DESSERT
& Coconut)
Every journey must end, and ours concludes on a sweet note of Harmony. Dessert brings the threads together, land and sea, past and future, in one finale.
Central to the plate is a petite square of black rice kuih. The rice is soaked, gently steamed, then pounded and pressed overnight into a chewy, sticky cake with a deep purple hue and natural sweetness.
Beside it are soft cubes of fern jelly, a jelly-like confection made from fern root starch with a gentle, clean flavour and silky texture. The cool, slick jelly contrasts the chewy rice cake.
To the side, a quenelle of coconut sorbet sits on a crisp soy-caramel sablé made with gula apong. We finish with strokes of pandan cream and a few edible flowers.
Take a bit of each element together. Toasty black rice, cool jelly, tropical sorbet and buttery cookie, with a swipe of pandan. The experience is complex yet comforting, much like Sarawak in harmony.
