Since my first visit to Fuego back when the establishment first opened its doors in 2014, I had never made a return visit. And that’s only because anyone will tell you that it’s nearly impossible to secure a reservation, given the restaurant’s breathtaking sunset view against the city skyline. So here’s a tip, place your reservation at least a month ahead or now if you’re planning to book a table for New Year’s Eve.
I made my second round to Fuego on a Thursday evening in time for the sunset seating. It was storming earlier throughout the day but thankfully the clouds had cleared in time for the evening crowd to catch the last few rays of sunlight streaming through the Petronas Twin Towers.
Known for its South American fare with a twist, Fuego is now spicing things up by introducing eight new dishes to its menu. Chef de cuisine Shaun Lazaroo takes us through the inspiration behind each dish, starting with Fuego’s signature guacamole menu which is always a crowd-pleaser. Fuego takes its guacamole very seriously, as it appoints and trains its guacamole chefs on rotation to ensure that every guacamole dish is balanced with the right acidity. The new Smoked Eel Guacamole is made with pickled fennel, smoked eel and wood smoked garlic for an enhanced smoky flavour. Served with chips on the side, this is one dish you’ll find yourself clamouring for more.
Fresh and flavourful, there’s nothing like copious bowls of ceviches to get the party started and Fuego introduces two exciting new options – the Snapper Ceviche which highlights the Malabar snapper dressed in lime juice, coriander tiger’s milk and pineapple ancho chilli salsa and the Prawn Ceviche which is a balance between the spicy habanero and -20°C popcorn rocks to cool off.
It’s safe to say that the extensive vegetarian options on the menu also garnered favourable votes on our table that night as vegetarians will nod their heads in approval at the Cauliflower Steak which comes absolutely guilt-free as it is grilled to perfection. Truly it was a night for the vegetarian dishes to shine as the Grilled Zucchini topped with generous parmesan foam had us all pining for more.
For those who need to satiate their hunger with meat dishes, the six-hour slow-roasted Corned Beef Croquettes and slow-braised Lamb Arepa offer an explosion of flavours. Shaun also unearths Fuego’s charcoal-grilled Argentinian Squid spiced up with smoked chilli aioli, smoked paprika and squid ink crackers.
While Fuego’s Churros is almost a sacred sanctity when it comes to dessert, Troika Sky Dining’s Pastry Chef Ivan Ong’s new Orange Sandwich creation stirs up nostalgic memories reminiscent of our childhood. Though the orange ice cream sandwich may appear intimidating after a full meal, it is a nice citrus surprise that sits well on the palate. End the night with a nightcap from one of the three coconut cocktails crafted by Troika Sky Dining’s very own mixologist Rick Joore.