Valentine’s Day (2017) Menu at Prego, The Westin Kuala Lumpur


[Valentine’s Day]

 
I enjoyed my Valentine’s Day dinner at Prego at The Westin Kuala Lumpur so much last year that I was looking forward to this year’s dinner with much anticipation and excitement. (Read about last year’s dinner here – https://timchew.net/2016/02/07/valentines-day-menu-review-2016-at-prego-at-the-westin-kuala-lumpur/)
This year though, Prego at The Westin Kuala Lumpur has a special Valentine’s Semi-Buffet dinner entitled “Head Over Heels” that’s unlike the traditional sit down and course by course dinner like the previous year. This year’s dinner is semi buffet style showcasing a spread of authentic Italian staples which is perfect for big eaters like me! The dinner which is priced at RM168 nett per pax, is only available on 14 February 2017, and encompasses a range of Antipasto, fresh salad selection, seafood on ice, main course to share, a cheese board, as well as a chocolate ravioli and caramelized banana for dessert.
 
 
 Prego has won many awards over the years
 
HEAD OVER HEELS
VALENTINE’S DAY SEMI-BUFFET DINNER
14th FEBRUARY 2017
Antipasto
 As the appetizer section is a buffet, help yourself to as much as you want however I’d advise you to leave space for the soup and mains!

char-grilled asparagus, porcini mushroom emulsion, grated pecorino

roasted pumpkin and risoni salad, feta cheese, balsamic reduction

black angus beef carpaccio
This was the bomb as it was drizzled with a little truffle oil!
slow cooked chicken supreme with salsa tonnata and sicilian capers berries

beetroot salad, arugula, lemon dressing, goat cheese
smoked duck salad with puy lentils, citrus confit
seared tuna venetian style
 
seafood on ice
oysters (live station)
tiger prawns
flower crab
blue mussel
japanese half-shelled scallop
 
charcuterie

beef pepperoni, turkey salami, beef salami, beef bresao

salads selection
mesclun, rocket, fresh baby spinach, radicchio
red radish, carrots, cucumber, tomato wedges, french beans
condiments
marinated castelvetrano olives with lemon and thyme
kalamata olive with garlic, chili flake and rosemary
marinated wild mushroom with garlic and herbs
wood oven roasted yellow and red bell pepper with oregano
italian giardiniera pickles, pickled fresh mediterranean anchovies
marinated grilled artichoke, marinated zucchini
slow roasted tomato, cornichons, capers
 
soup (individual portions)

lobster ravioli, sea urchin roe, crustacean veloute, truffle foam
This was a really delightful soup that’s really flavourful! We ordered some Chardonnay to go with it and it paired perfectly! The truffle foam provided a hint of flavour that did not overpower the soup (truffle must always be used sparingly or risk overpowering the entire dish). The lobster ravioli provided an added touch of luxury to this dish.

 
main course to share

herbed parmesan crusted black angus tenderloin, wild mushroom pithivier
zucchini flower, natural jus
Cooked to a beautiful medium rare (please don’t let the cow die for nothing by asking for it to be cooked anything more than medium) and was juicy, tender and flavourful. The herbed Parmesan crust on top provided a nice addition to the taste of the steak and even more flavour was provided by the natural jus although I used most of the jus to go with the phitivier (the little heart shaped pastry) as the steak was already so good on its own.
 
 The reverse angle of the main (above)
seared cod fish, cherry tomato and fregola salsa,
grilled jumbo asparagus, preserved lemon aioli
The cod was beautifully cooked but the component of this dish that impressed me the most was the lemon aioli sauce which really perked up the dish and added a creamy yet piquant dimension that went so well with the cod!
 
sweet memories

manjari chocolate emulsion, chocolate ravioli and caramelized banana
passion vanilla curd, honey comb ice cream
A pretty dessert that will definitely have the girls taking a photo of to upload to Instagram. The chocolate ravioli sat atop a bed of caramelized banana that went well with it (chocolate and bananas are a great pairing pretty much every time!) while the deep and rich flavours of the dark Manjari chocolate pudding paired well with the sweetish honey comb ice cream. The chocolate coated strawberry was a finishing touch that will surely send the tastebuds of the fairer sex to heaven!

                        
 
cheese board

gorgonzola, taleggio, parmigiano reggiano, pecorino, goat cheese, brie
Oh yeah! Absolute heaven for a cheese lover like myself and my date for the night loved it too. We choose from a selection of soft and aged cheeses and enjoyed the different flavours and textures with some red wine. Great ending to the meal!
  
 The interior of the restaurant is warm and cosy
 The restaurant features an open kitchen where you get to watch the chefs in action
 The tables will be decorated with rose petals for the Valentine’s Day dinner
 There’s a fully stocked bar and wine cellar
 
The romantic “Head Over Heels” dinner at Prego is priced at RM168 nett per person. I would highly recommend that you order a bottle of red wine then enjoy it with your dinner and especially with the cheese from the cheese board.
 
If you’re more of a meat eater, Qba at The Westin Kuala Lumpur has a special Brazilian Churrascaria buffet on 14 February.
 
VALENTINE’S DAY BRAZILIAN CHURRASCARIA BUFFET
14TH FEBRUARY 2017
RM148 nett per person
to begin with….
“leafy greens”
arugula, mesclun
“salad bowl”
 caprese salad – tomato, buffalo mozzarella, basil, olive, balsamic reduction, avocado
gaúcho potato salad – potato, carrot, peas, eggs, raisins brazilian salpicão – shredded chicken, peas, corn, apples,
lime, spring onion
brazilian steak salad – beef, pineapple, mango, arugula, spinach, ginger, red pepper forbidden black rice salad – sea salt, garlic, coriander, mango, mint
caprese salad – tomato, buffalo mozzarella, basil, olive, balsamic reduction, avocado
“salad toppings”
 carrots, peas, corn, cocktail onions, gherkin, green beans, capers, tomato, green olives, black olives, kalamata olives, spring onion, coriander, quail eggs, palm hearts, artichoke heart, anchovies, roasted peppers, cucumber, croutons
“dressings”
 balsamic, light ranch,  passionfruit, caesar, thousand island, lemon, cuban mojo, classic vinaigrette
arroz branco – brazilian white rice feijoada – authentic brazilian black bean stew and farofa corn on the cob estrogonofe de frango – chicken stroganoff plantain – banana chips pure de batata – creamy mashed potato
soup copa de camarão – coconut shrimp soup cajun spice bread, dips
‘brazilian rodizio – from the grill..’
servers come to the table with knives and a skewer, on which are speared various kinds of quality cuts of meat, most commonly
cuts of beef, lamb, chicken, sausages and seafood
beef picanha – pea-con-yah
rump cap/sirloin – cap a lean, juicy cut of beef with a mild and tangy and garlicky flavor
brazilian costeláo
 bone in beef ribs slowly roasted for 6 hours with homemade spice rub baste with “barbie” sauce
filet mignon con queso parmesano
slow grilled garlic and parmesan crusted beef filet
lamb cordeiro com pebre – cor-day-doh-khom-peb-ray
 boneless lamb leg roasted with a homemade chilean cilantro rub has a fresh garden taste with none of the
sweet overtones of many marination
picada kebab de cordero minced lamb kebab
poultry sobrecoxa (so-bree co-shah)
 means the upper drumstick, the chicken thigh, wrapped with turkey bacon full with rich smoky flavour
a mouth-watering garlic chicken marinated with lemon, garlic, spices
“piri-piri” chicken wing
 skewered tender juicy pieces of chicken wing soaked with homemade piri piri and glazed it lemon, herb and chile sauce as it comes off the grill
coração de frango temperado – (cor-da-sone)
 coração de frango temperado is one of brazil’s favorite “churrasco” appetizers.
chicken hearts were traditionaly found gracing in the first “churrascarias” in southern brazil. chicken hearts, though different in texture, are very flavorful
camarones – brazilian grilled shrimp
this seafood classic is fresh, mopped with special garlic coriander basting sauce
sausage
cordeiro chorizo
spicy lamb sausage
abacaxi – ah-bakah-shee
 fresh glazed and grilled pineapple
platter to the table
 fish & seafood
concoction of grilled seafood topped with freshly made pico de gallo, cheese sauce and balsamic vinegar  snapper, seabass, turmeric squid, scallop
vegetables
 vegetais variados – ve-ge-tha-is-va-ri-a-dos  grilled medley vegetables with parmesan cheese
sauces:
red chimichurri, homemade “barbie” sauce, homemade piri piri sauce and brazilian pepper sauce
dessert
for her – love
red rose sparkling sherbet, 56% chocolate parfait with red velvet and pop candy
 for him – tuxedo
 strawberry chocolate with ala-minute vanilla ice cream and green tea micro sponge
 
Discounts
SPG members are entitled to 15% discount on the above restaurant promotions for food only
Beyond Dining members are entitled to 15% discount on the above restaurant promotions for food only
 
Prego and Qba are located at:
The Westin Kuala Lumpur
199, Jalan Bukit Bintang,
Bukit Bintang,
55100 Kuala Lumpur, Malaysia.
 
Telephone: +603 2773 8338 (Westin Dining)
Website: http://www.westindining.com.my/
Email: westindining@westin.com
For more info on the hotel, head over to http://www.thewestinkualalumpur.com/
 
 Thanks for having us Prego!