Sunday, April 17, 2016

=Food Hunt= Penang - 8 courses tailor-made Chef’s tasting menu @ Macalister Mansion

With the newly appointed Head Chef – Johnson Wong, Macalister Mansion announced its new concept and menu, and Gibson was lucky enough to be invited for the new chef's own signature menu – the 8 courses tailor-made Chef’s tasting menu.



With the Chef’s tasting menu, Chef Johnson desires to unveil his interplay of local quality ingredients to his dishes, which are catered to the enjoyment of all the dining guests, preserving the best natural flavour with less artificial additives.



According to their Press release, “From farm to table” is the new concept which Chef Johnson would like to highlight in his Chef’s tasting menu. To incorporate quality local products together with excellent ingredients from around the globe, Chef Johnson will showcase his talented modern French cooking techniques with the flavours Malaysia has to offer.



Gibson spent almost 4 hours to finish the whole Chef’s tasting menu, which was thoroughly enjoyable. Therefore, Gibson decided to include the chef's introduction to the dish, while will adding in his personal opinion. So, let’s start the food talk!



Garden of Macalister Mansion
A dish that shows the chef’s romantic expression of local produce from Malaysia. It is an organic green salad featuring varieties of flowers, herbs and vegetables from the local farm. All the vegetables and greens are presented in different textures with a combination of smoked salmon giving the additional smoky flavour to the salad.

Gibson likes the combination of flavors of the greens and herbs, and the chef cleverly created the foam with a touch of Lime, the taste is as beautiful as it looks.



Carabineros
Carabineros is a Spanish red prawn with a strong flavour of deep sea. They are renowned for their jumbo size and striking bright red colour. For this dish, the chef put in the combination with local produce like pineapple and peppercorn both from Sarawak, Malaysia. The momotaro tomato, white balsamic vinegar and olive pesto give a refreshing zest to the dish.

Gibson likes the texture of the prawns which he discovered later that the chef cooked the prawns with a confit twist. By this cooking method, the chef managed to preserve the protein and flavours of the ingredients.



62.5 c Slow Cooked Egg
This Japanese inspired dish will unquestionably be an all-time favourite. The egg is first put into slow cooked under 62.5 degree for an hour and crumb it with shredded Filo known as Kataifi before putting it to fry. The egg is then served with Leek and Matcha Emulsion, together with Hokkaido Scallop and Anchovy to enhance the neutral taste of the egg.

Gibson always like poached egg, but this one is even better, where you get the best of both worlds, after Slow cooked the eggs that has a poached egg texture, they are deep fried.



Foie Gras Cappuccino
The Foie Gras soup is presented in a cappuccino texture with classic Italian combinations such as Arugula and Aged Balsamic. Pomelo is added to reduce the oiliness from the Foie Gras.

Gibson is not a fan of Foie Gras, but he won’t mind being served with a double Foie Gras Cappuccino, because the Foie Gras is cooked perfectly without having the strong overwhelming smell, while the “cappuccino” enhances the flavours.



Palate Cleanser
Before having another dish, they served us something sour to cleanse the taste bud, which are made of Apple, Hazelnut and Nasturtium.



Blue Lobster
Another signature dish from Chef Johnson. Blue Lobster, an upscale ingredient from Brittany, France serving with peanut sauce, similar in taste with the local Satay Sauce plus the strong lobster flavour from its shells. The result is the perfect blend of lobster freshness in a local flavour which is balanced off with the bittersweet earthiness of kale.

Gibson likes the fresh natural flavor of the lobster served with a touch of butter, but he later found out from the chef, that this was yet another slow cook dish using the steaming method.



Grain Fed Chicken
In this dish, the chicken is served in two ways on the plate. A mixture of slow cooked chicken, blue mussel, and basil wrapped with filo and a slow roast chicken mousse layered with Cepes powder. Served with Dry Chili Escabehe Sauce and creamy ricotta puree to reduce the spiciness from the chili.

Gibson likes the twist of the dish, the chicken in the filo actually look like Tuna, and the slow roast chicken mousse is very fine and soft to enjoy.



Penang Native
Pre-dessert featuring local Penang flavour of Lemon Granite, Nutmeg and white fungus. A refreshing palate cleanser.

Gibson likes the sourness that blend well with the nutmeg, very clever twist.



Café Mocha
Chef uses the elements from Mocha and deconstruct them into a dessert. This dessert is plated by a base of frozen cookie with chocolate crunches and coffee mousse on top, served with Coffee Ice cream.

A good meal never finishes without a great dessert; this is indeed a perfect finale.



The Chef’s tasting menu is priced at RM268 nett per pax. With the additional top up of RM160, guest would get to enjoy wine pairing on each dishes with Macalister Mansion’s professional recommendation.

Apart from the Chef’s tasting menu, Dining Room has also offer the 4 courses MM’s Discovery menu, another trademark of Macalister Mansion. The 4 courses MM’s discovery menu is priced at RM168 nett per pax or guest could also opt for ala carte.

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*Image courtesy of Macalister Mansion

Macalister Mansion Dining Room
Address: 228 Macalister Road 10400 Penang, Malaysia
Contact: 04-2283 888
Business Hour: 7pm - 11pm, Tuesday to Sunday.

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