T he Royal Selangor Golf Club (RSGC) has recently introduced a refreshed menu at the Main Lounge, offering Members and guests a wider selection of dining options. To experience the latest additions to the menu, the Communications, PR, Events and F&B Department had the opportunity to sample several of the new dishes available at the Main Lounge.
We began our tasting with three pasta selections: Spaghetti Pomodoro, Penne Pesto and Spaghetti Carbonara. Together, the three pasta selections offered a range of flavours, from the light freshness of the Pomodoro to the rich creaminess of the Carbonara.
The Spaghetti Pomodoro featured a traditional tomato and basil sauce with a balanced combination of savoury flavours, subtle sweetness and a gentle hint of spice. Members may choose between grilled chicken or smoked duck, both of which paired beautifully with the sauce.
Among the selections, the Spaghetti Carbonara offered a creamy and comforting option. Coated in a smooth mushroom and cheese sauce and served with smoked duck and chicken ham, the pasta delivered rich flavours without being overly heavy. The chef shared that the pasta is made using freshly prepared dough, resulting in a more authentic flavour and texture. The quality of the ingredients was evident throughout the dish.
The Penne Pesto featured a classic combination of basil pesto, parmesan cheese and pine nut crumbs, served with grilled chicken and smoked salmon. Rich, flavourful and satisfying, it offered a wellbalanced combination of textures and flavours.
We then sampled the Buttermilk Chicken Burger, served with a generous portion of fries. The burger featured crispy chicken coated in parmesan breadcrumbs, which was golden on the outside and tender on the inside. The tartare sauce added a pleasant tanginess to the dish, while the brioche bun provided texture and balance. The accompanying fries were crisp and perfectly cooked.
Next was the Club Sandwich, a lighter yet equally enjoyable option. Filled with grilled chicken breast, chicken ham, boiled egg, cucumber and lettuce, the sandwich was served on toasted bread that provided a pleasant crunch. The sauce brought the ingredients together without overpowering their individual flavours.
Served with a side of nachos, the Club Sandwich offered a complete and balanced meal. Despite its generous filling, it remained light and refreshing, making it suitable for lunch or a casual meal.
Overall, the new menu offers a good variety of flavours and dining options. From the pasta selections to the Buttermilk Chicken Burger and Club Sandwich, each dish was thoughtfully prepared and attractively presented. The updated menu provides Members with a wider selection of dining choices, catering to a variety of tastes while enhancing the dining experience at the Main Lounge.
