October 14, 2013

MIGF 2013: Grill 583 @ Best Western Premier Dua Sentral Featuring Western

A Modern Menu of Land and Sea Awaits!

A gourmet menu awaits at Grill 582 at Best Western Premier Dua Sentral specially crafted by Chef Siti Arini Darsom! Glad to be back at Grill 582, this is one restaurant to come to when one craves for sumptuous grills cuisine. The elegant restaurant offers various cuts of aged and premium cuts of meat and seafood grilled to perfection. Coupled with its classy ambience, Grill 582 is perfect for many occasions whether it’s for business or pleasure.

Inspired by her family, Chef Siti Arini Darsom has been relatively young when she started cooking. This talented young chef has already garnered many accolades with her first in winning the Best Commis Rotisseur in the Chaîne des Rôtisseurs competition in 2005. The shy Siti Arini may look petite in size but her dishes are bold in flavors and creative. Check out her MIGF menu for this year!

Foie Gras Mousse, “Avruga Caviar”, Smoked Olive Oil

Our starter was a petit cup of light and delicate goose liver mousse crowned with lavish black pearls of avruga caviar. Creamy, earthy and sublime, this was easy to savor with salty bits of popping caviar!

Miguel Torres Hemisfero, Sauvignon Blanc, Chile 2010

A very smooth white with a fresh aroma, I can taste the citrus notes of some fruits. Goes well with the foie gras and has a nice and smooth finish.

Seafood Bouillabaisse with Freshwater Crayfish, Coconut Cream and Lemongrass

As soon as this plate was placed in front of me, I was mesmerized by its presentation. A gorgeous red freshwater crayfish peeked at me, beautifully nestled among a pool of mussels and fish and dressed with coconut cream and pretty edible flowers. The bouillabaisse had a perfumed lemongrass essence coupled with seafood notes. It was not overly creamy but well balanced with enough flavors of seafood to perk up my senses. A lovely seafood bouillabaisse!

Lime Granitas, Seawater “Air”

Colorless in appearance, the flavors speaks otherwise. Sour and refreshing lime granite is fluffed up with salty bubbles to perk up the palate before the next course… a clever palate cleanser.

Air Flown Dover Sole, Plantain Crisp, Mustard Sabayon

A nice course of dover sole cleverly rolled up and covered with creamy tangy mustard sabayon. The dish is delicate, both in textures and flavors. The crispy plantain contrasted nicely with the fish texture, making it a well-balanced and fairly light dish before the next meat course.

De Bortoli, Chardonnay, Australia 2011

A white that echoes tropical fruit flavors, this Chardonnay works nicely with the delicate fish. Since it has a creamy palate, it matches the sabayon well.

Sous Vide of Australian Lamb Loin, Roasted Cherry Tomatoes on the Vine, Russet Potatoes and Beetroot, Au Jus

This dish had a lot of love, so much so it requires 24 hours of extremely slow cooking via sous vide to achieve its supreme soft and luscious lamb. It is just so tender, the meat yields gently upon the slightest touch of the knife. Utterly moist and flavorful, the lamb loin goes beautifully with the au jus. Paired with the lamb are gorgeous sweet and juicy roasted cherry tomatoes, unearthing a sweet fruity sensation. Cubes of potatoes and beetroot makes up for the carbohydrate in the dish.

De Bortoli, Shiraz, Australia, 2009

A rich red, the Shiraz has great structured tannins and is rich with sweet plums and cherries. It enhances the lamb and au jus well.

Chilled Chocolate Chilli Chiboust

Oh how I raved of thee! Lusciously dark and innocent looking quenelle of chocolate chiboust provides a grand finale for this menu. As one taste the chocolate, a slow but strong hint of chili creeps up on the palate. A personal favorite, the flavors on this dessert really kicks up the adrenalin. Light crumbs beneath the chiboust provided some texture notes. If I had my way, I would love to have a whole tub of this fabulous dessert all on my own!

Balbi Soprani Moscato D'Asti, Piemonte Italy 2008

A sweet ending of sparkling Moscato to counter the chocolate chili sensation, it also has an elegant palate with a beautiful aroma.


Petit Fours

Chef Siti Arini’s menu provides a wonderful journey from a brave combination of land and sea. Each course is carefully well thought and matched. If you’re looking for a modern and contemporary Western adventure, do check out Grill 582 for their MIGF 2013 menu.

Best Western Premier
8 Jalan Tun Sambanthan
50470 Kuala Lumpur
Tel: +6 03 2272 8888

Business Hours: Dinner 6.30pm to 11.30pm


  1. I love the shot of the wine glasses with the black and white pic in the background.

  2. Oooh banyak atas haha, i had this almost similar chocolate chili ice cream thingy before... good experience but not looking forward to second attempt LOL

  3. Awesome! Real classy joint!

  4. Lovely shots, especially of the seafood bouillabaisse :)

  5. The crayfish like wanna escape from the plate :P Great shots as usual :)

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