A Taste of Spain

Guest Chef Jose Alonso is taking diners on a Spanish culinary journey this week at The Library, Ritz-Carlton, Kuala Lumpur

Published: 26 October 2016, Text by: Richard Augustin

“Fine dining is boring.” Strong words but one that holds ground especially coming from a culinary genius like Chef Jose Alonso. The Spanish chef who helms the Binomio Spanish Restaurante in Singapore has journeyed across the causeway this week, to be a guest chef at The Library Ritz-Carlton, Kuala Lumpur.

Grilled cuttlefish served with Sofrito and veal vinaigrette
Grilled cuttlefish served with Sofrito and veal vinaigrette

Set to take guests on a Spanish gastronomic journey, Chef Alonso premiered some of his signature dishes to selected guests and members of the media prior to his grand unveil at The Library on 25th October 2016. “I do think fine dining can be rigid and restrictive, which is why I emphasize on sharing plates instead,” says the Chef. “It’s more casual and laid back, which is what Spanish cuisine is also about.”

For the four day promotion at The Library, Chef Alonso has created a number of unique and inventive dishes to entice diners. Set against the warm and inviting backdrop of The Library, the chef served up a delectable smorgasbord of Spanish culinary hits, all made with his own indomitable touch.

Squid Ink Paella with Fresh Seafood
Squid Ink Paella with Fresh Seafood

From signature dishes such as Arroz Negro (squid ink paella with clams and calamari) and Croquetas de Pollo y Huevo (chicken and boiled egg croquettes), guests will undoubtedly be spoilt for choice during the promotion. And top marks certainly have to be given to Chef Alonso for his inventive approach to the cuisine.

One of his key dishes, the Tallarines de sepia con Sofrito (grilled cuttlefish served with Sofrito and veal vinaigrette) is proof of that. Resembling a pasta dish, the cuttlefish is served in strips and grilled to perfection. Tender with hints of smokiness, without the overpowering flavour of cuttlefish, it represents the sheer brilliance of Chef Alonso’s culinary mind.

Chicken and Boiled Egg Croquettes
Chicken and Boiled Egg Croquettes

Tracing back the Chef’s background, it is clear to see how he’s honed his craft over the years. Earning his culinary stripes after working with celebrity chefs such as Michelin award-winning Sergi Arola, Francis Paniego and Spain's most celebrated Chef, Santi Santamaria, Chef Alonso also lives by the philosophy of using fresh and seasonal produce.

“I believe food has to be honest and fresh. No food should leave the kitchen that we ourselves would not eat,” he stresses. With a strong conviction of serving cuisines that remain true to its Spanish roots, Chef Alonso’s guest appearance at The Library, Ritz-Carlton, Kuala Lumpur is something not to be missed.

The Spanish Guest Chef Dinner at The Library will be available from October 25 to 29, 2016 from 7pm to 11pm and is priced from MYR 150 nett per person. For more information or reservations, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my

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