Thanks to The Ritz-Carlton Kuala Lumpur for having us for their great menu. And this time, let’s welcome the Award Winning Guest chef Francisco Araya who showcases the Modern European Cuisine in The Library.
Chef Francisco Araya
Based in Shanghai, Chef Francisco has built a remarkable reputation with the fine dining restaurant NAPA Wine Bar and Kitchen. Asides, Chef Francisco had also gain his reputation in Alegre restaurant in Chile, 81 Restaurant in Tokyo where he was awarded one Michelin star, and he’s even spent a season at the legendary three Michelin-starred El Bulli in Spain under the tutelage of world-renowned Chef Ferran Adrià. And this round, Chef Francisco has curated a seven-course menu highlighting modern European recipes with seafood for this event.
Starts your meal with the Amuse-Bouche where we are served with the amuse-bouche. Enjoy the amuse bouche where the piece of art comes with the crispy scallop and herbs, smoked celeriac hen egg, shrimp with tomato and watermelon, and a beetroot tartelette. It is simply delicious where they are packed with flavours and the overall flavours are simply unique.
Followed with the Oyster which is imported from French. The oyster is perfectly paired with a glass of Vionta Albariño Blanca. Topped with the scoop of caviar and lightened with the cauliflower espuma. Slurps this delicious oyster which is packed with the creaminess in it.
One of our favourite dish is of course the Scallop Ceviche. The deliciously prepared scallop which is well season with the ginger and cilantro. It brings you with the blend of light spiciness in it.
Another highlights is the Arroz Verde. Enjoy the Arborio rice that comes with the green hue with spinach and topped with the carabineros shrimp. The prawns comes packed with flavours and the taste is simply robust. Enjoy the fresh and soft texture of the carabineros shrimp which melts in the mouth together with the Arborio Rice.
For shrimp lover, this is just amazingly done. The shrimp is being poached and accompanied with the yuba (soy milk skin), caramelised onion and dill. Below the sheet of the yuba hides the celeriac puree and sides with the white and red radish at the sides. It is simply delicious.
The main is here the Japanese Orange Sea Bream where it is bedazzled with calamari, zucchini blossom and baby zucchini slices. The fish is just perfect brings you with the flaky fresh texture. For those who wanted some added flavours, you can opt to dip into the black squid ink sauce or the brown prawn sauce.
We ends our meal with some local touch. The Pandan Financier complete the meal of the day where they this amazingly prepared dish is topped with the pandan ice cream and accompanied with the dessert wine jelly and also the dried apricots.
Available from the 6th to the 10th of March from 7 pm until 11 pm, the seven-course dinner is priced at RM 350 nett per person with an option of wine pairing at RM 500 nett per person. For reservations and enquiries, please call +6 0 3 2142 8000 or email [email protected].
Guest Chef at The Library Series
The Ritz-Carlton Kuala Lumpur
168 Jalan Imbi, 55100 Kuala Lumpur
Malaysia
+60 3 2142 8000
www.facebook.com/RitzCarltonKL
www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur
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