The last I went to Saujana Resort was some two years ago for their Wagyu beef promotion, I remember The Restaurant had a relatively new guy in charged, Chef Alexander Waschl from Austria. Fast forward to 2014 and we are here for the Main Lobster promotion, I was quite pleased to see that the good chef has decided to stay on and continue to contribute to the fine dining scene in the country.
The Club at Saujana Resort, classy yet reserved
For those who aren’t familiar with Chef Alexander Waschl, he previously the Sous Chef at The Grand Hotel Kronenhof in Switzerland and was responsible for creation of the menus at the Kronenstubli Gourmet Restaurant which was awarded 16 Gault Millau points, the equivalent of a Michelin Star.
the wine here are specifically bottled for the Saujana
The Restaurant (yes, that’s the name of the .. restaurant) has largely stayed untouched from my previous visit. The interior is as classy, making it a perfect ambiance for fine dining occasions.
As with most hotels outside KL, parking is free and you don’t have have to walk more than a minute from the main entrance.
amuse bouche with salmon tartar, lobster tartar, lobster manner a la “Cesar”
We started the night with a craftily prepared amuse bouche from Chef Alexandar that came in the form of salmon tartar, the only dish of the day that isn’t lobster. The raw fish was refreshing and made for a good start to the dinner.
Following the same theme, we tried lobster tartar that was served with a side of lobster sorbet that carries a hint of paprika, shallots, basil, and tabasco. The combination sounds weird on paper, but proved to be a combination that tickles the right sense.
For those who fancy something closer to normalcy, lobster mana a la “Cesar” is the interpretation of the popular Cesar salad with chunks of lobsters. Salad can’t get any better than this.
lobster carpaccio and lobster mousse
My favorite appetizer of the night was undoubtedly the lobster carpaccio and lobster mousse. The flattened lobster carpaccio was so exquisitely done, it had a texture not entirely different from a thin film of jelly, but retains the sweetness of the crustacean which I love. Combining with the lobster mousse, this dish was nothing less than stellar.
lobster conchiglioni aglio olio, lobster tortellini, house wine
Pasta lovers will enjoy lobster conchiglioni aglio olio, a dish that can stand on its own as a full meal for the smaller eaters. I particularly like the reaction of the foam with lobster.
lobster tortellini is the italian version of “wantan” but of course, with lobster as the main ingredient. The lobster infused soup has a hint of Penang Hokkien Prawn Mee character, but more sophisticated and minus the spiciness of course.
The tortellini can also be served with lobster cream, for those who likes it rich.
lobster bisque with lobster grissini, lobster tortellini with lobster cream
Lobster bisque is another choice of soup to go for. The creamy and rich broth is served with a crunchy breadstick of lobster. Seasoning was spot on and absolutely delightful.
olive oil poached lobster tail
There are four different mains to choose from – olive oil poached lobster tail, lobster al Americaine, smoked lobster tail, and The Club lobster burger.
We tried three of the four (except the burger) and was clearly not disappointed. The lobster tails were succulent and has a natural sweetness to it. Preparation methods were not overly complicated and certainly not overly seasoned.
lobster al’Amercaine, smoked lobster tail
The lobster promotion runs from 1st of July to 31st of July, 2014 at The Restaurant, Saujana Resort and available for lunch and dinner (as well as buka puasa time). Prices range from RM 42 to RM 160 nett depending on the dish you choose, everything is ala carte.
The wines start at around RM 21 per glass.
KY & Haze at The Restaurant, Saujana Resort
The Club Saujana Resort,
Jalan Lapangan Terbang SAAS,
GPS: 3.10781, 101.57930
Tel: 03-7806 7000
Food Blog by: KySpeaks