宝贝-Japas乐趣餐厅亚搏国际娱乐

Art of the Wild Dinner Series | Babe - Japas Fun 亚搏国际娱乐Din亚搏国际ing | Food For 亚搏体育下载Thought

位于大马士拉高地清水豪华公寓内,是一家优雅的餐厅,提供吉隆坡最有趣的美食之一,,宝贝-Japas乐趣餐厅亚搏国际娱乐.这家餐厅是由米其林主厨杰夫·拉姆齐创立的,在他的盘子里巧妙地展示了对他混合遗产的敬意,taking heavily from Japanese cuisine,结合分子美食学和传统技术。Their ethos when it comes to food is to make fine 亚搏国际娱乐dining into fun dining,以最有趣的方式提供小吃大小的菜肴。

室内Babe-Japas趣味餐厅思考食品亚搏体育下载亚搏国际娱乐亚搏国际

The restaurant is located on the 11floor and is separated into an inner 亚搏国际娱乐dining area and an outer dining area,which is a semi-open concept with a beautiful skyline view of Kuala Lumpur in the distance.

厨师Jeff Ramsey Babe-Japas趣味餐厅思考食品亚搏体育下载亚搏国际娱乐亚搏国际

宝贝是杰夫·拉姆齐的主意,serving fine 亚搏国际娱乐dining dishes interpreted in the most fun manner.拉姆齐出生于日本,曾在高本正彦手下工作。the official Sushi Ambassador of Japan,拉姆齐还被授予第一位非日本寿司大师的称号。He has also studies under Jose Andres,传说中的加泰罗尼亚人费兰·艾德里亚(ElBulli)。随后,他在东京文华东方酒店的Tapas分子酒吧开业,在Hide Yamomomoto的带领下接受了烹饪师的培训。earning his first Michelin star,making him the only American Michelin Star chef outside of the United States.当被问到他的烹饪哲学是什么时,he stated: –

“食物比盘子里的东西多。人们来餐馆是为了得到营养,但在我们希望呈现的水平上,the 亚搏国际娱乐dining experience is entertainment as well.我的目标是创建菜单,以满足已经旅行并体验过一系列国际级餐厅的美食家,and at the same time,appeal to the diner celebrating a special occasion who might have saved up for the meal and who doesn't often try fine 亚搏国际娱乐dining restaurants.I am a Sushi chef by training,一个学日本料理的学生,but also a chef who adapts best practices from the 27 countries that I have been fortunate enough to cook in.我正在融合自己,so fusion is my base.““-杰夫拉姆齐,Babe的行政主厨——Japas趣味餐厅。亚搏国际娱乐

香槟酒亚搏体育下载亚搏国际

野味菜单的艺术

品尝菜单是从一些最好的Art of the Wildcollaboration with Perrier-Joüet champagnes,which itself is a brand that focuses on modernity and art nouveau.The collaboration consists of a 9 course dinner,搭配3种香槟酒,突出美食和葡萄酒的艺术和创新。菜单有三个品种,theAutumn 2018 Tasting Menu,, 旅程,and航程.当被问及野性合作的艺术时,拉姆齐说:

“我很高兴被任命为佩里尔·朱伊特厨师长大使,因为我喜欢潜入未知世界。这种合作关系肯定会带来好结果,因为,首先,it is with a brand I consider extremely prestigious.Secondly,食物非常性感,and Perrier-Jouet stands for a certain femininity that we try to achieve at Babe.There is so much to look forward to,the upcoming the dinner series that is going to be a stunning affair — the food,音乐和装饰——以及我们未来围绕自然的合作。Stay tuned!““

品尝菜单Babe-Japas趣味餐厅思考食品亚搏体育下载亚搏国际娱乐亚搏国际

Babe–Japas趣味餐厅菜单亚搏国际娱乐

这9道菜由一份去垢菜单组成,突出主厨的不同能力,not only as a standalone,但每一个都是不同香槟的赞美。Chef Ramsey uses techniques that are both traditional in ingredients,以最有趣的方式烹饪。

The first course,an amuse-bouche,是Crystal Gyoza,consisting of a translucent gyoza dumpling served with a side of cabbage soup.Gyoza是用干鸡丝和核桃油做成的,裹在一层薄薄的宣纸里。这道菜很清淡,但很有味道,reminiscent of intensely flavoured chicken floss.The dish was served with a side of cabbage soup,which was slow cooked and rich on the palate.尤其是,the soup complemented the brilliant Perrier-Jouët Belle Epoque 2008 with the dryness of the champagne contrasting the earthy broth.

焦糖安基莫与西番莲水果庞祖格拉尼塔宝贝-贾帕斯美食思考食品亚搏体育下载亚搏国际娱乐亚搏国际

The second course,开胃菜,是焦糖安基莫配西番莲,consisting of a torchon of buttery monkfish liver.一个伟大的安基摩人的关键是它是新鲜的,而不是煮过头。Ankimo is referred to as the foie gras of the sea with its rich and bold flavours.这里的安基摩人是在完美的温度下提供的,具有合适的质地和一致性,而不牺牲其鲜味,过冲可能导致纤维变得颗粒状。The sear on the torchon boosted its meatiness,with the accompanying sauce of passionfruit ponzu granita giving it a cold,酸甜而刺鼻。

UNI,Ootoro,Botan Ebi Tartlette Babe-Japas趣味餐厅思考食品亚搏体育下载亚搏国际娱乐亚搏国际

第三道菜,开胃菜,是UNI,Ootoro,植物Ebi酒石,consisting of a thin tart shell with Japanese seafood,koji and soy gelée.有着浓烈鲜味的大学,ootoro with its complex fatty flavour,植物学的EBI以其新鲜、脆脆的甜味完美地融合了日本的特色。所有的菜都放在一个坚实而脆薄的馅饼里,这道菜是当晚的菜。The koji,一种用于发酵的真菌增加了更深层次的鲜味,which contrasted the fattier umami of the uni while the soy gelée formed the base of the flavour.这道菜考虑得非常周到,亚搏体育下载and was probably the highlight of the meal.必须尝试。

第一至第三门课程与Perrier-Jouët Belle Epoque 2008,one of Perrier-Jouét's best champagnes.This champagne is greatly well-balanced from its floral head notes of peach and summer fruits,to its light to medium body.作为开胃酒的绝佳搭配。这款起泡葡萄酒的风格非常现代,非常适合搭配更有趣和冒险的葡萄酒。

Babendazs Babe-Japas趣味餐厅思考食品亚搏体育下载亚搏国际娱乐亚搏国际

第四道菜,一个委员会,是Bäbe-en-Dazs,consisting of Martell VSOP aged in red barrels and foie gras monaka sandwich.这道菜是用Vsop Ages鹅肝慕斯做成的,冻成了摩纳卡。摩纳哥是一种传统的日本菜,用摩卡咖啡做的,类似于一个薄饼三明治。The chef has cleverly amalgamated this by filling dark chocolate coated foie gras mousse within the monaka.Very creamy,又脆又有香味,你可以理解为什么许多人认为这道菜是他们的招牌菜之一。

牛排三文治亚搏体育下载亚搏国际娱乐亚搏国际

The fifth course,一个委员会,是“Steak"三明治,consisting of braised beef tongue,gherkin,wagyu tartare and mustard seed.这道菜看起来像普通的牛排三明治,but with each component having a molecular gastronomy take.The"“三明治”包括“steak"嫩焖牛舌,“西红柿made from wagyu tartare,“莴苣由绿色奶酪制成,and"toast"made from tomato water flavoured meringue.又一道味道浓郁的菜,and probably the most playful of the dishes.

长野核桃Soba Babe-Japas趣味餐厅思考食品亚搏体育下载亚搏国际娱乐亚搏国际

第六门课,一道面条,是长野核桃索巴,由冷荞麦面和7种草药组成,根和种子调味品。Zaru Soba通常在室温下用一种叫Zaru Matt的冷蘸酱食用。梅雨.在这里,酱汁是由碎核桃做成的,你可以把它磨成你需要的质地。然后将肉汤倒在混合物上用作蘸料。Fully coated soba noodles in sesame and walnut is then further topped with walnut oil made frozen with liquid nitrogen,giving it that cold element,顶上道恩卡杜克(a peppery leaf with subtle bitter notes) for a hint of pepperiness.These dish could have benefited with a little more kaduk leaves as that element was quite subtle,这也可能是厨师的意图。

第四至第六门课程与佩里尔·焦特格兰德布鲁特,酒体更丰满的香槟The floral notes and dryness of the body is great for an interim or final champagne to complement medium to heavy bodied dishes such as foie gras,红鱼或红肉。

元味噌三文鱼配鱼祖奶油和Daun Kaduk Babe-Japas趣味餐厅思考食品亚搏体育下载亚搏国际娱乐亚搏国际

第七道菜,鱼的课程,是Yuan Miso Salmon with Yuzu Cream and Daun Kaduk,accompanied by crispy burdock and a herb salad.三文鱼是在一个贝恩玛丽煮熟的,giving it the perfect texture between raw and cooked,and came apart with the tug of a fork,一直保持皮肤酥脆。御足奶油与味噌中适量的奶油鲜味和御足的酸度相得益彰。The side salad was very impressive consisting of daun kaduk,酥牛蒡菠菜宝宝还有放在清淡的调味汁里的萝卜。色拉在味道和质地上都很突出,并以其脂肪和酸度的对比度作为配菜。

Truffle and Ginger Marinated CO2 Battered Tatstuta Chicken | Babe - Japas Fun 亚搏国际娱乐Din亚搏国际ing | Food For 亚搏体育下载Thought

第八道课程,一道肉菜,是酸乳鸡胸肉配洋葱和水饺沙拉.这道菜由一个完全油炸的鸡胸肉组成,an interpretation of the classic Japanese fried chicken karaage.鸡胸肉又香又脆,虽然是瘦肉,did not lose much of the desired tenderness.Each bite was flavourful and was complemented with sweet tangy diced onion and the sharpness from the peppery mizuna.A dollop of caviar was served on top of the chicken adding some layers of umami,尽管有违直觉,很有趣,因为鲜味和鸡肉的白肉形成鲜明的对比,让人想起了妈咪面吧的炸鸡。

马泰尔Vsop,在红桶中陈酿,勃朗峰宝贝Japas欢乐餐厅思想食物亚搏体育下载亚搏国际娱乐亚搏国际

第九道,a dessert course,是马泰尔VSOP在勃朗峰红桶中老化,consisting of VSOP infused chestnuts and vanilla cream.传统的法国甜点通常是由精制的栗子做成的粉丝。The mont blanc here was intensely flavoured,served on top of a VSOP infused sponge,topped with more intense dollops of chestnut cream,served with bits of caramelised ginger sugar glass shards in the shape of maple leaves.这部分看起来可能很小,但是它的大小是合适的,因为它强烈的味道非常明显,在更甜蜜的一边摇摇欲坠。

第七至第九道课程与佩里尔·焦特·布拉森·罗斯,最精致的香槟之一。The rosé is a blend consists of using some of the skin of red grapes,giving it its iconic rose colour,which results in its unique quality and flavour.This champagne can be served as a dessert champagne because of its creamy mouthfeel and works well with lighter meats such as chicken,fish and desserts.

天际线宝贝-Japas乐趣餐厅思考食物亚搏体育下载亚搏国际娱乐亚搏国际

Babe–Japas乐趣餐厅体验亚搏国际娱乐

餐厅绝对不属于传统的美食体验,亚搏国际娱乐and perhaps that is its best advantage.它承诺提供有趣的用餐,并在顾客参亚搏国际娱乐与和互动方面提供服务。每道菜都经过仔细的考虑,分子美食的刺激性吸引了食客。亚搏体育下载The view of the restaurant also adds to the overall ambience with its picturesque skyline of Kuala Lumpur in the distance.We asked Ramsey what are some of his patron's favourite dishes,他在其中调侃道:

“This is up for my guests to say.My goal is to not have any signature dishes.这就意味着只有一些菜肴真的是那么美味和难忘。当我问客人最喜欢什么菜时,I am wishing that every guest name a different dish,这通常是真的。我希望他们有一个美妙的时刻,一个口味,击中正确的地点或组合,唤起好奇心。Above all we want to take care of our guests and show them the best time they can have while in our home."“

It's easy to see why Babe is a contender of one of the better fine 亚搏国际娱乐dining restaurants in Kuala Lumpur,尤其是在创造性和分子美食学的应用方面。这家餐馆真的很有意思。亚搏国际娱乐

这个Art of the Wild Dinner Series从2018年10月26日至2018年11月11日。
For more information about Perrier-Jouët Champagnes,查看我们对亚搏国际娱乐佩里尔·焦伊特·钱帕涅斯(Perrier Jou_t Champagnes).


宝贝-Japas乐趣餐厅亚搏国际娱乐
11th Floor,清水工程,,
长喀特·塞曼丹,,
Damansara Heights,,
50490吉隆坡
+603 2095 8599
Opening Hours:
Tuesdays to Sundays,下午6:00至晚上11:30
周一关门。

摄影:逗号公关| WEBSITE:宝贝-Japas乐趣餐厅亚搏国际娱乐|


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尼古拉斯NG

Nicholas Ng是餐厅评论家,游记和评论专栏作家,是为思考而设计的食物。亚搏体育下载亚搏国际He has been a freelance writer for 10 years and has previously worked as a lawyer.他目前是黑狼数码的总经理,a digital marketing agency.

19评论

  1. 非常优雅地评论尼古拉斯。亚搏国际娱乐I really enjoyed reading this.Didn't know the chef was a michelin chef!😀

  2. 那个巴本·达兹看起来很酷。我在这里住了5年,以前没听说过这道菜。

    • Hi Gary,,
      我想这是厨师的专长。Not seen many other places that do the same,尽管我吃过鹅肝麦卡龙。

  3. 这是一个很好的阅读后,你的香槟评论。亚搏国际娱乐I love how it ties together.Love the information flow.

  4. 我去过几次。I 亚搏体育下载thought the food was ok only.也许它比以前进步了很多。

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