A small tangle of sambal matah sits on a tempura-fried betel leaf. Underneath, a chunk of steamed seabass awaits in a pool of herbed, buttery sauce. Photo: Mejekawi
A pulsing beat blows breezily through Studio’s small, open kitchen, as guest chefs Benjamin Cross and Stephen Moore place glassy, translucent slices of potato on a plate with cubed fresh tuna, arrange mounds of crunchy sambal matah on top of betel leaf tempura – and exchange banter with their hosts, Christian Recomio and Jenifer Kuah.
And mine is the best seat in the house, at the narrow wooden chef’s table in the kitchen itself, overlooking all the action – but the guests ensconced in Studio’s low-lit dining room beyond the bright golden lights of the kitchen seem perfectly happy, too.
Limited time offer:
Just RM5 per month.
