1.
Every couple of years, Bald Eagle disappears on his personal search for the Holy Grail, and this year, on his birthday, he was in Austria doing the Mexican Wave while celebrating Fernando Torres’ goal for Spain against Germany in the Euro 2008. Now, this was going on while the good wife was at home, in Malaysia, meekly counting the days before his return, thinking of nothing else but of the immense love she had for her husband.
Yeah.
Absolutely.
So naturally, there was no way of celebrating his birthday then. And when he did come back, the good wife fretted over where to take him for his birthday. Being the man about town, he had wined and dined at the best places, some of which the good wife was hardly able to get a whiff of. She eventually decided (and a good decision, it was) to wait till Sage opened its doors at The Gardens. And so, upon hearing the good news, she immediately made reservations for Friday, October 3, and announced that it was his birthday.
2.
Freshly baked bread
“It’s good to be back. I’ve missed Cilantro.”
“I’ve missed Cilantro too.”
And that was how the conversation started with the waiter. After months of speculating when Sage would open its doors while quietly reading and re-reading about days gone by at its sister restaurant, Cilantro (currently under renovation), we greeted Sage’s opening with whoops of joy. But really, did Sage measure up to our expectations?
“There’s no truffle butter.”
It was one of the things that I looked forward to, seeing that Chef Takashi Kimura from Cilantro was at the helm. But the fact is, Sage, despite resembling Cilantro in so many ways (including the furnishings, which I expect will be changed once they complete their refurbishments), was not Cilantro. The truffle butter was a Cilantro trademark, and Sage will have to find or create its own. Instead of serving butter, a fragrant guava-scented olive oil was served as a dip for the freshly baked breads.
But if Sage wants to be distinctive from Cilantro, but yet serves French-Japanese cuisine, then it will be an uphill task as invariably, Cilantro regulars will ask the same question. How is Sage different from Cilantro? I do like Sage’s credo, though, something that is fast catching on overseas but has yet to be widely practised here, that is their concept of sourcing the freshest ingredients, from the farmers and suppliers to the kitchen and finally to the table. This brings to mind an article which I read several months back on food miles. To put it simply, to what extent have we considered the environmental impact that results from bringing our food to our plate?
Amuse bouche
“Compliments of the chef, ma’am.”
It is always exciting to see what the amuse bouche will be. This one was a spoonful of risotto topped with lightly seared scallop. The risotto was creamy and the scallop fresh, enough for me to readily order the risotto dish the next time I visit Sage. (That is, if the foie gras doesn’t get to me first.)
We ordered from a menu that offered sets. Bear in mind that these sets are far from the typical set meals that are available in other restaurants which hardly offer worthy choices. There are two choices of dinner sets – Sage, consisting of an appetiser, main course and dessert, and Gourmet, which comprises all the earlier items and a Chef’s Special of the Day. The price difference is only RM20, with the Gourmet dinner set priced at RM140. What’s good about these sets is that one gets a choice of any of the items on the Ala Carte menu (save for the last 4 items). I can’t imagine anyone not wanting to order from the set, seeing that the items, once added up individually, cost close to RM170 (without the Chef’s Special).
Chef’s Special of the Day
At this point, who should walk in but a very prominent Minister (some say, the future Prime Minister of Malaysia, but dare I be so presumptuous?) and his entourage of bodyguards clad in batik. I looked at Bald Eagle. “You look tougher than them.” After all, it’s hard to take someone seriously when he’s wearing a floral shirt. Even if he’s carrying a gun.
The Brittany oysters, topped with a little fresh cream, was enough to take me to paradise and back. Even the special guests didn’t distract me. The oysters were so amazingly good.
Feuillete of Anago with Foie Gras and Artichoke Puree
“And what will Madam have for her starter?”
“I’ll have the…errr…feulle…err….”
“Ah, the Feuillete of Anago and Foie Gras!”
Bald Eagle rolled his eyes. “Your french is terrible!” he muttered under his breath.
I showed him my tongue.
I’m glad that I am able to achieve multiple orgasms. This dish was like making love for the first time, providing pleasure with every bite. Anago, a saltwater eel, was cooked together with the most deliciously fatty foie gras (this word can be so politically incorrect these days, but that’s how temptation is, isn’t it? When the desires of the flesh far exceed all human rationality). I let out a shudder as I tasted it, bit by bit. It was perfection on a plate.
Konbujime of Wagyu Beef with Karashi Mustard and Recola
“That’s a pretty fancy name for carpaccio with rocket, isn’t it?”
The maid carrying the grandson of the prominent Minister walked by. She smiled and tried to get the grandson, clad in a Shanghai Tang t-shirt to look out way. I glanced at Bald Eagle. “If the minister knew that the maid was trying to get the kid to mingle with us, the rakyat, he wouldn’t be very pleased, would he?”
He took a bite of his wagyu carpaccio, choosing to ignore my idle chatter and preferring to concentrate on his starter instead. By the way, I shall have to refrain from describing his food, no matter how delectable it looks, because it is hard to give an opinion on something that one has only taken a tiny bite of. Anyhow, he decided that he was able to make a better judgement, pronouncing my starter the better of the two. Not that the wagyu was bad. Far from it. The beautifully marbled slice (albeit a tiny one in my mouth) was delicious.
Two way preparation of Guinea Fowl and Sauteed Scallion
Fully clothed….
Two way preparation of Guinea Fowl and Sauteed Scallion
…and undressed.
Lightly salted Cod with Foie Gras, Roasted in Wood Paper
Fully clothed….
Lightly salted Cod with Foie Gras, Roasted in Wood Paper
…and undressed.
“Do you think they’ll ask me to stop taking photographs? After all, he is a VVIP, you know…”
I was shooting with a bulky Canon EOS 1D, looking quite like the paparazzi. The last thing I needed was a man in a flowery shirt toting a gun asking me to give up my memory card.
“And what will Madam have for her main course?” the affable waiter had asked me earlier.
“I’ll have the cod with foie gras, please,” I replied, feeling a little relieved that I was able to pronounce all the words.
“Foie gras again, madam?” he sounded amused.
I looked slightly guilty. Just slightly.
The slice of cod was cooked to perfection. Each segment of the fatty fish fell off easily; and the foie gras, this time, was a little firmer to the touch compared to my starter. The roasting of the fish and liver in wood paper created a very slight smoky flavour to the dish, but it certainly didn’t distract from the star of the plate – the cod.
Bald Eagle’s guinea fowl was prepared in 2 styles. One baked in a pastry casing, and the other, grilled.
Calvados Flambe of Apple with Almond Crumble and Vanilla Ice Cream
Ricotta Souffle served with Espresso Sorbet
“Are you ready to order desserts, madam?”
“I can’t decide,” I said ruefully. “Can you suggest something?”
“The almond blanc manger is delightful.”
“Isn’t that a jelly?” I made a face. “I’ll go with the ricotta souffle, please.”
Under his breath, Bald Eagle muttered “women”.
Of course, the last laugh was on him. He was expecting his dessert flambéed, and it obviously was – in the kitchen, not in front of him. So what turned up was an apple and ice cream. The accompanying syrup was some kind of treacle, sweet and slightly bitter, a very good foil for the sweetness of the fruit.
Oh and my ricotta souffle? The espresso sorbet was strong and very good, and the souffle, very light and puffy. It was like eating a piece of ricotta cloud. I loved it.
Coffee/tea at the end of the meal is part of the set.
The prominent minister was easily forgotten as I had probably one of my best meals in a very long time. This is one of those rare moments when everything falls together. Attentive and personalised service, knowledgeable staff, pleasant atmosphere, smiling chef, and best of all, the most wonderful date in the world. It was an evening where nothing could go wrong. We spent the evening chatting and laughing, the chemistry in our relationship quite evident as we shared nuggets of our lives with each other.
And I think at that moment, he forgave me for forgetting his birthday.
Sage
The Gardens Residences (same side as Isetan)
6th Floor, The Gardens
Mid Valley City
Lingkaran Syed Putra
59200 Kuala Lumpur.
For reservations, call: 03-2268 1188
Note: Please make reservations in advance. (I know people who have called the day before and have been turned down.) Sage is currently serving dinner only, 6.00pm to 10.30pm.
Phoo-wah, and to think I only had Spanish omelette for lunch. How delicious and romantic can you both get? Happy belated birthday, Bald Eagle. You have very good taste in women (uh, I mean, one woman).
oh, no wonder got stomach ache etc la…..eat so much. any residual sympathy has evaporated faster than that chunky piece of amused bouche… why was it amused anyway? did you tell it a joke?
getting lengthier and wordier i see…..
oh, gotta give the IGB/Tan & Tan flers credit for redefining an ordinary herb, like cilantro, (that’s our daun sup right?) & sage, to a posh expensive unreachable to the masses kinda thing. i wonder how much it’ll cost to dine if they named their establishment Caviar, or Foie Gras.
Salivating Argus: Oh, I love spanish omelette! Did you cook it yourself? And yes, I believe BE has good taste in womAn. 😀
fatboybakes: What sympathy to begin with?? None at all. Ptoooi. As for the length, I suppose you could say that I learn only from the best. Yeah, it takes vision to build a restaurant that will go down in history, okay. Btw, do you have the Tan&Tan card ar? Can get 20% off wor.
Freshly naked bread
Amuse douche
Fellatio of Anago with Foie Gras and Artichoke Puree
There is a perfectly logical and rational explanation as to why I read it as that..
😀
Happy belated birthday BE! The food looks delicious! Would bookmark and drop by when I make a visit to KL soon!
http://wescribble.blogspot.com
Ya, I made a Spanish omelette for lunch by my lonesome self – from a recipe found in allrecipes.com. Pretty good; added red chilli, too (ha ha, old Spaniards will spin in their graves).
FBB, if you and AWOL open a restaurant, you can call it Phwa Bra.
maybe bald eagle should have order the feuilette for you in proper french to impress everyone.
love the picture of the cod in wood paper.
perhaps we shall go to tetsuya one day?
i didn’t know that sage was related to cilantro! tht day we drove by micasa and the place was still a mess with the reno. Yay! I am going to sage ths wkd.. however, i will book today! haha.. great find.. 😀
what’s more, the other half’s bday is coming up.. sew.. haha.. got some place new to go.. joy 😉
Feast for the eyes and the mind! Good story telling. Hope to make it but for the parking there, sigh! Cilantro is owned by a yesterday bigshot’s son. Still calling the shot from the sideline!
argh…my friend father apparently a good fren of the igb family was tempting me to this place..but the thought of wat is freshest goes to the table scared my wallet and it went to hiding indefinitely..
i think its time to whistle the wallet and see if it can take a battering of another 300 odd for a dinner..seeing that i just spent more then half a k on mamma mia tickets..
aiyohhh foie gras!!..maybe u could have asked for a foie gras themed dinner set?
a lovely meal, and care to tell which Minister was it? as the choices for future PM are indeed many. 🙂
a fine dining restaurant in a shopping centre? hmm, interesting.
oooooooooh, i can now lay my stalking plans into action, now that i know where that hot chick’s gonna be this saturday!
“I’m glad that I am able to achieve multiple orgasms.”
We’re glad too. For the sake of reading your review, naturally. Ahem.
Ah, so Najib has a good taste as you too. Foie Gras ftw!
P.S. This post demonstrates once more why you’re wittier than Anthony Bourdain and sexier than Nigella Lawson…
Remind us why you don’t have your own show on the Food Network again? It’s high time we get AWOL on the tube, O food television executives… 😀
woah, it’s getting hot in here! i’m ALLLLL perked up…
ok, because of that huge piece of foie gras hor..not those “shudder” or “bit by bit” or “multiple orgasms” vocabs hor…
classy food porn, this. 🙂
Wah…I am so going to pay this place a visit for multiple orgasms soon! LOL! Everything looks so delicious. Bald Eagle must be so so satisfied! Ahh..dat reminds me that my bday not to far away too. Hehehe!
Btw, do you feel ‘safe’ with those bodyguards around?
we should all save up and go one day hor….. let me see if i can get a t&t card somewhere….my dad has a small tan & tan built apartment…wonder if the security card can use…
HairyBerry, you’re ALLLL perked up? All of you? 😉
what an amazing spread. Even between two of you, I don’t know how you could have fitted it all in. The photos were, as always, a treat. Can I ask what was in the bread on the left of the first photo… was it sun-dried tomatoes and olives…?
Whoa….awesome and the wonderful pics are so ….inviting!!~
That looks like one excellent meal. I loved your story and descriptions!
Back to eating mee swa for me…
Oo , almost quite like a bright beginning scene from de quantum of solace , what with a missed u so private birthday gathering invaded by the dreaded “future” man and his overfeded guards with full hair…then the baby decoy
sorry the Boys were late to complete the hairbruising violent ejection of those men in black , to begin the show proper…but bet you had a terrific meal with multiple orgasm , tho we guarantee your nex new one(s) will be more thrilling
LOL… love the undressed part :p
hahah i agree with FBB!!…maybe then again wat if some mr future PM or minister of the year appears and see a gang of DSLRs and flashes?
what a dinner!! i love foie gras too, but eat them with some guilty pangs (tt force-feeding thing). ah, tt minister. we sure have thick-skinned politicians around.
gorgeous pics, once again. it’s hard not to let my mind wander when I’m reading this post… all the dressed, undresses, naked etc. and oh, the multiple Os. porn, of the food kind at it best 😉
look delicoussssssss….droolingggggg…..make me hungry…must go and try….
Was just watching Iron Man and couldn’t help but notice that the Afghan villain played by Faran Tahir looks very much like BE… 😀
the Foie Gras and souffle are killing me….>.<“
Haha I was just laughing at that piece of Anago being squaaaaashed by the giant piece of foie gras, then there was more with the cod…I’d look like an amused waiter too. Sorry been so out of it – it’s so lovely and refreshing to read your posts at the end of a long day! xx
the set is quite a good deal..its funny that u actually match ur husband’s “bday” to the opening of a favourite restaurant..haha
oh man… this is soooooo tempting!
i wanna laugh at “There’s no truffle butter.”
not sure if you can get it in KL, but in Sg, you can buy Tetsuya’s Black Truffle Salsa and make a really delicious Truffle Spread.
i’d stop eating Foie Gras ever since i watch this
http://www.youtube.com/watch?v=8IWN8UGDyC0
ooh, ya, a friend bought me a jar of tetsuyas black truffle salsa…yummy…
keropokman, fbb: hehehe, that was one of my best gift I ever received while being a poor student in Singapore.
Very well written and really nice pics. The food loioks yummy and makes me wanna go to the Sage on my next outing. Canon 1 D, Hmmm. No wonder the pictures were so sharp.
thanks for sharing, food looks amazing!
we are going to malaysia around christmas hopefully
i could try at least one of the restaurant you had eaten or
else i’m like missing the best part of the trip.
The bread’s lovely. Tlittle ferns below the oyster’s lovely. The little black pot (with the apple crumble)’s gorgeous!
I still remember my meal at Cilantro quite well even though that was some 4 years ago now. Who can forget their truffle butter!
I see that the chef has still kept his signature dish of eel and foie gras which I remember so vividly although your very descriptive words (the big O) is a bit too… erm… descriptive.
What I found week about the cooking was their desserts. Perhaps they have gotten a new pastry chef now.
p/s good writing – good to see a food blog fm Malaysia where the EngRish is decent for once 😉
sensual, sexy review — loved it.
keep up the good work!
I just only want to know more of an artichoke food.
Is that the food only used small amount of artichoke?
Sage, is a very expensive restaurant?
Would like to make a reservation for the 29th July for 8 pax, dinner at 8pm. Is there a private room at Sage? Thks.
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anyone been to Sage recently? Is it still a good place to dine in?