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Finer Things Club πŸ‘¨πŸ»β€πŸ³πŸ½πŸ·

Finer Things Club πŸ‘¨πŸ»β€πŸ³πŸ½πŸ·

Featuring DC Restaurant, Sapore, Soleil, MARCO Creative Cuisine, The Olive (Resorts World Genting)
Nicholas Ng
Nicholas Ng

The lamb loin here consists of capsicum pesto, aubergine, compressed cucumber, rosemary burnt butter and onion juice. The meat was cooked perfectly pink, with a refreshingly pungent flavour emanating from the capsicum pesto. The rosemary burnt butter complemented the lamb well, with the onion juice adding a subtle sweetness to the dish.
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πŸ’΅ RM300.00 / per person
πŸ’« 4 / 5
#TheOlive #TheOliveGenting #GentingHighlands
#LambLoin #Lamb
❀️ #Valentines #ValentinesMenu
🍽 #FineDining #StreetFood
πŸ“· #GoodFood #Burpple #BurppleKL

1 Like

The first dish, an amuse bouche course, was the Red Moruno Prawn Tartare consisting of red moruno prawns, served with a calamansi-mint sorbet, avocado, wild salmon roe and micro greens.The calamansi sorbet added a nice acidity to the dish, with the mint brightening it up. The dollops of salmon roe also added a nice briny umami burst, with the creamy avocado cutting the sharpness. The prawns were an interesting choice, but as with raw prawns, it can leave a slightly gelatinous texture, which perhaps would work better with a mix of prawn and scallop.
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Full review is up on www.foodforthought.com.my
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πŸ’΅ RM270.00 / 6 course degustation
πŸ’« 4 / 5
#️⃣ #FoodForThought #SoleilRestaurant
#PrawnTartare #Tartare #Seafood
🍽 #FrenchCuisine #SpanishCuisine #FrenchFood #SpanishFood #FineDining
#Burpple #BurppleKL
πŸ“· #Foodstagram #Gastronogram
πŸ“#DCMall #KualaLumpur #Malaysia

3 Likes

The thirteenth dish, the sixth course, the wagyu was served with green gazpacho cream, cauliflower purΓ©e and handmade strigoli pasta. The A5 wagyu was cooked perfectly on a Robata grill, ensuring that the flesh is served medium-rare, still succulent on the inside, with the extra crispy char on the outside. Because of the high grade of protein used, the marbling on the meat ensures that each bite melts in your mouth after the crispy first contact. Every bit is really worth the extra RM198, better than most steakhouses that specialise. This dish is really taken to a whole new level.
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Full review is up on www.foodforthought.com.my
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πŸ’΅ RM498.00 / degustation + RM198.00 / steak
πŸ’« 5 / 5
#️⃣ #FoodForThought #DCRestaurant
#MatsusakaA5Wagyu #A5Wagyu #Wagyu #Steak #Beef
#松ι˜ͺ牛 #松ι˜ͺε’Œη‰› #A5ε’Œη‰› #ε’Œη‰›
🍽 #JapaneseCuisine #FrenchCuisine #FineDining
#Burpple #BurppleKL
πŸ“· #Foodstagram #Gastronogram
πŸ“#TTDI #KualaLumpur #Malaysia

2 Likes

The seventh dish, first part of second course, was the snow crab was served au gratin, briny sweet and springy. The flakes of crab flesh were layered on top of the champagne sabayon, with the chayote adding a nice firm texture to the dish. The caviar added a rich umami flavour to the delicate crab flesh.
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Full review is up on www.foodforthought.com.my
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πŸ’΅ RM498.00 / 7 course degustation
πŸ’« 5 / 5
#️⃣ #FoodForThought #DCRestaurant
#SnowCrab #Crab
#γ‚Ίγƒ―γ‚€γ‚¬γƒ‹ε±ž #ガニ
🍽 #JapaneseCuisine #FrenchCuisine ##JapaneseFood #FrenchFood #FineDining
#Burpple #BurppleKL
πŸ“· #Foodstagram #Gastronogram
πŸ“#TTDI #KualaLumpur #Malaysia

3 Likes

Spanish paella consists of chorizo sausages, paprika, octopus, clams and pink prawns, paired with Rioja Cincuenta Tempranillo 2012 red wine.
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The paella had a pronounced fragrance of paprika, with the rice cooked quite well, still sticky. The capsicum had a burst of sweetness, with the long bean adding some texture. The prawns added a nice burnt briny sweetness, and the octopus and clams a briny chewiness, but the highlight of this dish was really the chorizo which fragrance that was almost intoxicating.
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πŸ’΅ RM188.00 / degustation
πŸ’« 5 / 5
#️⃣ #FoodForThought #Sapore #SaporeAmpang
#Paella #SeafoodPaella #ChorizoPaella
🍽 #SpanishCuisine #SpanishFood
πŸ“· #Foodstagram #Gastronogram #Burpple #BurppleKL
πŸ“#Ampang #KualaLumpur #Malaysia

3 Likes

The Spanish Rabbit Confit consisted of Spanish rabbit cooked in a garlic olive oil confit with rosemary and mashed potatoes paired with Castillo Rodafuerte Arien 2014 white wine.
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The rabbit was cooked in a very low heat for long hours to ensure the flesh tenders well. As rabbit is quite a lean protein, the confit did it justice by the slow cooking. The flesh was perfumed with spices, and came apart with the tug of a fork. The mashed potatoes were fluffy and made a good side to the delicate rabbit. Would order again.
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πŸ’΅ RM188.00 / degustation
πŸ’« 4 / 5
#️⃣ #FoodForThought #Sapore #SaporeAmpang
#Rabbit #RabbitConfit #ConfitRabbit #Lapin
#Burpple #BurppleKL
🍽 #SpanishCuisine #SpanishFood
πŸ“· #Foodstagram #Gastronogram
πŸ“#Ampang #KualaLumpur #Malaysia

3 Likes

Strawberry gazpacho is a modern take on the gazpacho, consisting of a cold strawberry soup, dehydrated strawberries and microgreens.
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This soup was a nice change up to a warm soup, bursting with savoury sweet and fragrant flavours. The dehydrated strawberries gave it a nice papery texture, giving a little crunch.
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Full review on www.foodforthought.com.my.
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πŸ’΅ RM18.00 / serving
πŸ’« 4/5
#️⃣ #FoodForThought #MarcoCreativeCuisine
#StrawberryGazpacho #Gazpacho #StrawberrySoup #SoupOfTheDay #SouperTrouper
#Burpple #BurppleKL
🍽 #MalaysianFineDining #MolecularGastronomy #Soup #VegetarianCuisine #FineDining #CreativeCuisine #ChefDaren
πŸ“· #Foodstagram #Gastronogram
πŸ“#OneUtama #PJ #Malaysia

1 Like

The savoury ice cream salad is a fine dining take on the usual garden salad, served with a side of heirloom tomatoes, assorted baby greens, micro greens, violet flowers consisting of nasturtium and purple cabbage, served with savoury ice cream on a bed of olive soil.
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The greens were a mix of different lettuces, with a good mix of crisp sweetness. The heirloom tomato gave it a nice sweet and sour crunch, with the tinge of bitterness from the flowers adding a nice flavour. The ice cream gave the dish a nice sweet and savoury creamy touch, which as melts becoming the salad dressing, light and not overwhelming. The olive soil's crunchy umami texture brought the dish together. Very inventive.
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Full review soon on www.foodforthought.com.my.
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πŸ’΅ RM18.00 / serving
πŸ’« 4/5
#️⃣ #FoodForThought #MarcoCreativeCuisine
#SavouryIceCreamSalad #SavouryIceCream #IceCreamSalad
#Burpple #BurppleKL
🍽 #MalaysianFineDining #MolecularGastronomy #Salad #VegetarianCuisine #FineDining #CreativeCuisine
πŸ“· #Foodstagram #Gastronogram
πŸ“#OneUtama #PJ #Malaysia

3 Likes

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