Art of matching flavours

Turmeric Chicken Terrine.

Cottony-soft Almond Milk Bread paired with Mushroom Truffle Butter, served as prelude to chef Fred Choong’s culinary artistry at Nimbus in Damansara Uptown, Petaling Jaya.

That palate-teaser paved the way to his first course option of Seared Scallops with Tom Kha Emulsion, Capers and Ikura (extra RM15). The dish exuded well-balanced flavours with the scallops’ natural sweetness melding nicely with the bright Thai-inspired creamy emulsion. Intermittent bursts of tartness and savouriness from the capers and salmon roe added to the dish’s appeal.