Gordon Ramsay Bar & Grill: A triumphant entry into the Malaysian food scene
For months, shivers of anticipation have precipitated the opening of the much-vaunted Malaysian outpost of fearsome food icon Gordon Ramsay Gordon Ramsay Bar & Grill at the Sunway Resort.
Ramsay is known worldwide for his many Michelin-starred restaurants (including Restaurant Gordon Ramsay, which has held three Michelin stars for more than two decades) and his star spins on TV shows like Hell’s Kitchen and MasterChef, which have all contributed to its burgeoning global fame.
So when the Gordon Ramsay Bar & Grill finally opened on June 18 in Malaysia, the euphoria had reached fever pitch among local foodies of all persuasions. So much so that the restaurant – which was initially only open for dinner – has received over 22,000 reservations, with Christmas reservations approaching capacity!
So what does the high-profile restaurant offer?
For starters, the visual appeal of the restaurant is evident from the outset, from the large and expansive space (seating up to 150 people) in a rich red and forest green color scheme, instantly reminiscent of the grandeur of old Brittany. . This is accentuated with walnut flooring, brass finishes and a hand placed 24k gold leaf ceiling.
Scattered across the walls are monochrome portraits of British legends like Rolling Stones frontman Sir Mick Jagger, legendary actor Sir Sean Connery and model Twiggy, taken by famed photographers Terry O’Neill and Arthur Steel.
A small, discreet wine cellar tucked away in a quiet corner has over 1,200 bottles of drink, ranging in price from RM280 to RM60,000!
And then there’s the highlight of the restaurant – the food – prepared by a team of 10 people in the kitchen, many of them talented young Malaysians.
The team was overseen and guided on their culinary journey by Damien Brassel, Director of International Culinary Operations at Gordon Ramsay Restaurants. Brassel spent eight weeks training them in person in Malaysia, as Ramsay kept a close eye on things from a distance (every dish is photographed and sent to him and he regularly faces the team).
The restaurant’s menu mimics (with an accuracy rate of 99%) the offerings at Ramsay’s iconic Savoy Grill at The Savoy in London, UK, with the general exclusion of alcohol, which has been omitted as cooking agent in all food prepared at the restaurant.
Products and ingredients are sourced from some of the most prestigious and sustainable spots around the world, so expect to savor some of the finest edibles on the planet.
To start off on a truly unbeatable note, indulge in the Seafood Tower (RM790), which is an aquatic odyssey designed for two to three diners unlike any you’ve likely experienced before.
Here, the bounty of the sea forms the foundation of this meal, which is filled with fresh oysters, Boston lobster, scallop ceviche, king crab legs, salmon and caviar in what must be the one of the most luxurious underwater culinary getaways.
Everything about this set is so incredibly fresh that there are few unnecessary accessories or embellishments. Instead, seafood is allowed to shine in its natural state.
Oysters, for example, are plump and so velvety with a light brine, while lobster is voluptuous and naturally sweet. The prawns are fatty and meaty, as are the king crab legs which are hedonistically chewy and sumptuous.
The French caviar (which accompanies the Russian-style blinis pancakes) offers bursts of umami that provide unparalleled pleasure. This is a meal where every element is a star in its own right, and all deserve the limelight as well.
The Citrus Cured Salmon (RM95) meanwhile offers thin strips of salmon alongside smoked yogurt, kohlrabi and salmon roe in what is essentially a cheerful and elegant meal where simplicity reigns supreme.
The salmon is moist and tender and is accentuated by the nuanced citrus elements, which add verve and liveliness without altering the fish’s original dimensions too much. This is further enhanced by the yogurt and eggs, which imbue the meal with contrast and textural complexity.
Next, try the Arnold Bennett Twice-Baked Soufflé (RM100), which features smoked haddock and is topped with warm aged cheddar cheese sauce and served with a herb salad.
It’s a soufflé that’s unabashedly good – soft and airy with the haddock providing rich smoky notes and the cheddar sauce giving a rich, creamy nirvanic quality that will force any conversation in the room to pause while you concentrate intensely on the finish. divine creation.
For the main course, try the Murray River Cod (RM185), with browned butter sabayon, salmon roe and chicken skin crumble. The fish is brined, then soaked in miso, before being cooked in a Josper grill.
As a result, the skin is incredibly crispy with smoky ripples while the flesh is firm yet tenderly supple and incredibly flavorful. The brown butter sabayon has a nutty richness and adds a nice counterpoint to this carefully calibrated meal.
Perhaps one of the highlights of Ramsay’s restaurant is its highly anticipated signature Classic Beef Wellington (RM290). The dish is sliced at the table and features medium-rare beef wrapped in a batter that itself envelops a layer of mushroom duxelle (finely chopped mushrooms with aromatics).
This whole concoction is topped off with mashed potatoes (mashed potatoes) and zero-proof red wine jus (essentially non-alcoholic) along with a side salad.
There are so many instances where tales of a meal’s superiority have been greatly exaggerated and heightened expectations have led to spectacular disappointment. Luckily, this is one of those cases where expectation and reality align in real life.
The dish is exquisite and features incredibly flaky, buttery pastry and perfectly pink, moist and juicy beef to the core. Red wine juice is also surprisingly good and doesn’t really seem to suffer noticeably from replacing pure alcohol with zero-proof liquid; while mashed potatoes are silky smooth and so deliciously addictive.
It’s the kind of meal where silent contemplation often follows the first bite, followed by silent gratitude to heaven for the luxury and luck of this heavenly dish.
Finally – and if your stomach allows it – treat yourself to a sweet treat in the form of the Manjari 64% chocolate tart. Manjari 64% Single Origin Madagascar Chocolate is one of the most popular chocolate iterations from French premium chocolate producer Valrhona and is often used in some of the best desserts in the world.
Using it here doesn’t disappoint, and you’ll find a layer of silky bittersweet chocolate on a lovely breadcrumb base, alongside honeycomb yogurt sorbet and extra virgin olive oil, which add flavor. crunch and contrast to this decadent ending to the meal.
All in all, it’s safe to say that ‘opulence’ and ‘comfort’ are probably the two main takeaways well-heeled Malaysians will experience after a meal at Gordon Ramsay Bar & Grill, which combines luxury and finely tuned comfort food, forged together to deliver an unforgettable experience.
A full meal here is the kind that lingers in the memory long after the plates have been cleared, mouths have been wiped clean and cigarette butts have left the plush seats. And that, ladies and gentlemen, is the mark of a great restaurant.
Prices are subject to change, so expect some variation.
The Gordon Ramsay Bar & Grill is now open for lunch. For reservations, please contact 03-7492 8000 or email [email protected]