SEA
Gnocchi & Buah Kulim Bisque
We have travelled from river to forest, mountain to coast, and now we venture into the open sea, a vast blue that connects Sarawak to the world.
The star here is the Sarawak deep sea tiger prawn, known for sweet, firm flesh. It is scented with bunga kantan, wrapped in daun bungkang, and roasted over a low wood fire.
The prawn is served shell-off for ease, its charred leaf unwrapped like a gift from the coals.
The prawn is served shell-off for ease, its charred leaf unwrapped like a gift from the coals.
Alongside are pan-seared yam gnocchi, made with local taro for pillowy comfort and a light, smoky crust.
The sauce is a luxurious prawn tomalley and buah kulim bisque. We simmer the heads and shells with buah kulim and local aromatics, then emulsify with a touch of Enkabang confit oil and herb oil.
Poured tableside, it brings deep umami with a rainforest undertone that ties ocean to forest.
This dish carries the warmth of communal cooking and the clarity of careful technique. It is a sharing of stories around a hearth by the sea.
