03 February 2012 | last updated at 12:30AM
By OLIVIA PETER
KUALA LUMPUR
streets@nstp.com.my
THE Tosca restaurant at DoubleTree by Hilton Kuala Lumpur provides a romantic candlelight dinner on Valentine's Day.
Executive sous chef Eric Siew said most of the ingredients are imported from United States and Australia.
"Some of the ingredients resemble Japanese delicacies but they are cooked and prepared Italian-style," said Siew, who has 10-year experience in Italian cuisine.
The starter, Ostriche di Kumamoto con schiuma di Prosecco e caviale Avruga, has chestnut-size Kumamoto oysters from United States. It gives a reputed aphrodisiac shot for couples.
The appetiser, Salmone in tre modi, is served in three forms. The preparation is with citrus marination, smoking and searing.
Siew said salmon is widely served but diners can request for other seafood which will also be prepared in the same way.
The lobster bisque is made up of 80 per cent lobster and 10 per cent crab and prawn.
"As it has a high concentration of lobster, it tastes a tad bitter.
"Therefore, diners have to first stir the butter emulsion," he added.
For main course, couples can choose either wagyu beef or rolled chicken.
The succulent medium-done wagyu beef tenderloin is complemented with an agnolotti beef. The duck agnolotti is served with the chicken roulade.
For dessert, Siew wants to mark the end of Chinese New Year by putting a slice of mandarin orange on top of the panna cotta and adding raspberry sorbet.
There will be acoustic guitar performance during the Valentine's dinner besides complimentary Prosecco cocktails, photos and also door gifts for couples.
Call 03-2172 7272 for reservation.
"Some of the ingredients resemble Japanese delicacies but they are cooked and prepared Italian-style," said Siew, who has 10-year experience in Italian cuisine.
The starter, Ostriche di Kumamoto con schiuma di Prosecco e caviale Avruga, has chestnut-size Kumamoto oysters from United States. It gives a reputed aphrodisiac shot for couples.
The appetiser, Salmone in tre modi, is served in three forms. The preparation is with citrus marination, smoking and searing.
Siew said salmon is widely served but diners can request for other seafood which will also be prepared in the same way.
The lobster bisque is made up of 80 per cent lobster and 10 per cent crab and prawn.
"As it has a high concentration of lobster, it tastes a tad bitter.
"Therefore, diners have to first stir the butter emulsion," he added.
For main course, couples can choose either wagyu beef or rolled chicken.
The succulent medium-done wagyu beef tenderloin is complemented with an agnolotti beef. The duck agnolotti is served with the chicken roulade.
For dessert, Siew wants to mark the end of Chinese New Year by putting a slice of mandarin orange on top of the panna cotta and adding raspberry sorbet.
There will be acoustic guitar performance during the Valentine's dinner besides complimentary Prosecco cocktails, photos and also door gifts for couples.
Call 03-2172 7272 for reservation.
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