New Dining Concept at The Library Ritz-Carlton KL

New Dining Concept at The Library, Ritz KL

Monica Tindall

One of Malaysia’s most beloved chefs, Wai Look Chow, most renowned for his work with YTL and Pangkor Laut Resort’s signature restaurant Fisherman’s Cove, recently joined forces with Austrian chef, Johann Lafer of Michelin-starred restaurant Le Val d’Or, in a collaboration of friends and cuisine to launch a new dining concept at The Library, Two Friends – One Cuisine.

Based on the coffee table book, Two Friends – One Cuisine, the duo curated a special menu for the Ritz-Carlton, Kuala Lumpur’s intimate dining space, The Library. The multi-award winning book tells the story of a great culinary and personal friendship amongst two chefs from opposite sides of the world. The bilingual piece showcases the passion for food and life of celebrated chefs in both German and English and features their signature creations. From Chef Wai’s side, Asian recipes with Austrian-German influences are presented along with Chef Lafer’s contribution of European techniques with touches of Asian flavours.

New Dining Concept at The Library Ritz-Carlton KL
Two Friends – One Cuisine,

Chef Lafer made a three-day appearance for the launch of the new dining concept at The Library where guests can enjoy the fruits of both chefs until the end of February 2019. The four-course menu is available both with and without wine pairing and the following is a recount of our dining journey matched with wines from Frescobaldi.

New Dining Concept at The Library Ritz-Carlton KL
Chef Wai & Chef Lafer

New Dining Concept at The Library – Menu

Bread

A choice of stone-baked walnut or seven-grain artisanal bread with winter truffle butter already has us testing our self-control. It is warm and sports a crisp crust and spongey middle making the butter melt in, only enhancing its temptation.

New Dining Concept at The Library Ritz-Carlton KL
Bread

First Course

The first wine, Remole Bianco DOC 2017, offers a fresh pear bouquet and follows through with floral notes on the palate and a crisp finish. It is well-suited to the very lightly fatty fish cleansing the palate of the oils. Petuna Ocean Trout is beautifully pink and topped with a sprinkling of kelp. The fish is soft and flakes with the mere sight of the fork. There is a watercress and potato mash on the side that is warm and comforting and verdant sprigs of watercress brighten the top.

New Dining Concept at The Library Ritz-Carlton KL
Petuna Ocean Trout, Watercress, Kelp
New Dining Concept at The Library Ritz-Carlton KL
Remole Bianco DOC 2017

Second Course

Brown crab with avocado veloute lives up to its French name with the sauce being as velvety as the name suggests. The crab is delicate and dissipates in the mouth with ease. A thin slice of fresh pear lays across the top adding a juicy touch of fruitiness. The Albizzia Chardonnay Toscana IGT 2015 is fresh and flourishes with aromas of citrus. Its elegance plays well with the gentleness of the crab and the light acidic finish cleanses the remains of the creamy avocado from the taste buds.

New Dining Concept at The Library Ritz-Carlton KL
Brown Crab with Avocado Veloute
New Dining Concept at The Library Ritz-Carlton KL
Albizzia Chardonnay Toscana IGT 2015

Third Course

Nipozzano Riserva Chianti Rufina DOCG 2014 is ruby-red in the glass with intense aromas of red berries, hints of roasted coffee and an ending of spice. In the mouth, it’s rich yet elegant with layers of minerals balancing out to a long persistent finish. The wagyu medallion is incredibly soft. Slicing in with ease, the charred edges give way to an evenly pink middle. Hubby has devoured his portion with full gusto along with a racket of noisy approval to correspond before I’ve even put my camera away. Foie gras crush and a black truffle sauce are part of the secret to its decadence but we’ve heard that the underlying key to its succulence is the special care chef pays to each cut. Carrot puree offers a smooth and deliciously sweet companion.

New Dining Concept at The Library Ritz-Carlton KL
Nipozzano Riserva Chianti Rufina DOCG 2014
New Dining Concept at The Library Ritz-Carlton KL
Wagyu Medallion

Dessert

To conclude, Passion Fruit Mousseline with Guanaja Gateau centres our plates with a dark dense presence. The cake is sumptuously rich. It’s topped with swirls of white chocolate and passionfruit mousse. A petite scoop of passion fruit ice cream sits on its own roost of white chocolate crumble. Surprisingly, hubby-the-non-chocolate-cake-eater has again polished his off to loud happy satisfaction.

New Dining Concept at The Library Ritz-Carlton KL
Passion Fruit Mousseline with Guanaja Gateau

Freshly brewed coffee or tea are included in the meal.

The Four-Course menu is priced at RM350 nett per person or RM450 nett with wine pairing and will be available Monday to Saturday starting each evening at 7 pm until the end of February 2019.

Reasons to try the New Dining Concept at The Library: a celebration of friendship and one outstanding wagyu medallion!

New Dining Concept at The Library
The Ritz-Carlton, Kuala Lumpur
168 Jalan Imbi
55100 Kuala Lumpur
Malaysia
+6 03 2142 8000
www.facebook.com/RitzCarltonKL
www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur

Find more special events at The Library here.

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5 Comments

  1. What an offering with these multiple courses! That wagyu medallion is so juicy and delicious!

  2. My eyes are on the dessert!

  3. All looks really Yummy specially Wagyu Medallion & Passion Fruit Mousseline

  4. Are those fresh flowers? They must be, I guess…for a classy place like this.

  5. Mouthwatering again and on my day when I limit food intake!!! I always try to be extra good on Mondays and Thursdays!! Cheers Diane

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