Roasted Bone Marrow... this is heaven for fans of marrow

NOV 1 — The first time we were at Dish in Dua Annexe, Kuala Lumpur, we were stuffed after sharing a Lobster Omelette with a Cognac-infused lobster bisque sauce, and the Roasted Juicy Bone Marrow with capers parsley salsa and toasted baguette.

The Lobster Omelette is like a full main course, but surprisingly it’s on the starter menu. It’s a soft, fluffy omelette with chopped lobster inside, and drenched with a lobster bisque. I would have enjoyed this more separately. Give me the omelette or the bisque (I loved the heady complexity of this). The two together were impossibly rich.

There were three chunks of Roasted Bone Marrow on the plate, accompanied by a salad. Dig into the marrow with the fat, creamy gelatinous bits and the tangy capers salsa, and you’re in heaven. Thank goodness the three of us had one marrow each, with the bean salad and slices of baguette.

The Coffin Bay oysters are so fresh, you can still taste the sea

Last week I was back again at Dish and I spotted Coffin Bay oysters from South Australia and fine de claire from France. The Australian oysters (RM6 each) brought back memories of a visit to an Adelaide bistro where Coffin Bay oysters were served, and I was so happy to get an extra portion because a fellow writer declared they were bad for his “feng shui”!

Well, the oysters are at Dish, and they are super fresh, with the tang of the sea still in them. It was served with a wedge of lemon, but you could have it with a lemongrass, lime and lychee dressing. Just go easy on this: a few drops and the oyster tastes wonderful.

I was also very happy to find Steamed Mussels with tomatoes, chillies, onions, thyme and white wine on the menu. It’s exactly what I like to eat in Perth, a huge bowl of it, with slices of baguette to soak up the hot, tart and scrumptious sauce.
Dish actually stands for Delicious Ingredients Steakhouse and it’s a deli, greengrocer, butcher, bakery, wine cellar, florist, newsagent, pantry and laundry all under one roof.

Dish is famous for its steak... here is a grilled striploin served with truffle butter, duck fat roasted potatoes, onion rings and charred Brussel sprouts with anchovies and chilli

I have bought the scrumptious beef bacon and onion roll, and hot cross buns at the bakery. I’ve also taken home a bottle of Simon Johnson white truffle oil and a jar of crab apple jelly. Fresh cheeses come in every Friday. You could pick out a bottle of wine to go with the steak dinner.

For steaks are what Dish the restaurant is really about. You could have a prime rib, striploin, tenderloin and ribeye. It could be wagyu or Black Angus for the striploin, Australian grain fed or US prime for the tenderloin. It’s cut to a minimum 2-inch thickness, and presented on a slab of wood, with a carving knife.

It’s not cheap, but you know you are sinking your teeth into a really good steak.

We had a medium rare striploin, and the steak was flamed at the table because we had ordered truffle butter. You could also have it with a beef jus reduction, chimichuri, bernaise, green peppercorn or a selection of mustard and horseradish.

Our side orders were onion rings, duck fat roasted potatoes and charred Brussels sprouts with chilli and anchovies.

The steak and everything are for sharing. Basically I think we can only manage a 200g steak or less each. The 900g striploin served at our table could have fed five women.

You can do your grocery shopping at Dish as well

I did like the striploin with the truffle butter, and thank goodness the piece on my plate had little fat on it. The charred Brussels sprouts had a delicious aroma of ground chilli and anchovies. The duck fat roasted potatoes with rosemary were very good also.

We couldn’t eat anymore, so the Earl Grey Cream was the perfect dessert. It was creamy, fragrant and light, and served in a teacup with a spoon you can eat!

Save room for the passion fruit marshmallows and chocolate truffles. We all fell in love with the marshmallows, so light and delicate they are, with just a hint of passion fruit. The chocolate truffles are exceptional too.

You could also try the Apple Strudel with Hot Pouring Custard, Black Forest Pavlova with whole Dark Cherries and Bailey’s whipped Cream or Crepe Suzette, flambé in Cognac Orange Butter, served with Haagen Daz Vanilla Ice Cream.

If you are going to have cheese, the Truffle Brie is a must, so is the Cream Roquefort.

Dish is at Ground floor, Dua Annexe, No. 211, Jalan Tun Razak, 57040 Kuala Lumpur
Tel: 03-2164 1286. It is closed on Mondays.