Soleil Restaurant & Wine Bar, SS17

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Hurrah for a nice new fine dining restaurant within PJ area!

The bread came steaming hot, along with butter and charcoal & salt crystals. A nice change from the usual olive oil and vinegar.

Lightly Smoked Ocean Trout with Marinated Enoki Mushrooms, Fennel Salad and Black Caviar (RM50)
I’m not too fond of the fennel salad but the smoked trout, golden mushrooms and caviar on top made the perfect starter for me.

 

Marinated Crabmeat with Avocado, Momotaro Tomato and Basil Sorbet (RM40)
Momotaro Tomatoes are sweeter than our local tomatoes. It balances out the savoury marinated crabmeat.

Duck Consomme with Braised Duck Leg Dumplings (RM30)
Comforting, heart warming duck consomme (Almost like chicken essence, but replaced with duck.) The dumplings were delicious too, aromatic braised duck leg wrapped with smooth dumpling skin.

  

Angel Hair Pasta Aglio Olio with Tiger Prawns (RM50)
Hot pasta indeed! For an aglio olio, it isn’t as oily, instead, you have more chili in it. The tiger prawns are huge, fresh and sweet.

Herbs & Tempeh Crusted Baramundi in Clear Lobster Broth with Shimeji Mushrooms (RM95)
You probably would have noticed that there’s a lot of Asian influences.. They use a lot of Japanese ingredients too.

Pan fried Sea Bass with Sauteed Fennel, Seaweed Butter & Lotus Root Vegetable (RM95)
From what you can see here, the fish looks very dry. But Chef Evert did not disappoint us at all. He was on a winning streak (winning our hearts) as each dish comes out.
It was the juiciest and sweetest pan fried sea bass with the crispiest skin I’ve ever eaten. The seaweed butter adds in a lot of flavour to the fish, although personally I would just gobble the fish down with minimal sauce. Besides, the presentation of the dish just looks amazing. The fried lotus root (super crispy) looked like pretty flowers!

Oven Baked Rack of Lamb with Sauteed Green Vegetables, Herbs Crumble & Tarragon Sauce (RM90)
This plate looks like a pretty garden, doesn’t it? The herb crumbs looked like moss, don’t you think? Che Evert is pretty creative, I must say.
The lamb is fabulous, no doubt. Slightly on the salty side for me but it’s just perfect. It wasn’t too cooked nor too rare, it was just nice. Combined with the tarragon sauce, it leaves you wanting more and more.

Blackforest Tart ‘New Style’ with Lime, Yogurt and Blackberry Sorbet (RM26)
We realized that Chef Evert’s desserts aren’t overly sweet. Mum and I are quite fond of his desserts because of that. This tart is a lil’ bitter (Like dark chocolate) and a lil’ sour because of the sorbet. Delicious.

Pandan Crepe with Banana & Gula Melaka and Coconut Sorbet (RM26)
I’m not a fan of the coconut sorbet. Mum, Aunty Alice and Uncle Ching loves it though! They said it was really refreshing and delicious. I liked the crepe a lot. They made it look like the Chinese dish – Money Bags. This sweet money bag is filled with wonders! It’s mind blasting. 😛

Milk Chocolate, Raisin & Caramel Parfait with Crispy Praline & Hazelnut Mousse (RM26)
This was my least favourite dessert. It’s delicious, no doubt, but I’d choose the other two. Probably because if I had this all to myself, it’ll be too rich for me.

 Chef Evert Onderbeke

He was previously from High Tide (Closed down now), a fine dine restaurant in KL. His specialty is in seafood and European cuisine. Since he has been living here for almost 4 years now, he has adapted to the local cuisine (He can eat hot food! Curries and all!), he has infused a lot of Asian techniques, ingredients and etc into his menu at Soleil.

Soleil Restaurant & Wine Bar

22A, Jalan 17/54,
Section 17, Petaling Jaya
(Behind Gastro Project)

Tel: 03-7932-5989
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Look, look! Matching hairband.. Heheheh.

 

Sage Restaurant & Wine Bar @ The Gardens 2

Posted on 3 CommentsPosted in Food, Photography

I had a beautiful dinner tonight at Sage Restaurant. Fine dining Japanese-Western Fusion Cuisine. If you think Japanese would not go with Western, think again! To be honest, it was the most satisfying dinner I had since the last time I went to Sage. All you need to make it absolutely perfect is good company and you’re set to go! Trust me, you’ll enjoy it too.

LINK!

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Presenting Chef Daniel who was cooking for us!

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Complimentary Bread. Yum.

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Sparkling Mojito (Non Alcoholic)
Sour like ice lemon tea, but it’s sparkling, with a tingling sensation!

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Tranché of Buri Fish with Akame and Avruga (RM60nett)
I think this dish was made in heaven and served to us. It was so lovely! Every inch of this dish was pure quality. Smell that gorgeous truffle oil. The raw Buri fish was just right, Akame herbs was fragrant, the salt was crystallized and crunchy. The Avruga Caviar was heavenly. And a pinch of wasabi just makes the fish fly. Buri, buri!

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Capellini Pasta with Shellfish, Tongarashi Spice (RM60nett)
This dish must be created for Malaysians/Asians. It’s slightly spicy and the Capellini Pasta’s texture is a little like mee suah – very smooth. Very Malaysian-inspired, I suppose. The shellfish – prawns and fish – was the best part. Fresh and juicy. YUM!

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Halfway through, we ordered garlic bread just for the heck of it. 😀

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Lime and Lemon Granité
Don’t be fooled by its appearance! It’s not just shaved ice! It’s exquisite, expensive spoonfuls of shaved ice! However, this is the perfect snow white, shaved ice with a citrusy tang,  I like!

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It was an open kitchen, and we sat exactly where we sat the first time we came – In front of the open kitchen, where we could eye the chefs. Hehe!

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Pan-fried Hirame with Sea Scallop and Crustacean Oil (RM95nett)
My mum ordered this for the main course and I had a bite of the fish and a scallop. The fish was not bad, but I really prefer a cod fish. The scallop was nice. (:

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Hirame Fish. Yummy spinach leaves.

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Almond Crusted Lamb Rack with White Miso and Nasu (RM95nett)
Maybe the chef’s recommendation was better… I had it medium-rare.. He recommended medium-well done. It was too tough for me. ): But the sauteed shitake and himeji mushrooms were gorgeous! Oh, by the way, Nasu is an eggplant. It’s hiding in this picture.. It can be seen underneath the lamb rack in the picture below.

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Crépe Suzette with Grand Marnier and Orange Zest (RM30nett)
The Crépe was unexplainable. You would just keep nibbling on it and when it finally finishes, you would long for more. This is a bittersweet Crépe with a dash of Grand Marnier and I kept wanting more! After finishing the crépe, I ‘cleanse’ the rich flavour with the ice cream topped with the orange zest and it made me go ‘Mmmmm…’

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After dessert, coffee or tea makes the meal complete.

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I tried capture the lovely crested moon. Sadly, it didn’t look so good in the picture.. /:

Sage Restaurant & Wine Bar
The Residences Level 6
The Gardens, Mid Valley City,
Lingkaran Syed Putra,
59200 KL.

Tel: 03-22681328
Email: sagekul@gardenshtlres.com

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