A CHEF’S background, years of experience and innovativeness are what separate a good one from a great one.
By imbuing their recipes with personality, it helps to keep things fresh and diners coming back for more.
With this in mind, the chefs at Curate, Four Seasons Hotel Kuala Lumpur, have come up with a fresh line-up of recipes that are an eclectic mix, reflecting each chef’s personal culinary history.
Executive chef Junious Dickerson brings a breath of fresh air to Western classics, while chef Raman Durairajan finds inspiration in India’s diverse regional cuisines to take diners on a curated journey across his homeland.
Closer to home, chef Mujtahid Lukman from Sarawak reimagines Malaysian favourites, casting much-loved flavours in new forms.
To start, the Beef Carpaccio Tataki presents Italian and Japanese influences.
Paper-thin slivers of Angus tenderloin are served with cherry tomatoes, wasabi cream, Japanese cucumber and spiced seeds, and drizzled with ponzu vinaigrette.
The acid from the citrus gives the beef more flavour, while the various elements lend the dish contrasting but complementing textures.
The tenderness of the beef contrasts well with the crunch of the seeds and cool freshness of the cucumbers.
A delight for seafood lovers is the Mussels Asiano — coconut-steamed mussels with lemongrass, chilli and aromatic Thai basil.
Its Asian elements make it reminiscent of Thai tom yam but more delicately flavoured.
Soak up the appetising soup with a mini baguette, while fries and a curry aioli are served alongside the mussels.
Fried Chicken and Waffles may not seem de rigueur at an upscale eatery, but it certainly works with Curate’s warm and welcoming ambience.
Inspired by Dickerson’s grandmother’s recipe, and with a few tweaks of his own, the popular comfort food offers a tantalising mash-up of textures and tastes — crisp and tender, as well as sweet and savoury.
Buttermilk waffles and salted egg fried chicken are served with pickled jalapeno, drizzled with Tabasco-infused kelulut honey and garnished with thinly sliced deep-fried ladies’ fingers.
This is a dish of pure indulgence. The crispness of the fried chicken is echoed in the waffles and ladies’ fingers. The overall sweetness of the dish is tempered by the pickled jalapeno to give a hint of spice.
Some of the other dishes to look out for include Mujtahid’s signature Seafood Nasi Lemak, which is an indulgent mix of Sabah lobster, scallops, mussels and prawns.
As for the Beef Short Rib Rendang, it is slow-cooked and carefully braised for eight hours and served with an array of condiments.
Meanwhile, the grilled MB6 Wagyu Tomahawk is succulent with fragrant rosemary. It is torched and carved table-side, complemented by a sauce that is freshly prepared with a mortar and pestle.
Briyani lovers can feast their eyes too as sizzling chunks of meat slide straight from the skewer onto aromatic basmati rice, which is spiced to perfection by Raman.
Finally, bite into a sweet ending with Durian Cheesecake, a novel interpretation of the most distinctive fruit in the world.
CURATE, Four Seasons Hotel Kuala Lumpur, No.145, Jalan Ampang, Kuala Lumpur, (Tel: 03- 2382 8888) Business hours: 6am to 10.30am, noon to 3pm and 6pm to 10.30pm, daily.
This is the writer’s personal observation and not an endorsement by StarMetro.
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