Showcasing the best of local produce


The oyster platter has a trio of caviar as a complement.

WHILE imported goods might add luxury to fine dining, local ingredients offer unique flavours and freshness.

In the hands of an experienced chef, even the simplest ingredients can rival rare produce sourced globally.

To highlight the exquisite flavours of local harvests, The Brasserie at St Regis Kuala Lumpur pays homage to Malaysia’s diverse agricultural heritage by sourcing local produce from 14 states to create a culinary experience for diners.

Warm tones at The Brasserie, The St Regis Kuala Lumpur.Warm tones at The Brasserie, The St Regis Kuala Lumpur.

“Local ingredients are always the best elements you can use in a dish. And I enjoyed incorporating it into modern European cuisine at The Brasserie restaurant,” said hotel executive chef Nor Azizi Taslim.

“This menu is created to showcase the best of local ingredients and for diners to savour the delectable taste of the produce that surrounds us,” he said.

Local ingredients featured in the new menu such as seafood were sourced by DTS Group, a marine fish breeding and marketing industry chain.

Assorted vegetables and fungi were gathered from Secai Marche and Boomgrow, while chocolate was sourced from Chocolate Concierge.

The striking red, yellow and orange hues of heirloom tomatoes against the burrata cheese dome.The striking red, yellow and orange hues of heirloom tomatoes against the burrata cheese dome.

As starters were the striking red, yellow and orange hues of heirloom tomatoes with a white dome of burrata cheese.

Harvested from Cameron Highlands, the tangy heirloom tomatoes had a bite to it and were enhanced by the distinct taste of aged balsamic vinegar, which gave them a sharp hint of sweetness that balanced out the overall acidity of the dish.

Mixing it with a spoonful of burrata and a generous sprinkle of pine nuts made the dish even more enjoyable.

Grilled octopus served with pickled cauliflower, baby potatoes and Romesco sauce.Grilled octopus served with pickled cauliflower, baby potatoes and Romesco sauce.

The oyster platter, on the other hand, was topped with a trio of caviar, resulting in a colourful presentation.

“It consists of salmon roe, sturgeon caviar as well as yuzu caviar,” said Nor Azizi.

Eaten with a squeeze of zesty lemon juice, the caviar delivered a burst of umami to the otherwise briny shellfish.

Next, the bite-size Hokkaido crab croquette with tartar sauce and salad of fine herbs as well as the grilled octopus served with pickled cauliflower, baby potatoes and Romesco sauce were delightful.

The octopus was succulent with slight char notes.

As for the soup dish, thin slices of saffron potatoes meticulously arranged into a small cylindrical shape with aromatic herbs were served in a pool of smoked Vichyssoise, for a stunning, minimalist presentation.

The smoked potato-leek soup was appetising and the parmesan doughnut on the side was a savoury addition.

The Pithivier envelops layers of chunky Angus tenderloin, foie gras, savoy cabbage, minced beef and chicken.The Pithivier envelops layers of chunky Angus tenderloin, foie gras, savoy cabbage, minced beef and chicken.

The menu also showcased one of St Regis’ famed dishes, the Pithivier de Louise.

Named after the town which the traditional French puff pastry is believed to have originated from, the Pithivier enveloped layers of chunky Angus tenderloin, foie gras, savoy cabbage, minced beef and chicken.

“Pithivier is definitely this restaurant’s signature,” Nor Azizi highlighted.

The delicate taste of foie gras and juicy, tender beef complemented the buttery puff pastry that added a crispy dimension to the dish.

Another main, the Boston lobster tagliatelle had a flavourful umami kick from the lobster bisque and the butter that was used as sauce base for the pasta.

The meat was firm and savoury while the sprinkle of parsley gave it a herbaceous aroma.

For dessert, the chocolate and peanut bar was a perfect combination of chocolate sable, Dulce de Leche, peanut cream, Kelantan chocolate cremeux and peanut butter ice cream.

The many elements of the dessert seemed to find a sweet spot in the entire ensemble, that also individually highlighted the distinctive taste of its ingredients.

The savoury hint of peanut ice cream and cream was a heavenly match for the chocolate cremeux that had a slight bitterness.

There were also petit fours which consist of Pahang chocolate bon bons and a chocolate taco.

The Brasserie’s daily menu by Chef Azizi is available from 12.30pm onwards.

Set lunches are priced at RM120+ per person (two-course) and RM158+ per person (three-course) on weekdays from noon to 2.30pm, except public holidays.

From 6pm to 9pm daily, diners can enjoy a five-course dinner priced at RM611+ per person.

There are also vegetarian options.

Sunday Brunch, from 12.30pm to 3.30pm, is priced at RM271+ per adult and RM135+ per child aged six to 12.

THE BRASSERIE, The St Regis Kuala Lumpur, Jalan Stesen Sentral 2, Kuala Lumpur Sentral, Kuala Lumpur. (Tel: 03-2727 6696). Business hours: 6.30am-11pm.

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

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