The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Petrossian Paris introduces 10kg caviar tin Posted: 23 Nov 2013 04:49 PM PST The largest, "Ivan the Terrible," contains 10kg of Petrossian's Tzar Imperial caviar, making it the world's largest caviar tin according to its maker. The other two tins in this unusual line are also named for tsars and tsarinas. "Catherine the Great" contains a whopping 5kg of the delicacy, while the one named after Alexander contains 2.5kg. An exceptional product deserves exceptional packaging, of course. Each piece in this limited edition will be hand packed, and each label hand lithographed and numbered. Each tin is prepared upon order, and prices are available on request. To put things into perspective, the least expensive caviar tin on Petrossian's Paris website, containing just 12g, costs RM32.52 (RM104.50). – AFP/Relaxnews, November 24, 2013. |
| Scrumptiously French at Dave’s Bistro in Petaling Jaya Posted: 22 Nov 2013 10:57 PM PST We moved to the steamed porky buns that were recognisably Chinese in form, in the fluffy white buns with a thick slice of belly pork sandwiched in them. This pork belly had been marinated with soy, mirin, garlic and ginger and sous vide for 12 hours in a low temperature. The meat fell apart at the bite, the fat melting in the mouth, with a flavourful infusion. The richness of the meat was balanced with cucumber pickles, onions and spring onions. The pissaladiere, a classic pizza from the south of France, wowed us. Caramelised onions, anchovies, olives and tomatoes sat on a slightly thick crusty base that was both chewy and crispy at the same time. It was scrumptious, with sweet punches from caramelised onions and tomatoes, a salty tang from anchovies and olives, all brought together with the runny melted cheese. The beef was so amazing in the complex wine gravy, and I revelled in every bit of the garnish. A line-caught fish from Kuala Selangor landed for the next dish of poached red snapper with beetroot salad. On the plate, too, was carrot puree and sauteed broccoli from France. The fish looked colourful and inviting and it rose to expectations with its sweet, firm flesh in a buttery, creamy sauce. The crunchiness of the piquant beetroot salad, the sweetness of the vegetables from France, the freshness of daun raja and the luscious fish made it all so good. "My style is to give a lot," said Chin, "but sometimes it's too much and the customer gets confused." So the chef served the butternut on a separate plate, the pumpkin garnished with leaf tendrils from the pumpkin plant. It was so yummy on its own, with some pumpkin puree. The delectable meat, marinated with mustard, paprika and caraway seeds, sous vide for 12 hours and basted with barbecue sauce, had its thunder nearly stolen by pumpkin, and the eggplant caviar. This had roasted skins of eggplant blended with Dijon mustard. The coconut cheesecake was made with coconut puree from the Ivory Coast. Pomegranate with Monin syrup and a poached pear in mango reduction completed it. The chocolate fondant is RM25, coconut cheesecake RM22, mushroom soup RM15, pissaladiere RM35, Iberico pork rib, beef burgundy and poached red snapper RM58, porky buns RM12.90 (for 2), Caesar salad RM28. The portions are large and can be shared. Its wine of the month – Champagne Cuvee Prestige Laurant Robert is RM200 nett. Its extensive menu is worth several visits. – November 23, 2013. * Dave's Bistro, Lot G209, The Promenade, One Utama Shopping Centre, Petaling Jaya. Tel: 03-7725 4017. |
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