As the weekend rolls in, the opportunity for a new culinary journey arises. As for us, we headed to our next gastroNOMic adventure. This time round, our adventure brings us to Elengantology Gallery & Restaurant in Publika.
Combining gastronomy with the latest fashion by our local designers, Elegantology is a master of both. Where there’s the latest fashion trend, there’s good food too.
Helmed by Chef Pele Kuah and his talented team, and owned by Martell, Elegantology places a strong focus on the delivery of quality food with a touch of artistic flair. Not being afraid to experiment, this place may pleasantly surprise some with their bold choices of ingredients and cooking methods.
What you are about to read below is the 4-course lunch set we sampled on that day. The 4-course meal is priced at RM 250 ++ per person consisting of an appetizer, soup, a main course and dessert. Also, all these are available ala carte too, the ala carte prices are stated with the dishes for easy referencing.
[Left to Right : Honey Lemon [RM 7.00]; Bloody Mary [RM 30.00]]
For a place that boasts a bar and cocktail section, one can actually find some reasonably-priced drinks on offer. The fruit drink selection is generally priced at RM7.00 while cocktails are around the RM30.00 range. Ideal for sipping and socializing.
Charcoal Buns with Balsamic Vinegar & Olive Oil [Complimentary]
Steamed and piping hot charcoal buns are served complimentary at the start of every meal. Armed with a gNOMe favorite – Olive oil + vinegar, the hot charcoal buns provided a taste, if you’d like, of the things to come.
Salmon Confit 42° Celsius [RM 40.00]
A platter of Salmon Confit served with Orange Fennel Salad, Lemon Zest Emulsion and Fennel Puree. The salmon, which is prepared via 24-hour sous-vide (food is sealed in airtight bag then placed in water bath), simply melts in the mouth, sending the gNOMes to food heaven. The combination of salad, sweet oranges and melting salmon creates a well-balanced starter, which truly opens the palates.
Lemongrass Consommé [RM 40.00]
Consommé is typically a type of clear soup made from richly flavoured stock or bouillon. This one in particular has a premium feel to it, with lobster ravioli providing embellishment to an already fragrant sukiyaki-styled stock. Immediate consumption is highly recommended to savour the optimum lobster texture (every wasted second sacrifices softness). The flavors from the lobster open up when the ravioli is punctured, permeating throughout the consommé. In terms of taste, this has it all – sweet, sour, savoury, and a surprise aftertaste of slight heat, by virtue of the addition of tomyam!
24 Hours Sous Vide Denver Lamb Ribs [RM 80.00]
One of a selection of 3 mains, Denver Lamb Ribs done 24 hours sous-vide style served with Caramelized Masala Onion Potato Mousse, Potato Nest and Mussel Ragout. As expected, the lamb ribs are soft, with excellent marbling to the sweet and fatty meat, which delightfully falls off the bone with minimal resistance. It isn’t just the ribs that impress here. The onion potato mousse is delightful in equal measure.
Soya Glazed Cod [RM 84.00]
Chilean cod cured 24 hours in Asian marination, served with Edamame Mousse, Yuzu Tobiko Butter Sauce, Creamed Fiddlehead Fern, Lily Bulb and Sunflower Seeds. This Japanese-Chinese fusion is guaranteed to impress. Sweet and grilled to perfection, the soft and fresh taste of the cod means that it is just as good with or without dipping into the butter sauce. The secret weapon here however, is the tobiko sauce, which releases additional fish oils into every bite of the cod.
Roasted Muscovy Duck Breast [RM 85.00]
Roasted Muscovy Duck Breast served with Foie Gras Snow, Cheery Redwine Reduction, Sweet Potato Gratin, Salt Baked Daikon and Watercress Emulsion. The last of the 3 main course options, the duck breast was slightly on the gamy side, but it was very sweet to the taste. Dipping in the cherry red wine reduction however, is a game-changer. It was probably the best red wine reduction the gNOMes have ever tasted. The watercress emulsion itself offered a tinge of sourness and raw quality to the whole mix. A well-balanced cheesecake-esque sweet potato gratin completes the experience.
Passion Fruit Chilled Cheese Cake [RM30.00]
Non baked cheese cake served with Passion Fruit Compote, Blueberries, Strawberries and Red Velvet Powder. Not very often we find a cheesecake with a lighter touch. By the end of the meal, one would tend to be stuffed, but this ensures one does not fall into “food coma”.
Verdict : Let not the price range or the boutique look of this restaurant deter you from what would be an authentic and worthwhile gastronomic experience. Ideal for special occasions and cozy family dinners. Their attention to detail (even down to the pacing of each serving) is truly commendable and while there is a bar section, they ensure the meats and preparation methods used are Halal (yay for our Muslim readers!).
How to get there :
Address : 35, Level G2, Publika, Solaris Dutamas, 1 Jalan Dutamas 1, 50480 Kuala Lumpur (located on the same row as The Social Butterfly, Estilo & The Bee)
Contact Number : +603-6206 5577
Opening Hours : DAILY. 1000 hours till 2300 hours.