As I approached the entrance to The Oak Room, I only expected to see a restaurant within but of course, The Oak Room is a lot more than just a fine dining establishment as I was to discover on a tour of the premises before my MIGF Menu dining experience.
It’s not every day that The Oak Room throws its doors open to the public but during this month, anyone can visit The Oak Room to partake of their excellent MIGF fare. The Oak Room is one of the most prestigious clubs I’ve set foot in and taking a tour around really whet my appetite for the MIGF dinner that was to be served.
Firstly, Chef Fong Teck Fei’s amuse-bouche which is a single, bite-sized hors d’œuvre served gratis according to the chef’s selection. The amuse-bouche isn’t on the menu. Chef Fong’s amuse-bouche is salmon, yum!
West End Semillion Sauvignon Blanc 2013
Cool Climate Semillon Sauvignon Blanc is pale straw in appearance showing vibrant green tinges. The wine is full of intense tropical fruits and grassy notes. The palate is a seamless expression of passionfruit, lemons and limes that show stylish restraint. Food pairing : rich fish (salmon, tuna), shellfish, vegetarian, poultry, sweet desserts.
APPETIZER
Seared Hamachi with Beetroot and Raspberry Condiment, Dashi and Sumac
You can definitely see the Japanese influences in the appetizer, from the use of Hamachi or Yellowtail to the dashi. The colours on this dish are lovely and I loved the taste of slightly salty roe with the Hamachi, all of which are tempered by the sour-sweet taste of the raspberries. Sumac is a spice which is sprinkled on fish and chicken, even salad dressings, gives a tangy flavour.
Don Vinico Chardonnay Macabeo 2013
This is such an ideal pairing for the entrée.
Entrée
Pan-Fried Foie Gras with Duo of Pear, Onion Marmalade and Mixed Cress
I took the first bite and I was in love with this dish, sublime and exquisite were the first words that came to my mind. I felt as if I was in culinary heaven and had no words to properly do justice to this incredible dish with its fusion of tastes. The foie gras was like butter melting in my mouth but it had a taste I can’t really describe other than it’s one of the best tastes I have ever encountered. The pear, onion marmalade and mixed cress only doubled the wonderful texture of the foie gras. Best dish of the night and if I had a hat on, I’d take it off to Chef Fong.
Attractive brilliant aspect, with pale green tones. Aromas and flavours of ripe citric fruit, orange rinds, some pineapple and a slight mineral character. A fresh crisp acid, which refreshes the palate.
Soup
Consommé of Golden Melon with Dumpling
This clear soup is so light on the palate yet every spoonful is delightful and it’s like drinking a 5 star soup. This is even better than the soup I had in a 5 star hotel’s French restaurant which prices their soups at RM60+ per bowl. Nice touch with the edible gold leaf. As for the dumpling, let’s just say I wish I had this with every plate of “wan tan” noodles.
Time for an icy treat in the form of a lime sorbet before the main course.
Australian Bordeaux blends are known for powerful flavor profiles with intense structure, deep tannins and ripe berry flavors.
Main Course 1
Pan-Fried Rack of Lamb set onto Yellow Kumara Ragout napped with Wild Rustic Sauce
Perhaps I should have requested for the lamb to be well done as I like it. If the chef doesn’t receive a specific request, the lamb is cooked medium to medium well but personally I find it a little difficult to chew on medium or medium well. Nevertheless, the lamb has an exquisite taste thanks to the sauce.
Don Vinico Chardonnay Macabeo 2013
Similar to the wine served during the Entrée.
Main Course 2
Pot Roasted Black Cod with Chickpeas Puree, Sun Blushed Tomato in Vine and Lemon Thyme Veloute
My dining companion was of the opinion that the black cod was slightly overcooked but otherwise every ingredient came together nicely.
Passion Fruit Sparkling wine made with Semillon and Sauvignon grapes, the tropical flavour of Passion Fruit evokes the incomparable magic and aroma of the best qualities of this tropical fruit. Its flavour, as well as the deep, exotic aroma, stays on your lips with its perfect balance of refreshing sweet and sour. What an ideal wine to go with dessert!
Dessert
Strawberries Pavlova
Normally I won’t be able to get through a dessert as sweet as pavlova as I don’t have one sweet tooth but this dessert is so pretty and the fruits so big (they are all from Australia and you should see exactly how BIG the strawberry is) that I couldn’t resist going through almost everything on the plate which is a big achievement for me as I usually am unable to touch anything this sweet. This is testament to the Chef’s skills, I like to think.
It was a pleasure chatting with the enormously talented Chef Fong for 10 minutes after dessert. The food served for the MIGF menu is Western contemporary with Japanese influences and I have to say this fusion worked so well that this is one meal I’ll never forget. Not ever. Chef Fong is surely one of the best chefs in town and his experience of working at some of the best and most famous hotels in KL shines through in his cuisine. The members at The Oak Room are very lucky to have a Chef like him preparing their meals.
Petit Four
There’s cheese cake, macarons and chocolate sponge cake in the Petit Four plate served with coffee/tea. Nothing on this plate is too sweet, the perfect way to end such a wonderful meal.
The Oak Room is pork-free and located at Level 3, Nexus Bangsar South City, 7 JalanKerinchi, 59200 KL.
Email : theoakroom@uoahospitality.com.my
Reservations : 03 2386 9169
With Wines: RM268 nett per person
