Indulging in the finer things in life at Le Venue

Le Venue © Adrian Cheah

How much are you willing to pay for a great dining experience? If the sky is the limit, then Le Venue is just the place for you. With a brilliant flare of culinary magic, Chef Petr Fehér is able to transform top quality ingredients from the four corners of the world into sumptuous delights. His ultimate artistic presentation is a visual feast and the ingenious combination of flavours is simply astounding. 

Le Venue © Adrian Cheah

Le Venue © Adrian Cheah

We started our culinary journey at Le Venue with four appetisers. First came wafer-thin Italian prosciuttos served with candied melons. The salty cured ham slivers were carefully balanced with the sweetness of the melon cubes.

Le Venue © Adrian Cheah

A crunchy bruschetta came next. The crispy bread was imported from Hong Kong. Slices were topped with fresh tomato salsa and every mouthful was simply delicious.

Le Venue © Adrian Cheah

Le Venue © Adrian Cheah

Chef Fehér takes pride in this appetiser – a soft boiled kampung egg served with blue crab meat and a reduction of chicken stock coloured with bunga telang (butterfly pea flower), topped with lumpfish caviar. The creamy yolk harmonised with the flavours on the plate making it a luxurious experience. 

Le Venue © Adrian Cheah

Le Venue © Adrian Cheah

Next, we had top quality Rougie foie gras served with a strawberry salsa and a lychee filled with strawberry jus. It was drizzled with a 20-year aged balsamico as well as crushed macadamia nuts. A charcoal bun tucked beneath the slice of foie gras was also present for our enjoyment. Such a lovely indulgence.

Le Venue © Adrian Cheah

For soups, we had three types of mushroom potage which were thick, creamy, smooth and full of flavour. 

Le Venue © Adrian Cheah

My favourite was the sweet corn bisque flavoured with lemongrass and thickened with coconut cream. A slice of lobster tail was a treasured nugget in the soup.

Le Venue © Adrian Cheah

For our main courses, we had Chilean cod fish loin, served with a slice of spicy choriza, chickpea puree and tomato petals. I must confess that I am a huge fan of cod fish and this fantastic offering was gone too soon. I wish there was more on the plate to quell my monstrous appetite!

Le Venue © Adrian Cheah

The ambassador lamb rack was pink, succulent and juicy. Being the glutton I am, I could have easily wolfed down ten of these in a wink of an eye without even breaking a sweat.

Le Venue © Adrian Cheah

We also had the duck leg confit served with potato puree, braised apple and red cabbage.

All in all, the dinner was absolutely enchanting. Indeed, if I could whisper in Chef Fehér's ear, I would heap praise upon praise about it without reservations. And maybe add that a bit more of everything would not go unappreciated!

Having savoured these dishes, I truly appreciate the skills Chef Fehér has garnered in the culinary field following his years of experience and experimentation. Skills such as his beckon us to partake and indulge in the finer things in life. Life is indeed beautiful!

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Le Venue
80, Lebuh Tye Sin, 10300 George Town, Penang, Malaysia
T: +604 251 9833
HP: +6012 400 2072

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Written and photographed by Adrian Cheah 
© All rights reserved
5 September 2019