HEALTHY food does not have to be bland.
Using seasonal and fresh ingredients available in the market, Element Fresh at Pavilion Kuala Lumpur is out to dispel such notions.
Its farm-to-table dining concept brings natural flavours and freshness to a wide range of dishes.
For example, its signature Cobb Salad comes with a hearty portion of grilled chicken breast, avocado, tomato, hard-boiled egg, beef bacon, onions and lettuce.
It is served with Thousand Island dressing and a generous amount of cheddar cheese.
The wholesome dish with a variety of ingredients is flavoursome while the chewy beef bacon gives it added bite.
Founded in 2002 in Shanghai, China, Element Fresh is a Western-style dining restaurant which focuses on healthy food options.
It started out as a gym cafe and has expanded to 40 restaurants across China.
The first branch in Malaysia has over 100 of the best dishes and recipes from China, ranging from starter, soup and salad to pasta, steak and grilled items, as well as delectable desserts.
The Element Fresh brand is currently managed by Kyochon Sdn Bhd.
Kyochon operations director Joyce Chin said the brand offered Malaysians healthier dining options.
“We want to show that healthier options are not limited to vegetables but includes a mix of everything that is fresh, such as fruits and meat.
“The brand in China features more than 1,000 recipes spread over four seasons.
“Some of the ingredients used in the dishes here had to be replaced as they are not easily available in Malaysia.
“For example, we use locally sourced ingredients such as Bentong ginger instead of ingredients from China, ” she said.
Our starter, the Chicken Tacos Diablo, was an interesting choice.
It is served with crispy chicken thigh dressed in chipotle BBQ sauce, grilled pineapple, pickled carrot and chimichurri ranch dressing.
The sourish vegetables and fruits were appetising, with a hint of spiciness, making it an ideal appetiser.
Customers can also indulge in the oyster tempura with coconut for a more local taste.
The batter was crispy and paired well with home-made caper tartar sauce.
It was drizzled with spicy mango sauce that lent a nice kick.
For something filling, try the Hawaiian tuna poke salad.
Element’s version of the classic Hawaiian salad comes with Nori seasoned Jasmine and brown rice topped with cubed marinated tuna, Asian pear, kale, cucumber, wakame and grilled pepper, drizzled with ABC sauce and spicy mango sauce.
The rice was fragrant with a pleasant aroma of seaweed, while the tuna was soft and fresh.
The condiments held everything together perfectly.
The Spanish seafood paella is also highly recommended.
The rice dish was cooked with prawn, calamari, black mussel, mushroom and green pepper, and baked with home-made paella sauce.
The grilled cheese layer on top of the prawn made the dish aromatic while the sauce was tangy and appetising.
We also sampled Element’s crab cake, chopped chicken chipotle salad, king prawn pasta, Middle-Eastern style roast chicken and home-made rice pudding.
Diners should also try the warm fruit juice made using a juice steamer which heats it to about 80ºC.
“It started off as a warm tea during winter in China but later we incorporated fruits.
“It warms and comforts the stomach and the right temperature helps preserve the minerals and vitamins, ” said Chin.
In keeping with the conditional movement control order (MCO), the restaurant is adhering to the SOP, including social distancing.
The premises is sanitised regularly to safeguard the well-being of customers and staff.
“This will ensure a comfortable and enjoyable dining experience at Element Fresh, ” she added.
The restaurant is open from 10am to 10pm during the conditional MCO. It will revert to its normal business hours once restrictions are lifted.
ELEMENT FRESH, Lot C3.03, Level 3, Pavilion Kuala Lumpur. (Tel: 03-2110 5661). Business hours: 8am to 10pm (Monday to Thursday), 8am to midnight (Friday and weekends). Pork-free.
This is the writer’s personal observation and is not an endorsement by StarMetro.
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