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Saturday, January 10, 2009, 09.07 AM |
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Home » Features
Touching the five senses
FOOD is not everything in a dining experience, says Restaurant Lafite’s new chef de cuisine Damon Campbell.
“It has to touch all five senses, of sight and smell, touch and hearing,” he says of his new menu that will make dining fun and exciting.
This he does with methods like the carbonation of fruit and powder substances which tingles the palate with a touch of fizziness and spherification, a process by which liquids are trapped thin spherical casings, which when crushed in the mouth, burst open and bathe the tongue with flavours. Among his signature dishes are Inside Out Pizza (RM12++) which comes with tomato cotton candy and crispy cheese wrapped around a thin slice of bread, Caviar Donut (RM68++) which is decorated with liquid garnishes like caviar, chives, egg yolk and shallots.
For a complete fine dining experience, guests can opt for Campbell’s recommended selection of six or nine Explorer plates, priced at RM295++ and RM410++ respectively.
RESTAURANT LAFITE
Shangri-La Hotel KL
11 Jalan Sultan Ismail, KL
Tel: 03-2032 2388
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