New Sous Chef Mun Goes All Out with A
Tempting Menu
Trader Hotel Kuala Lumpur is no stranger to the elites when it
comes to fine pleasures of food and travel. Nestled in the heart of our
metropolitan city, the hotel has always been known for their fine rooms that
comes with gorgeous city scape views as well as delicious dining in all their
restaurants. And how can we not mentioned that amazing award-winning SkyBar
that overlooks our majestic Twin Towers from its cabana booths!
While
I have been to Gobo Chit Chat at Trader Hotel Kuala Lumpur that offers delectable
buffet dining as well as ala carte menu, there’s another that offers steaks
grilled to perfection at Gobo Upstairs
Lounge & Grill. Introducing their new sous Chef Fun Keng Mun on board,
diners are certainly in for a treat of sumptuous menu in a cozy and stylish
ambiance set with a backdrop of our amazing city view.
Better
known as Chef Mun, the young but talented chef exudes exceptional culinary
skills in preparing a feature of his signatures that evening for members of the
media and bloggers. Chef Mun’s menu was further elevated with pairings of
Chilean Vina Maipo wines.
Diners
sampled courses from Amuse Bouche to main courses as well as dessert and cheese
course paired with various wines that evening. Chef Mun also featured one of
the finest culinary pleasures for meat lovers with a Wagyu Tomahawk that will certainly make one gawked in pleasure at
sight!
Dinner
commence with a tasting Amuse Bouche of Honey
Roasted Beetroot. Beetroot slow roasted till tender is paired with feta
cheese cream, crushed roasted walnuts and finished with honey balsamic syrup. A
small bite to tease the palate for more to come…
Vina Maipo Vitral Chardonnay was served to be paired with our
starter courses. The pale lemon yellow Chardonnay is a perfect complement to
the various starters with its fresh fruity notes, enhancing the seafood courses
well.
GUP Cold Platter was a sampling platter of Gobo Upstairs starter menu. Offering a
trio of Vodka Cured Salmon, Spanish
Mackerel Tartare & Wedge Salad 6,
this cold platter of starters awakened our palate with much freshness and
lightness.
The
Vodka Cured Salmon was salty and
umami notes of pleasure with crunchy asparagus and creamy crème fraiche with
caviar. The Spanish Mackerel Tartare
was tangy and almost briny, cleverly offset with preserved lemon yoghurt. A
small mount of iceberg lettuce with blue cheese, crispy beef bacon with goddess
dressing summed up Wedge Salad 6.
Moving
on to the GUP Hot Platter, this one
showcased hot starters from the menu. From Salmon
Crab Cake to Crispy Prawn Durian
Mayo and Balsamic Tuna, this
platter of hot bites received positive feedbacks from our table that evening.
If
I have to select a favorite, it would have to be the Salmon Crab Cake for its crispy shell filled with sweet chunks of
crab meat and salmon. The Crispy Prawn
Durian Mayo won many delicious votes for its boldness of golden crispy
prawns paired with an unusual durian mayo. Lightly seared Balsamic Tuna is elegantly paired with smoked eggplant that echoed
delicate and tasty flavours of the much-beloved tuna.
The
next soup course was paired with Vina
Maipo Vitral Merlot, a red with fruity stone fruits and silky tannin with a
long finish.
Our
soup course was a celebration of the king of crustaceans with Lobster Bisque. The bisque hit all the
right notes of comfort flavours. Silky, thick, creamy and redolent of prawn and
lobster infused with brandy, the bisque also had bits of lobster meat and tarragon
cream to elevate the flavours sinfully. Superb!
Main
courses arrived, starting with Baked Cod
with Miso Honey paired with our earlier white wine of Vina Maipo Vitral
Chardonnay. Smooth and sweet cod was cleverly paired with an unusual miso honey
sauce, complemented by chargrilled romaine lettuce, crispy tofu cubes and
wasabi. Flavours are subtle and yet tasty with the cod being the star of the
dish.
Moving
on to meaty main courses, Pampas Del Sur
Estilo Malbec was lush with dark rich forest fruits. Medium bodied, this
red proved to be a well-matched for the lamb and beef.
Grilled Lamb Loin had sliced lamb loin paired with a
golden arancini ball, broccolini and porcini sauce. While my lamb loin was a
tad too cooked for my liking, others had no issue as theirs were cooked to
lovely medium pinkness. The porcini sauce is so yummy and made up for the lamb
while the arancini rice ball is also very delicious.
The
limelight of the evening was when Chef Mun brought out these amazing humongous rack
of Wagyu Tomahawk and sliced it in
front of our eyes. Literally, its hard not to gawk as these tomahawks looked
utterly ravishing with its chargrilled edges and delectable aroma. Chef Munn
certainly did justice for these giant tomahawks. As he sliced the wagyu
tomahawks, everyone was practically salivating at sight of this amazing hunk of
beef.
An
order of Wagyu Tomahawk is about
1500gm, great for sharing as it comes with mashed potatoes and seasonal
vegetables. Priced at RM820, the tomahawk is truly a masterpiece of beef that
is worthy of its hefty price tag.
Well-seasoned
and also sprinkled with crushed pink peppercorns to finish, the slices of Wagyu Tomahawk were utterly sublime in
flavours and textures. We enjoyed this sans the sauce as the beefy flavours
were exceptionally tasty. Needless to say, it’s my favorite dish of the evening
by Chef Mun!
Dessert
was also an interactive show stopper with Cherry
Bommm.
Hot dark chocolate sauce is poured onto the half dome of white chocolate cherry bomb to unveil caps of cherry pudding set with more chocolates and cream filled fresh raspberries on bed of crumbles. Thought I died and gone to chocolate heaven with this dessert…
Hot dark chocolate sauce is poured onto the half dome of white chocolate cherry bomb to unveil caps of cherry pudding set with more chocolates and cream filled fresh raspberries on bed of crumbles. Thought I died and gone to chocolate heaven with this dessert…
As
if a sweet dessert is not enough to end the meal, Chef Mun brought out a plate
of Raclette with Ham, Potatoes &
Rocket. Hot off the wheels of the raclette, he cleverly shaves of the
melted unctuous cheese and piled it onto roasted potatoes with some shaved
bologna and crisp rocket leaves. The aroma is literally heavy with an unctuous
aroma that reminded me of our local salted fish. It may be a tad strong in
aroma but the salty flavours of the cheese is definitely a yum plus point in my
books.
For
reservations, please call 603 2332 9910 for more information.
GOBO
UPSTAIRS LOUNGE & GRILL
Trader Hotel Kuala
Lumpur
Level 6, Persiaran KLCC,
Jalan Pinang,
50088, Kuala Lumpur
Tel: +603 2332 9910
Facebook: www.facebook.com/TradersHotelKualaLumpur
Business Hours:
Lunch: 12pm – 2:30pm
Dinner: 6.30pm – 10.30pm
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