Have heard a lot of good reviews about this restaurant and I asked my friend who went for their 8 course dinner and she said it was superb good!
Here came a lucky chance for me to pay a visit to, all thanks to Ivy !
We were here for the 5 course dinner! Can't wait to really try them out.
The very first thing served was the mini ciabatta bread and tom yum tomato butter. The mini ciabatta bread was extra soft inside while slightly crunchy from the outside. Very goood. The tom yum and tomato butter was superb good.
It was created with passion from braising the tomatoes in homemade tom yum paste and later mix into the butter. The flavour has a very strong hint of tom yum sourish but not spicy, sweetness from the tomatoes and saltiness from the butter. It was so well balanced, bringing all senses together.
First course was the scallops with seafoods crackers made from sago. The logo was indicated as a tomato in the menu. Why tomato and not scallops ? As the tomatoes act as the key of balancing itself in the dish.
The orange colour paste like was the blended tomato purees. The tomatoes were grown in the Cameron highlands and were undergoes fermentation for about 6 days to release lactose which brings more enhanced flavours to the tomatoes.
It goes really well with the white cream, scallops and sago seafoods crackers. The sourish sweet taste brings much more intense flavour to the scallops.
The sago was cooked in a pot of seafoods goodness, therefore, it has a very strong taste and flavour of seafoods, just like those prawn crackers we normally eat.
The flavour senses play a great job in this plate of dish. The saltiness, sourish, sweetness and bitterness were all well balanced, brings up the freshness of the scallops and leveled up the overall dish.
Do not forget about the muddy greenish part of the dish, it was topped at the side before the dish was served to us. It was the salted vegetables powder that gives a bomb to the umami flavour.
Last but not least the white cream sauce was made from Li Heng wine from Sabah and some lemon spray on top.
Remember to combine everything together and eat it at once. It tasted soo good lingering around in my palate.
The restaurant has an open kitchen concept where you can overlook how the chef prepares your courses and did the final touch before the dish was served to you.
Some local raw ingredients were even brought up directly to show on the spot which we normally seldom came across with or maybe never seen them before or even didn't know that the ingredients were actually existed in this world.
We ordered a glass of white wine to pair up with the 5 course dinner. The waiter recommended us this white wine which suits our courses that contains like seafoods and grilled fish.
It was the Domaine Jean Marc Brocard Chablis "Vieilles Vignes" 2018 - region from Chablis, Burgundy, France. Grapes was Chardonnay. The waiter told us that whenever saw wine with the labelled of "Vieilles Vignes", it means that the wine came from around 35, 40 or 45 years of old vines. It was around RM 52/glass and RM 339/bottle.
It definitely tasted very concentrated and fruity soft. It was non-acidic after all, goes so perfectly with the dinner.
Second course was the journey of mushrooms. It contains different elements of mushrooms species in a plate.
All kinds of mushrooms were cooked using different cooking methods to brings out its ultimate mushroom flavours to the dish.
It created different texture and flavours on the plates. The lentils at the bottom of the dish was even braised perfectly with the jus of mushrooms stalks. The lentils were packed with earthy umaminess. Yum!
When all the elements were eat together, it totally brings out the super earthy umami seafoods taste of the dish.
A kind of ingredient named Kulim jungle garlic was sprayed on top of the dish when it was served to us. The jungle garlic was found only in the state of Kedah, at Kulim city. It was totally not in a garlic shape but has super distinctive garlic aroma itself. Therefore, it is known as the jungle garlic. It was in round sphere. Totally never seen this before, it did open up my eyes.
Here comes the third course of the night, Grilled Sea Breams with sugar cane! It serves with pickles onion and bunga kantan. The orangey sauce that is made of tomatoes and budu from Kelantan was soo good. I have tried budu before and it was not too good to eat alone, the best to go with something like grilled foods. The saltiness and spiciness of the budu brings great balance with the tomato paste.
The sea bream was grilled to perfection! It was wrapped with kombu and topped with sugar cane and then placed under the grill fire. Every bites of the fish was so fragrant that packed with smoky grill fire! So yumm, definitely can taste the sweetness of the fresh fish.
Combine everything together in a spoon and eat all at once. Definitely a great combination of the foods. Every elements compliments each other very well. They have their own special place in the dish.
Before into the fourth course, we were served with this Pure calamansi lollipop. It was to clean down our palate before going to the next main dish.
The green colour powder was the calamansi powder while the brown colour powder was the asam boi.
Looking at the lollipop itself, I definitely felt the lollipop was really a hard candy-like lollipop. However, when I started to savour it, the lollipop literally melted in my mouth, only came to my attention that it was actually an asam boi sorbet! It was so refreshing that literally wakens up all my palates.
The fourth course was here, homemade pasta with confit duck meat and pomelo!
The silky bright yellow sauce was made with kampung egg yolk only. It was braised with soup stock jus for 3 days. The duck confit was boiled down with 90 degree for about 6 to 8 hours until it was very soft and tender and then it was rendered up with their fats for 12 days.
Every elements were prepared with great passion. Sounds complicated and sophisicated but it really was so good. It definitely paid off the hard work.
Every good foods need time and passion. It was not simply to be replace by other fast and chemical substance.
That super crunchy duck skin was served on top of the dish. I was so impressed with that. Super crunchy that filled with lots of duck fats taste. I was definitely Wow-wow-wow.
The amount was just right and well balance. Not too overwhelming ! Soo good, really an impressive dish.
The last but not least, here comes the Dessert!
The hairy red corn hair were burnt up and served at side of the dish. There were thin and thick version of the apam balik served.
The ice-cream served was made of 3 layers of santan, honey and then topped with some desiccated coconut. So creamy and fragrant.
There were 2 different kinds of corn used in this dish, the red corn and purple corn. The corns were grown locally at Mr. Jagung Merah from Seri Kembangan, Malaysia. So sweet and good.
The dessert was perfectly good to end the night! Full of childhood memories with different thin and thick layers of apam balik and super rich and creamy coconut ice-cream.
Really love their concept and the way how they serve the experience instead of just serving us the foods! It was definitely a whole new level to savour and get to know more of Malaysia locally grown ingredients. Thank you all chefs and the whole team who put up this! You guys really did a great job ! My tummy is very satisfying and happy!
Eat and Cook Asia
Phone: 603-9765 6898
Opening hours: Daily except Monday, from 1800 to 2300
Visited on 21st April 2021, Wednesday
Temporarily Closed for Relocating!
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