The Ritz-Carlton, Kuala Lumpur‘s well-favoured Guest Chef Dinner Series at The Library has attained ceremonious success in 2017, and to kickstart its 2018 instalment triumphantly, award-winning Chilean Guest Chef Francisco Araya is showcasing his culinary finesse by way of a specially curated seven-course modern European menu accentuating fine seafood for a limited time only from March 6 to 10 2018.
Currently based in Shanghai, China, the gastronomy maestro has amassed indisputable expertise from the numerous stepping stones of his career, including being the Executive Chef of NAPA Wine Bar & Kitchen, Alegre in Chile, and being awarded one Michelin star for his casual fine dining restaurant 81 in Tokyo, Japan. Under the helm of renowned Chef Ferran Adrià, he also spent a season at the three Michelin-starred El Bulli in Spain.
If we had to describe Chef Francisco’s seven-course modern European menu in two words, it’d be delightfully complex. Though comprising unpretentious, straightforward ingredients, his meticulous crafting delivers seafood such as fish and other crustaceans in a fanciful way that is sophisticated and exquisitely refined, boasting flavours that are continually well-balanced on the palate.
Take the second course for instance – The oyster sits on a bed of cauliflower puree and is topped with a generous dollop of caviar. Albeit seemingly uncomplicated, the explosion of flavours that hits the tongue is anything but. There is that umami savouriness from the oyster and caviar combo, yet the buttery cauliflower puree that is almost sweet, combined with the lime zest grated on the top, instantly cuts this richness in place for freshness.
Another highlight for us has got to be the shrimp dish. Eccentric presentation aside, the unassuming dish, which is served with yuba (tofu skin), caramelised onion and dill, really took our tastebuds by surprise. The perfectly executed shrimp, though excellent on its own, was a match made in heaven paired with the bits of sweet caramelised onion that also extended a diversity in texture to the dish.
The inventive degustation menu by Chef Francisco Araya opens with an amuse-bouche of crispy scallop and herbs, smoked celeriac hen egg, tomato, shrimp and watermelon, beetroot tartelette, followed by the five mains of oyster, scallop ceviche, Arroz Verde, shrimp, Japanese Orange Sea Bream, and then finishing off with a decadent dessert of pandan ice cream and financiers.
This time around, the seven-course Guest Chef Dinner Series 2018 with award-winning Guest Chef Francisco Araya at The Library, The Ritz-Carlton, Kuala Lumpur that is available between 6 and 10 March 2018 from 7pm until 11pm is priced at RM350 nett per person or RM500 nett per person with wine pairing. View the whole degustation menu in its entirety below:
Call +603-21428000 or email firstname.lastname@example.org for reservations and enquiries.