Poached Tasmanian Salmon with green pea and mint puree (top), Organic Dry-Aged Pumpkin Mousse in Sarawak Pepper Sable (middle) and Cameron Highlands White Corn Custard (bottom).
JUST as an artist expresses creativity through vibrant hues of his palette, a chef reveals expertise with a rich tapestry of flavours to captivate the palate.
This was demonstrated with sweet and savoury creations, crafted by the terrific trio – chefs Low Kin Kang, Ali Saleh and Mohammad Izmin Khairi Ismail – danced on taste buds at Thirty8 restaurant, Grand Hyatt Kuala Lumpur.
The Organic Dry-Aged Pumpkin Mousse, for instance, features an elegant blend of earthy notes of portobello, porcini and button mushroom fudge in Sarawak pepper sable.
The savoury sable imparts the rounded, woody and spicy notes of Sarawak pepper.
Deep red beetroot slices and sunflower seeds, sitting on top of the mousse, lent sweetness and texture to this delectable treat.
For flavours closer to home, the Kueh Pulut Hitam capitalises on the aromatic sweetness of coconut in its custard.
It is served alongside black, sticky rice financier and caramelised white chocolate.
These two exquisite creations are featured in the ARTEnoon Tea.
The afternoon tea concept, inspired by the expressive beauty of art, features 10 savoury and sweet delights.
Low, who is also Grand Hyatt Kuala Lumpur’s pastry chef, collaborated with Ali, the pastry chef at Park Hyatt Jakarta, to create the sweet indulgences.
Grand Hyatt Kuala Lumpur’s sous chef Mohammad Izmin Khairi was the mastermind behind the savoury selections.
The afternoon tea is part of the “Dine with Chef” campaign, where a modern twist is injected into familiar local flavours.
The ARTEnoon Tea by Thirty8 at Grand Hyatt Kuala Lumpur is inspired by the expressive beauty of art. — Photos: SAMUEL ONG/The Star
Reminiscent of chawanmushi, the Cameron Highlands White Corn Custard is an appetising start to the afternoon tea experience.
The corn custard’s sweetness pairs well with the furikake-flavoured sauce, enhanced with aromatic chargrilled onion dust, soy sauce and chives.
The chefs said the dish, popular with diners, is making a comeback on the menu.
Meanwhile, the Poached Tasmanian Salmon with green pea and mint puree, pickled radish, buckwheat flakes and kale espuma is tangy and appetising.
Next, the Steamed Sweet Potato Bun offers a meaty option with minced cage-free chicken, asparagus, Swiss chard, banana shallot and black bean sauce.
Made from wheat flour and sweet potato puree, the sweet bun pairs wonderfully with the slightly spicy filling.
The Crispy Seafood Roll, wrapped with shrimp, scallop, and shiitake mushroom, and topped with toasted sesame seeds and spring onion, is lovely eaten with Sichuan chilli sauce.
From the sweet selections, the Cherry Lollipop stands out.
It is crafted from dark chocolate almond cake, sweet dark cherries and namelaka – a creamy ganache.
Teh Tarik Cheesecake is Ali’s creative take on one of Malaysia’s most beloved beverages.
“We use Earl Grey black tea to give the dish a unique twist, as it goes well with Chantilly cream and tea sable,” said Ali.
With Earl Grey in the mix, the cheesecake carries a hint of bergamot.
Crispy Seafood Roll (top) and Steamed Sweet Potato Bun from the savoury section.
Topped with snow bird’s nest, orange and lime, the citrusy combination offers balance to the otherwise rich cheesecake.
Other desserts include Strawberry Cube featuring vanilla chiffon cake, house-made strawberry marmalade and ganache, as well as Dulce de Leche Mousse, crafted from sweet salted caramel and nougat.
Almond Scones with Calamansi Curd and Strawberry Jam, Rose Tea Cakes and a refreshing scoop of Citrus-Pistachio Ice Cream are among other favourites here.
There are also a curated selection of artisanal coffees, teas and botanical mocktails.
Available from noon to 5pm, the ARTEnoon Tea is priced at RM128nett per person on weekdays and RM158nett per person on weekends.
THIRTY8, Level 38, Grand Hyatt Kuala Lumpur, 12 Jalan Pinang, Kuala Lumpur. (Tel: 03-2203 9188 or WhatsApp: 012-621 9869) Business hours: 6.30am to midnight.
This is the writer’s personal observation and is not an endorsement by StarMetro.
