CLASSIC Malaysian flavours transformed into elegant bite-sized treats make for a comforting and nostalgic afternoon tea experience.
Presented in five chapters, the gastronomic journey at The Ruma Hotel and Residences Kuala Lumpur unfolds memories, with each delectable creation heightening anticipation for the next.
Best shared with good company, the Chapters of Craft Afternoon Tea is presented in collaboration with Lladro and Etre Patisserie at The Librari.
Lladro is a Spanish house of handcrafted porcelain while Etre Patisserie is a local eatery renowned for its refined French pastry creations inspired by local flavours.
Designed to pamper, intrigue and delight the senses, the afternoon tea begins with a hand-washing ritual, setting the tone for the arrival of a specially crafted congkak board laden with an array of petite treats.
Chapter One is filled with surprises.
For his take on arancini, The Ruma executive chef Suhalmi Tasir replaces the traditional risotto with steamed nasi dagang, pairing it with creamy chicken gulai and pickled cucumber for a distinctly Malaysian taste.
Another standout is vol-au-vent, featuring flaky puff pastry topped with tender rendang tok layered with bold flavours.
The rich, buttery pastry provides the perfect contrast to the slow-cooked beef filled with a complex blend of herbs and spices for remarkable depth and richness.
Inspired by the taste of nasi ulam, the next creation combines butterfly pea rice, baby shrimp, long beans and torch ginger blossom in a crisp, buttery pastry shell.
Creative desserts by Etre Patisserie take centre stage in Chapter Two.
A melt-in-the-mouth gâteau unveils a creamy mango lassi with lychee and passion fruit compote in a harmonious blend of tropical flavours.
The teh tarik mousse with banana compote offers a refined interpretation of a local favourite, while Etre founder chef Ann Lee’s signature tart, layered with notes of Ipoh white coffee, ganache and praline, is sure to delight coffee enthusiasts.
Afternoon tea is not complete without tea and scones.
Classic plain scones and berry scones served with house-made kaya, orange marmalade and clotted cream star in Chapter Three.
Executive sous chef Faizal Zainal said sustainability was woven into the experience, with leftover orange peel transformed into a citrusy marmalade.
A trolley laden with more afternoon tea pastries rolling towards your table is a sight that instantly whets the appetite.
In Chapter Four, Etre’s jackfruit-infused madeleine glazed with salted egg is showcased.
It is served alongside a Malay-inspired quiche and sambal ikan bilis sandwich, each offering a distinct expression of familiar flavours.
The delicate quiche features braised tomato chicken reminiscent of ayam masak merah, with green peas adding both texture and vibrant contrast of colour.
Equally memorable is the sambal ikan bilis sandwich. Served in a fried mantou, its crisp exterior and pillowy-soft centre complements the punchy filling.
For the final chapter, artisanal chocolate pralines filled with sweet laksa, peanut and cendol, crafted in collaboration with local artisans, cap off the experience beautifully.
This five-chapter afternoon tea experience for one (The Prelude) is priced at RM168 per person, daily.
Meanwhile, The Grand Volume Set for two, priced at RM358, is only served on Saturdays and Sundays.
For an even more indulgent weekend experience, guests can choose between beef or salmon Wellington.
With a trolley in tow, Faizal moves between tables, carving six-inch parcels for diners tableside.
Be it beef or salmon Wellington, the experience is best enjoyed unhurried, as both dishes are time-intensive creations.
He said the beef Wellington with rendang paste and layered with earthy mushroom duxelles, takes about three hours to prepare.
For this rendition, diners can choose from three finishing salts: pink salt, pink salt with truffle or furikake salt.
The salmon Wellington, topped with ikura, is elevated with a savoury-spicy assam pedas paste to complement the richness of the fish.
Served à la carte and priced at RM148, the beef or salmon Wellington option is only available on Saturdays and Sundays from 2.30pm to 10.30pm.
The afternoon tea is accompanied by an interactive Lladro activity inviting diners to get creative with clay and tools while enjoying their meal.
The afternoon tea promotion ends June 30.
THE LIBRARI, The Ruma Hotel and Residences, Jalan Kia Peng, Kuala Lumpur. (Tel: 03-2778 0751). Business hours: 7am to midnight.
This is the writer’s personal observation and not an endorsement by StarMetro.
