We can’t deny the fact that we eat with our eyes (and quite often, our camera). Here, we present five meticulously plated dishes from restaurants around KL for you to feast your eyes upon.
“One of our signature dishes, the scallop tiratido’s influence comes from Peruvian ceviche, marinated with vinaigrette. Instead of the usual raw fish and vinaigrette combination, Nobu-san puts a Japanese twist on it by marinating the scallops with yuzu juice and topped with rocoto chilli pepper. This is a Peruvian chilli pepper to give the dish a bit of spice and kick. The soya salt crumbles adds a bit of flavour to the fish. We used cucumbers for a contrast, paired and plated around the scallops – it’s a relatively simple and clean dish, minimalistic, bite-sized, and easy for consumption.”
– Philip Leong, Executive Chef of Nobu Kuala Lumpur
Image: Jason Lee