Do you like truffles? Indulge in the nuances of truffles, from subtle to intense, as you discover the artisanal truffle menu at ATAS Modern Malaysian Eatery.
The LSA Makan Club returned with another portion of “Live the good life” experience, with our friends at the ATAS Modern Malaysian Eatery run by Chef Tyson Gee.
On the invitation list were LSA friends Nalisa Alia Amin, Fiqrie, Melissa Th’ng, Rubini, as well as Shalma Eliana. As part of the LSA Makan Club experience, they were treated to a menu featuring some of ATAS’s signature creations as well as a selection of dishes from the restaurant’s artisanal truffle menu, which is part of its third party celebrations. birthday.
The dinner opens with the classic Chicken and Waffles – a pillar since the restaurant opened three years ago. The refined and improved dish consists of equal parts of a chicken liver parfait and a slice of buttery melting waffle; garnished with hazelnuts and pegaga sheets. Each bite offers par excellence an explosion of umami and tasty notes, balanced with the peppery pegaga.
Next on the menu is the King mackerel with shiitake, Brussels sprouts and black truffle. While the fish is cooked to perfection, a deep earthy touch elegantly covers the dish despite the idea of combining strong conflicting flavor profiles from complementary elements – mushrooms, sprouts and truffle. It is served with a lightly seasoned consommé to bring all the elements together.
Each bite covers the palate with sophisticated clarity, and each element can be enjoyed distinctly in its purest form. A dish defined by its purity and simplicity, the appetizer gives such relief from the usual palate fatigue you would endure in a multi-course meal – kiss from the chef!
Changing from a light and sweet dish, the next dish is packed with rich, heartwarming flavors. the Jerusalem artichoke soup with white truffle mousse is really a crowd pleaser.
“It’s my favorite of the night,” shares 21-year-old singer Shalma Eliana. Echoing her feelings, Nalisa Alia Amin adds: “I love soups. And this dish is so beautifully balanced, rich and creamy, with a luxurious coverage of truffle mousse to enhance its complexity.
And true to the spirit of ATAS, there will always be an element of surprise in every dish – one that will leave you in awe or blown away. The boiled pieces of artichoke add texture, but Chef Tyson decides to include pieces of candied chestnuts in the mix for added flavor. The subtle touch of sweetness makes the deliciously earthy soup a delight with every scoop.
The main course includes Duck Breast with Roselle, Local Figs and Raspberry. Two large pieces of beautifully seared duck breasts, served to perfection, center the plate with pieces of roasted figs and roselle for more depth of flavor. the pegaga leaves are also added for a breath of freshness thanks to its peppery nuances.
“This might be the second or third time I’ve eaten duck, but it definitely surprises me. I like the fact that the meat is not at all cheerful and that the crackling on the skin is a real treat to savor, ”confides the model and actress Rubini.
“I am a big fan of duck breast. The fact that it is dry aged brings extra depth to the meal while developing an extra tender texture. It’s a victory for me! adds Nalisa.
And dinner isn’t complete without dessert. The kitchen team sends an intriguing dessert that references the colors of autumn. Organized in neutral tones, the dessert is more than just a dollop of cream and mousse – it’s inspired by Christmas Panettone. The dish, aptly named Panettone, Chestnut, Coconut and White Truffle celebrates the earthy undertones of each of the ingredients, as the different elements play their own role in making the dish work.
Marshmallow gems with white truffles enhance the dessert with a multitude of expressions, combined with the complexity of iced chestnut for a touch of savory and candied orange peel for a citrus finish. And for someone who is not a fan of desserts, dessert is six spoonfuls of perfect harmony.
ATAS delivers again. This time around, as the truffle menu returns, it makes perfect sense that it has been reserved time and time again. The idea that the truffle is spread throughout the menu, but keeping its presence so subtle, hit me totally in the stomach. The level of control that the chef and his team have in the creation of each dish demonstrates a keen sense of mastery and finesse.
The menu embodies the ‘less is more’ ideals, although truffles are an ingredient commonly associated with ‘more is more’. The workmanship is so sophisticated and elegant, compared to a sort of floating truffle smell that often dominates the dish. A sense of purity should be appreciated here.
For our LSA Truffle-loving Friends, they all agree that this is the first time they’ve tasted truffles in such a low-key way – nothing out of the ordinary. It was a surprising trip to revisit ATAS as it continues to surprise diners with more than creativity and craftsmanship, but a feeling of warmth akin to being back home.