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A Magnificent Marathon Finish
29 Oct 2010, L'Heritage
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As the tenth MIGF approached its end, a final dine around dinner at L’Heritage made sure that the gourmet month ended on a sparkling high note with an evening that fully encompassed the spirit of the Festival. Chef Sabri Soid, a local-born chef with a flair for French cuisine, created an eleven-course degustation masterpiece – “a marathon menu!” he declared – that left the invited guests inspired and thrilled.

HE Sergio De Souza Fontes Arruda and Madam Geo Alencar HE Ahmed Amaziane, Madam Malika Amaziane and HE Sergio De Souza Fontes Arruda
Peter R Vogt, Hedwig Vogt and YBhg Tan Sri Chan Sau Lai YBhg Puan Sri Benedicat Chan, Pitt Lee and Jacinta Lee
Ms Jacinta Lee and YBhg Dato' Eric Yap YBhg Dato' Steve Day and Mrs Joan Day
Pitt Lee and David Teh Peter R Vogt, Hedwig Vogt talking to YBhg Tan Sri Chan Sau Lai

 

YBhg Dato’ Steve Day, Festival Organising Chairman, played host for the evening, and the guests enjoying this final gourmet celebration were HE Ahmed Amaziane, Ambassador from the Embassy of the Kingdom of Morocco and his wife Madam Malika Amaziane; HE Sergio De Souza Fontes Arruda, Ambassador from the Embassy of Brazil and Madam Geo Alencar; YM Tengku Nasariah Tengku Syed Ibrahim, CEO for Petrosains Sdn Bhd and Mr Stefan Kocsis; YM Tunku Soraya Dakhlah binti Tunku Abdullah, Executive Director for Melewar Apex Sdn Bhd and Encik Sharif Mahdi bin Dato’ Abd. Majid; YBhg Tan Sri Chan Lau Lai, Executive Chairman for Beneton Properties Sdn Bhd and YBhg Puan Sri Benedicta Chan; Mr Peter R Vogt, Managing Director for Nestle Products Sdn Bhd and his wife Mrs Hedwig Vogt; Ms Jacinta Lee, President of MedHunt Sdn Bhd; YBhg Dato’ Eric Yap, Managing Director of Vision Pacific Sdn Bhd; Mr David Teh, Director of Pakatan Reka Arkitek Sdn Bhd and Ms Pitt Lee; Mr Robert Holst, Business Development Director for Vision Four Media; YBhg Datin Su Wai Fun, Managing Director for AsiaReach Events Sdn Bhd and Mrs Joan Day.


The guests enjoyed canapes that looked as good as they tasted

At just over a year old, L’Heritage is an elegant eatery hidden inside The Royale Chulan Kuala Lumpur, and the guests took their places at two grand tables adorned with intricate black and white tablecloths to greet Chef Sabri as he introduced his culinary masterpiece. “This menu has everything you could want,” he explained. “Everything is part of the journey, and I want you to enjoy every step along the way.”

Maine Lobster 'Thermidor' with Old-Style 'Cafe de Paris' Butter
Lamb Noisette, Red Onion Dauphines, White Anchovies, Gremolata Oil

 

And what a journey it was! Opening with a Kobe and Black Caviar Tartar with Smoked and Roasted Tomato Shooter, the guests’ palates were taken on an adventure of tastes and textures, with each dish tasting distinctive and looking incredible.

Mr Peter Vogt found his favourite with the Lamb Noisette with Red Onion Dauphines, White Anchovies and Gremolata Oil. “That was really excellent. The combination of flavours made it really special, and I loved the balance of textures. The Chef does a fantastic job at arranging the ingredients in a very beautiful way.”


Black Angus Ribs

HE Sergio De Souza Fontes Arruda struggled to pick a favourite. “It is unfair to pick one, but the Lavender Sorbet was really memorable. The sweetness of the Candied Kalamansi and the refreshing flavour of the lavender made it a really unique blend.”

As the courses arrived in a spectacular succession of different tastes and textures, the guests were all in agreement that it was the whole journey of food that made L’Heritage’s Menu truly special, ending with a delicious dessert platter of Caramel Tea Parfait, Valhorona Chocolate Brulee and Orange Souflee, followed by Assorted French Cheese served with a sweet Roselle Syrup. HE Ahmed Amaziane could not praise the evening’s ‘marathon’ highly enough. “Everything has been perfect: the presentation, the flavours. It has been a very special evening.”

The evening of fine food was made seamless by the hardworking restaurant staff, fronted by Restaurant Manager Mr Raymond Francis who was thrilled with the whole experience. “It has certainly been an honour hosting these people in our restaurant,” he remarks.


A gift for the guests to remind them of their fine evening

As the guests nibbled on pralines and marvelled at the spectacular meal they had just enjoyed, Chef Sabri emerged from the kitchen to offer the guests a little taste of L’Heritage to take away with them: a quail’s leg confit, infused with herbs and created by the Chef himself.

The departure of the guests amid smiles from the staff signalled the end of a wonderful month of fine food and dining in world-class establishments across the country, and it seems that the evening at L’Heritage was a fitting way to end. “That was just how gourmet dining should be,” smiled YM Tengku Nasariah Tengku Syed Ibrahim.


Chef Sabri Soid and L'Heritage team