PUTTING a unique twist on local favourites is chef Azlan Mansor’s way of welcoming dine-in patrons back to WIP at Bangsar Shopping Centre in Kuala Lumpur.
With a menu boasting over 80 dishes from four different kitchens, the culinary team spent time giving it a makeover to meet the expectations of sophisticated diners.
Take the WIP Nasi Lemak for instance.
Instead of fried chicken or sambal petai to go with the rice, the WIP Group chef is presenting the Malaysian favourite with rendang short ribs.
Azlan hopes such changes will entice customers and that they enjoy what the team has done to perk up the menu.
“Nasi lemak is usually served with chicken rendang, but I replaced the protein element with beef short ribs.
“The ribs are braised in our house-made sambal before being grilled,” he said.
The fall-off-the-bone meat is simply succulent and tender with enough herbal and spice flavours coming together in each bite.
The appetising ribs are presented with coconut and pandan rice, cucumber, fried peanuts, fried anchovies, sambal, papadom and egg (RM39).
Oxtail Consommé (RM26), an Asian-style oxtail spiced soup with a secret spice bag as well as celery, tomatoes, carrots and potatoes, is simmered for two hours.
The soup is perfect for diners who prefer smaller meals.
Another highlight is Miso Honey Glazed Black Cod (RM78) with purple sweet potato mash, fried lotus roots, sauteed mushrooms and edamame.
Marinated with honey and miso before it is pan-fried, the fish exudes mild caramelised honey and salty-sweet accents from the toasty umami flavours of miso.
After countless rounds of trial and error, Azlan managed to find a balance of sweet and savoury to complement the fish.
“The fish is rich in omega-3 fats, so I figured that something salty would help enhance its taste.
“Then, I tried Japanese miso and paired it with honey, and they went together beautifully,” he said.
We also tried Kerala Style Fish in Banana Leaf (RM40) which is inspired by a traditional dish from Kerala, India, called Fish Polichathu (fish grilled in banana leaves).
It is traditionally made with a native fish species in Kerala called Pearl Spot.
We had the Spanish mackerel version instead, as Pearl Spot fish is not locally available.
The mackerel is doused with a special Kerala-style sauce made from a blend of the chef’s special spices as well as coconut oil for that nutty flavour.
Diners’ all-time favourite of Espetada, which is skewered meat served with roasted chat potatoes and seasonal vegetables, is another favourite worth digging into.
Those with a hearty appetite can try the lamb loin (RM128) and sirloin chunks (RM148) for juicy grilled goodness.
Crowd favourites such as Coastal Aglio Olio, Slow-braised Mutton Varuval and Chicken Makanwala are permanent staples here, while other menu items like Black Angus Fried Kuey Teow have been given a slight makeover.
An assortment of cocktails made with natural ingredients and spirits await at WIP.
My personal favourite is Coco-groni, a mix of coconut oil washed rum, Campari, Sweet Vermouth and Cocoa Bitters.
It is a tad stronger with a mild bitter aftertaste compared to the other two cocktails.
WIP has stated that it observes stringent standard operating procedure to ensure guests have peace of mind while dining out.
WIP, Lot G111, Ground Floor, Bangsar Shopping Centre, Kuala Lumpur. (Tel: 012-650 5722). Business hours: Noon to midnight. Pork-free.
This is the writer’s personal observation and is not an endorsement by StarMetro.
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