New Chef’s Table Menu at VIU

| July 24, 2012

Having dined at VIU several times, I know that I was in for a special treat when Chef Leonardo Concezzi launched his new Chef’s table menu. The ambience at VIU has always been very relaxing. However, sitting in front of the kitchen here is unlike any other chef’s table, the kitchen is like stage where you watch a show. In this case, Chef Leonardo and his team usually impressed the customers with their meticulous attention to detail in every stage from preparing to plating to serving. For the evening, our Chef started out with three cold entrée.

First was chilled Chawan Mushi or Japanese egg savory custard served with Alaskan king crab and goose liver sauce. The Chawan Mushi was silky smooth light, a very refreshing start for a treat that will follow. The egg custard was paired with chilled Pinot Grigio, also very refreshing.

Next up, was green tea smoke spicy salmon topped with shuka seaweeds and shaved winter black truffle. I am a big fan of smoke salmon but in this case raw fresh salmon was smoked by green tea leaves, so it gave a distinct fragrance. The dish was perfectly executed, the spicy sauce was not overpowering so taste of the smoke salmon stood out.

Yellow fin tuna micuit served with ponzu foam and balsamic caviar. The chef used sous-vide cooking on beautiful yellow fin tuna from Italy. The combination of fresh flavors in this dish is admirable. After these three fabulous cold starters I could not wait to taste the rest. The chef moved on to hot entrée.

Seared prime rib marble 9 wrapped hokaido scallop onion compote, sake salmon roe spring onion foam. I have had countless of scallops in the past but this dish really highlighted the extremely high quality of the Hokaido scallop. Again true to Chef Leonardo’s philosophy of low and slow cooking, the scallop was sous-vide and then seared it with a torch. The outcome was a very juicy sweet scallop, a lot of raw portion in the middle, the way it should be. Perfectly paired with IKON 2011 Chardonnay.

56 Degree Sous vide rougie foie gras 74 % valrhona dark chocolate mango jam. This is one of the dishes that really introduced me to something new. I never thought that foie gras can be served with chocolate but it does work in this case. Paired with a nice Gerard Bertrand Syrah 2009. Refreshing mango lemongrass & moet chandon to cleanse the palate before the mains.

The first main course was sous-vide snow fish or Chilean sea bass marinated in Asian herbs, saffron foam, liquid foie gras and fried Taro dim sum with gold leaves. Not only that this dish is a feast to the eyes but also a very pleasant experience to my culinary journey. Usually snow fish is already very silky smooth but sous-vide cooking made the texture of the fish even silkier. This was a very masterful technique for this particular fish. When eating with garlic jam sauce, this dish reminded me of a popular Thai dish called “ Pla tod kratium prik tai” but of course a more luxurious version. This dish was paired with JeanJean Syrah Rosé 2010.

The next main was lamb loin wrapped in pork net & gold leaves. Again this dish sous-vide technique was used for this dish. While the dish was as beautiful as the previous ones and the lamb loin was very juicy and tender, this dish did not quite strike me as superb as the others. My personal preference would be maybe a touch of pan seared, after sous-vide cooking would make this piece of lamb perfect. The Chef impressed me one more time with his valrhona chocolate soufflé served with pistachio ice cream. It was another memorable experience culinary experience with Chef Leonardo. All the staffs here are very well trained and attentive to your needs. So their service will surely please you night in night out.

The 8 courses Chef’s table experience is 4,000 per person, 7,800 per person with wine pairing, Minimum of six persons
For more details call St. Regis at 02 207 7777.

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About the Author:

Current: Editor of, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)

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