Carcosa Seri Negara,
Taman Tasik Perdana,
Persiaran Mahameru, Kuala Lumpur.
Tel: 03-2282 1888
E-mail reservation@carcosa.com.my
or visit www.carcosa.com.my
EVERY three months, Carcosa Seri Negara comes up with new additions to its menu to entice diners and provide more variety to regulars.
Hotel manager Ignatius Netto said the place was a popular venue for weddings; with its regal setting, this comes as no surprise.
“There are tourists who would come and enjoy high tea here,” he said.
The sun was about to set and we wasted no time taking photos of the historic building in the early evening light.
Delicate variety: Nazrie displaying the dishes he prepared.
We were then brought to dine at the verandah where we waited for approximately an hour for our food. When asked about the long wait, we were told by Carcosa Seri Negara executive chef Nazrie Shaaban that the dishes are prepared ala minute.
For appetisers, we had Ikan Tuna Salai Daun Kemangi, which is Chargrilled Blue Fin Tuna with Local Spices served with Thai Basil Ginger Sauce (RM55++).
According to the chef, this is Malay dish but has been given a Western twist.
“The tuna is marinated in fish floss, which is serunding,” he said.
Next, we were served Morel Soup (RM40++). To our surprise, the bowl of soup was to be shared between me and my colleagues. It was a pity as the soup was quite delicious.
For main course, we had Rusuk Kambing Roganjosh (RM150++) which is Braised lamb rack with spices and roasted onion cinnamon sauce and Poached White Cod Fish & Seared Sea Scallops with Spinach, Broccolini and Bouchot Saffron Sauce (RM 180++).
“The lamb was cooked in lamb juice and roasted onion cinnamon sauce,” Nazrie explained, adding that the fish was imported from Canada.
We wiped the plate clean as we were very hungry due to the long wait and the soup and appetisers servings were insufficient to fill our bellies.
For desserts, we were served the Carcosa Cheese Cake (RM35++) and Sago Pandan Kelapa Perah (RM25++), which is pandan-flavoured sago with brown sugar and coconut milk.
According to the chef, the cheese cake was made from premium items, hence the price.
This is the writer’s personal observation and is not an endorsement by StarMetro.
