The Journey of Flavours with MARCO Creative Cuisine

It was a journey of discovery when we stepped into MARCO Creative Cuisine, from the warm hospitality and cozy ambience to the unique and creative menu created by mastermind Chef Daren Leong. Recently, we had a truly affordable Fine Dining experience that consist of 7-Course Creative Cuisine at RM78 (inclusive GST) only. It’s definitely a wow and now let’s us begin our culinary Journey of Flavours…

MARCO Creative Cuisine is located inside 1 Utama Shopping Centre (Old Wing) on the ground floor. This is a 62-seater modern gastronomy restaurant offer Chef Daren’s distinctive culinary creations in a hand crafted, multicourse menu that uses fresh artisan produce and is Western influenced, yet unconfined by cooking styles and cultures.

MARCO Creative Cuisine Restaurant @ 1 Utama, Old Wing Ground Floor

THe Journey of Flavours 7-Course Creative Cuisine at only RM78

Velvety Matcha-Lime Shooter

Palate Cleanser: Velvety Matcha-Lime Shooter

We kicked start our fine dining with Velvety Matcha-Lime soft foam covered with chilled Lime Snow. It is light and refreshing, the tanginess opens up my appetite.

Savoury Éclair

Appetiser: Savoury Éclair
A delicate eclair topped with gruyere flavoured pâte à choux decorated with aubergine caviar, green chile pesto and tomato confit. You can also use hand to pick up and bite it; if use knife to cut it will crack because the eclair is very crispy.

Strawberry Gazpacho Soup

Soup: Strawberry Gazpacho

It’s a chilled cold soup of strawberries and vegetables garnished with dehydrated strawberries and microgreens. The soup is light, health with lots of fiber and slightly sourish because of the strawberry. Girls will like this refreshing soup.

Savoury Ice Cream Salad

Entrée: Savoury Ice Cream Salad

Yes to savory ice cream! it goes very well with the assorted baby leaves, heirloom tomato, seasonal microgreens and violet flowers. This is super healthy entree. The savoury ice cream is really unique and I don't mind another serving of this entree.

Salmon with Jet Black Hollandaise

Main: Salmon with Jet Black Hollandaise

This is the sous vide Atlantic Salmon with squid ink hollandaise, garnished with pickled beetroot with ebiko roe, green chile pesto. The squid ink hollandaise is a twist of norm, I like it. The salmon is still juicy and not flaky when i cut it.

Duck Breast with Orange Purée and Roasted Beetroot

Duck Breast with Orange Purée and Roasted Beetroot

Sous vide pan seared Peking duck breast with orange purée, roasted beetroot and Valrhona dark chocolate sauce. The meat is tender and juicy because Chef Daren using sous vide method of cooking. It's has the combinations of slight sourish, bitter and sweet notes for the taste bud to explore.

Desserts: Deconstructed Lemon Meringue Pie, Raspberry Decadence
& Crème Brûlée with White Chocolate Sherbet

Desserts: Deconstructed Lemon Meringue Pie

The deconstructed lemon meringue pie is one of Chef recommendations, technically plated with elements of lemon curd, passion fruit gel, Italian meringue and white chocolate sherbet.

Raspberry Decadence

This is so pretty, the pastel luscious RaspbDuck Breast with Orange Purée and Roasted Beetrooterry Cheesecake with raspberry gel accompanied by lemon meringue shards and passion fruit gel. I began to like this rich, creamy and smooth cheesecake.

Crème Brûlée with White Chocolate Sherbet

The lush and creamy egg custard accompanied by white chocolate sherbet and meringue ksses. Love the solid, smooth and creamy texture.

Loose Leaves Tea

Drink: Single Origin, French Press Coffee or Loose Leaves Tea or Sparkling Iced Berry

The palate cleanser and appetizer are fixed, however we can choose our soup, entrée, main, desserts and drinks. There are at least 3 selections for each category and as for the main course there are 6 selections, I’m spoilt by choice. For À la Carte order soup, entrée is RM18 per serving; main is RM35 per serving and additional of RM10 for Duck Breast; and desserts is RM20 per serving.

Well 7-course menu might sound a bit heavy but mind you the portion for each course is just nice and the ingredients used are healthy. Chef Darren uses the sous vide method to make the meat tender I like the method or science of cooking by Chef Darren, according to him different ingredients should be handled and cooked differently to bring out the best flavors. A dish should then be finished with thoughtful presentation, an artistic science.

The Journey of Flavours with MARCO Creative Cuisine

Overall we had an exquisite culinary experience savoring all the 7-Course Creative Cuisines prepared using artisan and fresh ingredients by Chef Darren Leong. If you are looking for an affordable Fine Dining experience with 7-Course at only RM78 (inclusive of GST) do make your reservation with them. Personally I think it is really worth it not only for the food but also the elegant and sleek ambience with the accompaniment of a calming aquarium of jellyfish swaying gently in the water.

MARCO Creative Cuisine

Lot G146, Ground Floor (old wing) 1Utama Shopping Centre, No. 1 Lebuh Bandar Utama, Bandar Utama, 47800 PJ, Selangor, Malaysia.
Tel: 03-7731 8923
Operating Hours: Mon - Sun (11am to 1030pm)

Email: reservation@marcocreativecuisine.com

For Reservation: https://goo.gl/155Lj5

For more information about The Journey of Flavours with MARCO Creative Cuisine, please visit their Facebook and Website