Plunge into the exhilarating realm of “novel-Asian gastronomy” with two culinary virtuosos: Hans Christian of August in Jakarta (#46 on Asia’s 50 Best Restaurants) and Aidan Low of Akar Dining in Kuala Lumpur. These chefs spearhead a movement revolutionizing Southeast Asia’s culinary topography.
Hans, the lauded maestro behind Jakarta’s August, is celebrated for his modern Indonesian cuisine, seamlessly merging local essences with time-honoured French techniques. His counterpart, Aidan Low, captains the Michelin-selected Akâr Dining, where he deftly intertwines native ingredients and global culinary methods into a symphony of refined flavors. United, they will present a collaborative “four-hands” dinner epitomizing the innovative spirit of New Nusantara cuisine.
In contrast, the ‘Kulim Rice’ dish offered a fascinating cross-cultural encounter. Sweet, short-grain Japanese rice was infused with the aromatic kulim oil, a unique Malaysian ingredient, and then finished with the tangy twist of umeboshi, a Japanese pickled plum. This unexpected pairing created a harmonious balance of sweet, salty, and sour notes.
Hans Christian of August, Jakarta | Aidan Low of Akar Dining, Kuala Lumpur
Image credit: Kita Food Festival
Hans’s singular approach to dining offers an indelible experience, marrying contemporary practices with a profound reverence for Indonesian spices and traditional tastes. Conversely, Aidan’s culinary ethos is a jubilation of Malaysia’s diverse terroir. By harnessing indigenous elements like Borneo olives, fragrant frangipani blossoms, and aromatic wild ginger oil, he crafts dishes that are distinctly and essentially Malaysian.
This exceptional alliance aims to accentuate the vibrancy of novel-Asian gastronomy, showcasing the opulent culinary legacies of both Indonesia and Malaysia. Join us at the cozy and welcoming Akar Dining in TTDI, and indulge in the sublime amalgamation of New Nusantara flavours orchestrated by the masterful hands of Chef Hans and Chef Aidan.
Image credit: Kita Food Festival
Lobster Pais | Chilli Koji
Reef Squid | Breadfruit, Passionfruit
Inspired by the traditional flavours of otak-otak, ‘The Lobster Pias’ presented a unique twist. Succulent river head prawns, marinated with fragrant cutinous rice and mulberry leaves, were grilled to perfection and served with a vibrant, spicy chili koji sauce.
The ‘Breadfruit’ dish offered a delightful surprise. A fluffy bun enveloped tender squid, bathed in a rich, char siu-inspired sauce, and crowned with colourful marigold flowers.
Chef explained, “Think of ‘The Lobster Pias’ as an elevated take on otak-otak. Instead of fish, we use large, flavourful udangala prawns, which impart a wonderful sweetness and texture.”
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Asanin Jakarta
Hashbrown “Rendang”
Drawing inspiration from Indonesian culinary traditions, the chefs presented two intriguing creations: ‘Asinan’ and ‘Hashbrown.’
The ‘Asinan’ was a refreshing Jakarta-style fruit salad, featuring a medley of crisp jicama, tangy salted cabbages, and crunchy cashews, offering a delightful interplay of textures and flavors.
The ‘Hashbrown’ was an innovative reimagining of the classic rendang. Typically served with beef or chicken, this rendition transformed the rich and savoury flavours of rendang into a crispy, golden hashbrown, a surprising and delightful snack.
Chef Aidan elaborated, “Rendang is traditionally paired with protein, sometimes accompanied by baby potatoes. We wanted to deconstruct this beloved dish and present it in a new light, hence the hashbrown.
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Penang Gold Coin Oysters | Chayote, Sea Grape
Seasonal Harvest | Tempoyak, Tapai
Scallop
Laksa Emulsion, Cabbage
Claypot Kulim Rice
Terung Asam Acar
The ‘Malaysian Harvest’ was a testament to Chef Aidan’s passion for showcasing local ingredients. A vibrant tapestry of seasonal vegetables, adorned with a delicate tempoyak and chincha lok sauce, the dish was a celebration of Malaysia’s rich terroir.
‘This is Chef Aidan’s signature way of expressing his deep connection to the land. Every element on the plate is sourced from local farms and producers,’ explained one of his team members, highlighting the chef’s commitment to sustainability and regional flavours.
In contrast, the ‘Kulim Rice’ dish offered a fascinating cross-cultural encounter. Sweet, short-grain Japanese rice was infused with the aromatic kulim oil, a unique Malaysian ingredient, and then finished with the tangy twist of umeboshi, a Japanese pickled plum. This unexpected pairing created a harmonious balance of sweet, salty, and sour notes.
Octopus Laksa | wagyu tenderloin
Image credit: Kita Food Festival
Don’t miss this extraordinary opportunity to experience a four-hands dinner crafted by culinary masters Hans Christian and Aidan Low. This exclusive event is available for two nights only, September 6th and 7th, at Akar Dining. Seats are limited, so reserve your place now for an unforgettable dining experience.
For reservations and inquiries:
Tickets: Book here
Call: 018-277 0597
Akar Dining
109, Jalan Aminuddin Baki, Taman Tun Dr Ismail, 60000 Kuala Lumpur
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Kita Food Festival 2024: Your Ultimate Guide To Event Highlights, Schedules, & More
