Flock at W Kuala Lumpur marks an exciting addition to its new menu.
Flock at W Kuala Lumpur recently debuted a new breakfast, lunch and dinner menu. Featuring delectable new dishes, we were eager to sample the new tasting menu that we’d heard so many great things about.
The dishes we sampled were, in fact, works of art. Helmed by the talented Chef Suhalmi, he spoke about getting inspired not only in the kitchen or at the market, but also when he travels around the world. Very familiar with the aromas and flavours of spices, herbs, and products, he can imagine the ingredients and begin to mix and match them in his head, smelling, tasting, and feeling their textures. During our visit, he was also supported by Pastry Chef Kevin Yong who treat us with delicious food. So here are our thoughts on the bold flavours of Pan-Asian dishes we had.
APPETISERS
Our evening was set on a high with a dish of a Fresh Cameron Heirloom Tomatoes. It was luxuriously rich in flavour and sweet to taste. It was beautifully presented and served with vegetables that enhanced the flavours — Whipped Ricotta, Basil, Crisp, and Pomegranate Vinaigrette complemented the stunning appetiser.
MAINS
Next followed is the Stir-Fried Quinoa and Fregola with Eggs, Broccoli, Mushrooms, Tuscan Kale, and Heirloom Carrot. The flavours were fantastic, and the texture had a nice bite to it. Quinoa outperforms brown rice in almost every nutritional category. As a matter of fact, this is a good option for people who want to live a healthy lifestyle.
After the main course, we were presented with Crispy Fried Barramundi. The menu takes full advantage of the fresh organic leaves, young mango, lemongrass and plum sauce taken from the surrounding natural larder. Nothing’s more Asian than serving this dish with fragrant jasmine rice.
The main course of the Whole Boston Lobster Roti John was one of the greatest experiences we had. This was an absolute delight, piled high with fresh, delectable chunks of lobster meat worthy of beach daydreams. The Ranch Dressing is sweet, creamy and buttery, smothered on the Roti John, making each heavenly bite melt in our mouth. The dish was executed flawlessly.
DESSERT
When we were nearly finished with our course, we left some tummy space for Bubur Cha Cha. The dessert, which was made with Taro Semifreddo, Black-Eyed Pea, Coconut Espuma, and Twist Chips, almost had both of us dancing the Cha Cha while eating it. The dessert was rich and sweet.
Our taste buds were delighted throughout the evening. From start to finish, an incredible gastronomic experience is delivered in a beautiful setting with excellent customer service. It’s clear the chefs take pride in what they do, and they do it exceptionally well.
For more information, or to make your reservation, contact +60 3 2786 8888 or visit their website.
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All images courtesy.
