This time around, we were there for the unveiling (sounds bridal) of the new chef, Junior Sous Chef Fun Keng Mun, or better known as Chef Mun. The young bashful unassuming chappie presented his special menu for the media, which was superb, paired with Chilean Vina Maipo wines.
GUP Cold Platter of Mackerel tartare / wedges salad 6 / vodka cured salmon paired with Vina Maipo Vitral Chardonnay. Till now I am not sure what wedges salad 6 meant...I must have had one glass chardonnay too many.
salmon crab cake / crispy prawn durian mayo / balsamic tuna also paired with the same Chardonnay. A bit of a "controversial" dish this one, because of the potentially off putting durian mayonnaise. Whilst ardent durian fans like myself would have sneered at the miniscule and almost non presence of durian, the converse would be true of a non durian fan, who would probably find it most unpalatable. I suggested they serve this as an option, and best to ask the guest upfront if they are game for the adventure, bearing in mind that the hotel services a lot of foreign as well as local guests. Heck, Theresa Goh herself avoids durian like the plague.
An array of wines, and look at the number of bottles consumed, and these were the media peeps.
What a great night it was.
For information, a 1.5kg grilled tomahawk for sharing is RM820 nett. I think it can easily feed 4-5 hungry ones.
Gobo Upstairs Lounge & Grill
Location : Level 6
Seating : 75
Operation Hours (Lounge) : 10:00am to 1:00am
Operation Hours (Grill) : LUNCH
12:00pm to 2:30pm Monday to Friday
6:30pm to 10:30pm daily
(10:15pm – last order)
Reservations : (60 3) 2332 9910
Email : firstname.lastname@example.org