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2014-01-14
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In celebration of their 8th anniversary, Enak KL introduced their five course menu beginning with the delicious and tempting Udang Kepompong Daun Selasih. In fine dining fashion, the deep fried prawns came beautifully decorated, but unlike usual small portions usually found in fine dining dishes, here they prepared two pieces, which satisfied both my senses and stomach. Wrapped in fresh basil leaves and strips of wonton skin is paired with Enak KL’s signature dipping sauce, I do like the savoury
In celebration of their 8th anniversary, Enak KL introduced their five course menu beginning with the delicious and tempting Udang Kepompong Daun Selasih. In fine dining fashion, the deep fried prawns came beautifully decorated, but unlike usual small portions usually found in fine dining dishes, here they prepared two pieces, which satisfied both my senses and stomach. Wrapped in fresh basil leaves and strips of wonton skin is paired with Enak KL’s signature dipping sauce, I do like the savoury freshness of this prawn dish.
Did you know Enak KL's logo itself is symbolic representation of the wild ferns? It came together with this fish dish offering, the Ikan Bakar Kulat Paku. Using the butterfish, grilled and laden with wild ferns, wild forest mushrooms, and a touch of light lemongrass and coconut milk gravy, it was delicious to say the least. Grilled, without being over cooked, I like butterfish because they taste good, and do not leave that fishy taste in your mouth. Also the wild ferns and wild forest mushrooms were a nice touch, sun dried before being cooked and added to this simply but yummy dish.
Up next was the Sotong Sumbat Kelapa Muda, one whole piece of grilled fresh squid stuffed with young coconut and chilli. Even though I wasn't a very big fan of squids, but this one had this creamy savoury flavour to it attributed by the combination of creamy sauce, chilli, and coconut. Sweet and savoury, the dish came in a rather large serving, a good thing if you asked me.
Next was the poultry dish, served in fine dining fashion, the Ayam Lengkuas Bayam Merah. The boneless chicken leg was simmered then grilled then served on a bed of sautéed red spinach. Stacked up, with the spinach sandwiched in between, it was a rather pretty presentation. Personally I loved the fact the chicken was so tender and felt apart at the first bite. The sweet sauce added zing to this succulent and rich dish.
Dessert came last, in the form of the Manisan Kelapa Muda Enak Pisang Raja. It was indeed a sweet end to a night of good food. The banana used was the really sweet Pisang Raja, lightly caramelised. It was a marriage of classical favourites with a dash of contemporary delight. The Manisan Kelapa Muda was really sweet too, made from creamy custard with rich young coconut flesh.Post
