At an exclusive digital media event, chef James Won shared his long time dream of using farm organic ingredients for his kitchen. The new degustation menu unveiled at Enfin by James Won is not only a complete farm-to-table menu, it is a delicately crafted set of new fermentation techniques designed to replace white wine in the kitchen and an expanded amuse bouche course. With a 100 percent Malaysian team backing him in the kitchen, Enfin by James Won harvests fresh produce grown from chef James’ very own biodynamic and organic farm in Cameron Highlands.
Besides supporting local produce, another approach chef James has decided to take with the brand is to completely reinvent the traditional way one adopts modern French cuisine – by fermenting koji and rice wine in-house to substitute white wine.
Choose from a four or five-course degustation menu that allows guests to enjoy one to three options of amuse bouche choices: white sturgeon caviar accompanied with prawn powder, chilli, and sago chips; squid ink macarons served in a crate, highlighting almond tofu filling, parmesan, chives, and sundried shrimps; and truffle ice cream in a delicate mini basil cone.
Entrées include a scallop served with a recurring star – the white sturgeon caviar, accompanied by ikura and sea grapes – which quickly became one of our favourites; the mushroom textures tartare, presented on a bed of quinoa with Maitake, woodear, truffled yolk, and pea shoot; cured Hamachi, and truffle crème. Paired with Krug Grand Cuvee champagne from Reims, France, it activated distinct complementary notes for each entrée set.
For the main, we went with the Margaret River Wagyu served with pommes soufflées, charred confit shallot, and broccoli puree. With a marbling score of 5, and prepared expertly by chef James Won’s team, each bite of the medium rare steak was a sinful treat to the taste buds. The recommended pairing for the steak is the full-bodied berry flavour of the Château Pegau, Cuvee Setier 2012, from Cotes du Rhone Village, France.
Lastly, we were served dessert – a meringue log so fluffy and airy which highlighted white chocolate curd, pumpkin, madarin, sable, mandarin mousse and jus. This was paired with a classic Hennessy X.O. cognac.
Priced at RM388 (four courses) and RM438 (five courses), Enfin by James Won offers an option of pairing champagne, wine, and fine cognac for an additional RM235. To taste Enfin by James Won’s new degustation menu, call +60 10 288 7920 or visit www.enfinrestaurants.com.
Images: Bonnie Yap, Carol Sachs