Monday, December 13, 2010

Millesime @ Menara Kencana Petroleum, Solaris Dutamas, Kuala Lumpur


I'm so behind in my blog posts that it is so unbelievable. Motto of the moment - to clear the backlog before the year ends. Hope that holds true though, we'll see how things go.


Millesime has been in the horizon for some time since Max Chin is a chef we have grown to love ever since we first dined at his small start-up place in Tengkat Tung Shin. Subsequently he moved to a larger space at Ihaus. Now, he has moved on to this place. One thing I've noticed about Max is the open kitchen is a big thing with him. Unlike the more closed kitchen structure of Ihaus, this place gives me tingles that remind me a little of the old Tengkat Tung Shin place since it boasts an open kitchen albeit a larger version.


It's a nice comfy space - industrial chic cement look paired with red lit wine racks and the sizzle from the open kitchen to entertain you. We had dined here a few times - two full meals and the third one was just dessert, when we joined friends who were celebrating a birthday. After about a month plus, I reckon the kitchen is working well as even without Max, they were holding the fort down quite well.


Rave reviews about the truffle menu have been peppering the blogosphere. Bolstered by friends who also had a fantastic meal there, we both decided to return specially on one of those rare occasions we are free to dine here.The white truffle menu is a choice of five appetizers for RM120++ whereby each dish has about 2 grams of freshly grated white truffle and a glass of GH Mumm champagne. There's a choice of the classic truffle pairing with soft poached duck egg with white asparagus, duck breast, blow torched sea scallops, parmesan cheese penne pasta with goose liver terrine, carpaccio of American Kobe beef tenderloin and duck fat poached Canadian lobster tail.


Degustation menu consists of 5 courses including a choice between two items for the main course. Changed on a daily basis, Max decides what's goes into the menu. It is very produce driven and dependent on what Max has managed to score in the market or import in from afar.


We kick off with an amuse bouche, smoked marlin roll ups that seem to be fast becoming another of Max's favourite ingredients. Regular diners will be able to recognise Max's signature style - the familiar tuna loin that appears in my appetizer, beautifully seared and paired with the soft avocado. There's also an octopus carpaccio with artichokes and a drizzle of Max's infamous reduced balsamic vinegar.


My favourite item for that night's dinner was the simple soup - an ethereal pairing of smooth and piping hot asparagus cream poured at the table that you mix with the shredded duck confit (one of the only ways to tackle our tougher local duck since we can't import in foreign fowl!). Spoon licking stuff that was crying out for a quick swipe of bread to wipe up the lovely creamy soup.


Next came more decadence as our appetizers arrived from the truffle menu. We had opted to switch one of our appetizers from the degustation menu with the truffle appetizers. I opted for the scallops and Splashie Boy obviously went for the Kobe beef.

No words to describe those scallops but they are decadent, sublime, wonderfully sweet and perfectly cooked. Even without the truffles, it tasted heavenly with the creamy dill sauce but the truffles pushes it up the scale to even higher greatness. Equally fantastic was the kobe beef carpaccio with slivers of the fresh truffles.


We had overestimated our tummy capacities as it there was our mains - a choice of the beef cheek or cod fish. While the braised beef cheek was divinely melt in the mouth, the cod did leave me a little dissapointed. It's strange but somehow I've had two issues with the cod fish here - just a tinge not as fresh as I like it to me. I did enjoy my strange dual coloured ravioli and the yabby that was hugging onto the potato for his dear life. Dessert ended with a pretty ordinary poached pear with coffee ice cream. What made that simple sweet end was it was topped with these soft chocolate truffles.

Generally we were rather happy with the food even though not everything was perfect like the seafood dish. The soup, scallops, beef cheek and Kobe beef carpaccio scored high points with both of us. It'll be nice to see how things unfurl at Millesime since their feet is now wet and ready to go. Hopefully we see more variety and unusual items coming up here as Max has always dazzled us with his culinary genuis.

Millesime
G1-01-3
Menara Kencana Petroleum
Solaris Dutamas
Kuala Lumpur

Tel: 03-6211 0648

(Pork Free. Closed on Sundays. Place is open for lunch and dinner. Truffle menu is said to be available for November/December but best to call ahead to double check availability. Degustation menu is RM150++ per person and 3 course lunch is RM55++ per person. Located at the side of Solaris Dutamas, in a seperate standalone building. The restaurant is tucked at one corner facing the Jalan Duta mosque. More pictures are in the Flickr set including my previous visit here.)

*Disclaimer: The opinions expressed here is entirely based on my personal tastebuds and may vary for others. This review is time sensitive; changes may occur to the place later on that can affect this opinion. The reviewer also declares that she has not received any monetary or non-monetary compensation from this place for writing the review.

22 comments:

Baby Sumo said...

Your new font in photo style is nice. The sea scllops look very nice.. I feel like licking my screen :P

Sean said...

i love the phrase 'eminence of duck,' though i've actually never heard it before. it makes me imagine a regal-looking duck, wearing a crown and royal robes! :D
but gosh, i've given up on trying to clear my backlog of possible entries already. at the start of this year, it was about 30-plus, but now it's 80-plus. sigh...

easilygoodeats said...

Excellent photos, cod fish fillet dish looked quite colorful and sophisticated. How many photos do you generally take before selecting one?

CUMI & CIKI said...

one word. decadent!

"Joe" who is constantly craving said...

after looking at the beef cheek, it reminded me of the long kitchen session trying to replicate the same.. 5 hours in the oven and a nite of marination!

Michelle Chin said...

Cod fish is a bit tricky considering that it is imported and all. I had cod fish in Chynna the other day ( part of their dim sum) and my sister complained that it tasted more like the fridge than cod.

J said...

ooh... looks like a decadently delicious meal! :)
(Yet to visit Millesime... Should head over soon... Just wish they had porky options too)

AugustDiners said...

i've heard so much about their truffle menu and how beautiful is that cod fish with the yabbies. i like the striking colors on the palate. Everything looks so good here! *slurps*

fatboybakes said...

groan, i didnt have my camera on me when i lunched here with ciki. it was soo good, with echire butter some more. yummmm.....
your pics are GORGEOUS as usual boo. bow bow bow...

thule a.k.a leo said...

you are not alone BOO :) I have mountains of blogs waiting for me too!! LOL!
I'm thinking of bringing Jenn here for a romantic dinner for two within this month.. before she gives birth!

Au and Target said...

Yum, yum! Now wonder you're behind of the blogging - you're having far too much fun trying out all those menus!

Bangsar-bAbE said...

Lovely pics, boo! I especially liked your picture of the yabby with his potato. Soooo cute! :)

Tummy Rumble said...

always enjoy visiting ur blog.. superb pictures and great write ups..

:D:D

qwazymonkey said...

I'm loving the minimalistic layout of these photos and taglines. Good job boo!

Yeah, I'm trying to clear my 2010's backlog too... let's aim to finish them yea?

Belajar Go Blog said...

enak sekali keliatannya

Life for Beginners said...

Man, I didn't even know we can't import duck till I read it in this post. (I know, random, but.)

Chef Max seems to be on a roll. And you're doing a great job of making us drool for more, dear. ;)

Here's to you finishing your backlog for 2010! Ganbate, you can do it! :D

Nikel Khor said...

perfect dinner

Julian Si said...

The perfect sea scallops!? Reminds me of how they struggle to cook them on HELLS KITCHEN!

:-)

Guess the chef here isn't a ... "donkey"!

ps - Gorgeous photos!!

boo_licious said...

Baby Sumo - sea scallops were simply sublime...aaah, now I feel like having some.

Sean - aiks, you must have eaten through KL twice and thrice with that backlog! Yes, eminence sounds darn royal and I must admit with this wickedly good soup, it seemed to fit it well.

easilygoodeats - it kinda depends, if I'm happy, I guess one horizontal and one vertical one but sometimes I need to snap 2 or 3 times.

cumi& ciki - yes, white truffle always adds a touch of luxe in everything it is sprinkled on.

Joe - wow, you're the big chef now. psssst, when are you joining Masterchef Australia?

Michelle - yeah, cod never tastes great here vs the fresh ones. I remember having super fresh ones in Canada and it was beautiful.

boo_licious said...

J - hope you get to visit soon.

Augustdiners - go try, quick!

fbb - never mind no camera, as I'm sure the food is in your memory...like Elaine Paige.

Leo - LOL, sounds like everyone is confessing abt their backlogs. hope you and Jen make it here for dinner, and congrats on being papa for the 2nd time round.

Au&Target - actually it's backlog becoz I've been so busy!

Bsar Babe - yeah, he's clinging on to the potato for dear life.

Aww, thxs Tummy Rumble.

qwazymonkey - works well for white plates but not so sure abt the non white background though.

Belajar Go Blog - pigi makan

Thxs for the encouragement Life for Beginners. How was HK?

Nikel Khor - thxs.

Julian - yeah, I also struggle to cook scallops as I worry if mine are ever cooked enough.

eiling lim said...

your photos are so nice! mine didn't do the truffles the justice!

Ann said...

This looks amazing! I'll have to try it soon.

Related Posts Plugin for WordPress, Blogger...