Sometime last week, mummy told me about the annual Chaine dinner, and my eyes just sparkled . My face was just like this for the whole week. —>
Early this week, she handed me the lovely invitation card with my very own name printed on it!
My first ever Chaine dinner was at Equatorial Hotel Kuala Lumpur where the members had one last dinner together at The Chalet, before the hotel closed for renovations. This one would be my first time attending the annual Chaine dinner at the KL Convention Center.
Oh, do follow me on instagram @firelyamber ((:
At about 6.10pm, mum and I were ready to leave the house . It was still slightly drizzling , I was praying so, so hard that the roads will be clear. But no such luck as it was in KLCC. We were stuck in heavy traffic at various places for over an hour. Thankfully, everyone else was also caught in the jam, the event had to start slightly later than expected.
For pre-dinner drinks, we sipped a gorgeous champagne and nibbled hors d’oeuvres. Mum and I couldn’t stop having more of one or two of the miniature sandwiches made of slivers of multi grain bread and truffle mushrooms. Love-ley .
At about 8pm, we were finally seated. First thing served – BREAD! Of course, I thought it would be just buns and butter. But NO! We had three breads to choose from and three types of butter – plain, capsicum and truffle butter embedded with salt crystals. I swear, this is the first time I had one and a half pieces of bread and I almost finished the whole cup of truffle butter . (FAT FAT FAT)
Amuse Bouche (Kumamoto oyster pearl)
Award-winning Executive Chef Richmond Lim told us to pop the kumamoto oyster pearl whole in our mouth and as we chew, we’d be able to taste the freshness of the oyster. Goodness, he’s so right. Obediently, I put the whole thing into my mouth and with lips sealed together, slowly chewed on it. Heavenly! It’s felt fresher than the freshest oysters! So refreshing, so appetizing. Can you imagine that? Especially when the roe burst as I bit into it, I did a little dance in my head. Mum described this as the absolutely sensual. I couldn’t agree more. (:
Mummy placed her portion next to mine for photogr-aphy. Can you see the oyster in that egg-shaped jello? that’s kitchen artistry at work!
Duo Flavoured Wild Tasmanian Salmon Tartar with shaved summer truffle
The addition of edible flowers also made the dish so colourful.
Salmon tartar made from air-flown fresh salmon that arrived that very morning itself, mixed with smoked salmon. On top of it are two slices of scallops. And on top of that, 2 pieces of sweet juicy lobster ! Dinner just gets better and more interesting with each course. I couldn’t wait to see what’s next.
Crustacean Smoke Consommé with lobster ravioli
I find the ravioli skin a lil’ too thick for my liking, but that’s the way it’s served. Chef Richmond was so adorable. He told us he had added some muscles in it for us to chew on, and yes it was lovely to have a little something to chew on besides the ravioli.
The waiter placed the bowl with ravioli and lobster in front of me and another waiter poured in hot, steaming consomme from a teapot.
Slow-Roasted Quail with figs and kumquat marmalade
This isn’t really my kinda thing .. It was really lovely though. Meat was slow roasted to perfection and beautifully tender.
Scottish King Scallop with urchin roe hollandaise
Chef Richmond was rather disappointed that he could not get the king scallops he promised in the menu, so he used Queen scallops instead. I found the the scallop a lil’ overcooked on the outside as it tasted rubbery. The inner parts were gorgeous. Perfect. The foam sauce and hollandaise tasted so, so good. But not many people would enjoy it as it has a pretty strong fishy flavour from the beads of roe. I loved it though. 
Cheers to the CHAINE!
Ginger Flower Infused Pineapple and Basil Sherbet
IT’S SHERBET SERVED IN AN ICE CARVING THAT EMITS BLUE LIGHT. HOLY HAMSTERS! I touched the ice looking thing and .. OH MY GOODNESS, IT’S REAL ICE. Okay, that felt so dorky .. BUT BUT BUT . IT’S REAL ICE.
I didn’t like the pineapple flavour in the sherbet though. I just don’t like pineapples.
Australian Grain Fed Lamb served with wild mushroom risotto and Ratatouille
Ohaii there ! Tender pieces of lamb with the pinkiest center ! It’s also my first time having ratatouille, although there was only a bite-sized portion wrapped in the zucchini cup.
White Chocolate Cheese Mousse with champagne grapes and raspberry jello
I don’t quite fancy desserts .. I usually never finish dessert, actually . Even my mum was surprised that I cleaned my plate. That torque (chef hat)-shaped mousse is so gorgeous, I tell you. It was not extremely diabetic-ally sweet and it had a slight salty taste from the cheese. Just the way I’d love a good dessert. One of the Chaine members said that the mousse was so smooth, like a baby’s bottom! Imagine that now
Datuk Dr Jagjit Singh Sambhi, National Bailli Délégué de la Chaîne des Rôtisseurs and I after the lovely dinner.
“Ladies are very much like a good wine, they mature with age.”
Most memorable quote from the dinner.
Toodles !
