Sandwiches and lemongrass panna cotta (behind) among the delights for afternoon tea at Botanist Lounge, Parkroyal Collection Kuala Lumpur. — Photos: LOW LAY PHON/The Star
Hotel-grown produce helps elevate flavour profile of sweet and savoury treats
MORE chefs in the city are sourcing for freshly picked herbs and vegetables to impress discerning palates.
Herb and vegetable gardens set up on the premises of a restaurant or hotel add an element of freshness to dishes while elevating the taste.
Parkroyal Collection Kuala Lumpur executive pastry chef Nazeri Ismail said the hotel grew about 60 types of vegetables, fruits, herbs and edible flowers which are used at its restaurants, lounge and spa.
The herb garden on level 6 has ladies’ fingers, pandan, green chilli, chilli padi, arugula, lettuce, calamansi, Vietnamese coriander, peppermint, tomatoes, rosemary and butterhead lettuce.
“I use mint and pandan leaves in a variety of desserts.
“These gardens are gaining in popularity as it is sometimes hard to find herbs in the city centre.
(From left) White chocolate mint truffle, chocolate fudge cake and pandan chocolate cremeux éclair are among the dessert finds.
“We also have a hydroponic garden where organic vegetables and herbs are harvested,” said Nazeri.
The hotel’s Mid-Autumn Afternoon Tea, curated by Nazeri, features pastries, sandwiches and sweet treats.
The colourful array of delectable delights, priced at RM198nett per set, are arranged on a three-tier stand.
Those who enjoy savoury bites will find the truffle eggs with chives in charcoal bread enjoyable.
The coronation chicken curry with raisins in paprika bread tasted similar to chicken masala and was a nice addition to the afternoon tea set.
The spicy marie rose shrimps in pandan brioche presented a burst of flavours, especially so because the pandan came from the hotel’s garden.
The grassy pandan taste complemented the seafood filling rather well.
Pickled dill cucumber with ricotta cream along with smoked salmon with horseradish cream on rye bread is another savoury sandwich treat.
The sweet category of the afternoon tea set does not disappoint with white chocolate mint truffle, lemongrass panna cotta, pandan chocolate cremeux éclair and chocolate fudge cake.
Tempting berries hiding inside the chocolate sphere.
The mint, lemongrass and pandan are all harvested from the urban garden.
Nazeri’s creativity can be seen in his chocolate sphere with berries inside.
This tempting chocolate ball comes with clotted cream on the side.
“Guests use a miniature wooden mallet to break the sphere open.
“They can then spread the cream on the scones and eat with the berries,” said Nazeri.
The hotel is also presenting its selection of Mid-Autumn mooncakes themed “Gilded in Gold”.
The mooncakes are available until Sept 29.
The Traditionally Timeless set, priced at RM188nett, is a showcase of classic favourites featuring four baked mooncake flavours – white lotus single yolk, pandan lotus single yolk, signature white lotus with purple sweet potato, and red bean paste.
The Celestial Indulgence, priced at RM238nett, has four baked options including the signature Musang King durian, signature noble dragon fruit delight with single yolk, pandan lotus single yolk and white lotus with single yolk.
The flavours of the Musang King mooncake are not overpowering while the dragon fruit version has a slightly bitter aftertaste.
The afternoon tea affair at Botanist Lounge is available from 3pm to 5pm.
BOTANIST LOUNGE, Parkroyal Collection Kuala Lumpur, Jalan Sultan Ismail, Bukit Bintang, Kuala Lumpur. (Tel: 03-2782 8493/8411/8391/8465) Business hours: 6.30am to 10.30am, noon to 2.30pm, 6.30pm to 10.30pm.
This is the writer’s personal observation and not an endorsement by Star Metro.
