Today I have lunch again at the Marcro restaurant, which is located at The Gardens Mall. It features a sleek, contemporary design with a cozy ambiance. The space combines booth seating and marble-top tables accented with teal chairs, warm lighting from modern pendant fixtures, and arch-lined walls that add depth and style. It’s a calm, stylish spot perfect for casual dining or small gatherings.
After looking at their lunch offer, I ordered sous vide chicken breast with mashed potatoes and salad, which cost RM33.50 including the service tax. The Sous vide chicken breast is tender chicken breast cooked sous vide for juiciness, topped with butter, and served with creamy mashed potatoes and fresh greens. The set meal includes a scoop of ice cream and black coffee or iced lemon tea.
The sous vide method, which means "under vacuum" in French, was first experimented with in the 1960s by American and French engineers but became popular in the 1970s thanks to French chefs like Georges Pralus. He discovered that vacuum-sealing meat and cooking it slowly in a precisely controlled water bath kept the texture tender and the juices locked in. Originally used in fine dining and industrial kitchens, sous vide has since gained popularity in home cooking thanks to modern equipment.
Chicken breast is a common protein choice because it’s lean and mild in flavor—but it’s also easy to overcook. Sous vide solves that problem by cooking it gently and evenly. The addition of herbs, garlic, or butter in the vacuum bag enhances flavor while keeping the meat juicy.
