The Library debuts Two Friends – One Cuisine concept curated by celebrity chefs

The menu features European creations that are injected with Asian influences, combining the best of both chefs’ specialties.

YTL Corporate Executive Chef Wai Look Chow and Michelin-starred Austrian Chef Johann Lafer

When two celebrity chefs join hands in the kitchen, you know you’re in for a treat. And when the two chefs happen to be good friends of 14 years who have co-created a coffee table book together, then you know you absolutely cannot miss the chance to try their cuisine.

Cue the Two Friends – One Cuisine concept, newly debuted at The Library at The Ritz Carlton, Kuala Lumpur.

Developed by YTL Corporate Executive Chef Wai Look Chow and Michelin-starred Austrian Chef Johann Lafer, the inaugural culinary experience shares the namesake and essence of their book, Two Friends – One Cuisine (Zwei Freunde – Eine Küche).

The book details their signature creations – namely, Chef Wai’s Asian dishes that are infused with Austrian-German influences and Chef Lafer’s innovations that are highlighted by Asian touches – inspired from their travels in Germany and Malaysia. It was awarded Special Award of the Jury (Germany and Malaysia) and Best Cookbook of the Year (Germany) at the 2014 Gourmand World Cookbook Awards, the Oscars-equivalent of cookbook awards.

Likewise, the Two Friends – One Cuisine menu features European creations that are injected with Asian influences, combining the best of both chefs’ specialties. We had the pleasure of joining the dynamic duo for a three-day guest chef collaboration to celebrate the launch of the menu at The Library last week. Here’s what to expect.

Petuna Ocean Fish Trout with Watercress and Kelp
Petuna Ocean Fish Trout with Watercress and Kelp

Petuna Ocean Fish Trout with Watercress and Kelp

Dinner begins with a seafood appetiser bringing to mind Chef Wai’s pioneering days at Pangkor Laut Resort’s signature restaurant, Fisherman’s Cove. Known as the “wagyu of the sea”, the trout boasts a sublime, velvety texture that is brilliantly paired with the peppery aroma of the watercress mousseline and seaweed bits.

Brown Crab and Avocado Velouté
Brown Crab and Avocado Velouté

Brown Crab and Avocado Velouté

Another oceanic delight comes next in the form of brown crab, also known as French crab. The crab’s naturally sweet flavour is uplifted further by a creamy avocado velouté and a trace of lemon zest.

Wagyu Medallion
Wagyu Medallion

Wagyu Medallion

The highlight of the meal is this princely cut (read: larger than the standard fine-dining portion) of wagyu, specifically the medallion, which is prized for its tender meat. To enhance its flavour profile, it is topped with a layer of truffle and foie gras that lends a decadently rich aroma to the already flavourful beef.

Passionfruit Mousseline
Passionfruit Mousseline

Passionfruit Mousseline

Those who find themselves staying away from sweet desserts shouldn’t be too quick to skip out on the final course. Made from guanaja chocolate, the gateau has an aromatic fragrance that leans more on the bitter than sweet side; whereas the passionfruit adds a refreshing tang to balance the overall flavours. It’s not a clichéd sweet ending, but it’s no less satisfying.

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This exclusive four-course menu will be available every Monday to Saturday from 7pm until 11pm through February 2019 and is priced at MYR350 nett per person with an option of wine pairing at MYR450 nett per person. For dining reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.

For more information about Two Friends – One Cuisine, watch the video here or read a copy of the bilingual coffee table book at The Library.

 

Photos courtesy of The Library

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