Bouchon Enfin burgers (top) are hearty and filling. Diners can choose between pork and beef patties. The spring chicken (bottom left) with Fuzhou red wine has a distinct aroma of red yeast rice wine.
SOME cooks say if you slice off the leafy top of a pineapple and stand the cut end upside down for half an hour, you will end up with a sweeter fruit.
We are not sure if the kitchen team at Bouchon Enfin in Pavilion Kuala Lumpur has done this for the pineapple in their tarte tatin. But magic happens when this fruit is cooked. Caramelised in syrup and placed on a crusty puff pastry base, it releases a beautiful golden flavour across the tongue.
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Bouchon Enfin burgers (top) are hearty and filling. Diners can choose between pork and beef patties. The spring chicken (bottom left) with Fuzhou red wine has a distinct aroma of red yeast rice wine.
Pumpkin soup is accentuated with nyonya curry.
Wild rice with slices of guanciale, spring onion and sprinklings of lard.
Among the sides offered for their burgers are spam fries, from their own garde manger.
Pineapple tarte tatin at Bouchon Enfin. — Photos: SIA HONG KIAU /The Star
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