THE GASTRO PROJECT,
Jalan 17/56, Section 17,
Petaling Jaya.
Tel: 03-7931 6465
Business hours: 11am to 11pm (Monday to Thursday),
11am to midnight (Friday) and 8am to midnight (weekends and public holidays).
Pork-free.
PAMPER mummy dearest this Mothers Day with a healthy three-course meal at The Gastro Project in Section 17, Petaling Jaya.
Until May 10, executive chef Mohmed Sazali Long will be offering a scrumptious guilt-free menu that caters to both vegetarians and non-vegetarians.
“We decided to add the option of one vegetarian dish to each course as we didn’t want to split the vegetarian dishes to another menu.
“I see quite a number of vegetarian customers in our restaurant and we want them to have a choice,” he said, adding that he wanted to allow non-vegetarians to also enjoy vegetarian dishes.
For starters, there are two choices of soup — chicken tortellini or mixed vegetable tortellini.
For starters: Clear Consomme with Chicken Tortellini and Tomato Consomme with Mixed Vegetables Tortellini.
The tortellini is served in a consomme, a clear soup made from richly flavoured stock.
“We do not use pre-packed stock as we use chicken bones to make the consomme.
“All the flavours in the soup are natural and it is a healthy dish,” he said.
Similarly for the vegetarian option, the vegetable stock is made using tomatoes.
Light dish: The Fedellini Pasta with Porcini and Wild Mushroom is not too creamy.
Moving on to the mains, there are three choices — fish, chicken or vegetarian pasta.
Seafood lovers can opt for the Oven-Baked Salmon Fillet with Sauteed Brocccoli and Orange Beurre Blanc Sauce (top pic).
The baked salmon is lightly seasoned and flavourful, making for a healthy main course meal.
Apart from that, diners can go for the Chicken Breast with Sauteed Japanese Mushroom and Supreme Foam.
With a Parmiggiano cheese crust, the chicken is artistically served with white foam on top.
Parmiggiano Cheese Crust Chicken Breast with Sauteed Japanese Mushroom and Supreme Foam.
“The foam is not just for presentation but it actually enhances the flavour of the poultry dish,” Mohamed Sazali said.
He described the process of making the foam as troublesome but worthwhile as it gave an added boost to the taste.
Although the foam’s base is made of mushrooms, there is no pungent taste when eaten.
As an alternative, diners can also choose the mushroom pasta served with porcini and wild mushrooms.
The white pasta sauce is not too creamy, making it less filing and light.
Last but not least, end with a caramalised apple-themed dessert, which looks like a strudel pastry.
With two layers of caramalised apple sandwiched between two mille-feuille French pastry layers, the dessert is refreshing and is made more likeable with ricotta cheese placed between the caramalised apple, and strawberries on top.
Caramalised Apple Mille-Feuille with Ricotta Cheese and Korean Strawberry.
All these dishes are not part of the ala carte menu and have been specially crafted for Mothers Day.
In addition to these new dishes, the restaurant has launched a new menu personalised by the chef.
Mohmed Sazali joined the Gastro Project about four months ago and had decided to make some changes to the existing menu.
“When I joined, I changed the menu to improve the dishes wherever possible.
“I hope our diners will love our new menu as well as our Mothers Day menu,” he said.
Priced at RM80++ per person, it is advised to make reservations for the Mother’s Day menu.
This is the writer’s personal observation and is not an endorsement by StarMetro.
