THE KL INTERNATIONAL GOURMET FESTIVAL 2005

FESTIVAL MENU

Mountain Yam Stew in Soy-Ginseng and Chilled Duck Foie Gras
Immersed in Brine and Spice
(2001 Grande Maison Cuvee des Anges Monbazillac, Bergerac, France)
This excellent wine has an immaculate, yet honey-like sweetness; round with a long finishing
which will complement & uplift the flavour of foie gras.

Shark’s Fin Infusion with Saffron Stuffed Winter Melon Ring in Milky Broth

Deep-Fried Cod Fish with Sea Urchin Sauce and Grilled Lemongrass Prawn Skewer in Spicy Sauce
(2002 Domaine Wachau Terrassen Federspiel Riesling, Wachau, Austria)
This abundantly fragrant Riesling is medium bodied, with distinctive citrus aromas, clean & fresh

Australian Chilled Short Rib in Chinese Rose Wine Sauce,
Smoked Oriental Mushroom wrapped with Beancurd Sheet
(2004 Mount Eyre Double Cabernet, Hunter Valley, Australia)
A blend of Cabernet Sauvignon & Cabernet Franc, this double cabernet is medium to full bodied
with aromas of leather, blackcurrants, vanilla & an excellent finishing.

Homemade Salted Egg Noodle with Crab Claw, Beluga Caviar, Wok-Seared Egg White in Lobster Reduction

Japanese Taro with Pumpkin Puree and Sweetened Wheat Grass with Layers of Bean Curd

Special Festival Menu Price:
RM200++ per person without wine
RM290++ per person with wine
The full a la carte menu is also available