Dinner at The Brasserie St Regis, with visiting Chef Ryan Clift

We never ever give up the chance to check out visiting chefs , and Ryan Clift is one of them who’s in town till Sunday the 29th.

As you know, most good sensations are transient, so for a limited time only, will you find him during lunch time or dinner time, at the Brasserie, St Regis KL.

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Ryan Clift launched his culinary career when he was 14-years old in England’s rural Wiltshire to become a powerhouse and architect of Asia’s dining landscape. While helping out in the West Country Michelin-starred restaurant, Ryan fell for the raw energy of the kitchen and went directly to culinary school and gastronomic stardom. His professional career kicked off in London’s luxurious legendary hotel – Claridge’s.

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Based in Singapore since 2008, Ryan conceptualized the now famous Tippling Club, which couples refined progressive cuisine with avant-garde cocktails quickly throwing him into the spotlight of Asia’s bustling gastronomical scene.

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Pre dinner cocktails and the night is still young.. 😛


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Chef Ryan Clift will be taking over The Brasserie from 26th – 29th October 2017 to introduce the 6-course dinner and 4-course lunch, while Sunday Brunch at The Brasserie will also highlight some of his signature dishes.

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The dinner menu is priced at RM438 nett and RM588 nett per person with Hennessy Cognac pairing and the lunch at RM338 nett and RM438 nett with Hennessy Cognac pairing. Sunday Brunch will be starting from RM298 nett and RM468 (with alcohol).

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Charcoal covered Peppers and BBQ sauce, Tom Yam Mousse paired with Hennessy VSOP Highball 

The VSOP Highball was the only cocktail I liked that night.. the rest were too sweet.. but then again, I’m a Martini sort of gal, so you can see why sweet cocktails don’t go down well with me. Delicious smoky starters that had a playful side to their presentation such as the charcoal covered peppers, were a delight to eat with your fingers. Loved the full on BBQ sauce which packed a punch.. also the infusion of Thai flavours were well executed in the billowy mousse.

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Petuna Ocean Trout paired with the Radicle Cocktail 

Delicate oceanic flavours of the trout paired well with earthy beetroot, smoky ox tongue and a biting horseradish cream. The Radicle cocktail was to sweet and didn’t do justice to the trout.

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Roasted Leek and Potato Consumme 

Comfort food elevated to new heights.. this leek consommé was so thick and rich you could stand a spoon in it.. silky smooth with a luxurious mouthfeel, just let the textured, crispy parsley chlorophyll (that reminded me of nori) bring you back down to earth. Sublime!

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Wild Turbot paired with the Hennessy XO

Some fakes are just better than the originals and this faux squid risotto was no exception.. the idea being that instead of cooking rice, you’re actually *making* rice out of squid. Not sure if the stock was cauliflower puree but it was really yum. Lobster, turnip, and a deep green watercrest emulsion managed to lift the flavours in this somewhat light tasting (some might say bland) fish. But I guess it’s a case of letting the sauces and garnishing do the talking. Finally a pair worthy of mention.. the Hennessy XO was the perfect, elegant cognac match for this wild, wonderful dish.

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A4 Toriyama Wagyu paired with the Hennessy XO

For me, the Leek consommé might only be topped by this final main course. Wagyu so aged and unctuous, it took on a briny flavour. Chef made his own fine slivers of smoked wagyu too which was just amazing. Added decadence in form of the luxurious Burrata cheese, tempered with juicy, astringent japanese tomatoes were just the best degustation sensations ever. Most memorable course of the night.. and paired perfectly well with the full bodied Hennessy XO.

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textured coconut Hennessy cocktails..

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Sweet Treats & don’t just sit there, get your olfactory working.. Textured Coconut and also flying meteorites, NASA approved fumes, and some ‘legal’ pill popping activities to end the night … I’ll leave you to find out for yourselves once you schedule a visit yourself, at Chef Ryan’s table this weekend!

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Just what the doctor ordered! 

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I love it when dessert is just as extended an affair, as the main course.. makes dining all the more pleasurable, you think? 🙂

 

 

Add:
The Brasserie,
The St. Regis Kuala Lumpur  
No 6 Jalan Stesen Sentral 2, Kuala Lumpur Sentral, 50470 Kuala Lumpur
For more information or to make a reservation, contact 03 2727 6666 or email [email protected].

 

 

 

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