Divine Degustations with Chef James Won @ Enfin KL

We’ve always been fans of Chef James Won’s culinary prowess, and so when he invited us to experience his latest in fine dining, we of course agreed without hesitation.

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White sturgeon caviar,sago chips, prawn powder and chili

Highlights of the new menu include an expanded amuse bouche course, a push to replace white wine in the kitchen with new fermentation techniques, and the chef has expanded their use of local produce grown on his own farm.

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Squid ink macaroon, almond tofu, parmesan, chives and sundried shrimps

The new dinner service can be enjoyed as a 4- or 5-Course Degustation Menu that expands the amuse bouche options from one to three choices.  Leading ingredients in the amuse bouche course includes white sturgeon caviar, squid ink macaroons, and truffle ice cream.   The four entrées include scallop, mushroom textures tartare, cured Hamachi, and truffle crème.  Lobster tail, North Sea White Cod, Margaret River Wagyu, and rack of lamb comprise the plates principaux offering, with an optional supplementation of truffle when in season.   Lastly, desserts include a cheese platter, pumpkin and mandarin meringue log, and an avocado mousse with Mediterranean dates and dark chocolate.


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Fresh artisan breadmade with levain, French butter and three different types of salt from the sea and mountain

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Wine pairing Champagne, wine & fine cognac pairing additional RM235.00 per guest

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Amuse bouche
For a la carte menu select one of the following…
White sturgeon caviar,sago chips, prawn powder and chili
Squid ink macaroon, almond tofu, parmesan, chives and sundried shrimps
Truffle ice cream, crispy shiitake frites and basil flowers

[Amuse bouche & petit fours are complimentary with either set courses dining selection]

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Chef’s choice
White Sturgeon caviar (30g per serving), pommes soufflé and condiments
Additional RM380.00

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Les entrées(RM128.00)
Scallop,white sturgeon caviar,ikura, sea grapes,textures of cauliflower
paired with Krug Grand Cuvee, Reims, France (M.V)

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Mushroom textures tartare, Maitake, woodear, truffled yolk, quinoa, and pea shoot

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Lovely textures and flavours emerged when paired with the wine… 

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Truffle crème, assorted royale blend of mushroom and brioche crouton

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fragrant and beautifully presented.. like summer on a plate! 

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Northsea White Cod (fish), Tuak (house fermentation) beurre blanc, sago, prawn powder and
chili chips, ink tuiles, pommes soufflées, heirloom carrot, forest mushroom ketchup
Château Pegau, Cuvee Lone Blanc 2014, Cotes du Rhone, France

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Margaret River Wagyu (MB-5 120g), pommes soufflées, charred confit shallot, broccoli puree
and condiments
Château Pegau, Cuvee Setier 2012, Cotes du Rhone Village, France

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Pumpkin, mandarin, meringue log, sable, pumpkin white chocolate curd, mandarin mousse
and jus

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or
Avocado, Mediterranean dates, dark chocolate (70% ethical cacao) mousse, gold dust
Hennessy X.O, Cognac, France
Complimentary Petit Four
Handmade chocolates by Enfin Chocolatier

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Cleanser – Petit pois, wasabi, pop-salt, black and white sesame

Enfin’s degustation menu is priced at  – Four courses RM388.00; Five courses RM438.00. Definitely worth checking out!

 

Add:
Enfin by James Won  
Menara Hap Seng, Lot 2-05, level, 2.01, Jalan P Ramlee,
50250 Kuala Lumpur
Phone:+60 10-288 7920

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