Nestled amidst 160 hectares of lush tropical gardens and surrounded by two 18-hole championship golf courses, The Club at The Saujana in Kuala Lumpur was in the hive of activities with the presence of celebrity chef and restaurateur Anton Mosimann. For three glorious days, the Swiss-born Mosimann mesmerized all the diners at ‘The Restaurant’ of this luxurious boutique hotel with a rare treat.
Chef Anton Mosimann OBE
The 2 stars Michelin chef and creator of healthy cooking style – Cuisine Naturelle; has cooked for most of Europe’s heads of state including the British Royal Family, four of British Prime Ministers and four US Presidents. With his own private dining club in the exclusivity of London’s Belgravia known as Mosimann’s, Chef Mosimann also established Mosimann’s Party Service, an outside catering.
Born in the Swiss-Jura mountains, he was appointed the Maitre Chef des Cuisines of the Dorchester at 28, the youngest ever to hold such a prestigious position. It was here during his 13 years tenure that people started recognizing his culinary expertise. In 1985, he revolutionized cooking and created a method that does not utilize fats and alcohol yet healthy, wholesome and tasty.
Chef Mosimann with his trademark bowtie
It’s a great privilege when I was invited for a six-course lunch menu @ RM650++ prepared by the great chef himself, with each dish pairing with a different wine. There aren’t many chances in a lifetime to dine in food that is fit for king, queens and presidents!
One for the album
This afternoon, Chef Mosimann had us started with an Amuse Bouche of Classical Salmon Tartar paired with Champagne Nicolas Feuillatte “Reserve Particuliere” NV. The wine is smooth and pleasant on the palate with a fine lingering finish. Its fruity flavor with hint of pear and apple is an ideal accompaniment with the Scottish smoked salmon topped with creme and chopped fresh chives.
Amuse Bouche with the red M for Mosimann’s on the background
The Warm Duck Salad comes in a vinaigrette with three sauces; hoisin, chili and basil pastels. There was a delicious harmony of sweet, savory and meatiness with the many varieties of fillings bursting with flavors. The starter was paired with the Leeuwin Estate “Art Series” Sauvignon Blanc 2008, a white wine with the flavor of gooseberry, suitable to go with the fat content of the duck.
Fillings of finely shredded duck, carrots, peppers and beansprouts
The Risotto Al Funghi was paired with Leeuwin Estate “Prelude” Chardonnay 2006. This dish was made using Italian short grain rice, shitake mushrooms, oyster mushrooms and wild mushrooms.
This dish has the rich earthy flavors of the mushrooms and the aroma of white truffle oil (brought from London by Mosimann) combined up producing an intense hearty flavor. This dish went superbly well with the perfumed Chardonnay, refreshing on the palate with fresh fruit flavors.
Risotto Al Funghi – simplicity with perfection!
The Steamed Fillet of Sea Bass beautifully presented on spinach was tenderly smooth and delicious with the sauce vierge. The delicately flavored sea bass was very fresh and we had the Leeuwin Estate “Art Series” Chardonnay 2006 to pair with it.
Leeuwin Estate “Art Series” Chardonnay 2006 is an amazingly smooth wine with light oak and a blend of fruit flavors. This wine is one of Australia’s top Chardonnays ever made and also one of Australia’s top collectible wines.
Chef Mosimann never fails to impress, preparing a delicious pre dessert dish. I indulged in the Anton’s Bread and Butter Pudding which was prepared with more pudding than bread.
The warm pudding with sultanas was spoon on a serving plate and served dusted with icing sugar, perfect with a cup of Italian coffee.
This was followed up by the warm Passion Fruit Souffle which was wonderfully prepared by Chef Mosimann. The light and fluffy souffle was paired with a nicely chilled glass of Torbreck “The Bothie” 2009 with sweet fruity flavor. The combination was stunning, and it became obvious that they chose the sweet Torbreck to paired with the sourish souffle.
The quaint and inviting restaurant serves European and Asian cuisines. It has an indoor dining area, comfortable and air-conditioned which is accessible to the outdoor terrace overlooking the garden.
It was an unforgettable culinary experience at The Restaurant in The Club at The Saujana. I was feted with a wonderful lunch by Chef Mosimann, which was delicious from the start to the finish with the company of foodie mates, BBO, Vialentino and my hubby. My appreciation to Jasvinder for hosting us on that afternoon.
The Club at The Saujana
Jalan lapangan Terbang SAAS
40150 Shah Alam
Selangor Darul Ehsan
Tel: 03 78431234
Website : www.theclubatthesaujana.com