With the vast array of typically Malaysian treats and snacks, it’s hard to narrow down a selection that reflects the country’s diversity.
When Element Kuala Lumpur executive chef Hasrul Hawari was asked to come up with a Merdeka-themed high-tea, he teamed up with the hotel’s pastry chef Hafiz Iskandar to create a set of savouries and desserts.
The savouries arrived in a batik-patterned tiffin carrier.
There was Nyonya Pie Tee, inspired by Peranakan cuisine.
Crisp top-hat shells made with charcoal powder provide a stark contrast to the bright yellow mango salsa that was spicy and sour, with onion and red bell pepper.
Roti Sardin was presented as triangle-shaped French toast filled with a filling of sardines, mayonnaise and cheese.
Next was Penang Pasembur, with prawn fritters, boiled egg, fish cake, shredded turnip and cucumber.
We were told that the batter recipe for the crispy fritters has been handed down within the hotel’s kitchens.
“The secret behind the crispy fritter is in getting the ratio right for the all-purpose and rice flours.
“Tiger prawns are used for the fritters. We also use cage-free eggs,” said Hasrul.
In the third tiffin tier were the Sabah Honey BBQ Chicken Wings and Bidor Duck Rolls.
To flavour the wings, a honey-coriander mixture, chili powder and Cajun spices were used.
For the rolls, duck breast from Bidor, Perak, was smoked in-house for around eight to 10 hours using cherry wood chips. The meat was wrapped in a thin egg pastry skin and given a dab of hoisin sauce.
The all-you-can-eat dainty cakes and kuih are indulgent and reflect Malaysians’ sweet tooth.
There is Onde Onde Mousse, which contains fresh coconut milk and flesh, as well as the deep, rich, butterscotch flavours of palm sugar.
The Cameron Highlands Strawberry Mini Swiss Roll is tart and creamy.
Sandwiched between the fluffy sponge rolls was a house-made strawberry coulis.
Fresh strawberries were used as garnish to make this dessert extra pretty.
For those who cannot resist durian, go for the Raub Durian Cream Puff, which uses fresh pulp of durian from Pahang.
The durian filling is encased in a craquelin choux that’s completed with a dab of caramel.
The array of sweets also include Sarawak Kek Lapis which gives the afternoon tea set a spot of colour with its vibrant layers, and Sago Gula Melaka with translucent sago pearls in palm sugar syrup.
Rounding off the selection is the Pahang Nangka Madu and Cheese Tart.
Housed in a sugar dough, the pureed honey jackfruit and cheese filling are topped with pannacotta.
To enjoy this, the tart has to be popped in whole for the medley of flavours to meld on the palate.
The Malaysian Taste Journey Afternoon Tea is available daily from 1pm to 5pm at Trace Restaurant and Bar until Sept 30.
It is priced at RM198nett per set for two. For reservations, call 03-2771 3351.
Trace Restaurant and Bar, Level 40, Element Kuala Lumpur, Ilham Tower, Jalan Binjai, Kuala Lumpur.
This is the writers’ personal observation and is not an endorsement by StarMetro.
