* This article was published in the New Straits Times (Northern Streets) on 6th August 2011.
BY CK Lam
If you are looking for a romantic place to celebrate that special day, nothing beats celebrating it at Sigi’s Bar and Grill in Shangri-La’s Golden Sands Resort. Executive Sous Chef John Brock, who helms the kitchen, recently created a romantic set dinner by candlelight for two.
The menu incorporates great food in a cozy private dining tent on the beach under the starry sky. The tent is shielded by sheer curtains for privacy and the intimate interior is softly candle-lit.
Dining in a cozy private tent on the beach under the starry sky
The menu presents an excellent selection of salmon, lamb and seafood with a bottle of sparkling wine or grape juice.
The romantic meal started off with Cioppino and the Caesar salad. The rich, tomato-based Italian fish stew was cooked with a variety of seafood, with tomatoes, olive oil, garlic, onions and white wine. The seafood encompassed of crab, clams, shrimp, scallops, squid, mussels and fish, all of which contributed to the sweetness of the soup.
The appetizing Caesar salad had layers of crispy Romaine lettuce, with toasted croutons, beef bacon, anchovies shaved parmesan and soft poached egg. The salad is a smattering of tastes and textures to tantalize the taste bud. The crispy bread contrasted well against the greens mixed with the creamy sauce and the runny egg.
The salad was followed up with the simple presentation of the Sigi’s Tasting Plate. It comes with a portion of Salt and Pepper Calamari, Kataifi Wrapped Prawns, Seared scallops, Aranchini Balls and Moroccan Grilled Prawns. The variety of seafood is grilled to perfection and the scallops are especially fresh and delicious.
With the appetites whetted, the first main course is soon served. First up is the Pan Fried Salmon, complemented with Potato Gillete. Lightly fried, the skin of the fish is done with nice crispness. The sides of puree green peas, salsa verde and gribiche rounded up this dish beautifully.
For the second main course the chef prepared the signature Slow Roasted Lamb Rack. The rack of lamb is cooked to a perfect medium rare and served with Romesco sauce. Perfection by itself, the sweet juices of the meat seeped down to the vegetables it is resting on. The combination is wonderful, and it had the most exciting flavors and provided textures to the whole dish.
After indulging in the main course, the granite was served. It came in the most basic form – in the simple beauty of ice. The charming simplicity of the Granite Balloon gives that wow factor to the dinner. The colored shaved ice in the granite balloon has a pleasant tanginess!
Rounding up the meal are coffee and two choices of desserts – the Chocolate Tart Candied Peanuts, vanilla bean ice-cream and the Bombe Mango Sorbet, white chocolate parfait, Italian meringue and pine nuts.
Chocolate Tart Candied Peanuts, vanilla bean ice-cream
Bombe Mango Sorbet, white chocolate parfait, Italian meringue and pine nuts
This wonder romantic set dinner on the beach is priced at RM450.
Tel : 04 8861852
* Many thanks to Shangri-La’s Golden Sands Resort for laying on this invitation.
Tags: Beef Bacon, Caesar Salad, Cioppino, Creamy Sauce, Executive Sous Chef, Fine Dining, Fish Stew, Golden Sands Resort, Green Pea, Gribiche, Intimate Interior, Italian Fish, John Brock, New Straits Times (Life & Times), Poached Egg, Private Tent, Romaine Lettuce, Romantic Dinner, Romantic Meal, Romantic Place, Salt And Pepper, Seared Scallops, Set Dinner, Sheer Curtains, Starry Sky