Enak KL

In a corner of Starhill Gallery’s lavish Feast Village is the acclaimed Enak KL restaurant, owned by Sherena Razaly and helmed by Chef Ahmad Kamaroull, which has delighted both local and foreign epicureans for over 10 years. It is known for its authentic Malaysian flavours, which are taken up a notch through the use of unexpected ingredients and immaculate presentation.

One feels at home at Enak KL, with its traditional atmosphere and décor (the entrance is framed like a village hut), and an interior that is filled with vintage ethnic baubles. Its reputation for serving fine local food precedes itself, and is spelled out all over the walls in framed awards and past-year Festival trophies.

Returning to MIGF after a two-year absence, Enak KL is back with an amazing Festival Menu which 24 lucky gourmands recently had the chance to sample in a publicity dinner hosted by MIGF Organising Chairman, Dato’ Steve Day.

The select guest list included Vision Four Media Group Chairman, Tunku Dato’ Seri Shahabuddin Bin Tunku Besar Burhanuddin, Viscount Henri De Chezelles and his wife Viscountess May Lin, Malaysian Retailer Chain Association President Datuk Seri Nelson Kwok Teng Toong, Porsche Club Malaysia President Key Soon Yue, and Festival Advisory Committee Member Dato’ Jeremy Diamond and his partner, self-proclaimed foodie Datin Kalsom Diamond.
Old friends caught up and new friendships were formed as guests snacked on crunchy emping melinjo (Indonesian crackers) and sipped fresh juices, as well as red and white wine.

Datin Seri Carol Ooi, Datuk Seri Nelson Kwok Teng Toong, Datin Su Wai Fun and Tunku Dato’ Seri Shahabuddin Bin Tunku Besar Burhanuddin

Viscount Henri De Chezelles, Datin Patricia Indot, Shawna Yap, Viscountess May Lin and Yap Teak Sing

Key Soon Yue, Annie Low, Datin Kalsom Diamond and Dato’ Jeremy Diamond

Light and crispy – emping melinjo, an Indonesian cracker

Zulkifli Sulaiman and Magie Abang Saufi

Datin Seri Jeanette Shahabuddin

Meor Hafizan

Sereen Eng and Geetha Kandiah

Dr Mahdi Moudini and Michelle Goh
Dato’ Steve opened the evening, by remarking that not only was Enak KL the first Malay fine dining restaurant in Kuala Lumpur but it was one of the only Malay places that offered regular wine pairings.

Dato’ Steve Day getting the evening started
Razaly, who acted as hostess for the evening, also added a few words. She thanked Dato’ Steve for the opportunity to be part of the festival once more and declared MIGF the “pinnacle of fine dining,” a statement met with loud applause from the gathered group.

Enak KL Owner Sherena Razaly, happy to be part of MIGF once again
It was not long before guests tucked into the first dish of the night – the Chef’s signature appetiser of succulent butterfish topped with prawn wrapped in a crispy wonton skin, with some special sautéed wild fern. Viscountess May Lin was taken aback by the presentation, mentioning that it reminded her of an English seaside plant called samphire.

Ikan Percik Buah Keras Udang Kepompong
This was followed by an exquisite turmeric-seasoned dory fish garnished with a creamy sauce infused with the subtle taste of chilies – a favourite of Datin Patricia Indot’s, for its rich and complex flavours.

Chef Ahmad meticulously garnishes the Ikan Lemak with a big smile
Soon afterward, Dato’ Steve began his customary guest introductions, followed by a surprise show by famed illusionist Dr Mahdi Moudini who entertained his fellow diners with stories of some of his most extreme magic tricks as everyone cut into the second main course of the night – tender chicken in honey, with a tomato chilli gravy. YTS Design CEO Shawna Yap praised the dish for its fusion element – commenting that it felt very Western but had a familiar Asian kick.

Fusion Perfection: Ayam Merah Bunga Kantan Limau Kasturi
Few things are more pleasing than well-cooked lamb and Razaly emphasized this as she introduced the final main course of lamb rack in saffron gravy, joking that everyone should feel free to use their fingers to really get at the meat as the washroom was only a few metres away.

Dalca Koma-Koma Kambing
Before dessert, Moudini took the spotlight once again, performing some of his best sleight of hand tricks, entertaining the guests while tea and coffee were served. He turned a RM1 note into a USD$1 note, made small red balls appear and disappear in Datin Jeanette’s hands and turned a burnt piece of tissue back into an untouched one.

Dr Mahdi Moudini performs a trick for Datin Seri Jeanette Shahabuddin, while Sherena Razaly, Dato’ Steve Day and Viscount Henri De Chezelles looks on
The charming performance was followed by Enak’s equally charming classic Malay dessert of Puteri Mandi Santan Gading (glutinous flour in creamy coconut milk with melted sugar), a truly sweet way to end the night.

Puteri Mandi Santan Gading
Dato’ Steve then stood up to make his closing remarks, thanking the team before passing the microphone to Festival Advisory Committee Member Dato’ Jeremy Diamond who applauded the food, saying it was refreshing to come to a place where the combinations of flavours came through so delightfully. He also thought the wine pairings were remarkable – high praise indeed as Dato’ Jeremy is the long-time president of the International Wine and Food Society KL.

Dato’ Steve thanks the small but extremely competent team of Enak KL

Festival Advisory Committee Member Dato’ Jeremy Diamond gets excited about the food

A night for star dining
The full Festival Menu at Enak KL costs RM158 nett per person without wine, and RM215 nett per person with wine. A light Festival Menu is also available at RM98 nett per person (without wine) and RM130 nett (with wine) for three courses, with a choice of one main course. To view the menus, click here and to read more about Chef Ahmad, click here.


Print Friendly
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)