Taking the Grill to New Heights!
The brand newly
opened Charcoal by The Saujana Hotel Kuala Lumpur is
unlike any grill that I have come across. Charcoal
is a unique new open grill restaurant that takes grilled and BBQ cuisine to new
heights. Its concept is inspired by the age of old technique of cooking over
charcoal coupled with the local tradition of using local infused condiments,
dips and sauces to create a fusion of chargrilled meats and seafood with an
added dimension of flavour and depth. The modern contemporary take on Charcoal menu is very drool worthy and
is brilliant alchemy to the gastronomy cuisine.
When I first
heard of Charcoal through social
media and also through the radio broadcast, I can’t help but to drool over the
statement of Grilled Meat with Tamarind
and Gula Melaka sauce and its list of delectable dishes. The names of the
dishes are enough to tempt many foodies to make way for a taste at Charcoal.
Arriving at Charcoal, I was pleasantly surprised by
the modern contemporary ambience of the restaurant. Taking spotlight was, of
course, the open grill kitchen right. How can one not be in awe of the
gorgeously designed open kitchen set with a mega ‘Rolls Royce’ charcoal grill? The open 360 degree grill has many
functions and sections, each allow the various meat and seafood to be grilled
to perfection according to the heat levels that is control by adjusting the
height of the grill.
There is a whole
spit roast available on the grill where a very delectable Whole Lamb Panggang is being rotate slowly over hot coals. As the
juices and oils drips off the lamb onto the hot coals, sizzling sounds coupled
with luscious smoky aroma of spices enhances the gourmet dining experience at
Charcoal.
Sticks of satay
skewers are also seen on the grill, getting ready to be savored by diners. The
grill even has its own sink and place for boards. An ultra large industrial
hood hovers over the grill, ensuring that all the smoke is kept within the open
kitchen.
Moving on to the
dining area, dining is sectioned off and most tables are set in big groups.
There is regular seating and banquette seating, dine-in air conditioned or al
fresco seating. There is also a huge private hall perfect for events and 5 smaller
private rooms for personal dining. Charcoal has wall-to ceiling glass panels
that overlook the hotel’s lush green landscape and skylights that fill the
interior with lots of natural sunlight. The warm wood colors create soothing
earth tones with the cool gray walls and rich leather furniture.
Charcoal also
boasts of an elegant wine cellar filled with a list of international wines to
be paired with the grilled meats and seafood.
Chef Robert Johnston helms the grill together with Auntie Belle who is the mastermind
behind all the luscious sambals, dips and sauces. Chef Robert hails from
Newcastle, Australia and brings with him a list of exclusive experiences from
his many stints in working from several Michelin starred restaurants all over
the world. Auntie Belle is a familiar face as she was previously manning the
Nyonya restaurant at the hotel before it was revamped to Charcoal. The duo work their charm on a menu filled with a list of
premium quality meats and seafood imported from all over the world tweaked with
a touch of local flavours.
With a name like Charcaol, it only makes sense that Charcoal Water was presented at the
restaurant. Served in an elegant tall decanter, water is infused with charcoal
as a water purifying agent. This works beautifully with all the grilled dishes
served at the restaurant.
At Charcoal, freshly baked breads are
simply a must, served with salted butter. The real McCoy butter served with
mini Charcoal Buns with Cherry Tomatoes
and Mini Baguette is so good that
one may need to instill some self-control to save some room for dishes later.
That evening, we
took on the most basic and all-time favorite Chicken, Lamb and Beef Satay. At Charcoal, the sticks of Satay were thick, juicy and well marinated.
It is even served on miniature charcoal burner to keep it warm when we savor
it. It makes a nice presentation though the satay skewers never lasted long on
the tiny grill as they were utterly divine with caramelized edges. All three
meats are tender with a melodious balance of sweet and savory. I can taste the
aromatic lemongrass in the satay. These are served with the usual suspects of
ketupat, cucumber, onions and satay sauce.
Another local
favorite served in Charcoal was the Ayam Percik with Fragrant Rice. Looking
deceptively simple, the boneless thigh smothered in a creamy spicy peanut and
coconut gravy has a hidden surprise element. The chicken opens up to reveal a
stuffing of soft spinach leaves. It is a well-thought single meal with the
rice, meat and vegetables.
The chook is
lusciously succulent as it had juices literally flowing out as we cut into it.
Though the chicken is tender and juicy, it’s rather delicate on flavours but
that is easily remedied by the delish peanut and coconut percik sauce. Squeeze
a bit of lime on this and the flavours perked up even more. I also like how
there are crisp caramelized edges on the chicken skin… yum!
South Australian 100% Black Angus Tenderloin already sounds perfect and when its simply
grilled naked and served sea salt with a side of Sarawakian Black Pepper sauce and vegetables, it’s a thoroughly a
steak worth lusting after for. Though I am always a ribeye cut kind of foodie
since I enjoy a little fatty goodness, I must say that this tenderloin is
pretty darn good. Lean and tender, my knife glides through this like a smooth
operator. Beautifully medium pink, one can also see how juicy the meat is as it
has been well-rested. The charred edges gave this beef its character and the
light smokiness is delightful.
My advice is to
savor this meat with the various sambals and chutneys from Auntie Belle for
extra local flavours. If you see these four bottles of sauces, hold on to them
during this meal… these are so good, especially the Sambal Mangga, a mango infused chili sauce that is fruity, sweet
and spicy. I swear it goes well with everything from meat to seafood. There are
also the Nyonya Kerabu Sauce, Sambal
Hijau and Chili Garlic. The
Kerabu sauce has a vibrant herb and spice notes like ginger bud, kaffir lime,
chilies and more while the Sambal Hijau shows off lots of herb notes with
chili. The Chili Garlic is perfect for poultry as it reminds me of the Chicken
Rice chili, spicy, garlicky and tangy.
Murraysland French Cut Rack of Lamb had us enjoying one of the best lamb cuts
grilled to medium raw. It does have a good dose of fats to make this extra
flavourful. Again here, the meat is delicately seasoned so diners can enjoy the
lamb flavours. Served with mashed potatoes and gravy, I love the mashed as it
stil has bits of potato texture for a rustic touch. Needless to say, I had mine
with the Sambal Mangga again…
It might come
with a hefty price tag but the colossal Tiger
Prawns with Kaffir Lime Leaves and Lemongrass Marinade is thoroughly fresh,
juicy and sweet. The soft nuances of lemongrass and aromatic kaffir lime leaves
did justice to the crustaceans. One can add more sea salt to adjust according
to their taste.
What we all raved
in addition to that king of crustaceans was the Fried Rice that is studded with
lots of egg, mushrooms and fried garlic. Beautifully fluffy with a deep rich
wok breath…
The Wild Sarawak Garoupa in Tumeric and Sea
Salt Rub came as a whole fish, allowing diners to enjoy the full spectrum
of the sweet creamy fish flesh, bone and all. A side of tangy tamarind and gula
Melaka sauce with bird eye chili and onions pump up the flavours, making it
beautifully local and delicious. Of course there are other fishes available so
ask the wait staff for your preference.
Besides the
grilled meat and seafood, Charcoal also serves up Auntie Belle’s Peranakan
flavour-infused dishes. We had the Terung
Sumbat Bakar (Baked Stuffed Eggplant) and Barkke Kari Ambila Kacang (Spicy Tamarind Braised Beef with Long Beans)
that evening.
I adored the Terung Sumbat Bakar! Soft sweet round eggplants
are stuffed with a fish mousse paste, similar to otak otak, before being baked
and served with a creamy yellow sauce. The fish mousse is pretty light and
delicate in texture but has enough flavours to round up the whole dish.
The Barkke Kari Ambila Kacang is a favorite
of many and is also Auntie Belle’s specialty. It is beef chunks braised in hot
and spicy curry gravy with lots of crunchy green beans. The spices are very
well balanced, rendering heat and spice notes with a pungent taste. It is a
bowl of sour, spicy and robust curry. The dish practically begs for a bowl of
white rice, for which I am sure I would have polished off the whole bowl
happily if I wasn’t already so full.
After savoring
all the grilled meats and seafood together with the strong notes of Peranakan
dishes, we needed on a very local note that is lightly fusioned up. Bingka Ubi Kaya (Tapioca with Glutinous
Rice and Grilled Mango) and Grilled
Exotic Fruits with Spiced Kalamansi, Caramel Sauce and Pineapple Sorbet are
very enjoyable and easy on the tummy. These are light and fruity and provided a
sweet and delicate ending to a very enjoyable dining experience at Charcoal.
If you love the
sauces as much as I did grab a few of these for sale on your way out…
A New Malaysian Style Grill Room experience that you don’t want to miss!
Charcoal’s
Weekend Feast
For RM99++ per adult and RM49.40++ per
child, enjoy a sumptuous feast of grilled meats and seafood, Peranakan and
International dishes, desserts and more available every Friday, Saturday and
Sunday at Charcoal.
Saturday & Sunday – 12.00noon to
3.30pm (brunch)
Friday & Saturday – 6.30pm to 10.30pm (dinner)
Ala carte is also
available.
Lifestyle by Saujana loyalty card
menmbers enjoy up to 50% discount when dining at Charcoal while CIMB
cardholders are entitled to 15% to 20% off their food bill.
For more information on Charcoal and
its full menu and prices, visit www.saujanahotel.com
or for reservations call 603 7843 1234 ext 6122 or email at charcoal@thesaujana.com
CHARCOAL
The Saujana
Hotel Kuala Lumpur,
Saujana Resort,
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Selangor.
Tel: 603-7843 1234 ext 6122
Saujana Resort,
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Selangor.
Tel: 603-7843 1234 ext 6122
Website: www.thesaujanahotel.com
*More photos
available at my Facebook: Chasing FoodDreams
