Friday, June 17, 2011

Flame

Flame: Round Two. Earlier entry: April 26.

Mixed seafood terrine in teriyaki sauce, light and tasty enough to whet the appetite.

Flame's forte is meat that's prepared "sous-vide," or under vacuum _ slow-cooked in airtight plastic bags submerged in water. The result: food that becomes satisfyingly succulent while retaining its full flavor and nutrients _ a description that seems to fit this Aussie 120-day grain-fed Black Angus sirloin, served with Bordelaise sauce.

Duck leg confit. Surprisingly juicy, enhanced by orange-infused duck jus and unencumbered by the brutal saltiness that sinks other outlets' versions of duck confit. Accompanied by Salardaise potatoes, cooked in duck fat.

Seventy-two-hour braised short rib with truffled mashed potato. Every bite of this was brimming with a rich, lip-smacking beefiness, compelling us to sigh helplessly with pleasure.

Free-range spring chicken. Not your everyday barbecued meat; garlanded with garlic-infused olive oil, this fowl was marvelously marinated and conveyed complex flavors _ a little lemon, a smidgen of sea salt, a bit of black pepper.

Beef, duck, chicken ... what are missing? Lamb! Here's the rosemary-marinated lamb rack with garlic & caramelized shallot-scented long beans. Portions are supremely hearty; all these photos actually show half-servings of the main courses, since the kitchen team split our orders into two plates for easy sharing.

Redvale Inheritance Chardonnay (2008, Australia).

Vina Maipo Merlot (2009, Maipo Valley, Chile).



Flame Restaurant @ KLGCC,
Kuala Lumpur Golf & Country Club, Off Jalan Bukit Kiara.
Tel: 03-2093-7668
Check out EAT DRINK, a new F&B website jointly run by The Expat Group (TEG) & Eat Drink KL. This website features all of our up-to-date reviews, plus exclusive weekly articles & a searchable database on restaurants in KL & Selangor: EatDrink.my

20 comments:

  1. The place looks quiet but food looks good.

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  2. Yep...agree there...but good spot for a romantic evening :)

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  3. Sometimes I wonder if this might ever be the sort of food folks would cook for themselves in the comforts of their own home...

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  4. Flame's forte is sous-vide meat! yum2!! KLGCC so near my office.. wonder why I never looked under that carpet :P

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  5. So you ate the whole farm? (except there's no pig). LOL

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  6. michelle: yep, on each occasion that i've been here for dinner, we had the entire restaurant to ourselves! =)
    ulric: heheh, dim lighting might make things more romantic. it's a comfy place, but maybe a bit too formal :D
    lfb: i'd be terrified to try preparing these recipes. they're kinda elaborate, and the cooking method requires precision. otherwise, we'd get under-cooked or charred meat =)
    ciki: oooh, actually this outlet only opened in april, so it's still kinda low-key, flying under the gastronomic radar. but you're right, it deserves attention! could be nice for a leisurely lunch with colleagues :D
    j: heheh, true, i think that's almost everything from old macdonald's farm. except that the pig survives (for now!). e-i-e-i-ohhhhh =)

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  7. Well, I wasn't thinking of asking you to try, mate. No offense but you don't even have a functional kitchen!! :P

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  8. lfb: heheh, we could use your kitchen! we'd just need to purchase a sous-vide machine and something called an "immersion circulator" to properly prepare these recipes here :D

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  9. You don't even know how to use any of those equipment! :P

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  10. lfb: i'm sure it'd all come with an instruction manual! (which you and the devil could figure out while i pour myself some red wine to pass the time) :D

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  11. Ceh. Then not you cook. Is I cook. Or is Devil cook. You no cook. You is get drunk. (As usual.) :P

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  12. lfb: sounds good to me! your brilliance is only surpassed by your generosity, heheh :D

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  13. That. Wasn't. An. Offer. As. Much. As. An. Admonishment.

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  14. lfb: oooh, your admonishments are so pleasant to the ears that i wonder what your admiration might sound like :D
    p.s. and yeah, judging from that sentence you just typed, you sorely do need editing assistance with your punctuation =)

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  15. Me? Admire? Perish the thought! :P

    P.S. Punch-You-What?

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  16. lfb: your lips say no, but your eyes say yes :D
    p.s. poor me. all the deleting of commas, full stops and hyphens that i'll be forced to do soon :P

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  17. Not bad.. wonder if they would take part in MIGF tis year.. looks like they got all the necessary "fancy" prep in plc!

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  18. Tng: hey, that's a cool idea. Might be a good way for them to publicize this place further. Ahhh, only three-plus more months until migf comes around again =)

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  19. wow, the "sous-vide" cooking style seems interesting and I wonder does most places do this type of cooking?!!

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  20. eiling: oh apparently it requires special equipment and it's very time-consuming! =)

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