Two friends, one cuisine
The Ritz-Carlton, Kuala Lumpur welcomes Alexander Tyndall from Marco Pierre White’s Wheeler’s of St James for the next iteration of The Library’s gastronomy series. Chef Tyndall teams up with YTL corporate executive chef Wai Look Chow to bring diners a taste of British fine fare.
Slated for July 16 to 20, the four-course dinner (RM350; with wine pairing RM450) highlights surf and turf ingredients.
The meal begins with White’s signature oysters rockefeller au gratin, served with seared scallops, skirlie potato cake and vanilla puree. Next, quail tempura with pickled cucumber, kimchi puree and polenta fritta brings diners back to land.
For the mains, there is White’s famous lobster macaroni, topped with black truffle, lobster bisque and tangy gruyere. To complement this, a roasted rump of lamb cooked with cockles, baby spinach, gratin and meat jus, heightens the experience.
Wheeler’s crowd favourite dessert – poached pear, vanilla panna cotta and passion fruit sauce – bookends the meal.
