Food Talks

Med @ Marche Article Rating

Posted by Christine on April 04, 2008 - Filed under: Member Talks

His signature appetizer, Carne Tonato – poached beef tenderloin and rocket on potato gratin and caper tuna mayonnaise, is said to be hot and stylish. Not exactly, all his dishes are. New Zealander Chef De Cuisine, Tim Yee is in town to cook up a storm with the local fine diners at MED.@Marche, Renaissance Kuala Lumpur Hotel.

The arrival of Chef Tim Yee is in line with the hotel's philosophy to provide unceasingly stunning menu that combines time-tested traditional favourites and contemporary dishes to create fresh and hip menu. Director of F&B, Tom Spaan believes that it is important that the food served is measured not by its quantity but its quality in the choice of ingredients.

Chef Tim Yee''s favourite appetizers are also the Caramelized Duck Breast with grilled pear, dates and endive in foie gras sauce, Sauteed Atlantic Scallops on lemon and thyme polenta with ocean trout caviar, Chilled Tiger Prawn Salad with smoke corn relish, corn crisps and oven-dried tomato and Pan-fried Duck Liver marinated with aniseed served with pink peppercorn puree and bitter orange greens. Also health enthusiasts can look forward to River Trout Smoked with Laurel stuffed into mushroom on sun-dried tomatoes with lemon horseradish dressing.

For soup, there are the Marche Brodetto, White Gazpacho of Cucumber and Almonds and Pearl Barley and Spinach Broth. Also served are three types of pizza – Classic Pizza, Smoked Duck Breast Pizza and Shrimp & Avocado Pizza. Diners have a choice of ala fruiti di mare, carbonara or fresh tomatogarlic confit for their pasta.

The highlight of the menu, the main course you will be spoilt for choice. Roasted Rack of Lamb, Fillet of Cod, Red Snapper Rack, Grilled Salmon and Tenderloin of Beef; all prepared with Chef Tim Yee''s signature style. Vegetarian diners will be in for a surprise with the Pomodori al Formo – vegetable stuffed tomatoes with almonds, ricotta and basil spiced oil. Of course the diet conscious diners can look forward to low carb favourites such as the Baked Halibut, Saddle of Venison in Brown Ale and the Poule au Pot.

The divine dessert selection is literally a sin with Chocolate Tortino, Chocolate & Date Pudding and Mocha Crème Brulee. But toned down choices would be the Jasmine Tea & Lime Parfait, Creoe Souffle and Mango Semifreddo.

This stylish, hip and funky blend of Mediterranean and North African restaurant is open Weekdays 12.00 to 2.30 pm and 6.30 to 10.30 pm. Serves only for dinner on Saturdays and closed on Sundays.

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