SEEKING inspiration from the fishing town of Jimbaran in Bali, Indonesia, where grilled seafood is a staple, a Malaysian chef has come up with his version of seared scallops.
Chef Kelvin Wong’s Jimbaran-style dish pulses with a unique Indonesian flavour.
Accompanying the dish is Wong’s own version of “bakar” sauce, a concentrated base made with pickled shallots, cili padi and burnt onion mixed with turmeric, lemongrass and garlic, that offers a lightly charred flavour reminiscent of grilled seafood.
“Fish, clams and local oysters grilled on an open fire with coconut is a common dish in Jimbaran.
“For that chargrilled flavour, the sauce is smoked in paprika and hickory.
“It is then torched on a tray in high heat for 45 seconds, ” said Wong, who is the head chef at Jing Ze restaurant.
Sweet Hokkaido scallops are used for the dish, which is garnished with corn puree mixed with lime and salt to taste.
The scallops are pan-seared to perfection while the smokey sauce complements the sweetness of the corn.
Wong’s Jimbaran-style seared scallops is one of the dishes to be featured in the all-star Four Hands Supper Club chef collaboration series at Quan’s Kitchen, Four Points by Sheraton Kuala Lumpur, Chinatown, on March 11 and 12.
Priced at RM170 nett per person, the five-course dinner will also include Roselle Chicken Liver parfait, Loch Fyne Salmon with Ikura Caviar, Tamarind Glazed Duck and Asam Boi Tart.
Meanwhile, Four Points executive chef Gerald Chong will collaborate with chef Lim Heng Kit of Neighbourhood Restaurant Group, which houses Li and Provisions, on March 25 and 26 in a seven- course dinner priced at RM200 nett per person.
It will feature Fish Umai, Smoked Morten Bay Bugs, Daging Bakar Percik, Ikan Bilis Chawanmushi, Sous Vide Mandarin Chicken, Duck with Heirloom Ulam Rice and Sourdough Glam Jamun with homemade gula melaka sauce.
Chong said the collaboration would offer a unique twist to the dishes and at the same time highlight the use of local produce.
“This is an exclusive event and I am honoured to cook alongside renowned chefs to create an extraordinary culinary experience for our diners, ” he said.
Chong will be presenting his version of Itik Sio – the Peranakan braised duck dish – by refining and modernising his grandmother’s recipe.
“The dish is something that I have enjoyed very much since young.
“The duck is sous vide for eight hours with a mixture of herbs such as coriander seeds, fennel, all-spice and white pepper.
“It is then braised in tamarind jus, asam gelugor and rice wine, ” he said.
The tender duck is flavourful and the sauce enhances the dish further.
It is served on top of a side of potato galette block and asparagus.
Meanwhile, Lim’s Fish Umai comes as a pleasant surprise.
The Barramundi slices are cured with salt and kombu before being served with tomatoes and a tangy sauce made from green chillies, cilantro and lime.
As an appetiser, the acidity kick really stimulates the palate.
The fish may be different from that served during the review depending on the day’s supply.
The Four Hands Supper Club experience is limited to 30 pax per series.
QUAN’S KITCHEN, Level 8, Four Points by Sheraton Kuala Lumpur, Chinatown. (Tel: 03-2035 7333) Business hours: 7am to 10pm.
This is the writer’s personal observation and not an endorsement by StarMetro.