KUALA LUMPUR: COME and experience western and traditional Malay cuisine in conjunction with the Malaysia International Gourmet Festival (MIGF) at the Bunga Emas Restaurant at The Royal Chulan.
Chef Nizam Samsu said that among the dishes prepared are seared foie gras on top of avocado and kesum sauce and scallop with sweet chilli sabayon as appetisers.
“Also on the menu are morel mushrooms that been marinated with micro cress,” he said.
As for soup, diners will get to savour red sweet potato cream with local basil and black caviar cordon noir. Accompanying it is a serunding stick.
Nizam even showcases his creative side by using herbs as decoration.
“As you sip the soup, you can smell the aroma of the herbs,” he said.
Moving to the main course, diners can choose either “surf” or “turf” dishes.
For “surf”, the chef has prepared singgang broth golden pomfret stuffed with Alaskan king crab and karipoley noodle as its base.
“As for ‘turf’, we offer braised short rib in onion, coriander tomato-cumin gravy and yam,” said Nizam.
Next comes the dessert where fermented rice timbale with blueberry compote, coconut crumble and yoghurt ice cream are offered.
“Fermented rice is best eaten with ice cream as it gives a balance to the taste,” he said.
On the restaurant, Nizam said Bunga Emas shows a different side of Malay cuisine, by infusing western element into it.
“The possibilities for Malay cuisine are endless. We want to introduce exclusive fusion Malay food to tourists,” he said.
Full menu is priced at RM180++ and light menu at RM150++.
The promotion ends on Oct 31.
Bunga Emas operates daily from noon to 2.30pm and from 6.30pm to 10.30pm.
For reservations, call 03-2688 9688.