maître d’ - Laite, Kuala Lumpur
Written by Kevin F. Cox
Chef Georg Schröppel’s ‘secret’ to making simple ingredients excite is to combine seasonal über-freshness with world-class skill and modern creativity.
Whether savouring the popular showcase lunches or lingering over dinner and fine wines, you’ll enjoy the appetiser tower standing tall in this circular restaurant designed by interior guru Adam Tihany of Spago and Le Cirque fame. With cool flowing water, careful lighting, and natural hues of rich fabric, the restaurant sets a casual-chic ambience as a prelude to the food.
Innovative European cuisine for the 21st century is the signature here: perhaps start with a single yolk bubble of mango suspended ethereally in a sea of perfectly contrasting watermelon juice and bursting in your mouth with a fruity wash. Then to a signature Wagyu beef mille-feuille, a rich tartare atop lemon polenta with yuzu-sour cream and a dollop of avruga caviar. Finish with warm Valrhona chocolate soufflé with avocado purée, pineapple ragout, and verbena ice-cream. A sampling of postprandial dessert amuses-bouche will close your palate and a perfect meal.
Master Chef Georg Schröppel’s cooking defies traditional French food, incorporating modern influences and ingredients in what he defines as wholesome European cuisine.
It took 12 years for him to make it to Kuala Lumpur and call Lafite his own. Before that he was busy refining his talent as Ritz Carlton Guangzhou’s chef, and at Michelin-star establishments such as Residenz Heinz Winkler and Waldhotel Sonnora in Europe, and The French Laundry in California.
Today he creates seasonally fresh, yet remarkably innovative, cuisine his own way – with eye-popping simplicity and an honest commitment to natural flavour pairings. And Lafite’s many ‘Best Of’ awards confirm that this approach to food is exceptional.