FOREST
Tempoyak (Fermented Durian)
From the rivers, we venture into the dense rainforest. The lights dim to emerald hues as you envision towering trees and a crackling fire under the jungle sky.
This course, “Forest,” is inspired by the practice of cooking with fire and smoke amid nature.
At its heart is free-range chicken, marinated in native spices. We grill it over hardwood charcoal to recall a forest barbecue.
The searing heat locks in juices and infuses a whisper of smokiness, as if the chicken were roasted over an open campfire deep in the jungle night.
We glaze the meat with gula apong (wild palm sugar), reduced with Bario cinnamon and a wild leaf called ipah kayuh, known for amplifying umami.
The glaze caramelizes on the charred chicken, imparting sweet, smoky, and spicy notes.
Beneath the chicken lies a bed of cassava leaf and coconut cream cooked until velvety. Beside it is a dollop of tempoyak durian crème, a bold fermented custard tamed into savoury richness.
Together, the smoked chicken, sweet glaze, herbal umami, creamy leaves, and tangy durian form a symphony of jungle flavours.
Each bite moves from smoky char to gentle bitterness and a lift of fermented fruit. This course embodies the essence of jungle smoke, ferment, and tradition.
