Sage x Eat & Cook – Merdeka 2024
Words: Monica Tindall
Photos: Han Sen Hau
Chef Don John of Sage Restaurant & Wine Bar and Chef Lee Zhe Xi of Eat & Cook have joined forces for a single night of gastronomic innovation. This unique pairing, merging chefs who usually prepare French-Japanese and modern Malaysian cuisines, promises to be both unexpected and unforgettable. As we anticipate the menu ahead of us, we can’t help but wonder how these two diverse philosophies will intertwine.
Chef Don John is known for his skilful integration of French techniques with Japanese ingredients. At Sage, his approach emphasises balance and precision, resulting in visually stunning and flavourful dishes. On the other hand, Chef Lee is celebrated for his innovative take on Malaysian cuisine, reinterpreting traditional recipes with a contemporary twist. We’re in for a one-of-a-kind experience, with both chefs curating unique creations to celebrate Merdeka – Malaysia’s Independence Day.
NV Ayala Brut Majùèr Champagne
In the recently renovated space of Sage Restaurant & Wine Bar, glasses clink as happy guests share in the excitement. They’re filled with NV Ayala Brut Majùèr Champagne. Known for its elegant taste and bright acidity, it’s perfect as an aperitif or for special occasions like tonight.
Sage x Eat & Cook Starters
A quadruplet of starters opens our palates, highlighting Malaysian ingredients. First, there’s a Gold Coin Oyster, a locally farmed breed from Kuala Selangor. It’s plump with faint briny flavours. Next, the Breadfruit Puff resembles a mini brioche bun. Fat with sambal, fruit and spice fill the mouth. We stay local with Smoked Mackerel from Melaka on a rectangle of deep-fried potato for the third bite. Finally, the Duck Liver Tartlet is generously filled with liver. Carambola provides some acidity, slicing through the richness of the liver, and turmeric colours the top.
Appetisers
Penang Green Lipped Mussel Salad is an organised bowl of three tender mussels sitting on red budu (fermented anchovy sauce but sweeter than usual). On the side, there’s a tumble of local greens, including wild fern tips (paku), coconut cheese, okra and Okinawa spinach. The appealing crunch in the greens, the sweetness of the budu sauce and the creaminess of the coconut are a mouth-watering combo. It’s early times, but we’re already pegging this as a fave.
Some tableside service sees Stuffed Squid with Sabah Prawn Broth delivered to the table with the broth poured over upon delivery. The prawn is stuffed with scallop mousse, with the squid providing an elegant, mildly crunchy coat.
2021 Tampesta Neko, Godello, Spain
A refreshing and lively white wine, the 2021 Tampesta Neko Godello showcases the bright acidity and zesty fruit flavours of the Godello grape. Notes of green apple, pear, and a hint of tropical fruit play with the sea in our starters.
More Appetisers
The next appetiser, Roti Paratha with Octopus Curry, makes us yearn for more bread. It’s been proofed, so it’s very tender with not even a hint of chewiness. It’s partnered with dahl espuma (yum!), a tangy Sarawakan brinjal chutney, and an octopus curry. The sauces are so good that we want more bread!
The appetisers conclude with Spicy Skate Fish. It’s reminiscent of ikan bakar with a sticky, house-made barbecue sauce and a light sprinkling of crushed candied peanuts. On the side, there’s a green mango sorbet and Chef Don’s mum’s recipe for Melaka lime acar (pickles). Chef recommends taking a bit of the fish, a scoop of the sorbet and a scoop of the acar to get everything in one mouthful.
2018 Frescobaldi Nipozzano, Rufina, Chianti Riserva, Italy
The 2018 Frescobaldi Nipozzano Chianti Rufina Riserva is an Italian red wine from the Chianti Rufina region in Tuscany. It is made mostly of Sangiovese grapes and held in oak barrels for at least 24 months. The wine has aromas of red fruits, flowers, and spices and a balanced palate with silky tannins.
Sage x Eat & Cook Main
Roasted Sesame Chicken comes with Chef Lee’s special Foochow red wine sauce made with fermented red dates. The chicken is poached and soft. Thinly shaved marinated cucumber acts as a palate cleanser between bites.
2019 Misha’s Vineyard, Cantata Pinot Noir, New Zealand
The 2019 Cantata Pinot Noir from Misha’s Vineyard in Central Otago, New Zealand, features aromas of plum, warm spices, chocolate, and toasted oak. Its palate is rich with sweet raspberries, silky tannins, and a dry mineral finish. Even though the body is lighter than the preceding Chianti, it’s a good mate for the light flavours of the chicken.
A Kedondong and Bunga Kantan Sorbet cleanses our palate before dessert. Unlike too many sorbets, which are more of a dessert than an intermission, this sorbet achieves its objective. It’s delicious and cleansing, with two of my favourite Malaysian ingredients—ambarella and torch ginger.
Sage x Eat & Cook Dessert
Dessert sees a deconstructed Apam Balik (popular peanut pancake street food) with the risen dough sandwiched between kueh kapit (thin Chinese love letter pastries). It’s topped with kaya made with century egg and crushed peanuts. On the side, there’s corn and Planta Margarine ice cream. It’s interesting, to say the very least.
Upcoming Collaborations
The Sage x Eat & Cook collaboration is just the first in a series of many things to come for the restaurant and wine bar. Guests can look forward to the head mixologist from COMO Singapore curating a cocktail-paired dinner, sake and wine pairings all before Christmas. Follow @sage.restaurantandwinebar for updates.
Sage Restaurant & Wine Bar – French-Japanese Fine Dining
Level 6, The Gardens Hotel & Residences
The Gardens Mall, Lingkaran Syed Putra, Mid Valley City
59200 Kuala Lumpur, Malaysia
+60 3 2268 1328
[email protected]
www.sagekl.com
Link to Sage on Google Maps.
Sage Restaurant & Wine Bar Opening Hours
Lunch: Monday – Friday, 12 pm – 2 pm
Dinner: Monday – Saturday, 6 pm – 11 pm
Closed: Sunday
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