I hadn’t expected to be feverishly scooping up asparagus ragout and spoonfuls of eggs at a French dining venue, but Lafite, Shangri-La Hotel Kuala Lumpur delights in presenting brunch differently. In a pretty and damn good way. The brunch takes place every first Sunday of the month from 12noon to 3pm at RM 499nett per person with the remaining sessions will be on 5 November and 3 December 2017.
Damn good covers everything from their Lobster starter to made-to-order gourmet mains.
A starter of Live Canadian Lobsters are cut into half, stuffed with old styled mustard and oven baked for approximately 10 minutes , and accompanied with Caviar and Foie Gras, but it was blown away by Smoked Cohiba Grilled Wagyu Beef and Grilled Octopus.
Lobster: Live Canadian Lobsters stuffed with old styled mustard
Caviar: Oscietre Prestige Kaviari
Foie Gras: Halved apples roasted at 150 degrees and filled with foie gras and cocoa.
Smoked Cohiba Grilled Wagyu Beef – Grilled wagyu beef cooked a la minute and smoked with Cohiba cigars. Served with cauliflower puree, lemon gel and oyster and seaweed emulsion.
Grilled Octopus —Japanese octopus grilled and served with corn cream, Japanese black garlic puree and provencal sauce vierge – a French sauce made from olive oil, lemon juice, chopped tomatoes, onions and garlic.
Yet, I am a bigger fan of the Pan Seared Atlantic Cabillaud — Cod fish from France cooked a la minute and served with white beans ragout, baby squid and veal jus. The fish was cooked perfectly, with just the right amount of bite, while the white beans ragout was rich flavour, balanced by occasional note of nutty umami sweet from the baby squid and veal jus.
Pan Seared Atlantic Cabillaud
Still, brunch is never complete without eggs and French cooking at its best shines in the Eggs Parfait Cooked at a wonderful 63 degrees, beautifully and silky soft. Swimming in delicious asparagus ragout, classy asparagus veloute sauce and covered with parmesan foam to present the most velvety texture I could mop up with any bread and that alone could be the most satisfying brunch dish.
Eggs cooked at 63 degrees, served with asparagus ragout, asparagus veloute sauce and parmesan foam.
Pump it up with a little more elegance and exquisite with some sweet, juicy Hokkaido Scallops cooked a la minute and served with artichoke veloute sauce. Or blend stylishness with comfort from some slow cooked Spanish Lamb accompanied with gnocchi to complete the six gourmet specialties from the mains.
Seared Hokkaido Scallops — Hokkaido scallops cooked a la minute and served with artichoke veloute sauce.
Slow Cooked Lamb Shoulder — Spanish Lamb shoulders slow cooked for 36 hours and glazed with juices and spices. Served with red onions, parmesan gnocchi, pomegranate gel and lamb jus.
For dessert, there is the French rum baba made out of orange, rum and raspberry gel and the Chocolate surprise which features sable Breton crumble, hot chocolate sauce and vanilla ice cream. Desserts are worth ordering and with moreish options of wines, champagne, and cocktails all of which are free flow throughout the brunch session, it is no wonder we spent a splendid afternoon catching up and talking over Classic French cooking.
Free flow of Veuve Clicquot champagne, Terrazas Reserva Chardonnay, Terrazas Reserva Malbec and a variety of cocktails
All -you-can-eat here is no vintage bore: you have a bustling room of live DJ music who know a thing about creating brunch session of indulgence. The second best thing is the obscene ooze of booze from the pistachio sponge topped with chantilly cream. The best thing? The Chocolate Surprise — a traditional dessert made with Sable Breton crumble (French shortbread cookie). This one is presented with vanilla ice cream, chocolate ball, chocolate syphon, fresh blackberries and old chocolate sauce. For some reason, the stomach makes space automatically after the first sink of teeth into the chocolate.
French Rum Baba — sponge cake soaked in rum syrup, topped with chantilly cream and served with pistachio sponge, raspberries and raspberry gel.
Chocolate Surprise — a traditional dessert made with Sable Breton crumble (French shortbread cookie). Presented with vanilla ice cream, chocolate ball, chocolate syphon, fresh blackberries and old chocolate sauce.
Don’t miss the oyster bar over at the buffet table. Plus some delicious bites and sweet treats, at a grand setting as well as ala minute but most importantly, don’t forget eggs with smoked salmon and the chef’s signature appetisers such as cold cherry tomato shooters. It’s Executive Chef Olivier Pistre. and Executive Pastry Chef Paul Gardin’s light touches that make Beats and Brunch sessions so enjoyable. So, I say let’s kip the zeitgeisty café food for a week and treat yourself to some very fine dining – minus the panic attack when the bill arrives. Did I mention that we are welcome to also select from the buffet table?
Priced at RM499, Lafite’s Beats and Brunch is only available the first Sunday of every month from now until December. For reservations and further information, call 03-2074 3900, email firstname.lastname@example.org or visit www.shangri-la-specials.com .
Lafite is located at:
11, Jalan Sultan Ismail
Bukit Bintang, 50250 Kuala Lumpur
+60 3 2032 2388
Click HERE for more photos on flickr.