Tuesday, March 03, 2009

I'M LOAFING IT!

It was a weekend of good eating. Lunch at The Loaf was utterly memorable - we enjoyed every morsel thus it was one of those rare occasions where everything turned out faultless. Yes, even the service...

Chef James Thong is one of the few young, talented chefs in KL today whom I admire. The lad's creativity is evident from the moment you savour his culinary offerings at The Loaf. Now everyone knows who owns the bakery while scores of others have raved over its scrumptious breads and U hu! hu! cheesecakes. Amazingly, few has any inkling of the delicious secrets that await them at the bistro.

Seared Ahi Tuna garners pole position in the special M'sian Grand Prix menu

It's tranquil and understated dining room can sometimes be pretty well-occupied but the noise level is unlikely to rise to more than an audible hum.

We decided to try the Malaysian Grand Prix Menu - at RM48++ the set seemed like a fab deal with a starter, soup, main course, dessert and a glass of non-alcoholic wine included. The outlet's Oyju Japanese set meals also proved to be equally good value - one set costs RM40, two for RM70 and if you go for all 3 it's RM100. We settled for the Tsubaki and Sumire sets.

Corny but truly irresistible - the 'souped up' cream of corn!

In the pole position is the Seared Ahi Tuna with Mixed Lettuce Salad. Lightly cooked on the outside and rare in the middle, the triangles of rich, meaty tuna was a winner in every bite. The drizzle of velvety, viscous aged balsamic vinegar spiked with miniscule red chilli dices just adds to its sumptuousness. Heck, even the accompanying cheese straw that comes with the cluster of mixed lettuce leaves is unbelievably light, crisp!

As for the Cream of Corn...aaahh...it's the very personification of the word 'sweet' corn. Satiny smooth with a buttery sweetness, this is one soup that packed soulful goodness in every spoonful. Even my nephew who's the fussiest of eaters actually asked for seconds once he tried a sip!

Goodies out of the Tsubaki box

When the Tsubaki set arrived, we discovered it certainly redefined the term 'thinking out of the box'! Packed with five petite-size temptations, we quickly dug in. First was the Cream of Wild Mushroom - served piping hot in a hallowed out sesame bun, both my sis and I couldn't decide which tasted better. They're a match made in heaven!


Our palates were further elevated by the Asparagus Soup - snug in its little, warm country-style bread receptacle, we relished every drop of its clean, slightly brassy nuance.


The onslaught of orgasmic flavours continued with Avocado Chawan Mushi. Warm, silky and rich, the shiitake-infused and avocado-layered egg custard simply seduced the palate with its musky accent.


By now, we were so 'high' that the Smoked Salmon Quiche's ethereal crispness and delectable filling quickly hit the spot while the Crispy Chicken with Curry Mayonnaise ignited the senses with its delicate zestiness.

Simply Oz-some Sumire trio

Pursuant to his brief stint at Salt - one of Australia's top restaurants owned by celebrity chef, Luke Mangan, Chef Thong replicates the famed eatery's signature amuse bouche (appetizer) - Salmon-Tuna Tartare with Quail Egg in the Sumire set. I admit I couldn't find adequate words to describe this sublime creation - you must savour it for yourself to fully grasp the ingenuity of this amazing starter.


Now the Boiled Edamame (Japanese green soya beans) may seemed like a no-brainer addition but juxtaposed against the supremely indulgent dish of Prawn Fritters with Spicy Miso Mayonnaise, their no-frills, minimalist note became crystal clear in the overall scheme of things.


The spicy Spaghetti with Deep-fried Battered Prawns

The main course that was part of the Malaysian Grand Prix set we ordered truly deserved a podium finish. Generously doused in a tantalisingly spicy, chunky tomato sauce with subtle tartness, the perfectly 'al dente' pasta can easily be mistaken for a feisty Arrabiatta. Shards of asparagus and springy fresh prawns wrapped in airy 'tempura' batter further livened up the dish's unmistakable appeal.

Luscious dream came true in the cream caramel

Taking the chequered flag in the final lap was a wobbly, satiny smooth Cream Caramel that left us swooning over its toffee sweetness. Complementing it was a scoop of snowy white whipped cream in which hints of coconut and mint were discernible.

It looks like Chef Thong's sterling performance will leave quite a few of his competitors trailing in his wake in the intense race for culinary supremacy. And we're lovin' it!

THE LOAF (pork-free)
Lot 3.13.00 & 4.12.02
Level 3 & 4 Pavilion Kuala Lumpur
168 Jalan Bukit Bintang
Kuala Lumpur
Tel: 2145 3036

www.theloaf.net







1 comment:

yannli said...

soooo yuummmy....cant wait to try.