Enak Kuala Lumpur - Malay fine dining

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Last weekend we went to Enak Kuala Lumpur and had the Malaysian International Gourment Festival (MIGF) Menu which only available in the month of October 2012. It was a 6 course menu with wine pairing, cost RM180++ per person. Enak Kuala Lumpur is a malay fine dining restaurant and has won many awards. The restaurant was cosy and the service was good.

Upon arrival we were greeted warmly by the waiter and led to our table. The waiter pulled out the chair for me, unfold the napkin and place it in my lap. While waiting for our first course, they served us white wine and some keropok. I don't know how to judge wine but the white wine went down smooth except they have a unique smell which I don't fancy. While waiting we had the keropok but it left some bitter after taste in my mouth.



Enak Kuala Lumpur


Enak Kuala Lumpur ambiance


A glass of white wine


A glass of red wine


keropok


Our first course was the Kerabu jantung pisang pucuk paku gongseng. It was a banana balsam salad tossed with dry fried freshly grated coconut, matched with wild fern salad and tossed with a reduction of coconut milk simmered over a low flame. It was very appetizing and the combination was great. However I don't really fancy the baby tomato as it was sour.


Kerabu jantung pisang pucuk paku gongseng


Next course was the ikan percik serai wangi. It was a succulent butterfish roasted in a marinade of fragrant lemongrass, tumeric, galangal and coconut milk. I just love the gravy which matches the fish perfectly. The butterfish was sandwiched between the enoki mushrooms and spinach. Great combination and this was my favourite dish of the night. 


Ikan bakar percik serai wangi


3rd course of the night was the sambal tumis udang petai ubi kayu. The fresh prawn was cooked with the combination of fiery dry red chili, tamarind juice and young bitter bean (petai). This course was a little bit spicy for me but my husband enjoyed it very much. After our 3rd course, we were served with a glass of red wine. This red wine has a smooth taste and doesn't taste bitter.



Sambal tumis udang petai ubi kayu


Next course was the gulai itik gulai buah kedongdong. Boneless duck rolled and stuffed with fresh capsicum and ambra accompanied by a sauce rich with the flavours of cumin and fennel. Served with a small portion of rice. The boneless duck was tender and without any gamey taste.



Gulai itik gulai buah kedongdong


5th course was the rusuk kambing daging bakar asam kerisik. Grilled lamb ribs and tenderloin accompanied by a duo of sauces - a tart tamarind sauce and the must have in any tradisional Malay kitchen, milled dry fried grated coconut. This was my least favourite because the gamey taste of the lamb was so strong.


Rusuk kambing daging bakar asam kerisik


Final course of the menu which I have been waiting for.... dessert! The dessert was manisan kelapa muda serawa pulut nangka. Young coconut flesh in a rich velvety custard is matched with the timeless recipe of coconut milk stewed with palm sugar and accompanied by jackfruit stuffed with steamed glutinous rice. It was a perfect combination of the young coconut flesh mixed inside the custard. However I don't really fancy the meringue. The steamed glutinous rice was soft and sticky. It was yummy! The whole combination will be perfect if the jackfruit was fully ripe.


Manisan kelapa muda serawa pulut nangka


Closer look at the pulut nangka


 Closer look at the manisan kelapa muda


Address:
Enak Kuala Lumpur
LG2, Feast Floor,
Starhill Gallery,
181 Jalan Bukit Bintang
Tel: 603-2141 8973
Open from 12pm to 12am
(Last order at 11:45pm)

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