Barbecued beef striploin.
WHEN chef friends team up, they whip up magic that make flavours shine.
Indeed, this is the story of the “10 Hands, 5-Course Collab-oration Menu”, where a group of friends – all Le Cordon Bleu alumni – pulled culinary creations out of their chefs hats in a showcase of skill and artistry.
To delight the palate, chefs Tan Chung Liang and Ariel Jaafar of Red Red Botak Head, Janice Siew of Petiteserie by JS, Amelia Ng of Cleaver Shed and Ann Lee of Etre Patisserie curated a menu weaving local flavours into every dish.
Stars included ikan kurau, chai boey, roti jala, kailan, spices, coconut, mango and passion fruit as well as Ipoh white coffee.
Themed “Globally Inspired, Locally Perfected”, the four-day event rotated between Red Red Botak Head in The Gardens Mall and Cleaver Shed in Taman Tun Dr Ismail in Kuala Lumpur.
Leading the menu offerings was Tan’s rendition of Ikan Kurau with Shoyu Garlic Puffed Grains and Chai Boey Reduction.
Klang-born Tan, who founded Red Red Botak Head, said, “Ikan kurau (threadfin) is my favourite protein.
Ikan Kurau with Shoyu Garlic Puffed Grains and Chai Boey Reduction.
“In recent years, it has become sought-after and expensive.
“Chai boey, popularly made during Chinese New Year, is a dish where leftover ingredients, especially meat, are thrown into the soup.
“For this menu, I used duck bones,” said Tan, better known as Liang, who was a show host, emcee, deejay and singer before he found his calling as a chef.
The soup is simmered with dried chillies, mustard seeds, duck oil, duck fat, cloves, cardamom, star anise and tamarind, resulting in an aromatic offering with robust flavour.
Arief leaned into his childhood and shared with guests his Chicken Kuzi with Netted Bread.
Chicken Kuzi with Netted Bread.
“Chicken Kuzi is a Kelantanese delicacy prepared for special occasions.
“This was the first dish I learned from my mum,” he said of the classic recipe reimagined with chicken roulade dotted with raisins and almonds.
In Malaysia, netted bread is none other than roti jala – a delicate, lacy crepe made from a pale yellow batter comprising wheat flour, eggs, turmeric, coconut milk, and seasoning.
Siew, founder of Petiteserie by JS, teased taste buds with Mango Passion Fruit Vacherine with Coconut Sable in the third course.
Reminiscent of a sunflower in bloom, this visually striking treat features a ring of torched marshmallow with vibrant passion fruit compote centre.
This is complemented by mango and passion fruit sorbet, plus more passion fruit in the form of a creamy gelato.
Ipoh White Coffee Tart, Coffee Praline, Coffee Chantily, Ganache.
Balancing elegance and tropical flair, Ipoh girl Siew added layers of texture and taste to her dessert creation.
There is the softness and smokiness from the caramelised marshmallows, bright citrus notes tartness from the passion fruit, the creaminess of gelato and the satisfying crunch of a buttery coconut biscuit.
This light and refreshing palate cleanser is something I would enjoy any time of day.
Taking full advantage of the charcoal wood-fire grill at Cleaver Shed, Ng presented a choice of barbecued lamb loin or beef striploin for the main course.
The Bentong lass shared that the team of chefs started designing the menu last November.
“I was tasked with the main course because Cleaver Shed’s charcoal grill brings out the best in grilled meats,” she said.
Her hearty selections came with berempah (spiced) crispy onions, soubine purée, grilled kailan and pomegranate jus.
Mango Passion Fruit Vacherine with Coconut Sable.
Le Cordon Bleu Paris graduate Lee closed the meal with her Ipoh White Coffee Tart, Coffee Praline, Coffee Chantily, Ganache.
Also from Ipoh, Lee described this dessert as one that was close to her heart.
The fine details in her dessert speak volumes of Lee’s training, honed at Michelin-starred establishments such as Alain Ducasse Plaza Athenee and Pierre Herme in Paris, France.
Perfect for coffee lovers, the tart is infused with Ipoh white coffee featuring luscious praline oozing beautiful dark lava with layers of light coffee ganache enveloping the palate with rich, intoxicating coffee flavours.
Delicate sea salt flakes peek through the layers to add a briny contrast to the tart’s sweet-salty coffee profile.
This indulgent dessert reveals a harmonious blend of crunch, smoothness and satisfaction in every bite.
(From left) Tan, Siew, Ng, Lee and Arief taking a round of applause for their culinary mastery in creating the ‘10 Hands, 5-Course Collaboration Menu’. — Photos: CHAN TAK KONG/The Star
CLEAVER SHED, B-01-05, Plaza TTDI, Jalan Wan Kadir 3, Taman Tun Dr Ismail, Kuala Lumpur. (Tel: 016-267 9931) Business hours: 11.30am to 3pm, 5.30 until 10pm. Closed on Tuesday. Pork free.
RED RED BOTAK HEAD, Inside Bookxcess, Level 6, The Gardens Mall Roof Top Floor, KL. (Tel: 012-307 9100) Business hours: 11am to 10pm, daily.
This is the writer’s personal observation and is not an endorsement by StarMetro.
