A chef replenishing the buffet counter. — Photos: SS KANESAN/The Star
CHEF Lroy Lim’s signature dishes presented with a Japanese and French twist are the kind that come with a wow factor.
His bold incorporation of blueberry on pan-seared scallop, for example, gives the dish a pleasant berry sweetness that goes perfectly well with apple cider sauce.
Topped with a thin crispy piece of nori, the plump scallop with a nice golden brown sear on the surface is juicy and appetising.
Topped with a thin crispy piece of nori (edible seaweed), the plump seared golden brown scallop came across as juicy and appetising.
Those wanting to take their culinary adventure further can try Lim’s special sweetbread on lentils and onion foam.
“Sweetbread can have a strong unpleasant smell if not cooked properly.
“However, I think it has a lot of potential, which is why it was included in this menu for people to try themselves,” said the head chef of Willow, which is adjacent to Flock, a Pan-Asian restaurant.
Sweetbread is a culinary name for an animal’s pancreas and thymus glands.
The ingredient is known to have a strong smell and is an acquired taste, especially if innards are not your favourite.
Sweetbread on lentils and onion foam.
In order to get rid of the unappetising taste, Lim brines the sweetbread in cumin, coriander and salt, and then soaks it further in milk before deep-frying.
The flavour-imbued dish is served on a bed of lentils, and its taste perks up with caramelised onions and chicken jus.
Both of Lim’s creations are among the interesting finds at The Social Table at Flock, W Kuala Lumpur.
The Social Table is simply a “social meet up” specially held on the first Saturday of every month.
The May edition featured five dishes by Flock head chef Suhalmi Md Tasir at the brunch encounter.
“The Social Table is a semi-buffet where some of the dishes are prepared buffet-style while signature dishes by Lim and I are cooked to order.
“When compared to other semi-buffet restaurants where certain items are limited, diners here can reorder our signature dishes,” he said at the first Saturday brunch at Flock.
One of Suhalmi’s favourite dishes is free range chicken with mushroom, pearl sago and muscovado turmeric gravy.
Suhalmi’s free range chicken with mushroom, pearl sago and muscovado turmeric gravy is easy on the palate.
The tender and succulent chicken pairs well with the creamy gravy with additional texture from the sago pearls.
The juicy spice lamb shoulder gets a sweet edge with aged pumpkin puree served alongside.
Lim’s other signature dishes are Cod fish with miso, dashi and lotus roots; Amela tomato served with mascarpone, cucumber and dill as well as Hamachi (Japanese amberjack) with buttermilk, chives, dill and pear.
Diners can also savour other dishes such as Alaskan snow crab, chilled tiger prawns and Hokkaido scallop from the chilled seafood section; tomato and basil pepperoni pizza and mushroom-loaded chicken pie from the hot oven as well as assorted sashimi, hummus dip and a wide variety of artisan pastries and bread.
Complementing the experience are specially curated cocktails, wine and more beverages that feature healthy additions like cucumber cordials and interesting concoctions promoting local fruits.
Cod fish with miso, dashi and lotus roots is a nice dish to start with.
Those with a sweet tooth are in for a treat as Flock has partnered with Chocolate Concierge to present a delectable range of chocolate desserts.
Hotel pastry chef Kevin Yong said some of the highlights by the artisan chocolate-maker included bonbon with fruity or herb centre filling comprising local ingredients.
“The sweet laksa flavour, for example, is prominent with bunga kantan (torch ginger).
“Other flavours include pandan kaya, pineapple coconut, teh tarik and almond coffee.
“There is also a range of chocolate shaped into dim sum like har gao (prawn dumplings), siew mai and buns,” he said.
Other desserts include raspberry sphere, blueberry tartlet, local figs frangipane, red dragon fruit roll, durian popsicle and golden wrap macaron.
Held from noon to 3pm, The Social Table Saturday brunch is priced at RM198 nett per person (non-alcohol package) and RM328 nett per person inclusive of free-flow alcohol.
Ritz-Carlton, Langkawi executive chef Mattia Salussoglia will cook up a storm at the upcoming Social Table session on June 4.
FLOCK, W Kuala Lumpur, 121, Jalan Ampang, Kuala Lumpur. (Tel: 03-2786 8888). Business hours: 6.30am to 10.30pm.
This is the writer’s personal observation and is not an endorsement by StarMetro.
