enjoy 15% off on selected wines/ champagne ordered of the table

Grill 582
Best Western Premier Dua Sentral
8, Jalan Tun Sambanthan,
50470 Kuala Lumpur.
Email: [email protected]
contact: 03 2272 8888


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