August 1, 2018

Tapestry Malaysia @ enfin by James Won, Menara Hap Seng

Tapestry Malaysia has brought up this multi-sensory experience through the 360 degree immersive and motion-sensitive projection dining to the diners. With an advance multi-sensory interactive technology coupled with 360 degree immersive projection as well as the amazing fine food specially curated by Chef James Won, creatively infuses the local flavours into the western dishes, this will definitely arouse the diner’s six senses in the 2-hour dining experience.

Each session will only be able to accommodate a single table of only sixteen seats. Diners have the option to choose between the 5-course degustation menu with or without alcohol pairing. Of course, it is highly recommended to opt for the latter one as alcohol pairing will greatly enhance the dining experience.

Let’s immerse your dining experience through the six senses…

Scene One – The Forest

Baby baguette stick, apple sorrel, sambal olek a la enfin, chicken skin and flowers
Foie gras mushroom, black cherries, white chocolate nuts
Mushroom Tartare, truffle egg yolk, mushroom distillate gelee, roasted quinoa, sesame, pickled shallots, cornichons, chives

The gastronomic journey is started off with the first scene in the tropical forest of Malaysia after the greetings done by the chef. Just look at all the elements listed! How detail it is!!! The Foie gras mushroom was a cute mellow one. I truly in love with the yolk-porn moment with the aromatic truffle egg yolk mixing with the colourful roasted quinoa.

Scene Two – The Palace

Smoked, Mackerel, rendang confetti, ginger torch, laksa emulsion centre, kumquat glace, kaffir leaves, rye bread

Imagine… it’s a laksa! Honestly, it surprised me! Dissect the mandarin orange (?) and you will come across all the components that are found in assam laksa, paired with the rye bread. I bet you cannot imagine how it tastes!

Scene Three – Under the Sea

Lobster, caviar, ice plant, vegetable roulade, lobster bisque, burnt cauliflower, fennel frond and fennel gelee

This scene allows you to experience dining under the beautiful sea of Sabah, swimming with the sea creatures where you can touch the fish making it swimming away!

How brilliant, with burnt cauliflower as corals, and that bubbly bowl for rich creamy lobster bisque looks like an aquarium. Wish I have more bread to mopping clean the lobster bisque!

Cleanser

Yogurt and olive oil ice cream, kumquat, capeberry and wasabi

Scene Four

Wagyu beef, Sarawak peppercorn veils, pomme de terre ala chinoise (potato), charred broccoli, capeberry mustard and wild fermented chili olek

Back to the land, we had the mains with an option of beef or fish. The beef was done medium rare and it was ultimately juicy with the charred edges.

OR
Garoupa fish, dried scallop, shrimp, fermented chili, truffle mousse, leek, Chinese celery oil, nasturtium and parsley chlorophyll broth, pickle radish, squid ink tuile

But the fish had my attention more. Succulent, fresh, and bursting with flavours!

Before rolling into the last course, we were handed a tablet to make our wishes! And our wishes will be projected on the water lantern. It was fun and interactive, sending all our wishes on the “river”.

Scene Five

Coconut Bombe Alaska, durian parfait glace, 70% single origin dark cacao sponge

The sweet ending was completed with a flaming pour of Hennessy XO. And of course, you must move along with the music!

This experiential dining concept is presented by Visa and Hennessy, and supported by Tourism Malaysia. Tapestry Malaysia will open the senses and mind from 10th July to 9th November 2018 only, priced at RM 790+ without pairing and RM 999+ with alcohol pairing. Seats are limited, reservations are required. Reservations can be made via Tapestry Malaysia official reservation partner, TABLEAPP. For Visa cardholders, you will be able to enjoy an exclusive 10% off when booking payments are made, on top of enjoying the privilege of priority booking which is one week ahead of the general public, when the seats are opened for booking.