Lafite

Back to Lafite for the first time in a looooong while.

For earlier entries, click: Aug. 13, 2009 & Sept. 25, 2009.

Squid ink bread, a savory snack to whet our appetites.

Perigord foie gras with celery root puree, spiced bread, almond sauce & apricot chutney. Complicated recipes have always been Lafite's forte, even under the current chef. But the madness makes sense in the end, when we mix a bit of everything and taste it on our tongues.

Butter-poached Brittany lobster with seared foie gras, cherry tomato confit & white truffle foam. Not quite as decadent as expected, with only a puny portion of lobster flesh.

Australian Wagyu beef tenderloin with herb pomme puree, foie gras, bone marrow, shaved black truffles & Bearnaise sauce. Lip-smackingly tender protein to sink our teeth into (alongside some spruced-up mashed potatoes to make it even more marvelous).

Four-colored tomato composition, with white tomato mousse, tomato marmalade, honey yuzu vinaigrette & tomato sherbet with 25-year-old balsamic vinegar (even older than some people we know!). A sweet, tangy medley, lots of fun to munch.

Aussie Wagyu beef tartar mille-feuille, with lemon polenta, yuzu sour cream & Avruga caviar. Ideal for anyone who regards chewing a steak as too much effort.

Wolf Blass Cabernet Merlot (2009).

Lafite,

Shangri-La Kuala Lumpur.