SHAPE OF WATER
The living force of all nature, flow with these precious objects inspired by riverbends, and ocean shores. Compiled by Leila Fitton.
Critically acclaimed chef Andrew Walsh elevates food to fine-dining quality through refined techniques and nuanced precision. Having cut his teeth at the Michelin-starred Pollen Street Social and Tom Aikens establishments, the Irish-born trailblazer breaks down barriers between the dining room and kitchen, before making his mark in Singapore’s culinary scene. Today, the mastermind behind Lion City’s Cure restaurant brings his unique ‘Bistronomy’ experience to Malaysia, with an open kitchen and live performances amid the tranquility of One&Only Desaru Coast.
What is the culinary concept at Ember Beach Club at One&Only Desaru Coast?
The concept is inspired by the age-old tradition of open-fire cooking, local produce, and Asian flavours. Guests are invited to enjoy a selection of hand-crafted cocktails, light bites, and hearty sharing plates that celebrate a variety of the best regional and seasonal ingredients, including the freshest catch straight from the waters. I am driven by the location and the energy of the space.
How would you define your approach to dining?
My style is a casual, modern take on classic cuisine. I like to focus on fresh goods and elevating them using flavours that tells a local story. We hope to bring across the idea of convivial, communal dining. All our dishes are perfect for sharing, like the Grilled Baby Lobster basted with brown butter, and Grilled Seabass served with green curry. The Wagyu Ribeye with kampot black pepper and shallot jam is one of my favourites.
Apart from indulging in your fabulous menu, what else can one look forward to at Ember Beach Club?
First of all, the location is stunning. Situated at the edge of a secluded coastline and framed by lush greenery, Ember Beach Club epitomises relaxed seaside luxury. This beautiful location is complemented by a fantastic culinary programme, a chic boutique featuring exclusive brands such as Paloma and Melissa Odabash, and an exciting calendar of activities for the whole family including movie screenings, live bands, and guest chef events.
How do you blur the lines between sustainability and culinary?
We have ingredients from all over the world. A lot of our produce is sourced from local farmers to keep our dishes as fresh and our carbon footprint as low as possible. For example, we work with an amazing farm in Cameron Highlands which supplies us with a lot of beautiful Malaysian vegetables all year round. The quality of our ingredients is also very important factor, so we do source from overseas like Japan, Australia, and Europe. In these instances, we always ensure we work with sustainable suppliers who are farming ethically. I believe that we need to respect the planet and learn where and how we can safeguard it for the future. www.oneandonlyresorts.com
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