(Clockwise from left) Starters of keropok lekor tartlet, serunding in sable cookies, poached clam and tauhu lembut with caviar.
MALAYSIAN folklore and fables have inspired an exclusive dining experience that promises a gastronomic journey throughout the country.
The culinary team at The St Regis Kuala Lumpur, led by executive sous chef Azizi Taslim, is serving the limited “Malaysiaku: Culinary Tales of Folklores and Fables” dinner at The Brasserie specially for the National Day celebration.
“It will be a six-course dinner that combines some local favourites with a touch from the West, influenced by local children’s stories,” said Azizi.
The first course consists of four dishes: Poached clam in “Hinava” style with kasturi lime, Serunding Rendang Tok sandwiched in sable cookies, tauhu lembut served with caviar on soy veloute-infused with ulam oil, and keropok lekor tartlet filled with satar, sambal and pickled vegetables.
(Clockwise from left) Smoked duck with spiced soup, duck bergedel and egg-shaped duck meat with turmeric gravy.
The appetisers are bound to be a hit, combining freshness from the seafood, the savoury cookie and comforting soft tofu on creamy soup with familiar flavours, and lastly the much-loved keropok lekor that may not be as crispy but is bursting with flavours in every bite.
The second course presents three duck dishes.
There is smoked duck served in a spiced soup, egg-shaped duck meat served on turmeric gravy and a mini duck-meat patty (bergedel) served with a touch of curried mayo.
The spiced soup is light and flavourful while the turmeric gravy is a thicker version of masak lemak cili api with a bit of crunch from the bergedel.
Mango Urap with Oscietra Caviar served with Scallop Brandade and dehydrated sambal.
Next up is Mango Urap with Oscietra Caviar served with Scallop Brandade and dehydrated sambal.These items are to be combined before being savoured.
Every spoonful is full of flavour and texture, from the sourness and crunch of the mango to the softness and saltiness of the caviar.
The sambal and creamy brandade gives a good balance of smoothness and heat to the dish.
These would have been perfect as a spread but are also good on their own.
Three lamb dishes follow, namely grilled lamb, lamb jerky and lamb meat wrapped in bitter leaf.
My favourite was the grilled lamb, which was served medium rare. Red meat lovers are bound to love this juicy dish too.
The lamb wrapped in daun kadok, a leaf popularly known for its medical benefits, was also juicy.
The main course features a very generous portion of Nasi Bario Ulam served with grilled stuffed fish, air asam and sambal petai.
Nasi Ulam Bario served in bamboo with grilled fish, air asam and sambal petai.
For dessert, there is caramelised banana chocolate ganache served with banana ice cream, pineapple tart, pandan-coconut madeleine and a bonbon of 70% chocolate.
The courses and dishes are linked to legends, namely Puteri Santubong dan Puteri Sejinjang, Kisah Itik Bertelur Emas, Batu Belah Batu Bertangkup, Kisah Tiga Ekor Kambing, Badang and Lagenda Pisang Raja Udang, as well as Malaysia’s states.
How these stories are linked to the food will be explained by the servers.
“Malaysiaku: Culinary Tales of Folklores and Fables” will be available on Aug 31, Sept 9 and Sept 16, between 6pm and 10.30pm. It is priced at RM388 nett per adult.
THE BRASSERIE The St Regis Kuala Lumpur, 6, Jalan Stesen Sentral 2, Kuala Lumpur Sentral, Kuala Lumpur. (Tel: 03-2727 6696). Business hours: 6.30am-11pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
