Juniper
Two nights ago, I was invited to preview the Czech Culinary Experience 2015 at Vogue Café Renaissance KL Hotel. Regretfully, I have never been to he Czech Republic but I’ve visited Hungary but I have only distant memories of the cuisine. Naturally, I was very eager to try Czech cuisine. Vogue Café Renaissance KL Hotel will be showcasing the Czech Culinary Experience 2015 from now till 29 November 2015 featuring guest Chef Jan Michálek, in collaboration with the Embassy of the Czech Republic in Kuala Lumpur.
Chef Jan Michálek comes all the way from Prague and will whip up a selection of traditional and contemporary Czech cuisine during this Czech Culinary Experience 2015. Diners will have the option of choosing from an exclusive a la carte selection for lunch and dinner or enjoy the diverse selection available at the dinner buffet of which there are 3 menus rotated every night.
Highlights from the a la carte menu are Grilovaný candát, smetanové kroupy, mladý špenát a chřest, česnekové máslo (Grilled perch, creamy barley, young spinach, asparagus and garlic butter) and Pečený hřbet ze zvěřiny s jalovcem, krém z červeného zelí a jablek, jablkové ragu s grilovanými mini patizony, opečené bramborové noky (Roast saddle of venison, juniper, cream of red cabbage and apples, apple ragout with grilled mini squash and roasted potato gnocchi).
At the buffet, enjoy Šunkový kornoutek s křenovým krémem (Chicken ham roll with horseradish and cheese cream), Svíčková na smetaně brusinky (Roast beef, creamy vegetable sauce and cranberries), Krůtí závitek s červeným zelím ve vinné omáčce (Turkey roulade with red cabbage in wine sauce), Filet z uzeného pstruha s jemnou koprovou majonézou a sušenými meruňkami (Fillet of smoked trout with a delicate dill mayonnaise and dried apricots), Houskový knedlík (Bread dumpling), Bamborák (Potato pancakes), Skořicový krém s jablky (Cinnamon cream with apples), Becherovka řez, limetkový sorbet (Becherovka lime sorbet) and more.
Bamborák are potato pancakes which look delicious – it’s grated potatoes mixed with flour and milk. Simple yet something that can be a daily staple with rice. Inexpensive to make and best thing is, any amateur cook can master this.
Houskový knedlík are bread dumplings made with flour, milk, eggs and stale bread cubes, and formed into a loaf or roll, boiled and sliced.
Šunkový kornoutek is interesting – this is ham roll with horseradish cream.
It’s not a buffet with meats only as there’s beetroot salad & blue cheese.
If you are like me and love cheese, you will be drooling at the varieties of cheese at this buffet.
Kulajda is cream soup with dill and mushrooms, so hearty.
Bramborové noky is potato gnocchi – I think they look a bit like “goreng pisang!”
My favourite was the roasted boneless veal, so tender and appetizing. The chef did an amazing job with this and I am still thinking about it.
Svíčková na smetaně brusinky (Roast beef, creamy vegetable sauce and cranberries) was a bit too dry for me.
Can it get more indulgent with marble cake with vanilla cream & walnut?
Skořicový krém s jablky (Cinnamon cream with apples) – anyone who loves desserts will love this.
Jahodové gazpacho or strawberry gazpacho was my favourite dessert from the buffet. I had 4 cups as the sweet and sour taste was right up my alley. Gazpacho is a soup made of raw vegetables and served cold. The chef made it into a dessert and I have to say this is one of the best desserts I have ever tasted anywhere.
This was a very well organised event between the Embassy of Czech Republic and the hotel. I have to commend the Embassy for choosing great music – Big Band instrumental music which may have been somewhat unusual for a Czech food event but I loved the music and it made me want to linger on.
The food was interesting even if I wasn’t partial to all of it. I think we Asians need a bit of time to get used to food we have never tried before but at least we have the opportunity to sample such cuisine. I’d love to learn more about Czech culture and cuisine. I was informed by the Czech Economic Officer that Czech is a difficult language to learn, even more so than Russian and looking at the names of the food, I totally believe him.
Priced from RM34nett for an a la carte order or RM135nett per person for the dinner buffet and half price for children between 6 to 12 years old For restaurant reservations and to discover more, please call 03 2716 9388 or email rhi.kulrn.fb@renaissancehotels.com. Online reservations can be made at www.klrenaissance.com/dining.
