Pâté en Croûte.

(no pork served)

Things have been a little crazy lately, and after a relatively leisurely week it is madness again. Just a quick post on Sage's lunch menu this week. You may say I am obsessed with Sage's lunch. I am. Unlike a lot of other places in town, Sage's lunch menu is not an afterthought. Sometimes I question the rationality of some restaurants who limit the chef's creativity for lunch, citing turnover time as a reason. With a carefully thought out menu, lunch can be very exciting and fast. I have enough pictures for another 15 posts for lunch, but never got around posting it because the menu is just average. Some day, I may get around doing it, maybe do a comparative post or something.

I try to avoid heavy dinners for health reasons, unless I am out entertaining or be entertained. Dinners at home are usually bland rabbit food or occasionally, dai chow with lots of veges. Lunches are usually more indulgent and this week's menu at Sage was just that.


Their Konbu Bavarois with Hokkaido Scallops was a piece of dream in the form of wobbly jelly. The humble kelp that is used for dashi soup base is transformed into a piece of gelatinous blob that epitomized smoothness and creativity. Served with lightly seared scallops, caviar, a dash of soya and mirin, now you can eat your soup and get transported to heaven during the brief lunch hour.


Grilled River Prawn Tagliolini was opulent. The head of the prawn is swimming in Roe. A dish that is probably inspired by Sang Har Meen, served with perfectly al dente pasta. It was a beautiful piece of gustatory dream as it was arresting visually. Loved the "butterfly" which is a piece of tempura.


When I read about the Pâté en Croûte, I knew I had to rush of to try it. The worse thing about the Rotating Menu at Sage is once you miss the week, you will have to wait for yonks again before it appears again. Traditionally, the Pâté en Croûte is served as an appetizer. The center is from minced pork, beef or even a foie terrine. Sage has decided to serve this as a main.


But Oh La la! The version at Sage is duck Pâté en Croûte. Duck lovers rejoice. This is duck heaven. Minced duck meat wrapped around a heart of Duck Foie, baked in Pastry dough and frangranced with some corriander and served with a side of Mesculun and Foie. My heart was doing the tango while taking photos of this. What a beautiful creation in contrast to last week's stodgy grilled Angus.

It looks like a mooncake with duck liver in the centre instead of duck yolk, duck meat instead of lotus paste!

Cilantro serves this (entree portion) only at RM78++. Grab the full portion this week at Sage as part of the RM100 set lunch.


Their dessert of Spanish Melon, with Honeydew Sorbet and White Wine Jelly was nothing to go crazy about, but still a lovely end to another perfect lunch.

By the way, I am not paid by Sage to do their promotions. Even if they decide to "enggage" a blogger, it wouldn't be a nobody like me. I just love their effort in making lunch so lovely, a welcome break from the tedium work. And of course the food there is almost pornographic. The ultimate erotica imagery for me would be Marion Cotillard in a Cat Suit with Sage's Tuna Carpaccio still stuck on her whiskers.

Ta's and remember, this is only until Friday.