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tiktok.com > foodforthoughtmy
Akar Dining by Aidan Low has reopened as Akar Dining 2.0, refreshed with a new interior, and so is their concept which delves deeper into Aidan’s own roots, from his culinary education from his time in Japan, while keeping true to his Malaysian roots. We start with three snacks, X-Dairy Cow beetroot pie tie shell with aged dairy cow from Johor, Amur caviar, and beef fat emulsion; Prawn Pais with big head prawns, glutinous rice and mulberry leaf, with a tempoyak tapai hot sauce; and Breadfruit with salted duck egg jam and duck floss in a squid ink fried bun. The Squid dish features raw Japanese mongo ika with passionfruit jelly, cucumber, and local finger lime, enhanced by kesom oil, followed by the Oyster & Chayote ice cream with lactic lemongrass and sea grapes with lacto-fermented green sambal. Slipper Lobster & Pumpkin combines Sabah slipper lobster with pumpkin espuma and rose oil, served with pumpkin onion cucur and fried local white prawns, followed by the wonderous Jicama & Abalone with abalone liver sauce, eryngii mushrooms, and mizuna cress with betel leaf. The Japanese Sardine & Kale with sardine liver sauce, rice battered kale chips, and kabu (Japanese turnip) was grilled well, continuing with the Aged Cherry Valley Duck from Penang, aged 7-9 days, with rice cake and local herbs including lemon marigold, Japanese chives, and wild ginseng. Crab Claypot with Koshihikari rice, mud crab, cold-pressed Engkabang oil, and egg yolk noodle, with an optional uni supplement, was heartwarming and bursts of umami. For dessert, Passionfruit combines passionfruit curd, burnt banana leaf oil, roselle jelly, and passionfruit and carrot sorbet, finished with Oboro Kombu. Fig Leaf offers fried anchovies, guava jelly with assam boi sugar, and reduced banana. The sweet ending includes Kuih Bahulu with sansho sugar, Green Mango Onde with kwini apong filling, and Kuih Sarang Semut with jackfruit, along with mulberry leaf tea. Akar’s new menu has shown how much they have matured as a concept, with a more focused ideology on good plates while remaining true to Aidan’s multifaceted roots. #FoodForThoughtMY
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Curd rice with pickle on it Indian Food Recipes, Ethnic Recipes, Indian ...
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