A Beef Cheek Worth Its Salt @ The Limestone Fine Dining RestaurantJanuary 14, 2013 | 3,090 views
Salad Millionaire A La Limestone – Market Price
(Mix of the finest selection of fresh lettuce, perfumed with italian dressing, topped with 1/2 lobster mayonnaise, dressed with bruchetta and german caviar)
Almost a year has passed since the first review of The Limestone last January; sometime around the Chinese New Year season when we ushered in the Year of the Dragon. Now, with less than a month to go before the Snake comes a knocking (or hissing or slithering), this restaurant situated at the ground floor of Regal Lodge has completely revamped their menu for 2013.
Almost completely, I might add. They did not reinvent the wheel for this one, yet I could not helped but marveled at the sheer creativity and brilliance of Sous Chef Mahani’s creations; going beyond the realms of conventional European classics.
Seeking for a place for reunion dinner, yet not keen on clamoring for a table at the typical Chinese diner? Or weary of getting overcharged and under-delivered as “everything” costs more during CNY? Here’s an option to splurge.
Escargots A La Bourguignonne – RM19.90
(France burgundy traditional baked escargot with garlic parsley butter and white wine, Served with onion baguette)
We started off with their signature Salad Millionaire with half a lobster dressed in a light mayo seated on bed of Romaine lettuce, and half a dozen of escargots baked in garlic parsley butter and white wine. The former has been one of their signature starters; and we had the same back in 2012, while the chewy bites of escargots (removed from shells) had texture; though we wished that they were softer with a subtle, firm bite.
Arroz Negro – RM70.50
(Black seafood paella valencia, rice with squid, selection of seafood and vegetables blackened with squid ink)
Remember the Seafood Paella I wrote about last time? Hani took things a step further and here; she brought more than a few choices of paella to the table. Apparently, and somewhat surprisingly, the diners have a certain fondness for the Arroz Negro; a rarely seen paella cooked in squid ink with tiger prawns, chili mussels, blackened seafood and garnished liberally with grated cheese and boiled green peas. Interesting addition to the menu; and although the squid ink lent a scarily black tint to the Spanish rice dish, the taste was definitely acceptable to the Asian palate.
Lamb Loin Chops with Ripe Plantains Puree – RM18.90
(Pan Seared lamb loin, served with banana puree and spicy chutney)
Hani’s Beef Cheek Bourguignon – RM60.50
(One of the best from our sous chef Mahani, slowly braised beef cheek cooked with burgundy wine and baton of roots vegetable. Served with spiced red wine poached pear)
Two of the best dishes of the day came in succession. The Lamb loin chops were masterfully pan-seared before served on a bed of plantain puree made of banana and spicy chutney. On paper (or rather, on the web) this sounded too funky and fusion to deserve a critical appraisal. Yet, the gamey flavour of the lamb was offset by the sweetish, creamy pureed banana and balanced off by the fruity chutney with a light spicy kick aftertaste.
And if you love beef, do not miss the Hani’s Beef Cheek Bourguignon. The beef cheek was braised to a beautiful, tender texture that disintegrated by mere exertion of force from the fork. You can and should use a spoon to eat this to fully appreciate the effort channeled into the cooking. The spiced red wine poached pear was sweet but provided a contrasting taste to the manly chunk of meat.
Strawberry Parfait – RM11.50, Coconut Lime Parfait – RM11.50 & Crema Catalana – RM10.90
(Our signature spanish creme brulee) in the making …
Capping off the feast with two choices of parfait; home made ice-cream from the kitchen of Mahani’s. The strawberry version was a deliciously fruity version that will appease most sweet tooth just fine, while the coconut lime parfait was balanced off with zest from the orange slices and puree.
However, if you are a fan of classics like Bomb Alaska or Crepe Suzette, save your stomach space for these old-timers’ favourites! But do check with the staff on the availability since some desserts are only served during dinner hours.
The Creme Catalana (creme brulee) was torched and caramelized on the spot; with a specially-designed utensil that somehow reminded me of the kuih kapit makers. Don’t ask why. But the egg custard crusted by a layer of caramelized gula melaka on top was good.
THE LIMESTONE’S FINE DINING RESTAURANT
@ Regalodge Hotel Ipoh
131, Jalan Raja Ekram,
30450 Ipoh, Perak, Malaysia.
Tel No : +605-242 3241
For more information, please refer to the previous post.
*The New Menu review was by invitation, extended by The Limestone and Regal Lodge.