The Deck Gastrobar, nestled on the rooftop of WEIL Hotel, debuts a new menu comprising of cold starter, warm starter, soup, main entrée and desserts.
“My forte is classic Western dishes with an Asian touch. Thus we are recreating old-fashioned food intertwined with a modern wow factor. Previously I was working for a semi fine-dining restaurant. In a gastrobar, it’s more challenging as we need to match the food to the drinks. The combination has to be right. For instance, the ‘Ipoh Famous Prawn Cocktail’ (RM25) has a little bit of brandy,” newly appointed executive sous chef, Ganeswaran a/l Radha Krishnan, explained to Ipoh Echo.
Hailing from Sitiawan, his resume includes working at The Majestic Hotel Kuala Lumpur for 13 years.
One of his signatures is the wild-caught Perak Snapper (poached red snapper fish fillet with apricot and eggplant mousse served with mango Nyonya sauce), one standout fusion dish that speaks to our melting-pot culture (RM38).
Equally memorable is the ‘Bakso’ French Onion Soup (RM16) featuring fine meat dumpling with local spices served with melted baguette Gruyere cheese. “When I was 21 years old, my master was an 80-year-old Austrian-Swiss who taught me the old-fashioned way of cooking. I learnt that there is no shortcut when it comes to cooking. As a chef, cooking is an art and having patience is a must,” Ganeswaran enthused.
Another favourite is the Fish Cake (RM23) in which a breaded seafood cake is served with creamy spinach, truffle egg with special chutney.
Those in the mood for something fancy may order the Escargot A la Bourguignonne (herb butter snail and focaccia toasty) as a funky snack (RM35).
Accompanied by attentive staff, gorgeous view, beautiful lawn and signature cocktail, chilling on a rooftop has never been better. For reservation, call WEIL Hotel at 05 208 3131 or email to enquiries@weilhotel.com.
Mei Kuan
