Now I shall update on my journey to seek referee for my resume..=) Well as most of us know, in a resume you will need a few referee, normally it would be two or three. I only have one so far, which is my ever trusted restaurant manager..haha..Sorry to trouble you ya Max. As for my second referee, I asked Pn Siti about it but she said she is not really suitable because she did not taught me in my practical classes so it would be a bit unfair to appoint her as my referee. In the end, I had decided to ask for Mr Murad ( Our Food and Beverage practical class lecturer in Higher Diploma ) permission. But the problem is, he had left Taylors University and opened his very own restaurant Bouquet Garni in Shah Alam..So here we go, five of us travelling all the way to Shah Alam after our interview session.
Welcome to Bouquet Garni =)
Kitchen and Mr Murad in Action! Wohooo~
Open Kitchen
Yes! Mr Murad as the Restaurant Manager!
Seriously, I have nothing to say but SALUTE to Mr Murad. He is the Restaurant Manager, Head Chef, Bar Tender, Purchasing Officer etc. Talking about multi tasking! haha.
Its time to makan makan ( I am very very hungry now! T.T )
Starter
Prawn Ragoon
Deep Fried Prawn with cream cheese and wrapped with wanton skin
This is pretty interesting actually. Mr Murad said in USA they will normally use crepe to wrap the prawn filling, but it is too expensive to do it here so he used wanton skin instead. You get the crispiness of the wanton skin and also the creaminess from the melted cream cheese in the filling. The only thing I think is missing from this dish, is Thai Chilli sauce! haha. Well, actually it should just be eaten just like that, no sauce require.
Chef Special ( Might be named as Curinara in the future! haha )
Spagetti pasta served with chicken and creamy curry flavored sauce using evaporated milk, chilli padi and curry leaf.
Personally, I think this dish is very similar to Chinese Butter chicken, butter prawn ( you get me right? ). Using evaporated milk instead of cream added a little bit of Asian touch and sweetness in this dish. Chilli Padi gave this dish an extra boast of spiciness and flavor. The spagetti is al dante and cooked to perfection, just the way i like it.

Seabass Papillote
Seabass fillet with lemongrass, cherry tomatoes and lime served with butter rice
The sauce they used to go with the seabass is very fragrant with the aroma of lemon grass and also the lime. The rice is nicely done as well. Its a okay okay dish.
Balsamic Chicken with mushroom pasta
Balsamic glazed chicken breast served on a bed of pasta with mushroom sauce
I LOVE the pasta really. The creaminess of the sauce with the earthy saute mushroom and a whole chicken breast is a thumbs up dish. A little let down with the chicken because the balsamic vinegar is hardly noticeable but it goes very well with the sauce though.
Pan Roasted Rack of Lamb
Pan Roasted Rack of lamb served with saute vegetables like turned potato and cauliflower, confit cherry tomato and mash potato.
This dish certainly reminded me of a typical Taylors cooking. haha. The rack of lamb doneness is perfect as it is medium well requested by us, the sauce is a thumbs up because they did not use the 'magic powder' to enhance the taste, and the mash potato is made from scratch.
The best part of the day ----- Dessert
Cheese Cake
It is nice as the cheese cake is very soft and has a nice texture. It is not too sweet and goes very well with the strawberry sauce. But I think the base of the cheese can be improve more as I like it flaky as well. =)
Chocolate Fondant
Melted centered chocolate with Earl Grey gel served with Vanilla Ice Cream and chocolate sand
I like like this dessert because it is done perfectly and the chocolate just melts in the center, and the Earl Grey gel is something different that we had never tried before. It is very mild but compliments well with the chocolate because it balance the sweetness of the chocolate with the bitterness of the tea. Thumbs up!
Pandan Creme Bulee
This! Is a one of the best creme bulee I had tasted so far ( though I seldom eat..=p )..Well..The pandan flavored custard is done to perfection as it is creamy and it just melts in your mouth. The lightly torched ( it looks a bit burn in the picture =p ) sugar on the top gives an extra crunchiness and a tad bit of bitterness that goes very well with the custard. love it love it. =)
Pineapple Indulgence
Flourless cake with layer of pineapple parfait and jelly garnished with pineapple paste.
This is definitely the super star of the day! I LOVE it! The top part of the cake is actually home made frozen pineapple ice cream with a pineapple cake as a base. The pineapple paste on the side reminded me of pineapple tart we had during Chinese New Year. Overall, personally I think it is a very happy and festive dessert because it reminded me of Chinese New Year. It is not overly sweet as it is not a heavy dessert, and it gives you a sweet ending for your meal. LOVE IT! =)
Us with Mr Murad
I miss Mr Murad very much..College ( oppsss..I still can not get use to saying it is University now ) without his sarcasm is quite boring and plain especially with all the theoretical classes. Wishing him all the best with Bouquet Garni and hope he will not continue to lose weight in the future. haha.
Please do visit their website if you are interested to go. =)