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Hisham is a graduate from Institute of Technology MARA (UiTM) majoring in culinary arts. Since his early days at the Hotel Istana, Hisham embarked on an adventurous journey honing and shaping his culinary skills working at JW Marriott Kuala Lumpur, Villa Danieli Restaurant at Sheraton Imperial Hotel, SHOOK Restaurant @ Starhill Gallery, Prince Court Medical Center and Azamara Cruise Line under the parent company of Royal Caribbean International Cruise Line, to name just a few. So you guys already knowing me. Come On, Join Me Talking @Mamak

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Thursday 15 March 2012

Set Lunch March 2012


Set Lunch
Starter

Cream of Dehydrated Broccoli; Fried Broccoli and Spot Prawn 

Salmon & Arugula; Smoked Salmon, Lemon Cream, Balsamic Drizzle

Mosaic Fish Carpaccio; Fennel Crisp, Orange Reduction, Citrus Relish

Vegetable Pistou; Heirloom Tomato Coulis, 63 Degree Egg


Mains

Cornmeal-Fried Fillet of Sol; Scallop, Prawns, Broccoli Puree, Buttered Peas, Lemon Oil

US Short Rib;  Gorgonzola Polenta, Mushroom Duxelle, Radish Salad

Salami Shafiqie; Rolled Pizza, Chicken Salami, Turkey Ham, Boiled Hen Egg, Mozzarella, Spinach

Goat Cheese Ravioli; Celeriac-Parsley puree, dehydrated Garlic Chips, Pine Nut,Sherry-Hazelnut Butter

Dessert
Baklava; Phyllo, Pistachio, Cristal Syrup, Vanilla Ice Cream
Pots ou Chocolate; Almond Biscoti
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