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| Elegantology Gallery and Restaurant - Ktichen |
Elegantology Gallery and Restaurant, Publika
Food, fun and fashion combine at one of Publika’s most hip restaurants, Elegantology. Supporting young artists, both in the field of clothing and accessory design and, in the kitchen, Elegantology provides a platform for up and coming Malaysians to showcase their talents.
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| Elegantology Gallery and Restaurant |
While the stylish apparel caught our eye, it was the food that lured us to stay. In a special media preview, celebrity chefs Sherson Lian and Johnny Fua supervised the young chef team as they cooked up their latest culinary creations, which are now featured on Elegantology Gallery and Restaurant’s new menu.
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| Elegantology Gallery and Restaurant, |
A hot soft roll, dense and chewy, paired with a herbed butter began our experience. The butter melted quickly into the bread and hubby’s request for seconds is testimony to its likeability.
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| Warm Bread Roll and Herb Butter |
A clean crisp amuse bouche of Scallop Ceviche was elegant in presentation and delicate in taste. Arranged in a glass dish on a bed of rock salt atop a black bowl, a bright orange mound of fish roe sprouted a bloom of colour and added a burst in texture. Great start.
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| Scallop Ceviche |
A cold appetizer of Jumbo Lump Crab with Deep Fried “Rambutan” was a hit amongst our fellow diners. An Asian fruit relish of mango, green apple and finely sliced red onion accompanied the crustacean flesh atop a fat brush stroke of capsicum paint. The fried rambutan had a thin hot coating, which surged with moist fruity goodness upon first bite. Hubby declared it, “Fantastico!”
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| Jumbo Lump Crab with Deep Fried “Rambutan” |
A Wild Mushroom Cappuccino was the hot soup starter and came with a truffle foam and spring onion biscotti. A double circle of brown and white presented the soup with a crossing of hard biscuit along the rim of the bowl. The broth was rich and gently flavoured and the biscotti sweet, providing a contrast in both texture and taste. I think the chef is on to something here, but perhaps a slight reduction in sugar in the biscuit would make a subtle refinement.
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| Wild Mushroom Cappuccino |
The entree consisted of Pan Seared Foie Gras with a poached pear, red wine gel, balsamic pearls and frosted nuts. The velvety rich liver was lightened by the clean, faintly floral taste and sweet juiciness of the pear. The theme of contrasting sweet with savoury carried over well from the previous dish.
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| Pan Seared Foie Gras |
A palate cleansing sorbet of Mango and Ginger Torch refreshed our mouths, ridding them of the final remnants of the fatty foie gras. Regular readers will know I have quite a fondness for ginger flower, so would have liked to have seen this flavour more prominent in the sorbet.
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| Mango & Ginger Torch Sorbet |
Mains offered a choice of poultry or red meat.
The Sake Mirin Chicken Roulade was my choice and came with crispy potato, pickled ginger and a mesclun mix. Moist rounds of tender chicken were coated with a caramelized skin resembling a char siew. The tangle of deep fried potatoes added a nice crunch and the salad leaves were lightly dressed providing a further layer of taste and texture. I’d definitely order this dish again.
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| Sake Mirin Chicken Roulade |
Hubby’s choice of Pan Seared Loin of Lamb was accompanied by sous vide potatoes, Vichy carrots, mint jelly and pan sauce. The flesh was lightly seared around the edges and, softly pink within. A pea mash brushed the bottom of the plate and a curious addition of caramelized seeds added interest on the side. Hubby reports a pleasurable outcome.
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| Pan Seared Loin of Lamb |
Dessert came in the form of a Virgin Piña Colada Cheesecake, although I’d almost like to see it renamed a Pineapple Tart Cheesecake for its deconstructed base of thin pastry striped with a line of pineapple jam. The cheese itself had been slow baked and turned out dense and creamy. The use of coconut cream gave a richness, which was sliced through with a tangy passion fruit gel. A sago truffle with gula Melaka and a crumble of crushed hazelnuts was a sticky and interesting extra. I cleaned my plate and, dessert left hubby with a big ‘cheesy’ grin, so thumbs up for the finish.
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| Virgin Pina Colada Cheese Cake |
If you’re in the Publika area and are in need of a little inspiration, Elegantology Gallery and Restaurant is sure to provide some culinary musing.
Reasons to visit: two in one shopping – food and fashion; a chance to support young chefs; Deep Fried Rambutan; Virgin Piña Colada Cheese Cake.
Elegantology Gallery and Restaurant
35 Level G2, Publika,
Solaris Dutamas, 1 Jalan Dutamas 1
50480 Kuala Lumpur, Malaysia
(at the public square near Estilo, Silver Spoon and The Social)
+6 03 6306 5577
www.elegantology.com.my
See how the team at Elegantology pairs whiskey with their creations via this link.
See how the team at Elegantology pairs whiskey with their creations via this link.