A HARMONIOUS melding of classic flavours with a modern twist can be hard to find in fusion restaurants.
That being said, Forebidden restaurant has cracked the code of Oriental fusion cuisine done right.
It is a restaurant and bar that serves Chinese fusion food and drinks.
The cohesion of elegant yet traditional interior with the well-thought-out menu gives customers an inclusive experience that goes beyond the palate.
The uniqueness is no surprise as the restaurant is the second eatery of Fourbyfore, a company founded in 2017 by the creative and digital group Forefront International.
Fourbyfore director Andy Ng said the restaurant with its fusion concept had modern themes incorporating traditional Chinese elements in its design and menu.
“For example, the plates have traditional Chinese designs, but some with modern-looking shapes.
“The main colour theme in the restaurant is dark green, which is used a lot in Chinese architecture.
“In the decor, we combine modern neon lights and rustic designs.
“For the food, you will see a mix of old and new styles, ” said Ng.
Among them is Skinny Dip, a great option for appetiser. It consists of crispy fried chicken skin served with a Thai chilli dipping sauce.
It is a light and easy snack that is savoury and addictive. The chilli sauce gives an extra kick of flavour to this otherwise simple dish.
For mains, Your Bass Bet is a must-try. It is grilled seabass with a seaweed cream reduction, sauteed wild mushrooms, pickled kyuri and rice on the side.
The seaweed cream’s flavour is rich but not overpowering because it is balanced by the freshness of the fish.
Pork lovers must try the Love Me Tender of pork tenderloin with sides of portobello mushrooms, broccoli and potatoes doused in pepper sauce.
The meat is juicy and flavourful while the pepper sauce complements it well.
Those wanting something spicy should try the Oriental Treasures.
Ng said spaghetti was used instead of regular Chinese noodles to reflect the melding of the old and new in this dish.
This spicy seafood pasta dish delivers a comfortable heat to the palate rather than a numbing spiciness.It is packed with fresh seafood such as calamari, mussels, clams, fish fillet and tiger prawns.
This is definitely a refreshing deviation from the pork-centric counterparts.
A dish called Rokucha is one that leans more towards traditional flavour profiles.
Ng said the flavours were supposed to mimic bak kut teh in a dried form.
The dish has braised pork in an herb reduction broth paired with dried cuttlefish, vegetables and a soft-boiled egg atop steamed rice.
It has a subdued herbal flavour, suitable for bak kut teh fans and the first-timers.
For a quick and hearty meal, Wonderbao is the way to go.
The Wonderbao is similar to the classic pork burger with its grilled pork patty, bacon strips, fried egg, Cheddar cheese and salad, but the buns used in the Wonderbao are what makes it unique.
The hirata bao steamed bun add a sweet flavour to this savoury dish and allows the homemade juicy pork patty to shine.
Bubble tea fans must try the Pepa Nen Nen drink.
It consists of tapioca pearls infused with Pei Pa Koa, a traditional medicinal syrup, instead of the usual brown sugar and fresh milk.
Or you can wash the meal down with some Glutinous Rice Aroma Tea, as Ng said this could cool the body down after a heavy meal.
D7-10-G, Dana 1 Commercial Centre, Jalan PJU 1A/46, Ara Damansara,
Petaling Jaya, Selangor. (Tel: 03-6736 5119).
Business hours: noon to 10pm (Sunday to Wednesday) and noon to 12am (Friday to Saturday).
Closed on Thursdays.
This is the writer’s personal observation and not an endorsement by StarMetro.
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