Enak KL Is In The Up And Coming Prestigious Malaysia International Gourmet Festival (MIGF) CNNGo.com has identified this classic, modern restaurant to be their number four in their ‘Kuala Lumpur Top 20 Restaurants’. Thus, it is only right that Enak KL is part of the yearly food showcase that invites the world to Kuala Lumpur. Standing tall as the fine dining restaurant that serves traditional Malay dishes, Enak KL was appointed to introduce our rich Malay dishes to the world.
In Chef Kamaroull’s festival menu, he offers the food enthusiasts this six-course menu that have brought fulfilment to Malaysians across the ages :
Kerabu Jantung Pisang Pucuk Paku Gongseng
Banana balsam salad tossed with dry-fried grated coconut, matched with wild fern salad tossed with a reduction of coconut milk simmered over a low flame.
I prefer the banana balsam salad for juicier texture and more sourish spicy flavor from the kerisik, black pepper and cili padi.
Sambal Tumis Udang Petai Ubi Kayu is where the fresh prawn was cooked in a fiery dry red tamarind sauce with young bitter bean for the distinctive aroma and flavor. It was served with steamed tapioca to substitute the rice for this six course meal.
Ikan Bakar Percik Serai Wangi is where the succulent butterfish roasted in a marinade of fragrant lemongrass, turmeric, galangal and coconut milk. The creamy percik sauce was the soul of this dish, giving a remarkably nice sweet flavor to the fresh butterfish.
Gulai Itik Buah Kedondong is where the boneless duck rolled and stuffed with fresh capsicum and ambra, accompanied by a sauce rich with the flavours of cumin and fennel.
Rusuk Kambing Daging Bakar Asam Kerisik is where the grilled lamb ribs and tenderloin accompanied by a duo of sauces – a tart tamarind sauce and the must-have in any traditional Malay kitchen, milled dry-fried grated coconut
Manisan Kelapa Muda Serawa Pulut Nangka to wrapped up the MIGF menu was this rich and velvety custard that matched with the timeless recipe of coconut milk stewed with palm sugar. Topped with soft meringue and the young coconut flesh mixed inside the custard, it was a nice combination of texture for my liking. The delicious custard is a proud recipe of the owner’s mother that she closely guards and hand-made it herself at home! Accompanied by the fragrance jackfruit stuffed with steamed glutinous rice, the perfect way to conclude my meal here.
Full Festival Menu RM180++ per person (with wine)
Full Festival Menu RM135++ per person (without wine)
*Light Festival Menu RM80++ per person (with one main course)
LG2, Feast Floor, Starhill Gallery
181, Jalan Bukit Bintang, Kuala Lumpur
Tel : 03-2141 8973
FB : www.facebook.com/EnakKL
Review by : FOOD MSIA