Dec 14, 2013

Shook! @ Starhill Gallery KL

I walked pass rows of disordered and rustic-looking bamboo shoots along Fisherman's Cove; a large and structurally arranged cubes of Japanese cuisine at Jogoya; dimly-lit walkway paving into wooden architectures of an old-fashioned American steakhouse, Jake's; and not forgetting those colourful pillars of metal waves at Tarbush.

It has been awhile since I've last step foot into Starhill. I had fun weaving my way through the maze of restaurants, enthralled by the sight of red and gold pathways and lush lounges.

As for tonight, I'm heading to Shook!.

Shook!

Shook! is a conceptual restaurant that features four show kitchens - Japanese, Chinese Wok, Italian and Western Grill - all set in a sumptuous and sophisticated dining room that was obviously yearning for attention.

In this write up, I will be unravelling two new sets of festive menu - Christmas Eve and New Years Eve. Both creatively crafted by head chef, Chef Rafizi and accompanied by sous chef, Chef Daniel.

Yes - two sets of mouth watering food porn for the gastronome!


Complimentary Breads


Shook! Christmas Eve Menu 2013

Priced at Rm268++ per person and Rm398++ with wine pairing, this degustation dinner will feature a six course feast, made available from 7pm to 12am on Christmas eve only. The meal includes a buffet of artisan pastries from Shook's designated dessert spread as well.

First up - the appetizers.

Duo of Gratinated Oyster with Champagne Sabayon


A velvety duo of crab meat and oyster on a slice of cured smoked salmon, with just a hint of wasabi aioli, and a whisk of champagne sabayon too boost. Plenty of goodies happening on this plate, and that was how I started my dinner, it couldn't have been lovelier.

New England Clam Chowder


I have always enjoyed chowders. Shook's New England version was richly flavoured, with crunchy bits of carrots, onions and celery in it. At the side, we have a piece of truffle flavoured ginger muffin.

Passion Fruit Sorbet 


While I was eagerly waiting for my next dish, a dainty scoop of refreshing passion fruit sorbet was served - icy cold of course.

Traditional Roast Turkey Roulade with Chestnut Stuffing


Do you agree that roast turkey is among the most complicated consumable meat to prepare? And there were many instances where I grumbled about how dry it tends to get if not cooked properly.

Well - this one was pretty amazing. It really isn't all about the turkey meat per se, but rather, the clever combination of charred and crisp turkey skin with chestnut stuffings, glazed in a savoury turkey jus and paired with sweetness of cinnamon apple chutney and roasted vegetables. I was enticed on my very first bite.

Oven Baked Australian Beef Tenderloin


The Australian beef terderloin was pure meaty indulgence - juicy, tender and probably the softest and most buttery-textured meat I've had. The raw egg and the porcini jus did justice by adding an extra layer of flavours to the overall dish.

I find myself enjoying this slab of meat more than I thought I would, much to the fact of seemingly being one of the best steaks I've eaten.

Now - moving on to the New Year's menu.

Shook! New Years Eve Menu 2013

At Rm368++ per person, one would only expect the finest meal in tow. What great way to end 2013!

A six course delight featuring pan seared Australian barramundi and grilled loin of lamb as highlights, inclusive of your choice of artisan pastries from Shook's dessert buffet spread. This feast is available from 7pm to 12am, on New Year's Eve only.

But of course, if you'd like the idea of desserts temptations, fret not as the poshest dessert-only buffet is available every Sunday, 12pm to 3.30pm, at Rm168++ per person.

Let's start with appetizers.

Salmon and Tuna Tartar

The salmon and tuna tartare was fabulous. The fish was sweet and tender, garnished with a crisp biscotti in a pool of green sauce, or what I thought resembles the salsa verde, with parsley being the core ingredient.

Traditional Beef Consomme


One look and I thought - what a dainty looking panna cotta!

Braised oxtail panna cotta layered with edamame bean puree. A myriad of toothsome textures and bounteous flavours. The highlight of the dish for me. On the other end, the beef consomme was comforting and nice, with diced Japanese cucumber and a lemongrass and mint flavoured gazpacho.
Lime Sorbet


The lime sorbet was zesty and ice-cooling - perhaps a little too zesty for that matter. Served with grapes at the bottom and garnish with shreds of dried ginger and perserved plum.

Pan Seared Australian Barramundi


Imagine a charred burnt aftertaste, but a delicious one - that's how squid ink infused dishes taste like.

Delicately pan seared barramundi on squid ink tagliolini and in a pool of rich lobster bouillon - another spectacular combination if I may. The fish was sweet and nicely flaked. Like most squid ink infused dishes, the lobster bouillon did wonders in complimenting its flavours.

Grilled Loin of Lamb


 

There was an abundance of elements happening on the plate, and obviously I started with the lamb first. Marinated well and nicely seasoned, I sliced and swooped up a portion, swiped it over the pool of savoury truffle reduction and nosh-it ever so delightedly.

Moving my way around the plate, from saffron potato, to asparagus tips, morel dumplings and finally, the gorgonzola tortellini.

What a great way to end my meal! So quick, you mean?


Last but not least, sous chef, Chef Daniel, dropped by, looking rather shy, but immediately lit up when he started talking about food, recipes as well as inspirations for this year's festive menu.

Overall Rating: 8.5/10. I was not at all talkative the entire night. Rather, quietly and joyfully devouring my dinner, it was scrumptious. What I've written - is part and parcel of what you'll be getting this coming X'mas and New Year's Eve. What you did not see though - is the magnificent dessert buffet spread that will be made available on that day only. I am sure you'll not be disappointed.

For reservations:
Book Online: By clicking TABLEAPP
Phone: +603 2719 8330
Email: diningconcierge@ytlland.com

Shook! is located at:
Starhill Gallery, 181, Bukit Bintang, 55100 Kuala Lumpur
+603 2719 833

10 comments:

  1. Ah, memories at Shook! The taste of the high life when I was given the chance a while back. :)

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  2. Grilled Loin of Lamb looks like porn weih. All your photos so cantik.

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  3. Woah, nice photos! and they presented their dishes very well. I wonder how many turkeys did you have this year. :P

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    Replies
    1. not a whole lot Cheryl!
      can't wait to sit with you again and eat! =)

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  4. i was sitting opposite of you that day, you are so charming and sweet :) ....i keep looking at you until i dont know what i ate already...hahaha

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  5. you areeee soooo stoooooopiddddd =/

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  6. The cross section of the beef, OMG...drooling~

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