Treats tinted pink from fruits and vegetables, and rose syrup. —Photos: LOW BOON TAT/The Star
THE pink-hued confections by pastry chef Orange Chong are a sight to behold and a delight to savour as one indulges in the treats tinted with natural colouring.
As the executive pastry chef at Le Meridien Kuala Lumpur, Chong has curated “Brews of Hope: Pink Afternoon Tea” for this month, in conjunction with Pink October to raise awareness of breast cancer.
“Chong is extremely creative and our team has worked hard to come up with something interesting to match the theme we were given,” said Le Meridien executive chef Antoine Rodriguez, adding that previous themes included cherry blossoms, Thai and natural skincare.
The afternoon tea sets are a balance of local and international elements.
“We cater to local palates and incorporate international elements by having Indian, or Japanese influences in the food.”
Apart from visually-appealing treats, the Pink Afternoon Tea set served at Latitude 03 lobby lounge offers a variety of flavours and textures.
“We try to make things interesting with a set that offers a little bit of sweet, salty, spicy and sour,” Rodriguez said, adding the inclusion of a platter of hot dishes set their afternoon tea apart from other hotels.
According to Chong, both the sweet and savoury items in the set are tinted pink with beetroot, raspberry, or strawberry puree, dragon fruit, and rose syrup.
The Pink Afternoon Tea pairs treats with coffee to celebrate Breast Cancer Awareness month and International Coffee Day.
A personal favourite is the Gluten-Free Raspberry Scone paired with raspberry jam and Illy Coffee chantilly cream.
“I use gluten-free flour to make the scone as we are getting more requests these days for gluten-free pastries.
“Instead of clotted cream, I pair the scones with chantilly cream infused with coffee.
“The idea was inspired by our hotel’s long-term collaboration with Illy Coffee,” said Chong of the partnership with the premium Italian coffee brand.
The raspberry jam is also made in-house.
The hot platter offers Vegan Pink Potato Soup, Braised Plant-Based Ball in Pink Makhni Sauce, Seared Tuna on Creamy Ratatouille, and Beetroot Chicken Roulade with Mushroom and Basil Cream Sauce.
“The plant-based ball is inspired by makhni, an Indian dish made from lentils and enhanced with dried chillies,” said Rodriguez.
The savoury section offers Smoked Salmon Mousse Tart with Salmon Roe, Surimi Crab Salad Pinwheel wrapped in Beetroot Agar, Dragon Fruit Skewers with Pomegranate Sauce, Cream Cheese Crusted with Pink Coconut Flakes and Cranberry Cold Soup.
For sweets, there are Pinky Chocolate-covered Fresh Strawberry, Rhubarb Crumble Bar with Creamy Rose Sauce, Raspberry and Lime Mousse, and Pink Ribbon Daisy Illy Coffee Cupcake.
Rodriguez personally recommends the Rhubarb Crumble Bar with Creamy Rose Sauce which, he said, has a delightful pairing of rose syrup and vanilla sauce, Raspberry and Lime Mousse for a sweet, and sour contrast as well as Surimi Crab Salad Pinwheel wrapped in Beetroot Agar for its unique flavour.
Rodriguez (left) with Chong.
The afternoon tea set comes with a selection of Illy Coffee or Harney & Sons teas.
The preview of the menu, which was timed around International Coffee Day, saw attendees attempting their skills during a hands-on latte art session.
The Pink Afternoon Tea is available until Oct 31, from noon to 6pm.
It is priced at RM130 nett per person or RM240 nett for two.
Le Meridien Kuala Lumpur is also collaborating with a medical centre to emphasise the importance of education and awareness in the fight against breast cancer.
Each purchase of the Pink Afternoon Tea set includes a voucher worth RM470 for breast ultrasound and doctor’s consultation at the medical centre.
LATITUDE 03, Lobby Level, Le Meridien Kuala Lumpur, 2 Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2263 7888). Business hours: 7am to 8pm (Monday to Friday); 8am to 6pm (Saturday and Sunday. Pork free.
This is the writer’s observation and not an endorsement by StarMetro.
