Restaurant Week might be news for us Malaysians though it is very common and in fact made tradition at other countries ever since the two restaurateurs Joe Baum and Tim Zagat started the concept back in year 1992 with the Big Apple as setting.
Though execution varies, the concept for Kuala Lumpur Restaurant Week is simple as they have gathered 45 restaurants from casual to fine-dining categories in offering fixed-price menu on top of their regular menu during the period of 4th October -11thOctober 2013. This prix-fixe menu differs in terms of numbers of courses as well as flexibility of options hence leading to price differences between restaurants where the minimum spending for lunch would be RM20 and expect no less than RM50 for dinner.
Together with Agnes, we were invited over for dinner at Alessio, Publika and here is the insight of their prix-fixe menu for KL Restaurant Week:
Spaghetti Vongole
Spaghetti tossed in virgin olive oil, basil, garlic butter & clams dripped with Alessio's house basil & mint sauce
Distinct from those with sauces, it forefronts the simple flavors of Alessio house basil & mint sauce on Vongole (clams in Italian) and good quality olive oil on al-dente spaghetti.
Nasi Lemak Istimewa
Coconut flavoured rice with a scent of pandan accompanied with a whole leg chicken rendang, chili paste, peanut, anchovies & cucumber topped with a sunny side up
Everything done right to complement each other on this plate of Malaysia symbolic dish, but rendang chicken excels with its tender texture.
Orange Crème Caramel
Caramel custard with a hint of orange
Though Grilled Vegetable Pomodoro and Black Pepper Chicken were not available for sampling, they are the 2 out of 4 main dish choices along with Spaghetti Vongole and Nasi Lemak Istimewa. Pair that up with Orange Crème Caramel as 2 course meal for only RM20 nett during lunch.
Grilled Aubergine & Mushroom Bruscetta
Grilled marinara aubergine on Alessio's house focaccia bread and fresh button mushroom baked with cheddar & mozarella on Alessio country wholemeal bread
An appetizer combination made specially for KL restaurant week in getting the best of both worlds: Grilled Aubergine Brucetta and Mushroom Bruscetta.
Grilled Norwegian Salmon
Grilled deep sea Norwegian Salmon on a bed of creamy mashed potato served with coral & rucola salad, garlic butter focaccia & fresh mango sauce
Grill salmon might be of no challenge but it takes master to have crispy skin. Mango sauce comes in great with its tinge of freshness.
Fungi Misti
Trio of wild mushroom & thyme with panna & 3 cheese pizza
What's not to like for this thin crust, hand-tossed and oven-baked slice of dough? The toppings of mushrooms and cheese already making its own statement.
Apricot & Chestnut Chicken Involtini
Chicken involtini with apricot, chestnut & smoke duck bacon served with arugula salad & toasted focaccia
As Involtini means rolls in Italian, it implies a small bite of food consisting outer layer wrapped around the filling. Its complicated process paid off as I indulge in sequence like how one door leads to another: crisp layer of chicken skin, to soft and cushion layer of fat, to firm chicken meat, and finally to smoke duck bacon with apricot & chestnut.
Lamb Shoulder
Charboiled XL lamb shoulder loin with fresh button mushroom and grilled vegetable in a marinara sauce served with creamy jacket potato on a hot plate
Crème Brulee
Fresh vanilla crème brulee with caramelize raw sugar touch
Rich custard base topped with right amount of sugar as contrasting layer of hard caramel and served in ramekin.
3 Course dinner at Alessio consists of Grilled Aubergine & Mushroom Bruscetta with 4 main dish choices of Grilled Norwegian Salmon, Fungi Misti, Apricot & Chestnut Chicken Involtini, Lamb Shoulder and finally Crème Brulee as dessert for RM50.
Check out the list of participating restaurants here and make your reservation on http://klrestaurantweek.com/ before 29th September 2013.
A2-G2-09, Jalan Dutamas 1,
Solaris Dutamas, 50480 Kuala Lumpur.
03-6211 2838