Eating in Kuching - Special Dinner at The Junk Restaurant
Recently we found another excuse to get Roslyn and George of The Junk Restaurant to do a special dinner for us. As usual we left it all in George's good hands, except that I told him we must have lobster and Wagyu beef. Again, George did not disappoint us and it was another fabulous and memorable dinner.
The first course was Lobster in a Mushroom Soup. At first I was a bit apprehensive about the match - lobster with mushroom ? Once we tucked in though, it was great. The flavour of the soup was quite subtle, the chef had underplayed the flavours in order not to overwhelm the main ingredient. The lobster was perfectly cooked - sweet, succulent and utterly enjoyable. It was a great start.
The 2nd course was what must be one of George's signature by now - flavoured sushi rice. It was topped with ocean trout. I don't know what they put in it, but it was really delicious.
3rd course was a Smoked Duck Salad with Mangoes, with a citrusy dressing spiked with chili. Another delicious course. So far so good.
4th course was Lamb Chop with Mustard Sauce on a bed of mashed potatoes, garnished with cherry tomatoes. The lamb was great as always, but the tomatoes were the best I've had in Kuching - sweet, plump and juicy. I wonder where George got them !
The 5th course was Foie Gras and Unagi with a tangy fruity jam. The foie gras portion was really generous, and paired with the unagi it made a really decadent combination.
The 6th course was Wagyu Beef with Sauteed Mushrooms. The beef was good, but not as good as the last time as there wasn't enough fat on the meat. The mushrooms were however really flavourful.
Dessert was Crepe with Strawberry Sauce and Vanilla Ice Cream. This was specially requested by the Mrs, and it was good.
This being Kuching, sourcing of ingredients is always a big challenge. Kudos to George and Roslyn that they always go that extra mile to get the best that they can lay their hands on. In terms of presentation and sophistication in preparation, The Junk may not beat the 3 star restaurants overseas, but in terms of taste and satisfaction I can truly say that it ranks with the best among those that I have tried.
The first course was Lobster in a Mushroom Soup. At first I was a bit apprehensive about the match - lobster with mushroom ? Once we tucked in though, it was great. The flavour of the soup was quite subtle, the chef had underplayed the flavours in order not to overwhelm the main ingredient. The lobster was perfectly cooked - sweet, succulent and utterly enjoyable. It was a great start.
The 2nd course was what must be one of George's signature by now - flavoured sushi rice. It was topped with ocean trout. I don't know what they put in it, but it was really delicious.
3rd course was a Smoked Duck Salad with Mangoes, with a citrusy dressing spiked with chili. Another delicious course. So far so good.
4th course was Lamb Chop with Mustard Sauce on a bed of mashed potatoes, garnished with cherry tomatoes. The lamb was great as always, but the tomatoes were the best I've had in Kuching - sweet, plump and juicy. I wonder where George got them !
The 5th course was Foie Gras and Unagi with a tangy fruity jam. The foie gras portion was really generous, and paired with the unagi it made a really decadent combination.
The 6th course was Wagyu Beef with Sauteed Mushrooms. The beef was good, but not as good as the last time as there wasn't enough fat on the meat. The mushrooms were however really flavourful.
Dessert was Crepe with Strawberry Sauce and Vanilla Ice Cream. This was specially requested by the Mrs, and it was good.
This being Kuching, sourcing of ingredients is always a big challenge. Kudos to George and Roslyn that they always go that extra mile to get the best that they can lay their hands on. In terms of presentation and sophistication in preparation, The Junk may not beat the 3 star restaurants overseas, but in terms of taste and satisfaction I can truly say that it ranks with the best among those that I have tried.
Comments
How much per head for this menu?
same question- how much did this menu cost? they only do this on request or like certain time of the month?