CNY 2019: FOOK KL

Nestled away on a hilltop is FOOK, the latest contemporary Asian restaurant from the Tamarind Restaurant Group. A pathway lit by red lanterns guides you to this restaurant, hidden amidst greenery. An eye-catching mural of an Asian beauty in red greets you as you step into the dining room. On her back is the Chinese word for prosperity, 福 (fook), where the restaurant gets its name from.

The kitchen is helmed by Chef Sombat Kokasemkul, with a menu that draws inspiration from East Asian cultures and culinary traditions. He reinvents classics from China, Japan, Korea, and Southeast Asia, putting his spin on them and coming up with modern interpretations of traditional Asian dishes.

Celebrate the Lunar New Year at FOOK, with a specially curated 6-course menu, available from 14 January to 20 February 2019. The menu is priced at RM188++ per couple, perfect for those who would like a more intimate celebration with their loved ones.

Toss to prosperity and good luck with FOOK's Fresh Salmon Yee Sang , infused with Thai flavours. Made from various fresh vegetables, this yee sang comes with a tamarind plum sauce with sesame seeds which is poured over before tossing. Available in medium (RM88++) or large (RM118++) portions.

We kicked off the meal with a lovely amuse bouche, a mushroom bao which looks exactly like a mushroom and is filled with diced mushrooms.

We were then served a trio of appetizers, which include a mini cone with tuna tartare, century egg with cucumber salad and kimchi to whet our appetite.

Next, we had the Seafood bisque with deep fried lobster tail tempura, a soup inspired by Malaysia's assam laksa. The crisp, meaty tempura sits atop some lightly blanched ladies finger and complemented the thick, tangy bisque.

FOOK definitely nails it with their choice of auspicious ingredients used in the next few courses.

Fish is often served during Chinese New Year as it symbolises abundance for the new year. Sea bass fillet is lightly steamed with ginger soy sauce and is served with long life noodle.

Steamed sea bass served with ginger soy sauce and long life noodle

Diners will then get a choice of either duck or chicken for their main course. Duck symbolises fertility whereas chicken is a symbol of prosperity and joy. I personally loved the duck, beautifully cooked with blush pink meat and served with a mandarin orange sauce. The chicken on the other hand was tender, with a mild smokiness on its skin and is served with ginger fried rice and a tangy chilli sauce.

Roasted honey duck served with kailan, mushroom and mandarin orange sauce

Chicken confit served with ginger fried rice

For dessert, we had a lush Sesame panna cotta served with green tea ice cream. Absolutely delicious.

Pork-free.

Opening times: 6.30pm - 10.30pm daily.

Location: FOOK KL, 19, Jalan Sultan Ismail, Bukit Bintang, 50250 Kuala Lumpur, Malaysia. (Valet parking only RM10)

Tel: 03-2148 3700

Website: https://www.fook.my/




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