Delayed posting on my dining experience at
Pacifica, Mandarin Oriental during the recent
Malaysia International Gourmet Festival.
This is my 3rd time consecutively that I had dined at
Pacifica during the yearly Gourmet Festival. Each time brought about a different experience, all pleasurable nonetheless.
My friends and I opted for the
3-course menu. In addition, we were given a glass of
champagne and an additional
chef’s special surprise.
The obligatory
bread basket. An entire small loaf of their
“bread of the month” which was the
Multigrain Raisin Bread, in addition to a selection of other variety of bread. The multigrain bread was really so good particularly if you eat it with the accompanying herb butter. Yum, yum, yum! We enjoyed it so much that we nearly polished off the entire loaf. Talking about being full even before the first course arrived. I was so impressed that I wanted to buy a loaf but changed my mind when I was told that small loaf costs RM25! As much as I enjoyed it, I really thought the price was
ridiculously expensive!
Amuse Bouche: Darn, I forgot what this was. But I remember liking it.
Something “salmon” .
For the appetizer, I chose
Kumamoto Oyster Flight: Demi Sel Beurre Fondue, Verjus Jelly, Crisp Shallot Mignonette, Micro Herbs, Tartines Cauliflower Puree, Truffle Emulsion. (
oh, baby!)
while my friends picked the
Warm Scallop Ceviche, Orange-Chili Marmalade and Carrot-Ginger Broth. 
Here comes the
main -
Lamb Tasting: Grilled Chop Cordon Bleu, Pencil Asparagus Poached Loin, Black Garbanzo Bean Puree, Harissa Sauce Shank Confit with Porcini Mushrooms. Not a lamb lover, I have to give my
thumbs up for this main dish. I had it medium rare and it was wonderfully tender and bursting with flavour at every bite. Even my friend who usually abhors lamb, enjoyed her every bite.
Although on the menu, there was no other main alternatives listed but when one of my friend who arrived late and who does not take lamb asked the waiter, she was told that there’s actually a non-lamb alternative. She was given an alternative main dish of cod, which she chose and loved. Unfortunately I could not remember other details such how it was done
(e.g., pan-fried, grilled or baked) but I do remember taking a bite and liking it a lot. But then again, I have never not like a cod dish.
This must be the
chef’s special. Prelude to dessert although we mistook as THE dessert for the night. This dessert was clearly non-citrusy and for a while we were puzzled and thought that perhaps the dessert was replaced with another for that night. Nevertheless, we still savored every crispy and creamy bite to it.
Feeling rather stuffed at this point, we were truly surprised when minutes later we were served with
another dessert. Only then we remembered that there was a chef’s special for us in addition to the standard menu. So this was actually THE dessert from the menu -
Citrus Curd Tart, Lemongrass Ice Milk and Sauce, Mango Salad. Luckily, it was neither too rich nor coyingly sweet, so although stuffed we still managed to make room for this dessert.
Last but not least, more sweet endings -
friandises.
Various types of chocolate truffles and other goodies
and a cup of good strong coffee.
Another year of waiting till
next year’s Gourmet Festival.
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