Dish @ Dua Annexe

after hearing so much about this place, finally had a chance to have a taste of Dish during a dinner that basically gathered the chefs and foodies. Dish was part of Delicious which provide much more upscale dining, more exquisite dishes, of course at a much higher price comparing to Delicious. 

we were greeted with slices of warm toasted bread with butter or balsamic-olive oil dipping while chit-chatting with the head chef of Dish, Chef Rashid. it was fun chatting with him as he shares his past experience with us and also explaining to us the the grades in meat, the marbling and so forth. 

and of course all this was accompany with good wines and company. We had two different wines that night but i don't remember the wine we had. i'm still very bad at remembering the wines (sommelier course next??)

our appetizer came with a bed of greens of my fav, rockets to pair with the beef carpaccio, quail eggs, sundried tomatoes and dried figs. basically, every single element on the place was ingredients that i love. thinly sliced carpaccio paired with peppery rockets with the tangy dressing was lovely. 

next was the meat part, looking at the above was the wagyu beef from Japan itself, according the chef, the wagyu that hails from Japan taste better than the Aussie one. and of course, he did explain quite a bit on the meat but the stomach was really growling that i couldn't really pay attention to it. i just knew they had this perfect marbling, look at it, of course the price too..

so are we having this for dinner, cross my finger

and when we were presented with the big slab of meat on the chopping board, i was thinking 'i thought meat should shrink slightly after cooking, this is bigger than the original size, weird'. nah, its not the piece of wagyu, but it will be be equally good, top notch black angus

melted truffle butter for that extra fat and flavors. who could resist this..at least not for me, especially when you are surrounded with good wines and company

ahhh, you need some greens to balance up the fat right. 

and not forgetting some stach, the wicked mashed potatoes..erm not that wicked actually, tasted better..oops

beef reduction, the bearnaise sauce and hollandaise sauce. to me, the beef is good by itself, all these weren't necessary when you meat is cook perfectly this way

look at that, medium rare, soft, melt in your mouth, flavorful, perfectly done..makes the saliva drips blogging about this. it was really a good one. two thumbs up. the main was over, but but, its never enough right. So, chef presented us his latest creation

foie gras with Hagen Daz chocolate ice cream and dried fruit sauce..hmm..cold creamy ice cream with fatty creamy foie gras..is this too much..alright, the foie gras was prefectly seared with a caramelized edge, creamy and flavorful; for the ice cream, who doubt Hagen Daz?? but i wouldn't say they are match made in heaven, although it was a whole new experience for me on this. 

i guess that should be enough for the night with the wine going down but we were greedy customers and since we were here, one more to go

the finale, roasted bone marrow serve with salsa and toasted bread. scoop out the gooey bits in the bones, although there weren't much, eat it with the toast, it was divine!! 

ended the night with the complimentary rose macarons and truffles

a night well spent

sinny

211, Jalan Tun Razak, KL

opens at 12 noon and closed on Mondays