Birthday Celebration | Enfin by James Won 2016
My favorite thing about birthdays with him is that I never know what he has planned & it always turns out to be my most favorite day of the year. Thank you again for all your love and support this past year & for cheering me on in the highs and the lows. You are the best!! xx
This year, I was able to celebrate it with my favourite people in the world
. We had modern 
French fine dine dinner in Enfin by James Won. It has to be one of the most beautiful restaurants in KL.
the decore - BEAUTIFUL - say no more
Everything from the ceilings to the decor and tableware are so BEAUTIFUL!
We had a 4-course dinner Degustation
with wine pairing
. The food tastes great and with good presentation/plating.
James Won, the chef was friendly and explained well about the dishes.
Set the tongue off for that heavenly truffle buttered bread, followed by Amuse bouche – Japanese caviar, sea grapes, potato and leek paired with Cocktail by Bar Enfin Mixologist.
Entrée
Ikura, ice plant, puffed quinoa, yolk in prawn oil, shrimp powder, chili
Here comes my favourite entrée -Scallop with caviar, cauliflower, curry infused tofu and black garlic emulsion
Gold leaf, chicken liver, curry leaf and ginger torch caramel, cumin, black and white chocolate
This is a very creative dish. The chicken liver texture tasted so soft, unlike the ordinary chicken liver which tasted very rough.
I mistakenly thought that I was eating a tau-fu-fah topped with black and white chocolate flakes.
Handmade egg pasta, shi-hum (mud cockle), wasabi leaf, arugula and lemon pesto, charred leek powder
Hubby said this is the most expensive “char-koay-teow”
with the most juicy and succulent shi-hum!
Krug Grand Cuvee, Reims, France (M.V)
A rare opportunity to experience Krug affairs right in the heart of Kuala Lumpur.
Krug: the secrets of the Rolls-Royce of champagne, often described as the Rolls-Royce of the industry.
Plat Principal
Japanese cod poached in seaweed butter, Argentinean prawns, purple brassica, tomato, pickled Bentong ginger, ginger torch, lobster bisque
It is rare to see a giant grouper in the french menu. This pan seared giant grouper has a flaky crispy skin and it tasted so good. Double thumbs UP!
Hubby ordered this as he finds the combination is so creative and it turns out to be really good as the abalone works well with the creaminess of the risotto (incredible).
(Chateau Puy Boyrein Blanc 2013, France)
Dessert
Beetroot, parmesan cheese mousse, raspberry, chocolate, charcoal and coconut, pandanus sponge.
Inspired by Red Velvet. Parmesan cheese in sugar “glass”
(Hennessy X.O, Cognac, France)
Manifesting my dreams…
Live beautifully, dream passionately and love completely. Thank you darling for always putting effort in arranging an unforgettable and amazing birthday celebration for me.
Appreciate all that you have done for me
Let me just say that this has been the best year yet.
Cheers to so many more wonderful years together all the memories we've yet to make. Love you to the moon and back!
standing beside me is James Won
. We had modern French fine dine dinner in Enfin by James Won. It has to be one of the most beautiful restaurants in KL.
Everything from the ceilings to the decor and tableware are so BEAUTIFUL!
We had a 4-course dinner Degustation
with wine pairing. The food tastes great and with good presentation/plating.
James Won, the chef was friendly and explained well about the dishes.Set the tongue off for that heavenly truffle buttered bread, followed by Amuse bouche – Japanese caviar, sea grapes, potato and leek paired with Cocktail by Bar Enfin Mixologist.
Ikura, ice plant, puffed quinoa, yolk in prawn oil, shrimp powder, chili
Here comes my favourite entrée -Scallop with caviar, cauliflower, curry infused tofu and black garlic emulsion
The scallops were melt-in-your-mouth delicious!
This is a very creative dish. The chicken liver texture tasted so soft, unlike the ordinary chicken liver which tasted very rough.
I mistakenly thought that I was eating a tau-fu-fah topped with black and white chocolate flakes.
Handmade egg pasta, shi-hum (mud cockle), wasabi leaf, arugula and lemon pesto, charred leek powder
Hubby said this is the most expensive “char-koay-teow”
with the most juicy and succulent shi-hum!Krug Grand Cuvee, Reims, France (M.V)
right in the heart of Kuala Lumpur.Krug: the secrets of the Rolls-Royce of champagne, often described as the Rolls-Royce of the industry.
Plat Principal
Japanese cod poached in seaweed butter, Argentinean prawns, purple brassica, tomato, pickled Bentong ginger, ginger torch, lobster bisque
Paired with Chateau Pegau, Cuvee Lone 2014, France
Abalone, passion fruit and parsley water, crab pearl barley risotto, onion puree, dehydrated truffle raisin
(Chateau Puy Boyrein Blanc 2013, France)Dessert
Dessert
Cheese Platter with condiments
Inspired by Red Velvet. Parmesan cheese in sugar “glass”
(Hennessy X.O, Cognac, France)
Complimentary Petit Fours
Selection of Enfin handmade chocolate
Manifesting my dreams…Live beautifully, dream passionately and love completely. Thank you darling for always putting effort in arranging an unforgettable and amazing birthday celebration for me.
Cheers to a new year, getting older, new experiences, & new life lessons.
Last year to roll in my twenties
#spoiltbirthdaygirl #spoiltwife 
Had the happiest birthday ever!!Thank you darling for making this birthday so special for me.
I loved it!
Thank you darling for making this birthday so special for me.I loved it!
Let me just say that this has been the best year yet. Cheers to so many more wonderful years together all the memories we've yet to make. Love you to the moon and back!
standing beside me is James Won
Blessed and thankful
Had the best dining experience in Enfin.
Had the best dining experience in Enfin.
Will definitely go back. x
Where is the cake from? :)
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