The Brasserie, The St. Regis Kuala Lumpur

A true Basque novelty, the burnt cheesecake is a gourmet treat that has quite possibly become the hottest dessert of the year. However, The St. Regis Kuala Lumpur’s new executive chef, Pedro Samper, is honing in on more authentic Basque dishes, and bringing a taste of Spain’s colourful San Sebastián region to The Brasserie. The menu, designed to showcase its unique flavours and his rendition on heritage cuisine, starts with a quartet of pintxo, the Basque version of mini tapas, from the savoury-crispy brandade of salted cod and caviar to the rich crab stew served in a sea urchin shell, topped with glorious uni flesh. Once the palate is enticed and the tone for the dinner ahead is set, out comes the complex play of textures and flavours.

Chef Samper opens with marmitako, a rustic tuna stew, and continues with carrilleras, slow-cooked beef cheeks with piquillo peppers. “I want to preserve recipes that my grandmother used to cook,” Samper says. His passion of bringing out what’s close to his heart comes through in the rich caramelised torrijas, the Basque version of bread pudding. Soaked in milk, the French toast is rich, creamy, and when paired with a sweet, fragrant lavender ice cream, results in a clever finish to an exceptional meal.

The Brasserie, The St. Regis Kuala Lumpur. Tel: 03-2727 6666. www.marriott.com