Frangipani. Changkat Bukit Bintang, KL. Fine French Dining. Part 2 : Main Course and Dessert.

(no pork served)

After a delectably wonderful start, it's now time to meet the Star of tonight's preformance.


Firstly, my palate was cleansed with a tart and tangy complimentary Orange Sorbet that was wonderfully light and refreshing.


Pan Roasted Duck Confit with Mustard Cream and Mashed Potatoe on a Crisp Potato Courrone. I purposely ordered this to compare between the confit I had at Hakka and Alexis. Confit means to preserve in French, and Duck Confit is usually prepared using the leg (Just like the salty chinese waxed duck, which is available duing Chinese New year Celebration). Usually the duck is cured with salt and spices (which may include cumin, nutmeg and pimento) and slowly basted in duck fat before preserving the confit in referigerator. Frangipani's confit was marvelous. The confit was panfried, with a delectably crispy outer skin, but the meat was soft and moist. Not greasy at all. As you can see, the duck was still plump and full, not shriveled. I actually asked the Manager how did they manage to maintain the succulence of the meat. Apparently the secret is to slowly poach the duck in it's own fat for 8 hours! Normal poaching time is usually 3 hours.

The small little clumps were Mustard Cream Sauce. And the duck sat on a bed of mashed potatoes which in turn sat on a ring of Crispy Potato Courrone. I found the Mustard Cream slightly too salty, as the duck had been cured in salt as well. Otherwise this dish was perfect. The wine you see on the top left of the Duck was the 2006 Zind Humbrecht Riesling. An unusual pairing, you may say, but 2006 was such a wonderful year for the Alsace region. And this wine did not disappoint. This medium bodied wine was big and fragrant, the bouquet was floral and some oranges and some pear. The Riesling was dry and acidic with a sweetish after taste.


Desserts are always a very indulgent treat that I look forward to after dinner. And the choices at Frangipani are marvelous. I ordered a trio, which was 3 types of dessert at tasty (minuscule) portions. It was minuscule to me because it was really good!


Dark Chocolate With Pistachio Terrine with Passion Fruit Mascarpone and Forest Berry Coulis. Terrine would be any food, usually loaf shaped made in a Terrine mold. This was again a beautiful creation. Lovely, rich dark chocolate. Just so slightly sweet, but more bitter than sweet. In the mouth, the stickiness of the chocolate blending with the rich creaminess of Marscapone is a sensation beyond description. I closed my eyes and I was reminded of my first love. The excitement of tasting something forbidden, the sweetness of a first kiss and the bitterness of rejection which is part and parcel of this lush menagerie we call life.


The French Toast with Rum and Raisin Sauce and Freshly Baked Apple was rich and came covered in a thin layer of caramel. The Baked apple was slightly tough. I should have tasted this first before the Chocolate Terrine as the richness of the Terrine overwhelmed the more subtle taste of the French Toast.


The last dessert forming the trio was Pistachio and White Chocolate Cheesecake with Irish tea roule, tasted pine nuts and Pistachio Cream filled Russian Cigarette. Lovely and decadent, this was The Dessert to end the evening with a blast. The cake was excellent. I've used up too many superlatives in this post and have run out words to describe this.

Overall dining experience was superb. lovely ambiance, good attentive service from fairly knowledgeable staff (but their accent can be a bit difficult to understand) and the food was marvelous. But prices here may seem a it steeper, and it will definitely be just an occasioanl indulgence.

Frangipani
25, Changkat Bukit Bintang
50200 Kuala Lumpur
Malaysia

Tel: +6.03.21.44.30.01

Part One of Frangipani Post here.

Sean's Post here.

Frangipani. Changkat Bukit Bintang, KL. Fine French Dining. Part 1 : The Starters.

(no pork served)

Frangipani Restaurant. Funny, I always thought that it was a bar, until Sean blogged about it. Totally stuffed yesterday from my indiscretion at Engka Portobello, I wanted something lighter for Dinner. Called up to make a reservation, and was surprised by the totally professional way they took my reservation. Positive signs! I was totally knackered from my second job, and wanted some gastronomic therapy. Some people get high from retail, and I get my kicks from food.


The lobby had a very industrial feel. Lots of steel and metal, dark, muted lights. Waiters in black and the door to the main dining area totally obscured except for a door handle. Slightly intimidating, but très chic.


The interior was fabulous. I've never seen anything like it in KL. A large, dark reflective pool in the centre with huge columns that allow you to play hide and seek with the other diners. Why is this place such a closely guarded secret? I felt as if I had entered the inner sactum, the holy of holies for foodies. I could have got down on my knees and kissed the ground. I was blown away.

The menu was extensive. One could sense that French Nouvelle Cuisine (although thought abandonned by some) had influenced the chef. Lighter sauces, emphasis on natural flavours, fresh ingredients from the local community incorporated in the menu to make for a new take on French influenced dining. An example will be Angus beef wrapped in betel leaves and cooked with buah keras! The menu is extensive. I was having palpitations and felt very excited at once. I was seduced and hope that the food will turn out the way I expected. Wine list is very extensive, with a lot of house pouring by the glass.


The complimentary rolls (huge choice of rolls served) came with olive butter which was herbal, minty and intoxicating. Lovely start.


Amusement bouche. Duck Mousse playing menagè a trois with light and crispy toasted wafers and a mini salad with garliced pine nuts. Duck mousse is made from duck liver. Creamy, but less opulent than foie gras, it was light and rich at the same time.


Complimentary starter of Leek Jelly and Tempura Prawns. The leek jelly was both savoury and sourish. Very refreshing, and almost functioned as a palate cleanser. The tempura prawns was nothing to shout about, though. Until this point, I was still enjoying the freebies and have not delved into the meal yet!


For starters, I ordered the Kumamoto Oyster with White Miso Vinaigrette. These Oysters were from Portland. Small (less than 5 cm), yet plump, this variant is usually flavourful and briney. Recommended for novices and sought out by seasoned oyster lovers, the version at Frangipani come with their signature White Miso Vinaigrette. The oyster I had were creamy, lush and filled with the flavours of the sea. The Miso vinaigrette did not overpower it, but complimented it in a lovely manner. Slight sourish with a beany taste together with lush smooth oysters, I was in Heaven!


Tired of the normal offering of escargot with cheese and garlic, I found the next starter to be refreshingly different. Presented with Sweet Pea Puree, the escargots were grilled with Basil infused Garlic and glazed with tart Dried Tomato and served with garlic peanut crumble. OK, you can't separate garlic from escargots. But the Sweet Pea Puree lent a very interesting play of taste, imparting a sweetish touch to the garlicy escargot and the peanut cruble enhanced the dish. Lovely! Standing ovation please.

I had the oyster and escargot with Billecart-Salmon Brut NV which was a lovely straw coloured non-vintage champagne with refined mousse and slow rising bubbles. The bouquet was definitely floral with Apricots and Pear. Rich, elegant and strong palate. Fresh and dry, it was a delightful companion to the starters.


Next: The Mains and Dessert, Contact Info. Click Here.