New Chef, New Menu at THIRTY8, Grand Hyatt Kuala Lumpur

It's been awhile since I've been to the Grand Hyatt Kuala Lumpur, and had forgotten the spectacular views afforded by THIRTY8, which is the restaurant on the 38th Floor.  Getting there is rather unique, because you take the express elevator from the ground floor, to the lobby which is on the 39th floor, and walk down to the 38th.

THIRTY 8 currently has a new Executive Sous Chef, Stefan Beck (German Chef) who has transferred over from Park Hyatt Sydney.

To start with, a lovely Tuna Tartare, Mango Condiment and Crunchy Vegetables. RM74.  Of course since tartares are raw, the freshness is crucial, and the tuna was very fresh indeed.

Another raw-ish starter, the Black Angus Beef Carpaccio, Quails Eggs, Confit Mushroom, and Shaved Parmesan.  Loved the texture of the beef, which had a primal feel about it, as if this was the way food was meant to be eaten, raw. RM70

Chef Stefan Beck

Slow cooked Beef Short Ribs with crushed sweet potato and gremolata...apparently it's been slow cooked for 48 hours.  The result of which is an exceedingly tender chunk of meat, falling off the bone but still retaining the beefy texture.  One afterall does not want the meat to just dissolve in the mouth.  RM105.

Plump juicy Grilled Scallops with Capers and Pomegranate, RM120.  Seared well, cooked on the outside and just rightly done inside.

My favourite dish of the night, Sustainable Alaskan Black Cod, with black bean chilli sauce.  A very Asian feel to this dish. By the way, the menu at THIRTY8 does include an Asian or Chinese Wok Section for every category of food, so it's not just WESTERN.  RM120.

I really loved this daring dessert of Lavender Cheesecake with Marinated Rhubard and Strawberries. The tartness of the rhubarb really complemented the cheesecake, and the lavender flavour was subtle so as not as to feel you were having a mouth spa. RM40.

Trio of Macaron Sliders, with Raspberry Lychee, Green Apple, Coconut Mango and Passion Fruit. RM45.  As I am not a macaron fan, this would not be something I would order, although the sorbets on its own were fine.

Desserts are created by the new pastry chef, Chef Ashutosh Kumar who came over from Hyatt Regency Gurgaon in New Delhi, India

The stunning city views from the poolside.

A little background  about the new Executive Sous Chef Stefan Beck, the newly appointed Executive Sous Chef of Grand Hyatt Kuala Lumpur. Born and raised in Germany, Stefan specializes in classic European and Western fine-dining cuisine which he prepares with a creative modern twist and the use of fresh ingredients. From the time he was young, Stefan has often involved himself in harvesting fresh fruit and vegetables from his home-garden and creating dishes from these. Recognizing his enthusiasm for food, his family encouraged him to pursue a career in cooking.


Prior to joining the Hyatt family, Stefan worked in several well-known hotels and restaurants within
Germany as well as in the United Kingdom. His experience within the Hyatt family began with Hyatt
Regency Mainz, Germany in 2008. Two years later, Stefan joined Park Hyatt Canberra, Australia and
in 2011, he was part of the re-opening team for Park Hyatt Sydney, and, later on, led kitchen
operations as the Chef de Cuisine. Since January 2017, Chef Stefan has worked in Malaysia as part of
Grand Hyatt Kuala Lumpur’s culinary team.

Grand Hyatt Kuala Lumpur

12 Jalan Pinang

50450, Kuala Lumpur, Malaysia

+ 60 3 2182 1234 PHONE
+ 60 3 2203 9166 FAX

Maison Francaise Redux

It's always a pleasure to dine at Maison Francaise, that elegant French restaurant on Changkat Kia Peng, were one almost feels one is not in KL, so when the lovely Broughtuptoshare couple invited me to revisit the place, yeah, didn't have to think very hard about it.

The Chef, Thierry Le Baut, has been there a few years now, and we were privileged enough to sample his cuisine the last time as well, which is posted HERE.  

To begin, an Amuse bouche of tsalmon tartare, a little profiterole or cheese gougere, and goat's cheese nougat.  Certainly a minor symphony of flavours to kick start the meal.

And to whet our palates, this very drinkable Lavilla Cabernet Sauvignon, which presumably is the house red.

Carpaccio De Poulpe, Gel De Yuzu, which is an octopus carpaccio.  It's amazing that octopus can be so tender and so fresh, and yet devoid of that briny fishy smell.  RM75.  Loved the plating.

Terrine de Foie Gras au porto RM98.  I personally favour a pan seared foie gras over a terrine, but this was choc ful of foie gras, so much so for  a brief moment, none of us were sure if it was a pure chunk of foie gras, or indeed a terrine.  Melt in the mouth, with that wealth of taste that comes with the lavish use of foie gras.

Crepes Vonnasienne Au Saumon Fume, creme aux citron confits, RM70.  Such a gorgeous looking display of smoked salmon, on a Vonnasienne crepe.  A word so bombastic that even google yields few search results, and none in English.  A very unique crepe, that seems like cross between pancake and bread.  Well, carbo aside, that smoked salmon was delicious.

Le bisque de homard, saute de homard confit au beurre Breton RM65, which when lost in translation, is Lobster Bisque with sauteed lobster in Britany butter.  An excellent soup, so rich and full of prawny lobstery flavours, with albeit a miniscule glob of lobster, for taste.  I really liked this bisque though, but be warned, it is very rich.

Our culinary prayers were answered with the serving of this Escalopes de foie gras poellees aus raisins.. well, if those round things were raisins, they have have been "resurrected from the dead" cos they were plump and grapelike.  RM 125.  To me, this is the absolute must have.  The slightly tangy sauce reduction cuts through the fattiness of the liver, complementing it perfectly.

It almost looks like the two scallops were communicating with each other.  Coquilles Saint Jacques poellees, puree d'artichaud a l'huile de truffes.  RM72.  Seared scallopes with truffle flavoured artichoke.  I can understand why menus are so much more interesting in a foreign language.  Perfectly seared plump scallops, and who doesn't love artichoke puree?!!

Who's have recognised this, which we only ever see in our ikan bakar.   Poached sting ray, potato puree and black butter with capers.  RM120.  Interesting combination, but I feel that the sauces kind of overpowered the simplicity and sweetness of stingray flesh, which we Malaysians are more accustomed to eating grilled.  (albeit with chilli sauce).

This gorgeous Galician Octopus, (actually it doesn't state on the menu its from Galicia, Spain, but I had sampled it last year in Spain, so asked the chef it these WERE Galician, and sure enough they were).  Grilled with crunchy spicy potatoes and sauteed pak choy.  That black "thing" is the spicy potato, and is absolutely yummy.  RM115

Filet de lotte rotie a l'ail, fenouil et echalottes, sauce auz crevettes.  RM148.  Monkfish, in English.  I am more intrigued as to how it got its name.  This fish itself is a hideous creature, but is a deep water fish, with white meat.  I usually am ambivalent about the monkfish, though clearly there is a market for this, as it seems quite popular.

Roasted Lamb Rack, Sweet and Normal potato puree, grand veneur sauce.  RM135.  When I first saw the doneness of the meat, I swore I could hear the lamb still bleating, baaaa baaaa....A bit hesitant to try such rare lamb (in my old age, I am less adventurous with lamb), I'm glad I overcame my haemophobia, and had a slice, because it was really good.  Tender, melt in the mouth.

Supreme de volaille farcie de foie, peau croustinllante, sauce poulette, ..Chicken breast with foie and crunchy skin, poulette sauce,  RM130.  Half the battle is lost for me when it is breast meat, and it takes in my book, some skill to make a chicken breast moist and succulent as the red part of the chicken.  Well, Chef Thierry did a good job here, his breast was indeed succulent and tender.

Roasted Smoked Duck Margret, Puy Lentils and duck sauce.  RM135.   I didn't know it's possible to slice duck so thinly, and make it look exactly like beef!!! I love the slight gaminess of duck, that free range kind of flavours of the meat.  And those potatoes!

Le Souffle au votre choix, vanilla cointreau and chocolate souffle RM45.  I am always in awe of a good souffle, and am impressed with those who can make their thing rise.  I've attempted once or twice but have failed dismally.  Souffles are a must in French restaurants, and is to dessert what foie gras is to starters.

Lemon tart with meringue and lemon ice cream RM36, although I am fairly sure that this was a raspberry ice cream we were served that night.  Love the elegance and tang of the french lemon tart. Could have omitted the meringue for me.

Pear and Praline Tear, with Raspberry sorbet, RM36.  Such a pretty dessert that looked too good to destroy.  That tangy sweet tango between the sorbet and praline worked magnificently.

Guanaja Chocolate Volcano, with pistachio Ice cream.  RM36.  The timeless appeal of this dessert I guess is watching that flowy chocolaty goodness burst forth like lava from Vesuvius, and besides, you can't really go wrong with a good quality chocolate.

Maison Francaise is also a great venue for private events and functions as described in my first visit, HERE.

5 Jalan Changkat Kia Peng 
50450 Kuala Lumpur. Malaysia
Tel: 03 21441474
info@maisonfrancaise.com.my

OPENING HOURS

Tuesday to Sunday: 11.00am - 11.30pm (last order)
Monday : Closed.

WEBSITE : http://www.maisonfrancaise.com.my/