A SHOWCASE OF MODERN AUSTRALIAN CUISINE BY AWARD-WINNING GUEST CHEF CHRISTOPHER MILLAR AT THE LIBRARY

The Ritz-Carlton, Kuala Lumpur is pleased to present award-winning Australian Guest Chef Christopher Millar, who is set to enthral the palates of guests and gourmands with an exquisite six-course modern Australian cuisine dinner featuring his signature wagyu beef at The Library.

Chef Chris Profile

Chef Chris is currently Executive Chef of the acclaimed Stellar at 1-Altitude in Singapore. Stellar at 1-Altitude is renowned for serving sumptuous wagyu beef flown in exclusively from Chef Chris’s very own Tajima cattle herd in Australia. A creative force in the culinary scene with a wealth of experience spanning 20 years, he has enjoyed a successful career in distinguished and award-winning restaurants in London and Australia, most notably the iconic Windsor Hotel in Melbourne and the prestigious Pavilion on the Park in Sydney, achieving the coveted Chef Hat award for both establishments. His creative inventions and adept culinary skills have garnered numerous awards and accolades, including the recently accorded Two Stars by Wine & Dine Singapore Top Restaurants Award, finalist for Chef of the Year and Restaurant of the Year in the 2017 World Gourmet Summit Awards of Excellence and Best Innovative Fusion Chef by National Critics Choice.

We starts our meal with the Chef Chris Signature Sturia Caviar On a Crème Fraiche Cracker. It is beautifully served on the table and each bite is perfect. Deliciously done with the crispy bites of the dried beef layered in between. Perfect!

Next, we really enjoy the Wagyu Tri-Tip Tataki Truffle Mascarpone with the Olive Soil. What is so good is the beef is just so good and brings you with the melts in the mouth sensation. Every bites of the beef was perfectly a lush.

And of course don’t miss out the Rock Rose Gin Marinated Salmon topped with the Oyster, Ikura and grilled avocado. Love how the salmon is marinated. The salmon does not appeal to be too fatty and they were slightly marinated with the sea salt, sugar, gin, and lighty pan fried. The juicy and flaky meat texture still remains in the meat itself and it is beautifully sided with the crispy sesame crackers.

This is one of the crowd favourites – The Wagyu Petit Tender over The Coals of Sea Urchin, Wasabi, and Paris Mash. The Wagyu is just beautifully done. The meat is intensely marbled and the chef made a great job in making sure the wagyu beef is perfect. And, it is then drizzled with the fresh wasabi on top bringing the taste more overwhelming.

The Pickled and Braised Wagyu Beef Cheek is perfect. I can smell the pungent smell of the beef from afar and make my tummy drooling again. The beef was being braised for more than 12 hours and making sure that all the flavours are inside the beef cheek. And it is then cooked, and sides with the Roasted Cauliflower Cream and Porcini.

Wash down your heavy meal with the refreshing desserts. A decadent Sable of Mango and Lime Curd is a perfect combination with the whole course.

Available from October 31 to November 4 from 7pm until 11pm, the six-course dinner is priced at MYR350 per person with an option of wine pairing at MYR500 per person. For reservations and enquiries, please call +60 3 2142 8000 or email [email protected].

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