The newly-crafted menus at Curate were designed to showcase the mastery of the chefs at Four Seasons Hotel Kuala Lumpur, bring bold flavours to the table with a touch of theatricality. Curate add some excitement to dining with its lively energy and showmanship, providing a memorable dining experience to guests.
The fresh line-up of recipes is an eclectic mix, reflecting each chef’s personal culinary history. Drawing on his southern American roots as well as his experience preparing meals for famed celebrities, Executive Chef Junious Dickerson brings a breath of fresh air to Western classics. Chef Raman Durairajan finds inspiration in India’s diverse regional cuisines to take diners on a curated journey across his homeland, while Chef Mujtahid Lukman (better known as Chef Matt) from Sarawak reimagines Malaysian favourites, casting beloved flavours in new form.
Ignite your senses with standout dishes such as the MB6 Wagyu Tomahawk which is flamed with fragrant rosemary and carved tableside, complemented by a sauce freshly prepared using mortar and pestle. Meanwhile, for the Briyani, sizzling chunks of meat are served straight from skewer atop aromatic Basmati rice, spiced to perfection by Chef Raman. If you’re in the mood for some comfort food, Chef Junious’ rendition of Fried Chicken & Waffle was inspired by his grandma’s secret recipe, offering a tantalizing mash-up of textures and tastes: crisp and tender, sweet and savoury.
Chef Matt’s signature Seafood Nasi Lemak brings the freshest bounty from ocean to table: Sabah lobster, scallops, mussels and prawns. The Beef Short Rib Rendang is a slow-cooked revelation, carefully braised over eight hours and served with an array of condiments. End the meal with Durian Cheesecake, a novel interpretation of the most distinctive fruit in the world.
To make reservations, use the Four Seasons app or call +60 3 2382 8888
For more info, head over to https://www.fourseasons.com/kualalumpur/dining/
Images courtesy of Four Seasons Hotel Kuala Lumpur.
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