Adorned with red brick arcades and a generous spilling of both natural and artificial light, Brasserie 25 sits on the ground level of Hotel Stripes Kuala Lumpur. The quaint French-style eatery exudes a grandiose yet relaxed charm, suitable for both casual business lunches and friendly catch-ups.
This month, Brasserie 25 welcomes guest chef Kevin Altier, hailing all the way from Muse, Brasserie 25's sister hotel located in St Tropez, France. Chef Kevin helms the team at 'M' Restaurant of Muse Hotel. Drawing inspiration from Muse, he developed a menu for Brasserie 25 by placing emphasis on French culinary. A slight twist includes using local fish instead of Mediterranean fish.
The degustation menu prepared by Chef Kevin includes two entrees, a main, and a dessert. "I draw my influence from my grandmother," Chef Kevin says. "Also, from the Provencal and Mediterranean kitchen which is a mixture of flavours, cultures and traditions connected to the sand and sea."
Chef Kevin Altier's degustation menu is available until the end of March 2018. Visit www.stripeskl.com to make a booking.
#2 HOT ENTREE
Served on a bed of rock salt, the hot entree is oyster, baked with cream of leek, lending a fluffy texture to each bite. The addition of white wine emulsion is a clever trick that drenched the baked goods full of flavour.
“There are some guests that don’t like the oyster,” Chef Kevin says, when I ask about his preferential method of baking the mollusk. “It’s a different way to taste and discover it. I poached the oyster in its sea water, then used a mixture of Chablis wine and emulsion of egg comes to complete the recipe.” After a few minutes under a hot grill, it is lightly browned at the edges and ready to be savoured.