Fish Maw cooked in a claypot with glutinous rice. This was a pot full of deliciousness, displaying the natural sweet flavour from the fish maw matched with seagrape, ikura and caviar.
At Pearlite, it’s always full of surprises, where food is art and the “artist” – Chef Sau Xiang – pushes the envelope to create an amazing culinary experience.
Offering Asian modern and fusion fine-dining chef’s table, Pearlite is located on Persiaran Jalil Utama in Bukit Jalil.
The name Pearlite itself infers pureness, like an exquisite gem, going with the tagline: “You’ll never know what’s the surprise until you truly savour our dishes!”
This time, we tried Phase 5 of their tasting menu that was themed “Memories”.
The chef incorporated rich memories from his family and childhood, with flavours styled after his grandparents’ favourite dishes.
By the end of the culinary journey, it made us feel a little nostalgic and we reminisced about our own childhood too.
Going by the tagline “Eat & Travel Responsibly”. Ben Hor hosts a food and travel blog. Recognised by Google as Local Guide Level 8, he and his wife started their foodie journey in Penang before relocating to Kuala Lumpur. His food tales can be found at iambenhor.com
More photos
Aged Duck, our favourite dish of the night that came with a generous cut of juicy duck meat, crispy skin and glutinous rice cracker.
Kaya Ice Cream reminded us of a good ‘Apam Balik’. The clever peanut dacquoise, kaya paste in ice cream form, corn ganache, praline chocolate and crispy wafer took us back in time. Simply mind-blowing.
Asam Pedas was stuffed pasta with potatoes, with subtle sour and spicy flavours. Quite avant garde.
The open kitchen counter at Pearlite.
Complimentary freshly baked bread topped with yuzu pearl with ponzu and kaya. This combo made a nice entre for the course, touch of sour and sweet.
Tiger Prawn, super fresh and torched, paired with whisky panna cotta. The overall taste was unusual. We would have preferred the panna cotta to be smoother.
Crema Fritta – deep-fried breaded cube filled with milk cream and yuzu pearl, to be eaten in one mouthful. — Photos: BEN HOR
Hokkien Mee, Pisang Goreng and Chicken Soup - an unusual trio with a twist. Hokkien Mee was actually cuttlefish cooked in Chinese black soy sauce, while banana puree came deep-fried in a breaded sphere, the ensemble complemented by savoury chicken soup.
Cured Flounder Sashimi - the aroma from the lightly torched cured flounder was tantalising. This was paired with green thai sauce. We liked the sourish flavour notes.
