Chef Dan Moon, head chef at The Gainsborough Bath Spa restaurant, is bringing his brand of British cuisine to Malaysian shores this week at The Ritz-Carlton Kuala Lumpur.
Perish the thought of stodgy meals, bangers and boiled veg and be prepared for a degustation menu of delightful morsels ranging from a velvety rich chicken liver parfait and tiny Scotch eggs in a creamy, truffle infused velouté sauce to hearty chunks of free range Creedy Carver duck breasts – widely regarded as one of the finest ducks in the U.K. and a favourite of many Michelin-starred chefs – in a rich plum reduction.
As part of the six-course menu, Chef Dan has paired Scottish salmon from Loch Fyne, smoked using hickory and whisky barrel wood, with Yuzu caviar that deliver bursts of citrusy freshness. For the ending, he starts the journey with Goat’s Curd, Lavroche, Toasted Walnuts and Pickled Apple, sprinkled with delicate apple dust.
To end the meal, a dessert featuring a smooth dark chocolate ganache is set against a textured backdrop of banana ice cream, salted caramel popcorn, crushed peanuts and clouds of peanut butter mousse.
Chef Dan has achieved numerous awards and accolades, including three AA Rosettes and The Caterer’s Acorn Award. At The Gainsborough, where he’s been pushing culinary boundaries, he enjoys surprising hotel guests and local diners with his unlikely culinary combinations.
A British Dining Experience with Guest Chef Dan Moon at The Library, The Ritz-Carlton Kuala Lumpur is only available from 24-27 April and priced from RM350.
For more information and reservations, email email@example.com.