The pasta station offers tasty Cameron Highlands Tomato Sauce while the grill station offers lamb, beef and chicken dishes. — Photos: AZLINA ABDULLAH/The Star
THE farm-to-table movement has been gathering steam over the past decade, thanks to growing awareness and demand from those seeking wholesome dining options.
However, as is common in bustling cities where farms are distant, living up to this concept is easier said than done.
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Dessert offerings at Element Kuala Lumpur’s Flavours at 40 include an assortment of local kuih.
Among the fried items are savoury potato samosas (bottom) and curry puffs (right).
The fruit rojak has locally sourced ingredients.
Mussels Masak Lemak Cili Api with Johor Pineapples.
(From left) Stir-fried Thai Basil with Beef; Ayam Bakar Berempah with Asam and Cili Kicap; and Braised Mock Chicken with Mushrooms.
An assortment of dim sum (top) as well as steamed kaya and red bean pau.
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