I think I just had my best Spanish meal in KL, no joke. Having been to Spain (just once) and experienced the best of Spanish cuisines, we are always on the hunt for the best tapas or the best paellas at home.
Look no further, here’s a great opportunity to experience Spanish Guest Chef Jose Alonso‘s cooking at The Library, Ritz-Carlton KL. Chef Jose Alonso who helms the Binomio Spanish Restaurante in Singapore will be here from 25-29 October 2016, showcasing tsome of his signature dishes namely Arroz Negro (Squid ink paella with clams and calamari), Croquetas de Pollo y Huevo (Chicken and boiled egg croquettes) and Tallarines de sepia con Sofrito (Grilled cuttlefish served with Sofrito and veal vinaigrette).
Sandwich De Queso Fresco (Fresh Cheese Terrine Bikini)
Having worked for 10 years with many celebrity chefs such as Michelin award-winning Sergi Arola, Francis Paniego and Spain’s most celebrated Chef, Santi Santamaria; I was expecting a very fancy meals with foams and gels and perfect spheres. However, Chef Jose Alonso’s cooking style is nothing like that. Instead, he emphasis on using the best ingredients and back to basic cooking.
I was so glad to know that, because sometimes back to basic cooking is the best. For example, the fresh cheese terrine bikini looked just like a piece of plain cheese toast. When I put it into my mouth, I had a major flavour explosion in my mouth. So good!
Berenjenas Con Meil De Cana (Fried Eggplant, Honey)
The cuttlefish is rolled and then thinly sliced, and grilled for about 10-15 seconds, resulting in an excellent texture that I really, really love. It goes really well with the sofrito sauce, a flavourful Spanish sauce made using an aromatic mixture of caramelised onions, garlic and tomatoes.
Grilled Atlantic Octopus, Escalivada, Smoked Paprika
I think I just had the tastiest paella, outside of Spain. Chef said that he uses a seafood stock that lends a real richness of flavour to the dish.
Remember to mix the aioli sauce together with your paella, it will completely transform the dish.
Braised Lamb Shank, Potato Puree, Piquillo Peppers
I was really stuffed when it comes to the lamb shank, but still manage to finish everything. The lamb shank was fork tender, the potato puree was rich and silky and the piquillo peppers was smoky sweet.
Traditional Churros, Chocolate Sauce
The churros fried up perfectly, being moist and light on the inside with a crispy exterior. Best eaten with the rich and bitter sweet chocolate sauce.
I love Chef Jose Alonso’s philosophy – it’s home cooking at its very best. Thank you so much for the best Spanish meal of year 2016.
The Spanish Guest Chef Dinner at The Library will be available from October 25 to 29, 2016 from 7pm to 11pm and is priced from MYR 150 nett per person and MYR 250 nett per person (with Spanish wines). For more information or reservations, please call +60 3 2142 8000 or email firstname.lastname@example.org.