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A Unique Taste Of East & West
West Lake Garden and New Orleans Bar & Grill
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The MIGF 2012 publicity dinners continues their gastronomic journey, this time at Sunway Resort Hotel & Spa’s West Lake Garden Chinese Restaurant and New Orleans Bar & Grill. Overlooking the beautiful Sunway Lagoon, the West Lake Garden has one of the most lavish views one can enjoy, and the restaurant has the cuisine and décor to complement it.

On the evening of the publicity dinner, the middle area of West Lake Garden was sectioned off for pre-dinner beverages. Arriving guests were greeted by the soft glows of the red lanterns that were hung from bamboo poles surrounding the area. There were also opulent red sashays that hung from the ceilings, giving a very oriental ambiance to the restaurant. The generous use of red actually symbolizes good fortune and joy in Chinese culture.

In front of the floor-to-ceiling glass windows, a live station with Chef Lee Yew Ken at the helm provided 7 different types of canapés – smaller portions of the actual Festival menu to whet the guests’ appetites before they adjourned to New Orleans Bar & Grill later.

The canapés included BBQ Beijing duck with mango and crispy taro; braised baby Tianjin cabbage pouch with abalone sauce; organic chicken essence with escargot scented with saffron and wild mushroom; steamed drunken crystal white prawn infused with aged wild ginseng and egg white custard; wok-fried Australian wagyu beef sirloin served with suprême sauce and shimeji; steamed star grouper wrapped in bamboo leaf with fermented soy bean and chilli oil served with braised crispy rice; and royal bird’s nest with osmanthus flower and coconut jelly.

As guests were savouring the scrumptious canapés, a lady in cheongsam deftly created beautiful classical Chinese music with her Gu Zheng, the Chinese plucked zither.

Guests of the evening included the Managing Director of Property Investment Division of Sunway Group, Dato’ Ngeow Voon Yean and wife, Datin Lee Shar; the Ambassador of Chile, HE Christian Rehren; the Ambassador of Japan, HE Shigeru Nakamura and wife, Anna Nakamura; the Ambassador of Finland, HE Matti Pullinen and wife, Susanne Silfverberg-Pullinen; President of McMillan Woods, Dato’ Raymond Liew and wife, Dato’ Yul Shin; and Managing Director of ePetrol Holdings Sdn Bhd, Jeffrey Perera and wife, Sooria Perera.

After all the guests had arrived, MIGF Organizing Chairman, Dato’ Steve Day made his welcoming remarks and Dato’ Ngeow wished everyone a wonderful dinner and announced that both West Lake Garden and New Orleans Bar & Grill will be undergoing major renovations scheduled to start in the beginning of 2013. The guests were then ushered to take a group photo outside of West Lake Garden before they proceeded to New Orleans Bar & Grill.

The table set-up at New Orleans Bar & Grill was outstanding. Black tablecloths lined two long tables and unique flower arrangements comprised of antique blue, cherry pink and purple hydrangeas, veronicas, ranunculus and mini melons on charcoal blocks (to match the “grill” concept of New Orleans) were a sight to behold.

As guests took their seats, The London Boys came on stage to perform a couple of catchy tunes, leaving some of the guests tapping their feet away along with the rhythms. After the performance, Dato’ Steve made his traditional individual introductions of each of the guests.

The dinner began with two appetisers; Foie Gras with caramelised pineapple and brioche loaf; and leaf salad with beetroot and hazelnut dressing. The soup of the evening was Alaskan king crab gumbo. A refreshment of mango sorbet with pink pepper and gold leaf was then served.

The starter was a seafood dish of seared sea bass fillet served with baby potato, braised fennel, vine tomato and fresh herb sauce. And then the main dish was an Australian barbecued lamb rack with spinach risotto, carrots espuma dressed with aged-Port wine reduction.

As guests tucked into the main course, Latin musician, Marco Alonso came on stage with his band, Marco Latino to entertain the guests with a number of Spanish classics.

The dessert of the evening was a rather special one – seasonal berries infusion, warm pecan tartlet with vanilla chocolate mousse.

Over the course of the dinner, New Orleans Bar & Grill’s Chef Raymond Tan briefed the diners on each of the courses he had prepared. He was so detailed in his descriptions of each of the dishes that it is quite obvious that Chef Raymond is a man full of passion for his work, and it shows; when asked about which dish stood out for him, HE Christian Rehren said, “I think all the dishes were excellent. But for me, I like the sea bass the most.”

HE Shigeru Nakamura, on the other hand praised the barbecued lamb rack, “It’s excellent, the meat was very tender,” he said. General Manager of Cotra Enterprises Sdn Bhd, S B Cheah felt that the Foie Gras was fantastic, “Oh, I love the Foie Gras, it was such a perfect blend with the accompanying ingredients that its taste was so unique, it is the Foie Gras of Foie Gras,” he said.

At the end of the dinner, Dato’ Steve thanked the teams of both restaurants, and invited the ambassadors to give a few words. Sunway Resort Hotel & Spa’s Vice President of Marketing, Farizal Jaafar was also asked to say a few words, and he told the guests that all the beverages were on the house and asked the guests to stay as long as they wished.