Sherena: What sets us apart is our promise in recreating traditional Malay dishes.
Enak KL,
LG2, Feast Floor,
Starhill Gallery,
181, Jalan Bukit Bintang,
Kuala Lumpur.
Tel: 03-2141 8973
Business hours: Daily, 12.00pm to 12.00am.
THERE may be many restaurants that dish out traditional Malay food in the city, but one that can be labelled as fine dining are few and far between.
Thanks to CNNGo.com, which identified a classic yet modern restaurant (it ranked Enak KL number four in its ‘Kuala Lumpur Top 20 Restaurants’), discerning diners now have an option to dine in style.
Moving quickly from the lovely buffet creations for Ramadan, Enak KL has been fast on its feet by creating yet another set of delectable dishes to wow food lovers at the Malaysia International Gourmet Festival (MIGF).
Enak KL’s team has crafted a six-course meal specially for this showcase, with the aim to be at the top of the game.
Appetiser: Sambal Tumis Udang Petai Ubi Kayu.
Restaurant operator Sherena Razaly said Enak KL was a household name that was no longer foreign to those in the food and beverage industry.
“We want to say that Malay food is not just about stalls. Our creations are innovative and full of unique flavours,” said Sherena.
“What sets us apart is our promise in recreating traditional Malay dishes that are, unfortunately, long forgotten,” she added.
One of their two appetisers served in the six-course menu was the Kerabu Jantung Pisang Pucuk Paku Gongseng — a banana balsam salad tossed with dry-fried coconut with wild fern salad.
The other appetiser was the Sambal Tumis Udang Petai Ubi Kayu.
Their special main dishes will keep their guests glued to their seats. The first of its three extensive main dishes was the Gulai Itik Buah Kedondong — a duck dish with capsicum and a sauce that is rich with the flavours of cumin and fennel.
Also part of the main course were the Ikan Bakar Percik Serai Wangi and Rusuk Kambing Daging Bakar Asam Kerisik.
Green appeal:Kerabu Jantung Pisang Pucuk Paku Gongseng.
A sweet ending to the delightful meal was the Manisan Kelapa Muda Serawa Pulut Nangka.
“We choose only young coconut flesh to ensure the quality of the dessert is kept at the highest standard. This dessert is rich with colourful flavours that will melt in your mouth.
“Matched with the timeless recipe of coconut milk stewed with palm sugar and steamed glutinous rice stuffed in the jackfruit, those with a sweet tooth will be left wondering how this dessert was cleverly cooked,” said Sherena.
The six-course meal with wine pairing is priced at RM180++ and RM135++ without wine.
This is the writer’s personal observation and is not an endorsement by StarMetro.
