A Journey Through Time IX - Asia’s premier watch and jewellery showcase will be host at Starhill Gallery from 20 – 27 November 2015.
In conjunction with this exhibition of luxury and enchanting creations, guests will also enjoy specially curated menus for A Journey Through Time by Feast Village’s new Executive Chef by Chef Richard Sawyer at Shook!
In conjunction with this exhibition of luxury and enchanting creations, guests will also enjoy specially curated menus for A Journey Through Time by Feast Village’s new Executive Chef by Chef Richard Sawyer at Shook!
Chef Richard Sawyer is a veteran with 26 years of experience, worked in two Michelin-star restaurants in London.
I am very pleased to have been invited to A Journey Through Time IX A La Carte menu preview.
Shook! is a open-kitchen concept restaurant, was recently awarded gold in the Home Grown category by The Kuala Lumpur Mayor’s Tourism Awards 2014. Culturally dynamic delicacies continue to captivate guests with its world class fusion of Chinese, Japanese, South-East Asian and contemporary Western influences.
A great dinner start with 'WOW', mesmerise me with delightful appertizers.
The image of foods do not reflect actual portion size as these are sampling portions for our food review, guests will receive a more sizeable serving. =)
Seared Maine Sea Scallop RM 68
Maine Sea Scallop was perfectly seared, coated with Saffron infused cauliflower mousseline, Watercress and Hazelnut Vinaigrette. The flavors of this juicy and freshest maine sea scallop is simple but superb.
Beetroot Cured Salmon RM 58
Salmon has been cured with Dill Crème Fraiche, toasted fennel seeds, sprinkle some watercress and zest of lemon over the salmon, this appertizer was our favorite savory dish of the evening.
It's a stunning dish with beautiful color and transparent slices, fruity flavour of the beetroot gave the salmon a subtle earthy taste.
Main Course
Roasted Australian Lamb Loin RM 168
Roasted with muesli and mint crust, served with honey, rosemary edamame puree and balsamic fig glaze, accomplish with little cute baked stuffed tomato. Sweet and savoury glaze is perfect for roast lamb and makes an elegant special occasion dinner.
Baked Fillet of Cod RM 138
Baked fillet of cod on a bed of herb Risotto, accompanied with green asparagus, Australian mussels with Saffron cream. The cod fillet is tender and moist, herb risotto give this dish a delicious savory depth.
Dessert
Red Velvet
The masterpiece of the night goes to this red velvet, have you seen this kind of red velvet before? Beautiful plate presentation with mousse, sweet-sour whipped foam, jelly, crispy meringue and fresh raspberries.
Every bite offer a combination of textures—crunchy and smooth, sweet and sour, with the beautiful gradient colors all occurring in a single dish.
Shook!’s intimate ambience of sparkling wine glasses, cascading water features, unique kasbah seating areas and low key lighting is akin to its motto of ‘dining without borders’ whereby guests are able to watch the chefs as they perform in action.
Had a truly amazing dinner at Shook! was really fabulous ! A Journey Through Time IX A La Carte menu only available from 20th till 27th November 2015.
More updates on www.facebook.com/pages/Shook
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