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 in The Club at The Saujana by what2seeonline.com

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 Anton Mosimann in The Club at The Saujana by what2seeonline.com

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!

CK Lam & Chef Anton Mosimann Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

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.

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

Amuse Bouche with the red M for Mosimann’s on the background

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

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.

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

Fillings of finely shredded duck, carrots, peppers and beansprouts

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

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.

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

Risotto Al Funghi – simplicity with perfection!

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

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.

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

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 Anton Mosimann in The Club at The Saujana by what2seeonline.com

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.

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.comChef Anton Mosimann in The Club at The Saujana by what2seeonline.com

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.

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

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.

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

Chef Anton Mosimann in The Club at The Saujana by what2seeonline.com

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 Restaurant
The Club at The Saujana
Saujana Resort
Jalan lapangan Terbang SAAS
40150 Shah Alam
Selangor Darul Ehsan

Tel: 03 78431234

Website : www.theclubatthesaujana.com

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This entry was posted on Monday, August 9th, 2010 at 10:20 am and is filed under Chef, Events, Fine Dining, Hotels, Invited Review, KL / PJ, Wine Champagne and Spirits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 comments so far

 1 

Such beautiful, clear and crisp pictures of dishes that leave me mouthwatering on a Monday morning… Oh you make me wish I can head out for an early and luxurious lunch right now! :)

CK Lam Reply:

I feel the same way too…the photos reminds me of the meal. I really wish I get another chance to meet the great chef again. Hope dreams do come true…haha

August 9th, 2010 at 10:59 am
 2 

Oh, I miss this place very much. I attended a convention here in 1995 before and stayed there for 4 days 3 nites. The attentive services and food was absolutely thumb up!!

CK Lam Reply:

A revisit is a must…the place is gorgeous and the surrounding golf course and open space is simply breathtaking. Btw…I heard much of their spa treatment too. I definitely love to visit the place again :)

August 9th, 2010 at 12:58 pm
 3 

Looks like a real treat. Luxurious setting for a luxurious meal.

CK Lam Reply:

It is a charming place…do pay a visit too!

August 12th, 2010 at 7:03 pm

One Trackback/Ping

  1. Torbreck Wine Dinner with Founder David Powell | What2See : Best of Penang Food!    Aug 30 2010 / 11am:

    [...] was my second time enjoying the 2009 Bothie, with my first at Chef Anton Mosimann’s luncheon event. This sweet delight paired with the dessert [...]

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