The Sabah clams with white asparagus draws the strengths of the ingredients together in one successful dish. — Photos: BRASA
There's been a quiet renaissance in place at Brasa in Kuala Lumpur’s Damansara Heights, bolstered by the singular talents of Spanish chef Lenin Busquet.
For three months – starting from December and culminating at the end of February – Busquet is stewarding the ship at the charcoal-grill focused eatery, mentoring the kitchen team and introducing new dishes that reflect his style and technique. Once he leaves, his recipes will remain a mainstay at the restaurant.
