MIGF 2010 – Lafite, Shangri-La Hotel, Kuala Lumpur – REVIEW

Note:
What you see is what you get. Dinner is incognito. We paid for our meal.

I have not expected anything less than stellar food here at Lafite. Else I won’t be so readily forking out that amount of cash for their MIGF menu. At the end of dinner, strutting out of the posh restaurant, I’m delighted to report that it was moolah well spent. Kudos to the Chef for the gorgeous presentation that matches the excellent food.

Lafite cuisine is mainly European and their extensive range of international wines are carefully chosen to match with the menu.

Cold Starter

Tart of Hokkaido Scallops
Scallops Tartare, Lime Squid Ink Polenta, Yuzu Shallot Cream, Caviar
Pinot Grigio, San Angelo,Castello Banfi, 2008

Warm Starter
Delicious Of The Land And Sea From Brittany
Butter Poached Lobster, Seared Foie Gras,
Cherry Tomato Confit, White Truffle Foam
Woodcutter’s Semillon, Tobreck, Barossa Valley, 2004
Middle Course
Confit Of Line Catch Iran Sturgeon
Sautéed Yabbies, Pea Mousse, Chanterelles Mushrooms,
Marinated Baby Fennel, Sturgeon Roe
Chablis, Domain De Vaudon, 2006
Sherbet
Indian Red Blood Orange Sherbet
Whipped Crème Fraiche and Crispy Rosemary
Main Course
Sous Vide Cooked Milk-Fed
Baby Limousine Lamb
Parsley Mousse, Fine Ratatouille,
Black Olive Gnocchi, Capers, Thyme Sauce
Château La Couronne, Saint Emilion, 2004
Dessert
Warm Valrhona Chocolate Soufflé
Avocado Purée, Pineapple Ragout, Verbena Ice-Cream,
Cocoa Nips Crisp, Tahiti Vanilla Cappuccino
Hugo’s Delight Late Harvest Riesling, Gravitas 2005

Full Festival Menu
RM580++ per person with wine
RM380++ per person without wine

Lafite
Cuisine: European
Capacity: 90 pax
Address:
Shangri-La Hotel, Kuala Lumpur
11, Jalan Sultan Ismail, 50250 Kuala Lumpur
Phone: +603-2074 3900
Website: Visit Restaurant Website
Introducing the new chef at helm:
Georg Schröppel, a new talent in town,with 12 years of experience working in the most competitive markets in terms of culinary excellence such as Europe, America and China, brings to the sophisticated diners of Lafite an international expertise along with a fresh approach to European cuisine.
Two years prior to moving to Restaurant Lafite, Chef Georg Schröppel was the Chef de Cuisine at the Ritz Carlton, Guangzhou.
In 2007, he earned the Chef’s Master Craftsmen’s degree in Rothenburg, Germany, prior to which he spent time polishing his fine dining cooking skills in two- and three-star Michelin establishments such as the Residenz Heinz Winkler, Restaurant Waldhotel Sonnora in Germany and the French Laundry in the United States.

MIGF 2010 Lafite Menu:

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Delicious warm fresh carbs with the most wicked aioli started off our meal that night..

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The Amuse Bouche came next: A dainty cornette of egg crepe filled with salmon tartar. Very posh.

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Our 1st course was the sublime steamed duck egg custard that reminisces of chawanmushi. Richer & more decadent, it was undoubtedly a win over the customary versions that uses chicken eggs.

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The maple cream was a surprise! Because it was really sweet, it was weird on its own but in a mouthful with the rich egg custard coupled with the bursts of briny goodness from the roes, it became an ingenious sweet + savoury pairing .

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Next was our cold starter; the scallop tartar with lime squid ink polenta. Raw scallops, tangy dressing & grainy polenta. Yes, interesting textures indeed.

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I was actually looking forward to the warm starter simply cos it’s got luscious foie gras! Sorry duckies, I like my foie gras & I won’t be abstaining from it anytime soon.
Especially when it’s cooked right, like this one where it was wonderfully caramelized to crisp on the outer layer, with a smooth velvety centre.

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As expected, everything on the plate paired in harmony. One can still taste the luxuriant truffles though it was in foam, and the fresh lobster was succulent. Ingredients here certainly gave us no reasons to complain.

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This was a course that lured us here out of the 30 odd restaurants in the MIGF list. Sturgeon isn’t quite something you spy on the menu every day. Sturgeon roes are even rarer no?

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Chanterelles mushrooms (whatever they are) boast of clean earthy flavours and a meaty bite. The yabbies were faultless and the sturgeon…aahhh..

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…sweet, flaky and slightly briny from the roes that was served on top of it, I just wish there was more of it. Like maybe another whole slice! Hehe..

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Next was a face muscles contracting sorbet to cleanse off the fishiness from the palate.. I’m no fan of sorbet, but I was told this is a pretty good one.

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Sous vide lamb..this was another deciding factor for our choice of MIGF restaurants- to- visit this year.
I just couldn’t wait to cut this into half to reveal the lamb inside…

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..and was happily rewarded with the glorious sight of pink juicy meat. The lamb was perfectly medium, absolutely tender & gamey. It’s green casing may be strange but thankfully it tasted way better than it’s appearance.
Parsley aren’t my favourite herb but here the taste wasn’t overpowering, demonstrating again the Chef’s skills in balancing the flavours and senses in one plate. The pillowy soft gnocchi was expected by now, just as my faith in Chef Georg Schröppel is now affirmed.

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This is quail egg brioche, on top of a slice of soft cheese. Silky yolk over buttery brioche and creamy cheese. I’ll leave it to you to imagine it’s taste on your tongue.

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Finally I got my dessert. At this point my palate was almost reeling with the medley of different textures, flavours and ingredients I have consumed over the last 7 courses. Dessert should be more straightforward, I had thought…

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But no, it’s not. Each of the components on the cold dessert slab imparts a different flavour. “No, only sweets will not do”, Chef Georg Schröppel seems to be saying…

And so here goes…

I dipped my fork into the Tahiti Vanilla Cappuccino 1st simply cos this whole foam business intrigues me…

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..and was rewarded with fragrant vanilla aroma with rich chocolate cream. This cube of jelly below turned out to be a spicy & tangy concoction of chilli & pineapples..

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A small scoop of Verbena ice cream was interestingly very ginger-ish in aftertaste…

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…while this avocado puree was simply too funky for me..

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The best was this light, cottony soufflé, simply cos it was familiar! LOL.
Though it was Valrhona, it wasn’t as rich as I would have preferred but it is certainly a soufflé rightfully done.

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I’m duly impressed, and would be counting down the days to my half day leave, specially applied for Georg Schröppel’s weekday set lunch.

Anyone care to join me? RM82++ for 2 courses and a dessert buffet spread. 😉