Supper Club Series Nov 2015 : The Oak Room Nexus @ Bangsar South

3
1356

chef paul

Since my 1st visit to The Oak Room Nexus @ Bangsar South, I have been thinking fondly of this fine restaurant with its elegant ambiance and delicious cuisine. The Oak Room is definitely one of the best restaurants in town coupled with flawless service. It keeps diners coming back for more.

On my 2nd visit last night, I sampled their Supper Club Series Nov 2015 featuring Chef Paul Neukirch who has years of experience with some of the best hotels in USA, Europe and Malaysia including the top-notch Pangkor Laut Resort. Chef Paul won the Best Young Chef Award in Germany in 1990 and left to expand his career in Switzerland, UK, Spain, on board a private yacht, USA and finally Malaysia where he has lived for the past 15 years. Having gained industry knowledge from top rated Michelin star chefs, Chef Paul created The Food Studio, a premier private event space nestled in the heart of Kiaramas. His culinary creations have been enjoyed by several international stars, including Pavarotti and Michael Schumacher.

Supper Club Series Nov 2015

DSCN9469(1)

Amuse Bouche

This salmon Amuse Bouche has a melt-in-the-mouth texture.

DSCN9473(1)

Appetizer

Poached Boston Lobster Salad on Grilled Mango with Truffle Oil

The appetizer tastes even better than it looks thanks to the grilled mango which imparts sweetness to the dish. The chef has been very generous with the lobster too. This is a wonderful combination of seafood and fruit.

wine

Deakin Estate Artisan’s Blend Semillon Sauvigon Blanc

Very pale shade with lifted aromatic notes of pear, apple and fresh citrus. Fresh and medium bodied with juicy citrus, lemon blossom and apple notes. Crisp, balanced acidity with a zesty finish. Usually  paired with chilli-calamari salad or alongside grilled chicken breast with orange, pear and rocket salad.

DSCN9479(1)

Entrée

Chicken Roulade

The feta cheese taste is very subtle, everything blends together nicely in this entrée. The chicken is tender & moist and I felt very satisfied with the amount of chicken and risotto.

wine for entree

Trapiche Oak Cask Chardonnay

This Chardonnay exhibits crisp pear, lemon blossom, crème brulée, lemon pie and brioche flavors. Elegant and round wine with good acidity. Ideal to serve with white meats, pasta with white sauce, asparagus or fresh cheese.

DSCN9484(1)

Soup

Consommé of Spring Chicken with Leek Dumpling

This is a light and clear soup with a delicious dumpling.

placido

Placido Pinot Grigio Delle Venezie IGT

Fresh and fruity. Dry, crisp and very refreshing. Excellent as an aperitif or with hors d’oeuvres, light appetizers, seafood and simple veal and poultry dishes.

DSCN9488(1)

Main Course

Pan Seared Cod Fish with White Cabbage and Yellow Paprika Sauce

The cod fish flesh is firm and the choice of white cabbage perfectly complements the fish.

main course wine

Banfi Le Rime Toscana IGT

Light, acidic wine which is a good pairing with fish.

DSCN9496(1)

Main Course

Herb Crusted Lamb Loin with Wasabi Potato Snow & Onion Marmalade

I love the sauce that is all over the lamb as it makes the lamb even more juicy, the onion marmalade lends some sweetness to the meat.

lamb

Cono Sur Bicicleta Cabernet Sauvignon

This Cabernet Sauvignon´s nose is governed by pleasant notes of plum, raspberry and sweet spices, while in the mouth, chocolate and subtle hints of vanilla can be appreciated. A very structured, balanced, long and elegant wine.

DSCN9506(1)

Dessert

Pavlova with Fresh Berries and Whipped Graven Berger Apples

This is the 1st time I have had a pavlova sandwich – the whipped apples are smooth and concentrated.

DSCN9511(1)

Petit Four

An array of little cakes and a macaron to complete a wonderful meal from a chef who has vast experience whipping up meals for some of the most famous people in the world.

Limited seats are still available for the 27 November 2015 with a special offer of 50% discount on 2nd paying guest. The Oak Room is an ideal place to host upcoming Christmas and Year End parties with packages from RM150 onwards.

I always enjoy my dining experiences at The Oak Room and I know you will too. The Oak Room is a gem of a restaurant and I hope more people will come to know how good the quality of the food and service is.

Price : RM280 nett per person (with wine pairing) RM220 nett per person (without wine pairing)

50% deposit payment is required to secure your reservation
To make a reservation, please contact The Oak Room Concierge Mr. Marcus or Ms. Sarimah @ 03-2386 9169.

3 COMMENTS

LEAVE A REPLY