European flair to familiar flavours


Imagine feasting on a splendid nine-course menu that masterfully fuses local and European culinary influences, while being seated comfortably in an elegantly decorated restaurant in the heart of the city.

Diners can expect such an experience at Quan’s Kitchen in Four Points by Sheraton Kuala Lumpur, Chinatown.

A two-day promotional campaign from Oct 21 will feature dishes by executive chef Gerald Chong and Eric Lee as hosting chef from Skillet.

“Our aim is to engage our guests with an experimental experience of flavours, texture and aroma,” said Chong, who is eager to take diners on this flavourful journey.

Starting off the sumptuous affair are three appetisers, namely the Oyster, Smoked Hamachi Tartare and Chicken Liver Pate — all served on a tile for a slightly rustic feel.

The tangy and citrusy ponzu kombu in the Oyster nicely complements its salty taste, while the salmon roe brings out the briny taste in the Hamachi fish flakes.

Eager to share his culinary influence from Sabah, where he grew up, Chong has opted to include Prawn Laksa Panna Cotta in the menu.

It is not a stretch to say that this dish is unique and a must-try.

Chong’s take on this dish is a departure from the typical panna cotta, which usually has a tinge of sweetness, as the one served here is slightly sour and spicy against its creamy texture.

It is a masterful blend of local and European influences, not to mention a perfect opener to the main courses.

The Lamb Loin is the highlight of this dining experience, which features succulent meat wrapped neatly in a thin layer of Pu-erh tea.

According to Lee, the tea leaves help balance out the fatty components in the meat and to me, this combination works perfectly.

The layer of tea leaves coating the meat adds a slight crunch to the juicy and flaky meat.

The meat falls apart easily at the touch of a fork.

Marinated with koji, a substance commonly used to make sake in Japan, and served alongside roasted garlic dauphinoise, this dish easily steals the spotlight and satiates a meat lover’s cravings.

For dessert, the kitchen prepared Carrot Lava Cake featuring a crumble cake with sliced mangoes, served alongside passion fruit gel and cardamom gelato.

The moist crumble contains a thick, velvety and sweet sauce that is pleasant to the taste buds, marking a memorable sweet ending to this otherwise savoury dining experience.

Other dishes on the menu include Autumn Mushroom, which features truffles served with goji berries, as well as Roasted Chicken Garum and Salted Egg Yolk Pumpkin.

Another main course is the Pan-seared Red Snapper with charred chives, silken tofu beurre noisette and fish fumet.

This dining experience is priced at RM288nett per person and is available on Oct 21 and 22 from 7pm onwards.

For details, email dining@fourpoints.com

QUAN’S KITCHEN, Four Points by Sheraton Kuala Lumpur, Jalan Balai Polis, Kuala Lumpur City Centre. (Tel: 03-2035 7333). Business hours: 7am to 10.30pm daily.

This is the writer’s personal observation and not an endorsement by StarMetro.

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