LAFITE
“Cuisine is about emotion,” declares Olivier Pistre, executive chef of Shangri-La Hotel, Kuala Lumpur. “If it’s too complicated, we’ll be lost. In the end, you won’t remember any flavour.” Featuring five different menus tailored to the diner’s personal element of wood, fire, earth, metal, or water, Lafite’s latest pop-up molecular dining experience offers up delicate servings that respect authentic techniques. From a confit tomato injected with lemon herb jus, served with Cadoret oyster and tomato tea on the side—water—to the sizzling scallop and foie gras placed strategically on a stone plate—fire—Pistre’s curated dishes are visually appealing yet still pays tribute to the nuances of the ingredients. “I do respect how some chefs are creative—but for me, an ingredient is an ingredient. You can play around with the combination, but you shouldn’t change the texture, taste, or the flavour.” Lafite, Lobby Level, Shangri-La Hotel, Kuala Lumpur. Tel: 03-2074 3900. www.shangri-la.com/kualalumpur