The Food Studio - very, very nice!

Moo. Golden. Yes.

December 2nd 2015

Heard of this from Chris of the IWFS who came up with the idea of an All White Affair event for the members. She had been liaising with Chef Paul of the Food Studio and a food tasting for the Committee was arranged. For these, we will occasionally shift our monthly Committee meeting from our normal Stoked venue to the target restaurant and then move on to have dinner along with wines of different styles we bring to assess the compatibility with the food. Which was what we did here. We also have wine during the meeting which we also bring to share. Yes. Meetings followed by dinner can get boozy. But we soldier on, hopeful that our efforts impact pleasantly on our little Rakyat and that our events create good times and memories for us all. That's why we do it - it's all about the craiche, as the Irish would say. Smart people. 

Our table with Mont Kiara view

Learning by Cooking is the tagline of this charming kitchen style eaterie in Mont Kiara. Helmed by the hugely experienced Chef Paul, The Food Studio doubles as a school by day and a private restaurant by night. It offers Gourmet Catering with a Private Chef for both Corporate and Social Events along with Private Cooking Lessons to the more culinary inclined.

It is located in a Condo complex in Mont Kiara and naturally there is no parking inside, though there is a small car park before the main entrance and ample space along the long road leading up to the entrance. Through the gate, bear right and look for a golden cow and be a bit careful navigating the wooden bridge pathway that leads to the elevator. Two floors down to the kitchen, one floor up to the bathroom.

Carpaccio of Hokkaido Scallops with lime foam

As said, The Cooking Studio is basically a large kitchen with seating available for a tightish 50 pax. The room is dominated by two long marble looking preparation stations, with lots of storage for pots, pans and utensils. Very pleasant, easy on the eye colours and ambience, great views across the Mont Kiara hills with no condos blocking the view. Yet. 

White Tomato Soup with house cured salmon gnocci

We quickly concluded our IWFS issues and moved on to the serious business of the evening. The Food Studio offers two degustation menus though we were to enjoy a selection from both to help finalise a menu for our event. There would be seven of us on a long table, banquet style.

Chef Paul at his station

I do not seem to have any notes and the memory has faded with various other beanos that have happened in the interim, so I will have to let the food photos speak for themselves. What I do remember is that it was all very, very good. Excellent ingredients, not overseasoned, delightful on the tongue and on the mouth, and filling - no chunks of bread or biscuits from the fridge needed at home after this one. And the wines brought for the event were delightful and way beyond any budget we could put together for the Rakyat. There you go. That's partly why we sign up for Committee - get great food and paired with magnificent wines. I brought some Sake to try and fit in with the White event which I think got supped at the end but didn't really go with the food. 

Oven poached Cod Fish filet with Pernod Sauce

Looking at the photos, it would appear we had 

White Tomato Soup with house cured salmon gnocci

Carpaccio of Hokkaido Scallops with lime foam

Oven poached Cod Fish filet with Pernod Sauce

Herb Crusted Veal Filet with Wasabi potatoes and cream Sauerkraut

Sour Crème Parfait with fresh warm berries

Herb Crusted Veal Filet with Wasabi potatoes and cream Sauerkraut

There was also a starter which was off menu and looks a bit Foie Gras-ish. Anyone can help on this?

Sour Crème Parfait with fresh warm berries

Looking at the photos, I now recall being wowed by the Scallop and the Fish. Especially the scallop - this one ranks among the best I have ever tasted - magnificently fresh, incredible taste and texture with that ever so slight give in the bite and evaporating like a wisp on contact with the mouth. Testify.

Our company with Chef Paul

And the Wasabi potatoes were wicked good. Chef Paul has a delicate touch with his preparations and executions and his presentations have great character and charm. Good glasses too. Should be a good evening when it comes together!

Wines for the night

Menu Blanc :

Welcome cocktail White Lady

White Tomato Soup with house cured salmon gnocci

Warm Boston Lobster Salad on Cauliflower mousse

Herb Crusted Veal Filet with Wasabi potatoes and cream Sauerkraut

or

Oven poached Cod Fish filet with Pernod Sauce

Passion Fruit Panna Cotta with white espresso Foam

Coffee & Teas

Petite Fours

Someone looks happy...

Menu Blanc Grand :

Welcome cocktail White Lady

Spoon cocktail of Herrings Tartar

White Asparagus Soup with Caviar and Truffle oil

Carpaccio of Hokkaido Scallops with lime foam

Warm Boston Lobster Salad on Cauliflower mousse

Herb Crusted Veal Filet with Wasabi potatoes and cream Sauerkraut

or

Oven poached Cod Fish filet with Pernod Sauce

Sour Crème Parfait with fresh warm berries

Coffee & Tea

Petite Fours

The Food Studio

Amarin Kiara LG2

Jalan Desa Kiara 1

50480 Kualal Lumpur

Tel +60122030169

email - info@the-food-studio.com

www.facebook.com/thefoodstudio

Postscript - apparently, the dinner did not go so well (I was not able to attend). Reports said forty plus people seemed to prove too much of a strain on the kitchen so that dishes came out slow and cold. Equally, the wines were not poured and ready for the dishes when they came to table. There was said to be a clear need for a maitre d' to supervise the wines, which one of the IWFS members ended up doing (seems as a result of this, corkage was waived by the Food Studio). People also complained of feeling hot. On reflection, when you eat in numbers in a room that is effectively a kitchen this is probably to be expected. The food was generally proclaimed to be good, though as said dishes needed less time between finalisation and service. I suppose the counter argument is "well, we're not a restaurant - we're a food school that does private functions." Well, and yes, but maybe lower the sights a bit and not go for overlarge numbers - better a smaller number of happy diners who can spread the gospel than a large one raging sturm und drang for years to come.