(From left) The not-to-be-missed Black Angus Beef Wellington in Puff Pastry.
SKIRLIE, a traditional Scottish oat-based staple made in kitchens in northern United Kingdom, is a scrummy secret to elevating the taste of some dishes.
This easy to whip up no-frills side dish is made by stir-frying onions, fat (butter, olive oil, lard or beef suet) and oatmeal.
It plays a role in complementing roast beef, mince patties, a simple serving of roast potatoes or even mashed potatoes.
At Christmas time, skirlie is popular as turkey stuffing.
This savoury Scottish favourite is among the appetising fare served up as part of the “Great British Affair” promotion at Arthur’s Bar & Grill, Shangri-La Kuala Lumpur.
Scottish Smoked Salmon
The selection of classics, curated by Scotsman executive chef Scott Brand, pays homage to the hearty cuisine of the British Isles.
Brand said he had identified traditional dishes which many people would have savoured while living in the UK or on holiday there.
“Skirlie is a comfort food that is eaten regularly and isn’t a special occasion dish,” he said, adding that it was a dish he had grown up eating in his hometown of Aberdeen, Scotland.
The promotion presents a smorgasbord of British favourites, including premium roasts, Scotch Eggs, Fish and Chips, Yorkshire Pudding and Sticky Toffee Pudding.
The weekend Carvery Buffet Lunch priced at RM280nett per person is your best bet at getting unlimited servings of your favourite British dishes under one roof.
Golden and buttery, the beautiful lattice pie-crusted Black Angus Beef Wellington in Puff Pastry was the first to catch my eye at the buffet table.
In one bite, the beef Wellington revealed a union of textures and flavours.
Scotch Eggs.
Flaky, buttery pastry melded together with the juicy tenderloin lying at the heart of this mouth-watering classic.
The beef, enveloped with duxelles and puff pastry, requires planning ahead for the meat to rest before it is sliced.
Another striking feature at Arthur’s is the aromatic Boneless Leg of Lamb with Rosemary and Fresh Thyme served with accompaniments such as skirlie and Yorkshire pudding with gravy.
Completing the buffet line up are mashed potatoes, roasted baby new potatoes and roasted autumn root vegetables.
No matter how stuffed you are, do not give desserts a miss, as the Sticky Toffee Pudding with Caramel Sauce enticed us to go for a second, if not third, helping.
If you do not have a sweet tooth for this ultra-moist toffee and caramel treat, then the Warm Baked Apple Crumble is another standout option.
Fret not if time does not permit you to head to the restaurant on Saturdays and Sundays, as an a la carte menu, working on a rotation basis for lunch and dinner, is available on weekdays.
Scottish Smoked Salmon (RM25) is a personal favourite with two types of salmon – cold oak smoked and a mousse – served alongside horseradish creme fraiche, pink peppercorns, caviar and lemon dill dressing that made me wish for more.
Brand at the carving station.
The other dish which was a delight on the taste buds was Deconstructed Prawn Cocktail (RM38) with crisp lettuce, tiger prawns with spiced cocktail sauce and avocado.
Fresh tiger prawns are a must when tossing together this light yet satisfying creamy treat.
Balmoral Fillet (RM45) with hot smoked salmon, seared scallop with cauliflower cream, caramelised walnuts and citrus oil, and Eton Mess (RM32) with strawberries and raspberries served with whipped cream and vanilla meringue are other fabulous representations from the UK.
The weekday lunch set offers a two-course meal priced at RM70 per person with a choice of one appetiser or dessert, and a main course.
Brand said he also prepares Black Angus Beef Wellington for those wanting to savour this alongside their lunch order.
Great British Affair is available until Oct 31.
ARTHUR’S BAR & GRILL, 11 Jalan Sultan Ismail, Kuala Lumpur. (Tel: 03-2786 2378). Business hours: Noon to 11.30pm (Sunday to Thursday), noon to midnight (Friday and Saturday).
This is the writer’s personal observation and is not an endorsement by StarMetro.
