MOUNTAIN
Risotto & Ferns
Now our journey ascends to the mountains, the highlands of Bario and beyond.
The air cools and thins; you can almost feel the morning fog of the uplands. This course pays tribute to Sarawakâs mountain communities and their terroir.
The centerpiece is aged lamb loin, crusted in Litsea and Bario salt. Litsea (Litsea cubeba) is a local mountain pepper with bright citrus-pepper notes. Ground with mineral-rich Bario salt, it gives the lamb a floral, peppery crust.
The lamb is seared and roasted to tenderness. It rests on a three-coloured Bario rice risotto, cooked slowly the risotto way with Manok Pansuh broth to lend a subtle smoky earthiness.
Resting atop are wild ferns and garnishes. Crisp tepus (wild ginger), pickled terung asam, and pearls with white balsamic and truffle give a bright pop.
A drizzle of Liberica coffee jus surrounds the rice. Tender tips of bracken and midin crown the dish with green crunch and a forest echo.
