Fine Dining at Feringgi Grill, Shangri-La's Rasa Sayang Resort & Spa

For most of us "mere mortals", a visit to Feringgi Grill is usually a memorable occasion. It is therefore of no exception when my wife and I enjoyed another dinner here two days ago. We were accompanied by our two lucky winners, Janet Teng and Esther Kuick.

Here I am with Janet Teng and Esther Kuick (23 February 2020)


Originally, we had run a contest for a champagne brunch. But when the brunch had to be cancelled, the hotel most graciously switched it to a dinner instead.

Upon arriving at Feringgi Grill, my wife and I were warmly received by the Outlet Manager, Mr Izahan, who acted as our maitre d' for the evening. As is customary of me, I gave Mr Izahan a free hand to decide on what we would be having for the evening, and sure enough, we were not disappointed. Mr Izahan put together a menu that showcases some of Feringgi Grill's signature items. Let me give you a run through of the food we enjoyed.

Bread

The bread was Feringgi Grill's delicious banana bread, which is more a banana cake.

Feringgi Grill's Banana Bread (23 February 2020)

Amuse-brouche

The amuse-brouche was shrimp topped with fish roe, served with grape and cherry tomatoes.

The amuse-brouche. (23 February 2020)

Cold Entrée

The cold entrée was Caesar Salad prepared tableside by our server.

Our server with all the various ingredients - we were told that the salad bowl and cart are as old as the resort itself! (23 February 2020)


Caesar Salad (23 February 2020)

Warm Entrée

There were four items in our warm entrée namely the tomato soup prepared tableside, French onion soup, seared foie gras and shelled escargots.

Tomato Soup (23 February 2020)


French Onion Soup (23 February 2020)


Foie Gras (23 February 2020)


Shelled Escargot (23 February 2020)

Palate Cleanser

For the palate cleanser, we were served raspberry sorbet, which is a delightful departure from the usual orange sorbet.

Fine Dining at Feringgi Grill, Shangri-La's Rasa Sayang Resort & Spa (23 February 2020)

Main Dishes

The main course for the evening comprises Wagyu Chateaubriand steak done medium rare, Lamb cutlet, Seafood Platter and Wagyu Ribeye steak with a serving of seasonal mushrooms and grilled vegetables.

Wagyu Chateaubriand (23 February 2020)


Wagyu Chateaubriand (23 February 2020)


Lamb cutlet (23 February 2020)


Seafood Platter (23 February 2020)


Wagyu Ribeye Steak (23 February 2020)


Seasonal Mushrooms (23 February 2020)

Dessert

Our sumptuous dinner cultimates with a dessert of Traditional Crêpe Suzette and Pralines.

Server preparing beurre Suzette, the sauce of the crêpe with orange liqueur flambé. (23 February 2020)


Traditional Crepe Suzette (23 February 2020)


Pralines. (23 February 2020)


It was a delightful evening with great company. I enjoyed myself very much, as did my wife, and I hope so too our two lucky guests, Agnes and Esther.

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