The Ritz-Carlton, Kuala Lumpur is pleased to present award-winning Australian Guest Chef Christopher Millar, who is set to enthrall 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 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.
The five-day promotion will feature Chef Chris’s exquisite curation of Wagyu beef.
First off, guests will be served with a starter of Chef’s signature Sturia Caviar on Crème Fraiche Cracker, paired with the distinctive notes of Canard-Duchene Cuvee Leonie Brut. Air dried beef, topped with decadent caviar, this dish definitely teases your taste buds, readying them for more.
That’s when the Wagyu Tri-Tip Tataki with Truffle Mascarpone and Olive Soil makes its epic entrance.
Pretty and petite, this blossom of a dish exudes flair and sophistication, layers of black and pink radish blanketing the soft folds of Wagyu Tri Tip underneath, bathed in luxurious Truffle Mascarpone. Paired with Roustabout Pemberton Pinot Noir, the citrus tones of the wine makes this dish dance.
Next enters the Rock Rose Gin Marinated Salmon with Oyster, Avocado and Ikura.
Impressively plated, a gorgeous shine simmers off the topping of this exotic dish from the fresh oysters bred from the sustainable waters of Loch Fyne. The salmon underneath lays equally divine, soft and tender, fresh and decadent, with a slightly smokey aftertaste. Not fatty but rather clean tasting, and cured with salt, sugar and gin, the salmon was served with a slice of avocado, fresh avocado sauce with a hint of wasabi, and crunchy sesame crackers. The pairing of Alkoomi Black Label Chardonnay perfected the entire elegant ensemble.
Next on the menu is the Wagyu Petit Tender Over The Coals with Sea Urchin, Wasabi and Paris Mash.
The highlight of this dish, besides the obvious ambrosial cut of medium rare Wagyu was the Paris Mash. By far the softest and creamiest mash potato we’ve come across, we were blown away with it’s mousse-like consistency, and balsamic taste, a comfort indeed. The wine pairing, Dandelion Menagerie of the Barossa GSM made this already amazing dish even more special.
Last on the menu is definitely not the least. To be honest, it was our favourite. It was the Pickled and Braised Wagyu Beef Cheek with Roasted Cauliflower Cream and Porcini.
Slice into the softest Wagyu Beef you’ve seen and savour the velvety texture the smooth meat has to offer. Pickled in pink salt for 2 days, this heavenly morsel completely blew us away, the sides of roasted cauliflower and cream aiding to exult it even more. Paired with Alkoomi Black Label, Cabernet Sauvignon, this dish was definitely the highlight of the meal.
A decadent Sable of Mango and Lime Curd is served for dessert, paired with Graacher Himmelreich Riesling Spatlese.
Not anything too sweet, but a nice balance of fruity, sweet and salty to end the meal of Wagyu perfection.
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@example.com.