Being one of the last ones to lose your virginity isn't always funny. When one speaks about the intricacies between the courses, from the appetizers right up to the desserts, one can only wonder what the taste is like as you cant feel and smell like the ones that speak like true professionals.
I suppose they are nothing but evil as they praise of their deeds and yet criticise that it is over-rated all in the same sentence. Yet, you can only nod, as deep inside, you haven't got a clue what is going on and be it orgasmic or sadistic, your wish is to venture to the dark side.
Or you can only pretend that being the virgin is the new in-thing and that the trend belongs to the special ones like you; for not having fallen to the traps of the suave Takashi Kimura, head chef of Sage.
So after all these months of hearing the ups and downs of Sage (i mean who were you thinking?), the Girlfriend and I along with 14 others stepped into the hidden corner of the Gardens Residence to eat and enjoy what the Sage had to offer.
With the ambience certainly classy, the guests looking the part; all prim and proper, holding a big wine glass and sniffing at wine to see if it is worth swallowing, you cant help but feel that you are artsy and fartsy too.
Look harder and it is really a simple restaurant, simple decor with the highlight of the open kitchen where food is prepared by the head chef under the eyes of the guests that surrounds him and his crew. Service is fine at this point, with the waiters making sure you seat comfortably and menu is passed around. Kudos to the captain for recommending a good wine too!
Service was generally very quick, and barely after the spoon was whisked away, the first course arrived: Tataki of Yellow Tail with Kyuri and Mackarel Jelly.
Magnificent starter if i may dare say so. The fresh and firm sashimi slices was lightly marinated with a hint of ginger and soy, accompanied by the slices of kyuri. Very refreshing and definitely would not be out of place in a Japanese restaurant.
With the first course teasing your palates, you realise all the hype about Sage is starting to become true. The second course is again swiftly presented to us: Feuillete of Anago and Foie Gras and Duxulles. The piece of smooth melting goose liver was the highlight with the addition of even creamier eel. Not to be downplayed, the crispy filo pastry at the bottom with a filling of minced mushrooms (i think) completed the whole cycle.
If anything, i wanted to peak at the mains.
Rump Steak with Carrot Purree with Anchovy Sauce. Sounding like a stand alone dish, i was surprised to be presented with beef brisket masked in the light purree while the slices of rump was serve in the overall anchovy sauce. The sauce not too powering but enough to sniff the distinct fish out.
Alas, the compliments end here. I had asked for medium for the Girlfriend cant see blood on her steak, and being the nice Boyfriend (eventhough she may insist on many ocassions i was the contrary) i had obliged to waive my usual Medium Rare order. When served, the waitress seemed to have listened to my mind instead, and voila i see medium rare. That was when i realised, no one really had their meats the way they were suppose to. Either it was all randomly jumbled up or it was a case of whatever goes. Not what i expect from fine dining.
Roasted Saddle of Lamb with Zucchini and Thyme. Sadly it was again a case of not getting the orders right. Medium becoming Well Done and vice versa. The meat was decent in flavour and texture, but at ala-carte prices of RM80, the serving is miserable, with the meat bearly 80gms i think. The sauce is definitely thyme base with mash playing a decor role rather then being substantial as a side.
At this moment, you might have thought, oh well, is this it? Was this what i was having wet dreams on all this while?
Desserts are apparently their forte, but again it was a wrong choice of recommendation, when they fixed our menu and dessert.
The name sounds gorgeous; Crispy Roll of Tasmanian Cherries with Vanilla Ice Cream. Essentially it was fried spring roll filled with gorgeous coarsely chopped cherries that was hard to eat. One could just their hand and bit right into it, but that wouldn't be very gentleman or womanlike would it? The Vanilla Ice Cream is faultless with specks of vanilla beans that was so aromatic that i felt like asking for the whole tub when i eyed across the open kitchen.
A nice thick coffee was served; no fault about the coffee but service was getting a bit slow. Having to ask for my coffee once in a coffeeshop is acceptable, it is the norms of life but not in a fine dining restaurant.
Wash it all down with this light bodied Burgundy that costs a flat RM 195 (no charge or tax) that i would recommend (anyone out there know what the market price of this wine would cost?) and you are left with a lost feeling; whether it was all worth it, the hype and the preparation or it would have been better if you just remained the virgin you were.
Address and contact details:
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 (to be honest, on this side of the spectrum, people aren't affected by the recession, judging from the virtual free flow of wine and food. Although there were a few tables empty here and there, i would think making a reservation is pretty much sensible to do)