Gastro Sentral, Le Meridien Kuala Lumpur

 

Within months since its inception, Gastro Sentral has quickly gained fame amongst city gourmands for its hearty offerings of gastro-pub fare that comforts the stomach as well as the soul, albeit in a classier and quirkier presentation. Gastro’s décor is no less heartening in spirit; with contrasting elements and cute knick-knacks artfully arranged to leave an impression. Interestingly, its menu reflects nett prices, which is no doubt why diners from all walks of life pay Gastro a visit to get their hunger pangs fixed.

Despite the busy schedule he keeps as the executive chef of Le Meridien Kuala Lumpur (where Gastro is housed), one can spot Chef Antoine Rodriguez occasionally making his rounds from table to table, cracking jokes and enticing guests to share their feedback with him. The menu he presides over at Gastro is a manifestation of the jolly side of his character as well as the eatery’s alignment with the Le Meridien’s overall image as a sophisticated and trendy hub for a well-travelled citizen of the world.

First to arrive on every table prior to the orders of the day are choices of breads, served in cans, alongside balsamic vinegar and lobster oil – sumptuous dips indeed. As a starter, we recommend the ultimate lobster timbale. Comprising of avocado, lobster medallions, tomatoes, celery and apple remoulade, the timbale is topped with sour cream, salmon roe and roasted curry powder for an all-rounded taste profile.

 

Oxtail soup

 

Having based himself in Malaysia for a long time, Chef Antoine has accustomed himself to the culinary palate here and this in turn inspires him to always weave localised flavours into his creations. Take his spiced oxtail soup, for instance. The traditional Malay soup’s trademark flavours and ingredients are kept intact as one would find in a local mamak shop, although at Gastro, the oxtail is deboned and the soup comes in a snazzy bowl for presentation purposes. The soup is served alongside crunchy ‘roti bai’.

For mains, Gastro’s serving team will persuade you to give the 22-hour braised Wagyu cheek a try. The braised meat comes with serving with creamy mashed potato, toasted baguette, grilled green asparagus and drizzled with Béarnaise sauce. The sauce complements the beef cheeks wonderfully without overwhelming the meat’s inherent flavours and texture.

 

Maltagliati

 

Another main course that would satisfy a large appetite is the maltagliati. Fresh and homemade pasta is heaped on the plate alongside lamb ragout and parmigiano. The lamb slices are tender and its flavours coat the al dante pasta enough to give the dish flavour without being too strong on the palate.

Last but not least, tuck into a dessert that would bring a smile to a weary soul – ice cream sandwich. Sweet doughy cookies, baked from scratch in the kitchens, sandwich scoops of vanilla ice cream; each bite nostalgically brings back childhood memories.

 

Gastro Sentral, Le Meridien Kuala Lumpur; 603-2263 7434; http://discoverlemeridien.com/gastro-sentral