A Toast to a Collaboration Like No Other
13 Sept 2024
And that’s a wrap on Kita Food Festival’s KL Weekender Dining Series– with back to back dinners featuring the collaboration of local and international chefs, sometimes as kitchen takeovers and sometimes as four hand dinners.
Speaking of collaborations, Kita also joined hands with Royal Brackla to add even a little more spark to a few dinners, including:
- Ben Devlin (Pipit, NSW Australia) kitchen takeover at Yellow Fin Horse
- Prin Polsuk (Sam Rub Samrab Thai, Bangkok) kitchen takeover at Raw
- Louis Tikaram (Stanley, Brisbane) kitchen takeover at Fifty Tales
Diners had the opportunity to pair their meal with a cocktail exclusively designed for the event, followed by a flight of Royal Brackla 12-Year-Old, 18-Year-Old and 21-Year-Old to match savoury dishes and then dessert.
Some of the dishes include smoked squid with keluak, black sapote and potato noodles by Ben Devlin at Yellow Fin Horse, panang curry of grilled duck skewers by Prin Polsuk at Raw and claypot coral grouper and fish maw by Louis Tikaram at Fifty Tales. With every sip, a symphony of rich, fruity notes, layered with honey, vanilla and a hint of spice were revealed through the perfectly balanced maturation in ex-bourbon and sherry casks.
As the night unfolded, guests savoured not just the expertly crafted dishes but also the exuberant taste of Royal Brackla. To many more memorable evenings, where every glass raised and every plate served tells a tale of passion, creativity, and exceptional flavour.
