A bit SWEET, A bit SPICY

With a six-course dinner sandwiched between an array of canapés and supper, Chef Wai and his team at The Majestic Hotel Kuala Lumpur pull out all the stops in ensuring guests have a scrumptious feast

A GASTRONOMIC FIESTA

Every year without fail, food and beverage partners of Prestige KL Ball bring their absolutely best to “the” society ball in town to delight the genteel crowd. This year was no exception. While guests were awaiting the arrival of the guest of honour, they were treated to a series of bite-sized canapés, such as Beef Rendang Mille-Feuille and Frozen Compressed Watermelon Cubicles with Basil Pesto, created especially for the wonderful evening of sugar and spice by YTL Hotels’ top chef Wai Look Chow. As they adjourned to the ballroom with flutes of Perrier-Jouët Grand Brut in hand, the 6-course dinner officially went underway. First up was Smoked Salmon with Horseradish Mousseline, followed by a creamy Celeriac Potage with Crispy Oyster. The mid-course was plucked from the ocean in Cod Harissa with Carrot Puree and Saffron-Lime Aioli. To prepare for the forthcoming main course of either Tajima Beef Cheek Pommes Au Gratin or Poitrine De Poulet Truffe Et Paille, a palate cleanser in the form of Lemon and Lime Sorbet was served to give a little zest. All this was developing while wine glasses housing a copious amount of Jacob’s Creek Reserve Shiraz or Chardonnay were dutifully replenished like clockwork. Platters of Almond Sable, Financier with Opalys Cream and Fresh Raspberries rounded off a sweet ending. On top of that, The Majestic Hotel Kuala Lumpur also rolled out a special menu for guests who opted for vegan options instead, where they were treated to innovative dishes such as Poached D’anjou Carpaccio with Dehydrated Cherry Tomatoes and Chives, and Pommery and Truffle Vinaigrette, Steamed Eggplant Topped with Ginger and Coriander Puree, Bell Pepper Coulis and Organic Sauce, Coconut Cream Risotto, Wild Mushroom and Parisienne Courgette, and a healthy dessert made from the nutritionpacked açaí berries. Late night ensued as guests swapped dining tables for the dance floor. The bar serving exclusively Royal Salute 21 Years Old was teeming with guests who chose to stay on, as was the push cart purveying crispy apam balik – the unexpected highlight of this year’s supper.