KOTA DAMANSARA – An unexpected atmosphere always exists when one sits near the counter facing the open kitchen, while waiting for a meal to be available at one of the restaurants in Kota Damansara, which specializes in charcoal-grilled cuisine. Chef David Tay works with his team of five, each contributing their creativity to each dish.
Menu Exploration consists of a 10-course meal starting with the vegetable-based Souvlaki On Raita that looks like a mini taco, crunchy every time you eat it. Also, the crystal shrimp arancini is also crunchy and delicious with cilantro aioli and toppings sweet and sour pineapple, like the taste of sour laksa.
It is the best way to eat the polenta that is the base of the grilled and diced yellowfin tuna and Ikura, where the texture is soft and delicious.
In addition, Hokkaido clams as ceviche in an avocado sauce with slightly acidic kedongdong that is appetizing. It’s especially appetizing when eaten with sweet raw scallops sandwiched between thin slices of avocado and orange. A little chili oil adds a spicy flavor.
The next dish was Kapitan Duck stuffed in ravioli with lime sauce from tobiko and grated cheese. The ravioli placed on top of the lime sauce showed a harmonious and perfect combination of East and West.
The same goes for zucchini flowers stuffed in tempura style with babaganoush has its own charm. Yogurt sauce creme fraiche with sumac and harissa complete the meal.
In addition, the cod dish with Chimichurri sauce served in a clay pot is also appetizing. The yellow sauce is spicy and sour with tomato, onion, cilantro and kantan flower.
“It’s a challenge to cook with charcoal,” says Tay as we await a dish of tamarind-marinated duck.
It was soaked for two hours in a solution of salt, sugar, coriander seeds, cumin, pepper and bay leaves. It is then marinated in a refrigerator for 25 days before being grilled over charcoal.
The pink duck breast filling and crispy golden skin was cut in front of us. It tastes really delicious when served with green curry sauce, tamarind sauce, mango sauce and Tuille pumpkin
Meanwhile, Signature Claypot is a specialty of Tay’s business partner, Yeoh Wei Chieh. It is a dish of basmati rice sprinkled with scallions and fried duck meat in the middle, complete with fried duck fat and crispy diced yam.
The rice is scooped up with the aroma of a slightly sweet ginger sauce, garlic, shallots and fruits.
Meanwhile, the meal would not be complete without a dessert consisting of banana, coconut and hazelnut granita.
One of Tay’s signature desserts is the gemeicha ice cream with lava cake and crunchy pecans. There are also peanut butter studded cookies inside, mini eclairs with lime cream and D24 durian. – ANN/The Star