It was good to be back at the Feringgi Grill again. This time it was to meet Adam Roy, their latest Executive Sous Chef who has recently arrived to take over the swanky restaurant. After the refurbishment it took a while for the place to regain its position as one of the poshest eateries in town, but I was really pleased to see that it's now settled into it comfortably.
We were joined by other press during the convivial evening, together with GM the charming Desmond Hatton, whose gorgeous Irish lilt belies a rapier-sharp wit and and even sharper tongue!
Despite his youthful looks, Adam comes with vast experience. He tells me he wants to "bring back the Grill" bit, and also add a bit more. "Americans love slow-smoked barbeques," he said, and that's what they're doing, going as far as importing a smoking machine from the US.
The menu certainly reflects this tendency, and my Crab Stuffed Smoked Tomato was excellent; the white flakey meat setting off the smoked flavour of the peeled red vegetable well. The green herb "paint" was just icing on the cake, if you'll pardon the wrong context! The Boston Lobster looked particularly inviting too.
Although the other main courses looked fantastic too, mine was from Chef Adam's Signature Mains (one HAD to try it, hadn't one), and rather quaintly named "Quack Quack" (he wanted to put a bit of humour in) - smoked-grilled duck liver and duck breast with a sweet potato and garlic mash. Although personally not a liver person, my husband tucked into it with relish and declared it, "Absolutely gorgeous, smooth and silky." My breast (or rather the duck's) was good with the dried fruit sauce.
The menu is a delightful fusion of international favourites combined with local flavours: Burnt Pumpkin Soup with pandan oil and Lime Leaf-Coconut Scallop Soup are good examples; Malaysian Stingray and Bombalai Chocolate Vulcano ... now I'd like to go back and try the Fire-grilled Meats - hint hint if you're reading this Suleiman!
Dessert was a magnificent combo of "Death by Chocolate" - a dark chocolate volcano which was lip-smacking with the white chocolate ice cream, and smooth Raspberry Creme Brulee. Great end to a great evening.
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