It comes as little surprise that Ritz-Carlton Kuala Lumpur’s second Guest Chef Dinner Series, in partnership with the Embassy of the Czech Republic, is all fully booked for tonight. Czech cuisine, which draws influences from neighbouring countries, offers dishes that aren’t seen in other parts of the world (where else would you find svíčková – beef sirloin, dumplings, whipped cream and cranberries all in one plate?).
But the five-course menu at The Ritz is worth braving the KL evening traffic for because guest chef Pavel Sapik – who comes from a long line of culinary professionals, and also the gold award recipient of the Singapore Culinary Olympics – is about to wow you with an elevated take on Czech cuisine. Think veal, but in tartare form, piled neatly in a mound and dressed with goat cheese, dried tomatoes as well as a glassy egg yolk on the side.
Those who have been to Prague and stumbled on the quintessential Kuladjda will be happy to see the bohemian soup on the menu. Creamy potatoes, fresh forest mushrooms and a dash of sour cream form the perfect union. A poached egg sits atop the flavourful soup, waiting to be pricked and stirred into the broth to add silkiness.
Czech food, with its intricate seasoning and rich sauces, has often posed a difficult conundrum to wine aficionados. Fear not, Ritz’s sommeliers have carefully selected a range of wines, from the citrusy Bonpas Luberon to the fruity Zisola Nero D’Avola DOC, to pair with your meal. The special dinner ends with one of the country’s most representative dishes: dumplings, but not as you know it. We’re not going to ruin the surprise but savoury-sweet balls with nutty butter encased within? Sign us up (again), please.