The Ritz-Carlton KL is kicking off Guest Chef Dinner Series 2018 with award-winning Guest Chef Francisco Araya. Chef Francisco, of Chilean descent and a maestro in the culinary scene, is set to curate a stunning seven-course modern European cuisine showcasing a fine selection of seafood dishes.
Based in Shanghai, Chef Francisco has built a remarkable reputation in the industry with fine dining restaurant NAPA Wine Bar & Kitchen where he is presently the Executive Chef, Alegre restaurant in Chile and 81 Restaurant in Tokyo where he was awarded one Michelin star for the casual fine dining restaurant serving borderless cuisine with a mix of Latin American, European and Asian influences. Adding on to his impressive wealth of experience, Chef Francisco has also spent a season at the legendary three Michelin-starred restaurant El Bulli in Spain under the tutelage of world-renowned Chef Ferran Adrià.
The 5-day promotion will see Chef Francisco meticulously crafting seafood specialties opening with a fanciful amuse-bouche of crispy scallop and herbs, smoked celeriac hen egg, tomato, shrimp and watermelon, beetroot tartelette, followed by mains – oyster served with caviar and cauliflower, scallop ceviche with ginger and cilantro, Arroz Verde consisting of Carabinero shrimp, Arborio rice and spinach, shrimp prepared with yuba, caramelised onion and dill and Japanese Orange Sea Bream with calamari and zucchini blossom. A decadent dessert of luscious pandan ice cream, financier and late harvest concludes the culinary journey.
Available from 6 to 10 March from 7pm until 11pm
MYR350 nett per person
MYR500 nett per person (with Wine Pairing)
amuse-bouche of crispy scallop and herbs, smoked celeriac hen egg, tomato, shrimp and watermelon, beetroot tartelette
oyster served with caviar and cauliflower, topped with togarashi and chives
Ventisquero Reserva Sauvignon Blanc
scallop ceviche with ginger and cilantro
Arroz Verde consisting of Carabinero shrimp, Arborio rice and spinach
shrimp prepared with yuba, caramelised onion and dill
Japanese Orange Sea Bream with calamari and zucchini blossom, served with squid ink sauce and plum sauce
pandan ice cream, financier and late harvest wine jelly, crispy raspberry
Its was truly an evening of decadence featuring a multi-course dinner and fine wines from Spain and Chile. Most courses showcase Chef Francisco’s Chilean root with Spanish, Japanese and Chinese influences.
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