Dinner @ Spasso Milano

The last time I visited Spasso Milano, was to try their buffet lunch. My cousin, an avid lover of food, was down - and I had suggested we try Spasso Milano for dinner. And so we headed over to the restaurant, located on the first floor of the Nihonkan Club, on Jalan Ampang.

The service was fantastic, and the waiters were prompt, and always there to attend to our need. As we sat in our plush chairs, we were served complimentary pieces of Bread with Olive Oil and Balsamic Vinegar. The bread was fantastic on it's own and did not even need the balsamic and oil! I just wish they gave us more of it though, instead of only a plate of it.

The Ragu' di Pollo with Squid Ink Pasta, was good. The pasta was cooked perfectly al-dente. In hindsight, however, I wish I had ordered something different and more exiting as the sauce was too one-dimensional for me, and had no other edge to it.

Other things on the table included a Cannelloni al Frutti di Mare Gratinati. The cannelloni pasta was filled with an abundance of sliced seafood like prawns and crab, and baked to perfection in a tangy, yet smooth lobster cream sauce. The baked cheese at the top added to the decadence.

My cousin had herself an Aragosta e Gamberoni con Olio al Pomodoro. The tomato oil added a depth of flavor to the king prawn and lobster, though the meats of the two pieces of seafood were unfortunately tough. The seafood was accompanied by some polenta and grilled vegetables.

Finally, we were served a Calzone Pizza. The pizza was very good as well - with the pizza having come piping hot from the oven. The ingredients used - such as artichokes, ham and mushrooms - seemed fresh, though I seriously wish they had given us more of it.

In conclusion, Spasso Milano was gave us a pleasant experience as a whole, and despite a few let-downs when it came to the food, we were nonetheless satisfied. Parking is an abundance at Nihonkan, so don't hesitate on coming down for a bite to eat, though do stay away from the boring items on their menu...and don't bother ordering their lobster.

Presentation: 6.5/10

Ambiance: 7/10

Service: 8/10

Overall Taste: 6.5/10

General Impression: 6/10

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Cheers,

BrianandRepublic

MIGF 2011 @ L'Heritage

It has been sometime since my last review, and with exams and stuff now finally out of the way, I am finally back. In this post, I just thought I'd share with you Chef Anna Suzanna's 10 course feast at L'Heritage for this year's MIGF.

 L'Heritage is an elegant restaurant, whose design takes after the Hall of Mirrors at Versailles. It is located on the 1st Floor of the Royale Chulan, on Jalan Conlay, off Jalan Bukit Bintang. Our experience was priced at around RM 200.

As we waited for our food, we was served complimentary Cinnamon-Flavored Bread, accompanied with a Cream Cheese Butter. Truly mouthwatering - I had to be careful not to fill myself up before the other courses arrived.

 Amouse Bouche

Asparagus Carpaccio with Fine de Calir Oysters and an Escabache Salsa

The oysters were truly one of the most juiciest oysters I've ever had - impossible to eat it in a bite. Accompanied by the salsa and shaved asparagus, the oyster liquor left at the bottom of the shell was a perfect end to the course. 

Foie de Canard

Pan Seared Duck Foie Gras on Baby Pear Marmalade, Morel Mushroom and Redcurrant Reduction

The epitome of decadence. The foie gras was incredibly rich, silky and smooth interior was covered by a crisp exterior. The sweet marmalade and a poached pear were a great accompaniments, however at times, the sweetness of it all overpowered the foie gras.

Fruits de Mer

Grilled Rock Lobster with Apple Salad Beurre and Buttered Escargot

This dish was alright. The apple salad was a good accompaniment to the lobster, though the lobster meat itself was a bit tough. The escargot was slightly dry too - though the dish as a whole had a good balance of flavors and textures to it.

 Poisson

Slow Poached Salmon Trout in Shellfish Oil, Quail Egg Confit with Chanterelle Bordelaise Sauce

The salmon had a wonderful feel to it, however there was still a hint of fishiness at the back of my mouth unfortunately. The quail egg confit had an interesting texture as well - it had an unusually crisp exterior and a soft interior. Those chanterelle mushrooms had quite a funky texture too!

Soupe

Smoked and Roasted Garlic Soup

As this soup was a consomme, I did not enjoy it as much. It was a simple soup with a clear cut flavour and had smokey undertones to it - a contrast with the other, 'richer' dishes. Ultimately, this soup really did not appeal to me - I'm not much a fan of clear soup.

 Sorbet

Peach Sorbet with Cinnamon

A simple, slightly sourish sorbet, with a warm undertone to it, as a result of the cinnamon. A lovely palate cleanser. Plus, the presentation was wonderful too!

Agneau

Lamb loin with Spinache Crepes, Braised Roselle and Verde Salsa

The lamb was incredibly succulent and flavorful thanks to the think layer of fat around it. The braised roselle, I thought, served as a great accompaniment to the dish. The crepes, however, were slightly tough to eat, and had a bit of a floury texture to it...

Bœuf

Grilled Wagyu served with Blue Cheese Roesti and Vin de Bourgogne Glaze

The wagyu was served with shaved truffles with added even more flavor to it. The meat in itself, however, was not as tender as I imagined - though still satisfying nonetheless. The blue cheese roesti had the robust aroma that you'd expect, though eating it with the beef, overpowered the beef.

Fin Douche

Guananja Valrhona Chocolate Brulée

My dessert was incredibly rich and bittersweet. The crisp top of the brulee gave way to a silky, smooth centre of pure chocolate. Beyond yum.

 Fromage

Assorted Cheese with Homemade Crackers Wild Berries and Dried Fruit Compote

And just when you think its over, its not! The cheeses served as a delightful end to the experience. The fruit, simple dried pieces of apricot, accompanied the cheese and biscuits well. The homemade chocolates, too, made a great accompaniment with coffee.

My MIGF experience this year, completely different from my last, and despite the minute let-downs in certain courses, I was left completely satisfied. The annual MIGF is something I think everyone should join and experience, as each of the experiences I have had since 2007, I have not forgotten.

Presentation: 9/10

Ambiance: 8/10

Service: 8/10

Overall Taste: 8/10

General Impression: 8.5/10

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Cheers,

BrianandRepublic