The Finer Things
Beautifully cooked asparagus, a superbly intense lobster broth, and a sumptuous Venezuelan chocolate dessert were the highlights of chef Ricardo Chaneton’s recent guest appearance at Shangri-La Hotel, Kuala Lumpur’s Lafite restaurant. As Chef de Cuisine at Restaurant Petrus of Island Shangri-La, Hong Kong, he’s no stranger to the finer things in life (nor the Hong Kong fine dining scene’s exacting standards), which was reflected in his modern interpretation of classic French dishes.
Two dinner menus specially created by Chaneton were available at Lafite restaurant from 19 to 23 March, with a choice of a four- or six-course menu (priced at RM450 and RM 685 per person, respectively). Of the two appetisers, a green asparagus salad with grapefruit paired well with a refreshing citrus yoghurt sauce, acacia honey, and vanilla, while the more extravagant poached Nova Scotia lobster was served with grilled leeks and a green curry sauce. (The chef himself even made an appearance in the dining room with a shining silver press, determined to extract every drop of juice from the crushed remnants of the shellfish stock.)
Those enjoying the six-course menu had the additional advantage of sampling a seafood tartare appetiser with Kristal caviar and a hint of sherry, along with a duck foie gras tortellini laced with Arbois Vin Jaune and French black truffle. After that came the mains – a beef tenderloin with thinly sliced Monalisa potatoes and chimichurri, or a crispy-skinned amadai with curled scales, accompanied by mini zucchini and a light lemon and thyme sauce. A charming éclair bedecked with Gariguette strawberries and Madagascan vanilla brought the meal to a close, while those with an inclination for richer endings opted for a Valrhona Araguani 72 percent chocolate confection with cocoa ice cream and bitter orange.
