WHILE imported goods might add luxury to fine dining, local ingredients offer unique flavours and freshness. In the hands of an experienced chef, even the simplest ingredients can rival rare produce sourced globally. To highlight the exquisite flavours of local harvests, The Brasserie at St Regis Kuala Lumpur pays homage to Malaysia’s diverse agricultural heritage by sourcing local produce from 14 states to create a culinary experience for diners.
Warm tones at The Brasserie, The St Regis Kuala Lumpur. “Local ingredients are always the best elements you can use in a dish. And I enjoyed incorporating it into modern European cuisine at The Brasserie restaurant,” said hotel executive chef Nor Azizi Taslim.
“This menu is created to showcase the best of local ingredients and for diners to savour the delectable taste of the produce that surrounds us,” he said. Local ingredients featured in the new menu such as seafood were sourced by DTS Group, a marine fish breeding and marketing industry chain. Assorted vegetables and fungi were gathered from Secai Marche and Boomgrow, while chocolate was sourced from Chocolate Concierge.
The striking red, yellow and orange hues of heirloom tomatoes against the burrata cheese dome. As starters were the striking red, yellow and orange hues of heirloom tomatoes with a white dome of burrata cheese. Harvested from Cameron Highlands, the tangy heirloom tomatoes had a bite to it and were enhanced by the distinct taste of aged balsamic vinegar.