MIGF – Malaysia International Gourmet Festival 2009 at Pacifica, Mandarin Oriental Kuala Lumpur with Chef Bastian Mantey
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We got to watch and pick up some cooking tips while at the same time thrilling our palates with the exquisite dishes ranging from lamb and seafood whipped by Chef Bastian Mantey. The first dish was the seafood dish of Monkfish with Truffled Fava Bean Cassoulet, Red Onion and Madeira Broth.
Onion in red wine mixed together with the beans
The bed of beans makes up of blanched fava beans, green beans (French beans) cooked together with onion. The Monk Fish sits on the bed of beans arranged on top of the rich flavor Madeira broth filled with fish stock and white wine.
Beautiful start of our meal
Next up was the Scallop Raviolo with Sauce Vierge, Sea Beans and Brocolini. This was a dish of scallop raviolo with the sauce Vierge which makes up of minced tomatoes, finely sliced fresh coriander, ground coriander and lemon confit. All these added sour, refreshing taste to the sauce which complimented well with the raviolo. The filling of the raviolo itself was flavorful. It has blended panfry seasoned scallop mixed with cream and egg white.
Triple combination of the Chef, the Pastry and the Topping!
Tantalizing our taste buds with this beautiful dish!
The next dish was the Lamb Loin and Confit “Gremolata”, Potato Gratin Dauphinois with Baked Garlic. The medium cooked loin laid on top of the confit was still pinkish in the middle, with a very inviting flavor. The fried confit coated with bread crumbs has the light sensation of rosemary. It was crisped on the outside with chunky lamb meat on the inside. Everyone of us were commenting how tastefully it was done.
The baked golden brown Potato Dauphinois complemented the confit and loin whereas the accompanying Pommery mustard sauce and Gremolata mix gave an extra dimension to it.
Gremolata mix is made up of the following ingredients:
- Chopped parsley
- Chopped lemon zest
- Chopped orange zest
- Chopped garlic
A real filling dish, topping off our meal nicely