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.
JAPANESE SNOW CRAB
“This is a two-part dish made from a snow crab. The soup is the first part – we make the broth out of crab shells, and infuse them with the herbs from our gardens: fennel pollen, citronella, serai wangi, lavender, and spearmint. For a contrast in texture, it’s topped off with a crispy rice puff.
The second part of the dish is a composition of white asparagus, summer truffle, and snow crab. The white asparagus is braised in a sauce made from the intestines of the crab, the summer truffle gives off a pleasant fragrant smell when the dish is presented, and the cilantro nam jim lime foam works as a refreshment. This dish is about the composition of different flavours and textures – a direct reflection of my cuisine and how it has evolved. We finished off the dish with tiny flowers, freshly picked from our farm in Cameron Highlands. It gives the dish flavour – a sweet honey taste – not just to make the dish pretty or colourful for Instagram!”
– Darren Chin, Chef de Cuisine of DC Restaurant
Images: Jason Lee