I have been to Tamarind Hill before and they serve contemporary Thai and Burmese dishes which I personally think has lived up to their name as listed in the MICHELIN Guide Restaurant. As I climbed the stairs to Tamarind Hill, I was intrigued to discover another restaurant called FOOK along the route.
So when I was invited to check out the Chinese New Year (CNY) menu at any Tamarind Restaurants, I easily chose FOOK. Exclusively for this Chinese New Year, FOOK is taking us on a culinary journey through upgraded fusion meals. Chef Doul, Masterchef of the Year, will lead an auspicious feast that celebrates indigenous Malaysian cuisine with a Western flair to kick off the new year.
Entering FOOK somehow made me feel kinda lost, maybe I was mesmerised by the colourful wall fountain or the dimly lighted restaurant environment.
This is the Dynasty Delights menu for FOOK. There are diff menus across all the Tamarind Restaurants so you may want to check them out here first.
Before any of the dishes arrives, we chose a bottle of white wine to pair with the menu. We got the Babich Marlborough Sauvignon Blanc 2021, lifted with passionfruit, blackcurrant and sweet herbs. Mandarin notes also, definitely suits the occasion. I usually prefer red wine over white but this bottle, I really did enjoy.
CNY wouldn't be complete without doing the lousang. For this Prosperity Yee Sang, we get to choose between Jellyfish or Crispy Enoki Mushrooms (vegetarian option). I would never say no to Jellyfish. I like all the elements in this yee sang cause it's fresh, crispy and a little bit chewy from the Jellyfish but delicious.
FYI, this small Prosperity Yee Sang serves 2 to 4 pax (RM88) and large serves 5 to 8 pax (RM108), which is not included in the Dynasty Delights menu.
While we munch on the yee sang, we were served with the first item in the menu. An amuse-bouche of seared watermelon with balsamic and pickled ginger. Delightful. I had grilled watermelon before but this is probably the best one I had. For my friends who never had grilled watermelon before, this is a treat for their tastebuds.
Next up is another amuse-bouche of Tofu with Smoked Potato Begedil & Garlic Bits. I certainly tasted the smokiness from the potato and the garlic bits just made it better. Fun fact about myself, as someone who grew up in Labuan and Sabah, I did not learn about this food until I arrive in West Malaysia. Potato in tofu? Who would have thought that? Nice.
The next dish is my top favourite through out the menu – Trio of Appetisers. Chicken Satay with Homemade Peanut Sauce, Sambal & Condiments, Jellyfish Kerabu and Crispy Smoked Duck Mantou Sliders. I can't believe that I'm saying this. They have the BEST CHICKEN SATAY IN TOWN! It's tender, homemade sauce is good and just so easy to eat. I cleansed my palate with the kerabu and then proceed with the mantou. Pure bliss. I am definitely going back just for this.
After the appetisers, Fish Head Tofu Soup with Bean Curd Sheets is then served. The chef told me that evening that they use siakap fish for this dish, the soup was rich in flavour and well balanced. Quite a lot of fish meat and tofu but the drawback of this dish is that it's too heavy before the main. I'm already at 50% capacity before the mains.
Now it's time for the main dishes. There are five main dishes and they all arrived at a similar time period but I'll introduce one by one starting with the Steamed Kailan with Abalone Sauce & Ginger Strips. I like the sauce and mushrooms but the kailan has a slightly bitter taste maybe due to the vege was a little old.
Next is the Deep-Fried Patin with Spicy Black Bean Sauce. Patin was crispy but over-seasoned with salt as the black bean sauce is already salty on its own. Still a good dish but lesser salt would be perfect.
Well, taste can be subjective but these next three main dishes are great. It's my first time having this Wok Fried Smoked Duck Masak Hitam and I liked it a lot. The wok hei, the sauce, the softness of the duck, and the juiciness from the bell peppers and onions... it just works.
Then we had the Sweet & Sour Chicken with Charred Bell Peppers which we all enjoyed and it can go very well with a bowl of warm rice drenched in its sweet and sour sauce from the chicken.
Last main dish is the Salted Egg Butter Prawns with Egg Floss where the prawns were too big to fit in one bite. Sauce was good, not too salty and the crackers were a nice touch there. If I were to nitpick something about this dish, perhaps the prawn can be cooked less longer?
The mains are accompanied by either the Fragrant Basmathi Rice or Tossed Egg Noodles with Shallot Oil, Soy & Dragon Chives. I strongly recommend the tossed egg noodless (wantan mee). My first time having dragon chives on wantan mee, now whenever I eat a normal plate of wantan mee at the kopitiam, I would be thinking how nice if it's dragon chives instead of mustard leaf.
They also served this tray of condiments to go with the main dishes.
Last but not least, here comes the sweet ending for the evening. We had the Glutinous Rice Balls in Refreshing Dried Longan & Mint Cold Soup. It's good, refreshing not too sweet but the cookie crumbs like thingy with the mandarin orange slices actually caught me by surprised.
| I absolutely in love with the dark cozy interior of the restaurant. Overall, I had a great time dining at FOOK. The price is definitely above average but all the dishes were nicely plated, cool environment, service was good and most important of all, I went home with a full tummy. |
Price
RM 168++ per person Food & Soft Drinks/Mocktails
RM 288++ per person Food Et Free Flow of Beer and Wine
RM 388++ per person Food & Free Flow of Beer, Wine Et Sparkling
*Minimum order of 2 persons per set
**Prices are subject to government tax and 10% service charge.
This CNY menu will be available from now until 24th of February, 2024.
To make your reservation, you can click on the link here.
FOOK
19, Jln Sultan Ismail,
Bukit Bintang,
50250 Kuala Lumpur
Tel: 03-2716 2737
Opening hours: 5pm-11pm daily (Closed on Monday)
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