April 9, 2018

A Czech Culinary Experience with Award-Winning Guest Chef Pavel Sapik @ The Ritz-Carlton KL

Partnering with The Embassy of the Czech Republic, the Award-winning Guest Chef Pavel Sapik is here in KL, showcasing his specially curated menu, featuring the finest of Czech cuisine through a five-course menu dinner.

Chef Pavel is based in the Czech Republic and comes from a family of culinary experts who have been in the food industry since the 17th century. With an illustrious career spanning 29 years, his culinary expertise has taken him around the world to countries such as Austria, France, Italy, India, Singapore, Hong Kong and Germany. He has received many accolades that include Cook of the Year in the Czech Republic and was a gold award recipient at the Singapore Culinary Olympics. Chef Pavel has been a creative force in the kitchen at the most prestigious restaurants in the Czech Republic such as Flambée Restaurant, The Circle Line, and presently The Terrace at the Golden Well where he is Executive Chef.

The five-course Dinner

Available from 9th April to 11th April 2018
From 7pm to 11pm

Priced at:
Rm 350 nett per person
Rm 500 nett per person with wine pairing

Wanna give your tastebuds an uplifting gastronomic journey? Wanna experience something different? Make your way here these few days! But now, allow me to bring you on a journey with classic Czech specialties, visually.

Amuse-Bouche
Smoked Trout Mousse
Beetroot slices, traditional homemade bread, salted butter
Paired with Cecchi La Mora Vermentino
An amazing start to our meal; with smoked trout pairing up with smooth and rich smoked trout mousse and balancing well with the citrus jelly, beetroot slices and a bed of beetroot mousse.

Veal Tartare
Goat cheese, dried tomatoes, glassy egg yolk
Paired with Bonpas Luberon
Veal tartare, that’s my first try on it; going with goat cheese, sundried tomatoes, parsley and dill; and that glassy egg yolk had my attention! Chef Pavel told us the egg yolk was confit for few hours at 75C, chilled and then finished with olive oil. How interesting, this is definitely something we don’t really see it here!

Bohemian Soup Kulajda
Creamy potatoes, fresh forest mushrooms, poached egg
Paired with Bonpas Luberon
A mix of sourish and savoury flavours. Cut through the runny poached egg and allow it to mix well with the soup for extra thickness and creaminess.

Duck Confit
Carlsbad dumpling, sliced duck breast sous-vide, red cabbage
Paired with Zisola Nero d’Avola DOC
The star of the course, with the tender and delicious sous-vide duck leg confit and sliced duck breast, coupled with the traditional Czech Carlsbad dumplings that is made of toast, parsley and egg white; and the bed of sourish red cabbage underneath helps to reduce the richness of the duck confit and breast meat. Yum!

Dessert
Old Prague’s Pear Dumplings
Marzipan, breadcrumbs, nutty butter
Paired with KWV Classic Collection Moscato
The Old Prague’s Pear Dumplings was pretty much similar to our glutinous rice ball, I would say; but filled in with pear confit and marzipan and served with crispy breadcrumbs and nutty butter which contains no nuts but brown butter.