【与Chef有约】相逢,再也不必恨晚。就让晚餐精致我们的生活吧!New chef, new menu, a new soiree for dining & watching the setting sun!

[编辑 Editor 吕大人   英译 Translator 刘大人   摄影 Photographer 刘大人]

夕阳无限好,只是近黄昏。不,坐在这儿欣赏夕阳,无限好的意境其实并不会随着日落而消失,看官们仅仅将目光转个45度,就好。

The strange thing about sunset is that we actually don’t want the sun to set. We want it to stay right on the horizon, not below it, not above it, just right on it!

刚刚才把眼珠子从室外移向室内的大人,多希望能天天在日落前独霸 Tropique 窗边的这一方。在八月前,由于餐厅尚未推出每日晚餐,大人也只能望门兴叹奢望着。世事难料,伯乐遇着千里马,Tropique 与 Chef Joseph 的一拍即合,竟让大人的梦想成真了!

With the setting sun casting long shadows across Tropique Café & Restaurant, a mesmerising dining experience enchanted by the sunset and dimly lit hues of the majestic bridge, and its surroundings at night is about to unveil in this exciting month of August.

对 Tropique 的好感有一部分来自於环抱整座建筑那墨绿色的墙,大人的旧居亦然,墨绿色总让我想起了那段美好的岁月。价位亲民,食材搭配亦具心思,潜意识就把这里当作了自家饭堂,一场又一场与密友的早午宴总会选址于此。

Since bringing a little French Riviera chic with lush green vibes to the neighbourhood of Eco Springs, Tropique has become an ideal venue for intimate all-day brunch or a great afternoon. With Chef Joseph now on board, discerning diners like us can now hang around for quality wine and dine as day turns into night.

恰好也有一段时日没尝到 Chef Joseph 的现代欧式精致料理了,随着 Tropique 八月晚餐的降临,Chef Joseph 的作品着实让我相当期待接下来与友人们在此的餐聚。

Speaking with Chef Joseph, who’s previously from Sprout, it’s easy to be drawn into his fervour of creating quaint French classics for the masses. After almost a decade of working alongside some of the top chefs in Singapore and Kuala Lumpur, Chef Joseph is now ready to bring something extraordinary to the table at Tropique.

这一回,大人尚有幸抢先品尝这瓶由餐厅所推荐的2014年份,来自法国圣埃美隆 Saint-Emilion 产区波蒂丝堡酒庄的红葡萄酒,这个夜晚注定完美!Cheers!

To celebrate, we proposed a toast with a bottle of Chateau Boutisse St Emilion Grand Cru 2014 at the restaurant manager Daphne‘s recommendation, which we find smooth and velvety, with notes of caramel and spice through to a long and elegant finish. Cheers!

前菜 STARTERS
Housemade Sourdough & Oysters

皮衣香脆、内里柔软的天然酵母面包一抹上让人非常惊艳的昆布牛油,真心好味。「一行四人在开餐前,失去理智完食了切割成12份的面包,昆布奶油功不可没啊!」盐渍后的昆布所带出的咸香,一扫而尽是必然的结果。

来自爱尔兰 Traigheanna Bay 的新鲜生蠔 (2pcs RM28, 3pcs RM38) 经过 Chef Joseph 巧手施加了点睛魔法 – 西瓜冰沙与莳萝油,「微微酸甜的汁液,加上冰沙的舒爽,与柔软多汁的生蠔鲜味好搭调!」此时才明了刚刚上菜时,侍者提点得尽快享用,万一冰沙融解就感受不到那阵舒爽感了!

Our starters comprising sourdough and Irish oysters are enough to whet any appetites. We all agreed that the Homemade Sourdough could be a bit sourer but the shiokombu butter spiked with bits of savoury-sweet wakame seaweed was quite surprising, which you might want to also eat it on its own. We did!

Freshly shucked upon order, these fresh imported Oysters from Ireland’s Traigheanna Bay were soft and had an undeniably smooth texture to boot, and well-balanced with the watermelon sweetness and subtle spicy tang of dill oil. With oysters this huge and juicy, it would be “shellfish” of us not to share LOL!

前菜 STARTERS
Sashimi Crudo & Citrus salad

我个人相当偏爱的前菜 Sashimi Crudo (RM29),「因为全都是我最喜欢的组合啊!」鲜嫩的三文鱼与白鲔鱼在柚子汁、葡萄柚与酸脆的腌菜加持下,口腔中有种相逢恨晚的愉悦。八月里,我已品了三回,意犹未尽,搭着另一道以芝麻菜、葡萄柚、香橙相拌的沙拉 Citrus Salad,开胃任务完成!

For those of us hooked on prized sashimi, the economics can bite sometimes, but with the Sashimi Crudo, we can have our fish and eat it too. The natural freshness of the salmon and white maguro was complemented by the delicate savoury-sweet-citrusy balance of yuzu ponzu. Enhancing the texture, even more, is a generous sprinkle of grapefruit and pickles for extra fruity zest and crunch, which leaves us wanting to eat at a slower pace to savour them fully.

We also loved this zesty, Citrus-based Salad with mixed herbs, rocket, lettuce, grapefruit, orange and fresh mozzarella to further open up our appetites for what is to come next…

前菜 STARTERS & SMALL PLATES
Foie Gras on toast & Tortellini 

「闻起来像鹅肝,尝起来像鹅肝,可真不是鹅肝啊!」Tropique 卖的关子大人还不晓得答案,其实 Foie Gras 在法文里并非单指鹅肝,而有肥肝之意。这道 Foie Gras on toast with salad 滋味相当不俗,肝油比例甚好,丰腴的口感在嘴里缓缓化开的那一刻,既罪恶又幸福。

「想要品尝无荤却充满菌菇香的饺子,那意式的 Tortellini 绝对是你的心头好!」以 Shitake、Button 与 Porcini 匀和而成的内馅,搭配以黑蒜油与牛肝菌菇汁调制的上汤及 Parmesan 脆饼,作为开胃前菜,Tortellini (RM26.90) 极富饱腹感哦!

Another must-try starter is their new Foie Gras, with these glistening slabs of fatty heaven is served to us on a thick slice of buttery toast and citrus salad. The best way to enjoy this pan-seared delicacy is together with the toast, trust us, the creamy consistency of the goose liver lingers even long after the meat has melted away in our mouth.

Wrapped beautifully and filled with a blend of shitake, button and porcini mushrooms, these housemade Tortellini are pretty much like French wantons. Served with parmesan broth and black garlic oil, we had fun merely popping the whole tortellini in our mouths.

主食 RED MEAT
Wagyu & Duck breast

披着法式千层蛋糕模样的马铃薯、个性干脆利落的蒜片、沐浴在阳光下的黄梨、洋葱、百合等,伴着只以盐调味料理的红肉们,锁不住的原味肉香完全击中同桌肉食者红心。「三分熟的澳洲牛里脊肉细嫩不失嚼劲;同属三分熟的鸭胸肉无腥不柴。」Chef Joseph 守护食材原始滋味的初心由此可见。

The chef d’oeuvres of the day is a marbled Australian Beef Tenderloin cooked in chicken jus. If you’re a fan of medium rare steaks like us, be sure not to spend too much time Instagramming this creation because you’ll want to have it while it’s still hot. What we loved, in particular, is the potato millefeuille with many layers and one serving is definitely not enough. Thank goodness, the charred pineapple and onion, lily blossom and garlic chips more than make up the shortfall.

If beef is not your thing, you can also check out their pan-seared Duck Breast that’s nicely complemented by sweet potato puree and charred leek. As usual, we recommend medium rare!

海鲜 SEAFOOD
Salmon Collar

烤三文鱼下巴 Salmon Collar (RM38) 在西餐料理中并不常见,Tropique 这一回将之带上餐桌,同时交融了马铃薯沙拉的香甜酸辣,颇富亚洲风味。虽说此部位骨刺挑战繁多,得动刀又动手才能拆解,却让对三文鱼情有独钟的饕客频频点头夸赞,尤以那烤至焦脆的皮衣,「真满意,下次我还会再点这一道!」同桌友人完美征战后如是说道。

Another new menu highlight is the Norwegian Salmon Collar, the bony triangle where we can find all the fattiest, richest, most delicious meat on the fish, nicely tucked between the fish’s gills and the rest of its body. We are surprised still not many restaurants are serving this but thanks to Chef Joseph expertise, our salmon collar was charred grilled to perfection, in a special house-blended Korean spicy dressing which most of us were full of praise. The sliced scallion potato salad is also deserved mention for lending the additional tanginess. Be warned, this is definitely not a fork and knife scenario, and you’re gonna get your hands dirty!

海鲜 SEAFOOD
Halibut and Caviar & White Butterfish with Salsa Verde

若没信心挑战高难度的鱼下巴,那大人强烈推荐这两道能轻易满足口腹之欲的鱼料理 – Halibut and Caviar (RM68) 与 White Butterfish with Salsa Verde (RM29)。以鱼子酱缀身的 Halibut 比目鱼 (上图),雪白鲜嫩的肉质诱惑力满点,「入口后惊为天人,情愫暗生啊!」

乍看之下比手掌心还厚实的 Butterfish (下图) 则顶着一头巨型紫甘蓝头纱,搭着青酱、马铃薯与腌渍萝卜,煞是夺目。「尝着这道料理的当下,心里其实浮现一个念头:只要勇于探索尝试新组合,处处可见的食材亦能展现出清新独特的气息。」可不是?Tropique 就总让大人有这种好感。

If the Salmon Collar is not your thing, you can’t go wrong with both the Halibut or the Butterfish. With this Halibut, the Chef Joseph decided to opt for something simple – baked and served with green peas and maitake mushrooms, topped off with just a speck of caviar. Precisely because the dish is so simple, we can appreciate the freshness of the halibut where the meat just melts into our mouth!

Not enough fish to go around, then look no further than this large chunk of lightly seared white Butterfish served with charred purple cabbage, salsa verde, roasted baby potato and radish. Our fish was well-grilled with an oomph factor, which was crispy on the outside and very tender and juicy on the inside. As the butterfish has a higher fat content, thus it was simply shiok when the fats from the fish melt in our mouth in every bite.

甜品 DESSERT
Chocolate Delice

当大人听闻这道餐后甜点 Chocolate Delice (RM22) 里有辣椒的成分时,「带辣的甜点?!」不禁好奇究竟辣椒藏身何处。就让本大人先尝尝巧克力蛋糕,「微苦,不会太甜哦!」接着再配着沾酱与脆饼一起尝,好像有眉目了…「原来就藏在巧克力脆片与巧克力酱中!」有种两个陌生人被牵线了的惊喜感。

The Chocolate Delice is another notable dish from their new menu that’s sweet to end the meal with, and we love how the rich chocolate and coffee mousse blends together with each mouthful, along with the zing of spicy chilli from the chocolate sauce and crackling!

精致的晚餐料理已具备,只欠… 佳酿!放心,大人刚为看官们打探得知:九月份的 Tropique 将与本地专业侍酒师携手推出与料理配对的侍酒服务。相逢,再也不必恨晚。

With Chef Joseph no stranger to fans of casual fine dining in Johor Bahru, Tropique has just upped their ante by introducing a newly curated dinner menu at pocket-friendly prices, which showcase Joseph’s strength for curing and grilling, alongside his desire to explore local food culture and culinary tradition that inspires his contemporary plates.

感谢这样的一个夜晚,一起分享美食,一起看窗外的风景,彼此打气,于是我们又充满了继续迈向明天的自在勇气。

With the new operating hours, we can now enjoy casual chic dining any time from 10am-6pm and 7pm-10pm daily. PLUS, enjoy a 20% discount on all food items when making a dinner reservation on weekdays from now till 13 Sep 2018, can things get any better?

Thank you Tropique, for a beautiful way to watch the setting sun and the bright lights of the neighbourhood shine.

 

Tropique Café & Restaurant

Address: Lot D, Jalan Ekoflora 1, Taman Ekoflora, 81100 Johor Bahru, Johor
Time: 10am – 10pm (daily), dinner menu starts at 7pm
Contact: +6012-547 7886
Email: tropique.jb@gmail.com

NO PORK, NO LARD

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