Fans of James Won’s thoughtful, finely detailed cuisine will be delighted to hear of Enfin by James Won’s new lunch menu, which showcases exquisitely cooked local and imported seafood. “I want to share my passion for using the bounty of our local farmers and fishermen with more Malaysians,” Won explains. “My team and I have been curating this menu over the last two months to bring together affordable, high-quality imported seafood and fresh catches selected daily from the market. You’ll taste traditional French cooking techniques centre-staging local ingredients.”
Ideal as a satisfying executive lunch or a luxurious afternoon treat, Won puts his own cleverly constructed spin on European favourites, such as a fragrant Fisherman’s stew laced with house-fermented rice wine and koji. His take on prawn cocktail—a salad of prawns, heirloom tomatoes, crisp beetroot, Romaine lettuce and herbs—is a jewel-like assortment of vegetables grown at his Cameron Highlands farm, which tastes all the better for it. Look out, too, for his light, crisply-battered fish with hand-cut, skin-on fries, and a divinely aromatic char-broiled king crab leg drenched in lemon, butter, and garlic. (“Everything tastes better when it’s char-broiled,” Won says knowingly.)
Enfin’s expanded a la carte lunch menu features four entrées, 14 plats principaux, and four desserts, with highlights including line-caught North Sea white cod and whole tail lobster. A selection of eight fresh fish and seafood mains allows diners the option of having them pan-seared, poached, steamed, fried in batter, or chargrilled, with a choice of four fresh sauces (we recommend the wasabi mayonnaise). A three-course degustation lunch menu (RM 128 per person) will also be available from the beginning of August, with an optional wine or champagne pairing (RM 89).
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