KEN HUNTS FOOD: D' Chef Dining @ Lebuh Presgrave, Georgetown, Penang.

Sunday, December 14, 2014

D' Chef Dining @ Lebuh Presgrave, Georgetown, Penang.

It's easy to miss D' Chef Dining at Lebuh Presgrave but the positive comments of the restaurant spread rapidly via words of mouth over the world of internet. Opened for just a few weeks, the place has already gathered an appreciate following. The popular space is manned by Chef Davine, a very talented Chef returned from Singapore. Due to shortage of manpower, the restaurant could offer a small menu at present but all of the dishes on the menu were meticulously designed. The menu will be changed once a month so stay tuned over their Facebook Page . Interior decor is minimalist, nothing fancy, no frills; but we could tell that the competitive advantage of D' Chef Dining will be the honed culinary skills of Chef Davine and her masterpiece, every single dish is a work of art.

Lamb lovers will feel weak in the knees, Chef Davine's Herb-Crusted Lamb Rack (Rm 35) was gloriously good. The Lamb Rack was cooked till perfection. I've made a request for mine at Medium Rare and she did a wonderful job here- succulent, juicy and tender. The Lamb Rack was lightly spread with Garlic, Herbs and Mustard; to go with boozy Red Wine Brown Sauce. Chef Davine added some unique personal touches to the dish- by adding oven-baked Olives, Pink Peppercorns and Capers. Her idea was simple but brilliant- you get to taste spicy, savory, sweet and sour at one go. No lackluster in the sides, Chef Davine's Mashed Potato was gorgeous either. Buttery tender with a mellow buttery-milky flavor. My only complaint was the portion could be larger.

A usual fare at restaurants, Chef Davine sets another standard to Seafood Aglio Olio (Rm 24.90); the Spaghetti was perfectly cooked till al-dente texture and beautifully tossed with Herbs and Spices. The essential flavor- Garlic was all over the plate and the use of Clams/ LaLa further strengthened the seafood-sweetness and added another layer of dimension to the dish.

A haven for Chocolate lovers, its a mistake if you miss their Chocolate Lava (Rm 12.90). It took Chef Davine some time before she perfected the recipe of her Chocolate Lave; using the French luxury Chocolate- Valrhona, the Chocolate Lava was divinely lip-smacking! The outside was carefully baked to a slight crisp while the inner part of the dessert maintained its liquid form. The Chocolate oozes out at the slightest prick; ineluctably chocolaty but it was not sweet on its own. The dessert derives its sweetness from the Ice Cream while the sprinkles of Chocolate Pops added a bit of crunch to the dessert. One of the best Chocolate Lavas I've ever had!

Tiramisu was on the house, well-whipped Mascarpone Cheese atop of beautifully soaked Sponge Fingers and Corn Flakes. The flavor was a little too mild and light to my liking, probably slightly sweeter would be better as a meal-finisher.