Having recently been awarded a spot in Marriott International’s “Asia Pacific Top 52 Restaurant & Bars” list, the award-winning PRIME at Le Méridien Kuala Lumpur recently appointed new Chef de Cuisine Ramiro Moya. The Argentinian-born Chef Ramiro grew up in Mendoza under the influence of the Latin food culture and passion for fresh ingredients, which in turn developed his love for food and cooking.
Upon graduation from Arrayanes Institute of International Cuisine Argentina, Ramiro’s interest grew in the culinary aspect, encouraging him to set off to continue his love affair with food by working in some of the best restaurants and luxury hotel chains in various international locations, such as Chile, New Zealand, and Dubai. Using all natural culinary creations, Chef Ramiro’s dishes are a piece of art that is left to speak for itself. In his new role at PRIME, Chef Ramiro will be formulating PRIME’s new menu whilst showcasing his creative edge and culinary finesse, adding his own touch towards the fare PRIME has always been renowned for.
Marking his first media appearance here at Le Méridien Kuala Lumpur, Chef Ramiro presents a special five-course menu featuring some of his signature dishes, perfectly complemented with fine wines from Luigi Bosca:
Mise en bouche
Seafood croquettes served with greek yoghurt pesto and fresh Japanese cucumber salad. (S)
Ceviche-marinated red snapper on lime and lemon juice with a side of fresh corn, cilantro, red onions, and habanero chili. (S)
Paired with FINCA LA LINDA TORRONTES 2017.
Beetroot-cured salmon horseradish crème fraiche with a side of okra, compressed cherry tomato, and radish cress.
Paired with LUIGI BOSCA GALA 3 VIOGNIER – CHARDONNAY – REISLING 2015.
Veal sweetbread breaded with parmesan cheese and Japanese panko triple-cooked fries with saffron sauce.
Paired with LUIGI BOSCA MERLOT 2015.
Melt-in-your-mouth wagyu thick skirt with pickled mustard seeds and tomato conserve with yuzu roasted roots vegetables. (S)
Paired with LUIGI BOSCA MALBEC DOC SINGLE VINEYARD 2015.
Creamy Argentina egg flan with dulce de leche sauce, topped with whipped cream and fresh blackberries. (S)
Paired with illy Coffee or Selections of Harney & Son’s Tea Alfajores Argentinos.
*(S) – signature dishes
Our personal favourites are the wagyu thick skirt, ever so slightly crisp on the outside but with meat as tender as the night on the inside. It’s so rich in flavour, with marbled fat that dissolves right into buttery heaven in your mouth.
The veal sweetbread is definitely an acquired taste so proceed with caution. For the uninitiated, sweetbread is a culinary name for the thymus or pancreas typically from calf or lamb.
That have said, pops to Chef Ramiro Moya for topping off the exquisite dinner with the daydream-worthy creamy Argentina egg flan. Perfect for cleansing our palate after such a hearty main course.
When the inspired chef is not cooking, he enjoys spending his time fishing, kitesurfing and a visit to the shooting range. Discover exciting new dishes at PRIME with Chef Ramiro Moya!
Le Méridien Kuala Lumpur
2 Jalan Stesen Sentral, Kuala Lumpur Sentral,
50470 Kuala Lumpur, Malaysia