Marco Creative Cuisine @ One Utama Shopping Centre

Serial entrepreneur is a person who continuously comes up with new ideas and starts new businesses. In F&B scene, it aptly describe Chef Daren Leong who started Miam Miam and then Franco before moving on to Marco Creative Cuisine. His personal motto “Malaysia deserves better!” is driving his relentless pursuit for higher food standard.

 

Chef Daren Leong, the maestro behind the lovely dishes we sampled that evening. Being a self-taught chef and with years of working experience in Singapore, this young man is proud of making most of the dishes from scratch by using locally sourced fresh produces. With the concept of the aforementioned “Malaysia deserves better!”, he dedicated himself to making “fine dining” more accessible, and a more enjoyable experience. At Marco Creative Cuisine, the menu is named as A Journey of Flavors multi-course menu with an unbelievable price of RM78.00 per person. (GST inclusive but not service charge)

 

Patrons will surely be riveted to the floating translucent aquatic animals in the tank at the facade right before the embark of a decadent culinary adventure.

 

The restaurant adopted an elegant white theme with gold geometric lines on the wall as well as ambient lighting which exude a pleasing sense of sereneness. The nice ambiance of the modern yet cozy space is further enhanced by the Tiffany blue chairs and banquette seats. I like how the small details is well taken care such as the beautiful flowers of the table, pristine white tables and neatly arranged cutlery. I always believe customer service plays an important role when comes to the overall dining experience. Our drinking water was constantly refilled and the service was attention yet unobtrusive.

 

Velvety Matcha-Lime Shooter

Our journey of flavors commenced with a palate cleanser of matcha-lime shooter with intense citrusy flavour which acted more like an appetizer that awakes my appetite. ^__^

 

Savoury Éclair

Our appetizer came in form of eclair topped with Gruyère flavoured pâté, aubergine caviar, green chilli pesto and tomato confit. Chef Daren’s rendition of savory eclair was nicely done with a crispy out and fluffy inner. The creamy topping was mild in flavour and further elevated by dots of pesto.

 

French Onion Soup

There are 3 choices of soup course and absolutely love my option of French Onion Soup. It has a rustic smoky flavor of caramelized onion which painstakingly cooked for hours. The magical boozy touch of melted cheese on top add more dimensional layers of flavours and textures. The supporting cast of fluffy French toast served along performed their task well too.

 

Truffled Mushroom Soup

Get the mushroom soup definitely a safe bet but certainly not stodgy. Made from various of mushrooms and a swirl of truffle oil, each spoonful left a very strong aroma of the fungi behind.

 

Strawberry Gazpacho

For an adventurous option, this cold soup will definitely do you well. The concoction of Cameron Highlands strawberries, capsicum, onion, cucumber and peppermint was not odd at all! It was refreshing to the palate with pleasant fruity and vegetal notes.

 

Savoury Ice Cream Salad

Garden Plater

Chicken Liver Parfait

There are 3 option for Entrée as well. Not a fan of chicken liver so the Chicken Liver Parfait was out of my option and the Garden Plater looked a bit boring to me. My dining companions were largely contented with the Chicken Liver Parfait nonetheless. Interestingly covered with brulee top and served with toasts and apple chips.

I got myself the mesclun salad uniquely paired with savoury sea salt ice cream. I enjoyed the crisp baby leaves, Heirloom Tomato, seasonal microgreens and edible flowers simply dressed with olive oil and dried olive crumbs. You will be surprised that the combination of the ice cream and greens is actually worked wonder!

 

We proceed to the main course and although there are only six choices but we had hard time on deciding our order because they all seem quite worth a try. Let’s check out one by one, shall we?

Salmon with Jet Black Hollandaise

The portion of my fish dish was just nice and I adore artsy presentation. The Salmon was cooked to medium doneness for a rich and luscious texture. The oils from the Salmon make the fish gorgeously tasty and sublime. Served with special squid ink hollandaise and green chili pesto which cleverly boosting a light tang to the fish. Further prettied up the dish were the pickled beetroot, tobiko and dill.

 

Duck Breast with Orange Puree & Roasted Beetroot

The thick slab of duck breast was sous vide then pan-seared rendering a perfect amber hued crispy skin with beautiful pinkish center. The pairing Valrhona dark chocolate, orange purée and roasted beetroot supplying an evocative flavors to meat. A combination that nothing less than spectacular.

 

Squid Ink Japonica Rice

The nice contrast colours ignited my interest when it was served on our table. The Japanese short grain rice was cooked to al-dente with jet black squid ink, flavour was on mild side without any unpleasant taste. Topped with toothsome pan fried seafood and nicely prepared omelet which resembled Japanese omurice.

Chicken Roulade with Brussels Sprouts

A dish that looked ordinary but tasted extraordinary! Chicken thigh was used instead of the usual chicken breast, this chicken roulade showcased tenderness and juiciness in its texture and further complemented by concentrated chicken jus.  It’s an elevated interpretation of Hainanese Chicken Chop that Chef Daren had during his childhood days, prepared by his grandfather. We all love the crispy chicken skin as well as the crunchy Brussels sprouts and sweetcorn.

Another two options are Pomodoro Cream Seafood Pasta and Vegetarian Arrabbiata.

 

Crème Brûlée with White Chocolate Sherbet

Among the 3 dessert options, I had my favourite Crème Brûlée. The rich caramel baked brulee is jazzed up by crunchy caramelized sugar crust. Paired with rich and luscious white chocolate sherbet, berry sauce, meringue and cocoa crumbs. The flavors was definitely spot on however the texture of the egg custard slightly missed the mark as it was a bit too compact for my liking.

 

Raspberry Decadence

Presentation is certainly taken seriously here. The visually attractive dessert comprised of pink raspberry cheesecake with passion fruit gel, raspberry gel, lemon meringue shards, white chocolate sherbet and cocoa crumbs. The sour tang of the berry elements and sweetness of the sherbet and meringue complimented well each other resulting a decadent sweet ending to the meal.

 

Deconstructed Lemon Meringue Pie

A pretty platter which my dining companions almost didn’t want to destroy the food arrangement. LOL Each element of Lemon Meringue Pie was plated artfully, lemon curd Italian meringue, passion fruit gel, white chocolate sherbet, edible flower petals and buttery crumbs. The flavor was vibrant with refreshing citrusy taste.

 

Last but no least, choose from choices of French Press Coffee, Loose Leaves Tea or Sparkling Iced Berry Drink to end your meal.

A La Carte orders available with Soup/Entrée at RM18+ per serving, Main at RM35+ per serving (add RM10+ for Duck Breast) and Dessert at RM20+ per serving.

 

Verdict: It was indeed a rock bottom deal with the affordable price of RM78 per person for a 7-course meal. Food was on a stellar level paired with impeccable service, simply too awesome that you shouldn’t miss it! Booking is recommended (at least 3 days in advance.)

 

Marco Creative Cuisine

Lot G146, Ground Floor (Old Wing), 1 Utama Shopping Centre

1, Lebuh Bandar Utama, Petaling Jaya, Selangor.

Tel: +603-7731 8293

Operating Hours: Lunch: 12.00pm to 3.00pm, Afternoon Tea: 3.00pm to 6.00pm & Dinner: 6.00pm to 10.00pm

Facebook: www.facebook.com/marcocreativecuisine/

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