UPDATES!!! (1 June 2009)
Max has been relocated to:
Lot No. 32 Jalan Jati
Off Jalan Bukit Bintang
55100 Kuala Lumpur
Tel. No: 603 - 2142.9720
Opens daily from 11.00 a.m. till 11.00 p.m.
Exactly 2 weeks after the wonderful Spanish cuisine we had at Max Kitchen, Hubby and I were once again invited to another dinner function last Monday. Clueless of the occasion, we were only told that we were invited to join a private dinner with a few staffs of Pernod Ricard Malaysia, distributor of G.H.Mumm Champagne. If you have been to Max! Kitchen, you would have noticed the huge wallpaper of G.H.Mumm champagne as well as the display of bottles at the side cabinet near to the open kitchen. For your information, Mumm is situated in Reims in northern France, is one of the largest champange producers worldwide, founded by three brothers, Jacobus, Gottlieb and Phillip Mumm, We noticed Mumm Champagne was the Champagne used for celebration in Formula One Grands Prix. Impressive!!
Four types of champagne were served that night; Brut, Rose, Grand Cru and Demi-Sec. I was told that the last two bottles of champagne are quite pricey and not available for sale. For more information on the Champagne, do drop by Mumm’s website here.
As for the food, Max never fails to amaze our taste bud with new dishes. For appetizer, we were served with Smoked Salmon on Shaved Fennel Bulb with Frothed Trout Caviar Cream. Phew! Quite a mouthful isn’t it? While I always use fennel powder in my curry, I often wonder how fresh fennel bulb tastes like and I finally got a chance to try it out. Trust me, it doesn’t taste nor smell like fennel powder at all. Everything must be eaten together so what I did was to take a bit of everything and put it into my mouth. I just love it when the caviar burst in my mouth!
The second appetizer which I seriously felt could pass as a main was the Butter Poached Lobster with Fresh Dill. I find that I enjoyed the gravy more than the lobster itself (but am still not willing to share it). The aroma of the fresh dill really enhanced the buttery gravy. We had our plates cleaned by wiping it with bread.
The third appetizer was Hubby’s favourite, Duet of French Duck Foie Gras and Hickory Smoked Duck with Marsala laced Four Berries Jam. Liver has always been something hard for me to digest, this duck Foie Gras was really good. Smooth and soft, it was cooked to perfection. The thinly slices of smoked duck were really good too. Taken together with the berries jam, the taste of the smoked duck was greatly enhanced. A very perfect combination!!
For the Mains, we were served with Herb and Mustard Crusted Grilled U.S. Fillet Mignon with Horseradish Shallot Cream and Framingham Pinot Noir Jus. Everything so nicely assembled, isn’t it??
The Filet Mignon was absolutely fantastic. Nicely grilled and crusted outside, the inside was still pinkish red. It was really tender and melt-in-your-mouth. As for the gravy, Max used a whole bottle of Pinot Noir to produce such thick gravy. It’s just like Chinese medicine where you put 8 bowls of water to boil till 1 bowl!!!
We were really stuffed by now but then it wouldn’t be complete without something sweet, right? So next in line was the Warm Kataify Wrapped Crisp Goat Cheese Orange Marmalade.
Hubby didn’t like it, after all, he is not a fan of cheese. I find it not too bad but I was too stuffed with the earlier dishes so after two big spoonful, I find it too heavy.
Something light was served after a round of mooncakes and bitter Chinese tea (no pictures as it was not part of the menu), Amarenata Cherries Mille Feuille and Torrentes Poached Pear with Café Latte Ice Cream.
The Cherries Mille Feuille was light and not too sweet. While I love the flaky pastry, personally I don’t like cherries with almond taste.
The Café Latte Ice Cream was refreshing, again it was light and not too sweet. Very nice…now I wonder if Max make it himself. Wonder if he could share with me his recipe..hehehe.
Lastly, a nice cup of brewed coffee to end our meal.
Hubby and I totally enjoyed the dinner, a special thanks to Pernod Ricard for the lovely Champagne and Max for the invitation.
Wednesday, October 03, 2007
UPDATES!!! (1 June 2009)