The Ritz-Carlton, Kuala Lumpur starts off the month of April with the second dinner in its Guest Chef Dinner Series at The Library. This exceptional culinary experience, in partnership with the Embassy of the Czech Republic will showcase award-winning Guest Chef Pavel Sapik’s take on fine Czech cuisine.
Based in the Czech Republic, Chef Pavel comes from a family of culinary experts who have been in the food industry since the 17th century. With an illustrious career spanning 29 years, his culinary expertise has taken him around the world to countries such as Austria, France, Italy, India, Singapore, Hong Kong and Germany. He has received many accolades that include Cook of the Year in the Czech Republic and was a gold award recipient at the Singapore Culinary Olympics. Chef Pavel has been a creative force in the kitchen at the most prestigious restaurants in the Czech Republic such as Flambée Restaurant, The Circle Line, and presently The Terrace at the Golden Well where he is Executive Chef.
The three-day promotion will see Chef Pavel unveil the flavours of Czech cuisine through a degustation menu featuring an amuse-bouche of smoked trout mousse with beetroot slices; traditional homemade bread, salted butter. This is amazingly delicious where the smoked trout just perfectly melts in the mouth.
Following next is the Veal Tartare. Have the Vael Tartare where they are sides with the goat cheese, dried tomatoes, glassy egg yolk, and the bonpas leburian. They are nicely laid and deliciously done with the perfect aromatic taste. Melts in the mouth, the dish is one of my favorite.
Moving on with their Bohemian soup kulajda with creamy potatoes, fresh forest mushrooms and poached egg. The soup comes smooth and velvety ; and the taste is just perfect to my liking.
As for the main; we had the Duck Confit where they comes with the ; duck confit consisting of Carlsbad dumpling, sliced duck breast sous-vid and sides with the red cabbage. Love how the duck confict is done where the meat is moist and juicy.
Ends our meal of course with the Czech way. We had the decadent dessert of Old Prague’s pear dumplings, with marzipan, breadcrumbs and nutty butter. It is indeed a perfect ending
Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email [email protected].
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