Monday, February 02, 2009

Cuisine Studio, Tropicana Golf & Country Resort, PJ

A last minute change of plans led us to Cuisine Studio, located at Tropicana Golf & Country Resort for dinner.
Not a formal dining place as it sells cooking and baking products within the premise, we got seats's not that pack during dinner time.
The menu's not extensive, so deciding what to have was not too hard..
Started off with some garden salad (RM27)
Generous serving, we all enjoyed this salad filled with olives, sliced mushrooms, sundried tomatoes. Good portion to share for the 6 of us.
Ordered a Pate Platter (RM24)
2 types of pate to go with some yummy bread..
Some multigrain bread freshly baked by Cuisine studio..Dipped with olive oil and balsamic vinegar, it's delicious. Love the warm bread, crunchy crust combo.
Escargot pasta (RM40) was served next..
Penne was al-dente, cooked in pesto, olive oil, handful of escargots, olives and sundried tomatoes. Bollywood Queen loves this. I find it rather tasty, but the escargot was a tad hard..
The Coq Au Vin (RM58)
A common french dish, I liked Cuisine Studio's version. The chicken was really tender, the sauce was thick with wine aroma, and the onions and carrots gave a sweet flavour to this dish. The plain, boiled potatoes complemented the rich sauce beautifully.
The braised lamb shank (RM46) was served almost immediately with coq au vin..
Very homestyle sort of braised lamb, most of my friends love this. The meat was moist, tender and falling off the bone; the sauce was broth like, a contrast to the coq au vin. Nice to mop up the sauce with those freshly baked bread too :)
Last dish was Duck Cassoulet (RM61)
A type of stew, their version was cooked in beans, a lot of beans. Think it's a nightmarish dish for MC as she dislike beans..she avoided this dish like a plague. The duck was rather tough, so's the duck sausage. Rather gamey, and the beans, super huge ones gave the whole stew a very pasty texture. The sauce had a tart after taste, somewhat bitter. This was the only dish that we did not finished eating it.
My only gripe was the very persistent waiter who kept insisting us to order mussels with white wine and having red/ white wine during our meal. When we turned down both the offer, he was disappointed and said it's not french without ordering these. Geez. We were rather irate by the end of the dinner :(
Cuisine Studio Sdn Bhd is located at Tropicana Golf & Country Resort, Jalan Kelab Tropicana, 47410 Petaling Jaya, Selangor.

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Blogger "Joe" who is constantly craving said...

met the chef of the place at some event..cant remember which one liao..god hes funny..

not so about the waiter eh?

03 February, 2009  
Blogger Ciki said...

war.. how pushy.. i hv met the chef too.. (with joe, fbb, boo, babe... etc etc.. same event)seemed pretty laid back to me!
poor u.. can imagine myself giving that waiter a piece-o-me-mind :P

03 February, 2009  
Blogger HairyBerry said...

heard so much about cuisine studio! good things! ;D

escargot and pasta? do they taste like lala chow mee? i'm aiming at the coq au vin! thanks for the review, SC!

03 February, 2009  
Anonymous Anonymous said...

What a weird waiter

04 February, 2009  
Blogger J2Kfm said...

he's getttin extra tips for corkage fee? geez.

funny having escargots digged out and cooked with pasta though.

04 February, 2009  
Blogger choi yen said...

interesting combination, escargot with pasta o.O

05 February, 2009  
Blogger Selba said...

That is a nice pate platter, but quite pricey, yah?

06 February, 2009  
Blogger foodbin said...

i hate places with persistent waiter or waitress too!

08 February, 2009  
Blogger sc said...

joe: yup, waiter's not cool at all :(

cumi&ciki: i was itching to say something rude but refrained myself..

nic: most welcome. no, nothing like lala chow mee..i like the coq au vin there..u should try it :)

jason: totally agree

j2kfm: maybe so..oh, you can get escargot meat out in the marts case you want to cook dishes like this..

mimid3vils: ok la, pretty good combo.

selba: definitely pricier food here..

foodbin: hahaha *high 5*

25 February, 2009  

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