‘The like for sugar’ is what the Malay-French fusion name SukaSucré means, giving you a bit of a clue of what to expect when you step into this chic restaurant in Cheras.
You’re absolutely right if you think it’s a place where you can get lush desserts, but SukaSucré Bistro is more than that. This is where the culinary essences of Negeri Sembilan and Paris merge in intriguing harmony.
Dato’ Steve Day and Dato’ Fazley Yaakob
You can thank actor, singer, 2012 MasterChef Selebriti Malaysia winner, Le Cordon Bleu Paris graduate and SukaSucré owner Dato’ Fazley Yaakob for coming up with this concept, which can be discerned in his MIGF dishes.
A member of the SukaSucré waiting staff with Daryl Lee, Yvonne Yip, Angie Lee and Ho Yew Ming
Zulkarnain Abdul Ghani, Ning Baizura Hamzah Dalton and Dato’ Fazley
Daryl Lee and Emmanuel Lim
After a sojourn for some pre-dinner bites at an adjoining hall, a group of guests invited to sample the SukaSucré Festival menu left a KL rain behind and embraced a Parisian atmosphere nurtured by elegant music emanating from a string quartet and the classy French-themed décor of the restaurant. At the lead of MIGF Organising Chairman Dato’ Steve Day, they found their seats, taking in the warm environment.
Ning Baizura, Tunku Dato’ Paduka Khadijah Tunku Abdul Rahman, Puan Sri Hajah Khir Johari and Datin Tina Ali
Ning Baizura, Nor Hasliza Mohd Ali, Khairil Abdullah, Datuk Ali Abdul Kadir and Zulkarnain Abdul Ghani
Datin Tina Ali and Dato’ Richard Teo
Munas Van Boonstra, Angie Lee and Datin Su Wai Fun
Among the guests who graced the venue were daughter of Malaysia’s first Prime Minister Tunku Dato’ Paduka Khadijah Tunku Abdul Rahman Putra Al-Haj, Jobstreet Corporation Berhad Chairman Datuk Ali Abdul Kadir, Axiata Digital Services Sdn Bhd CEO Khairil Abdullah, Pakatan Reka Arkitek Sdn Bhd Director Ar David Teh and artiste Ning Baizura Hamzah Dalton.
Ho Yew Ming with Datin Umi Kalsom (Dato’ Fazley’s mother), Raf Yaakob (Dato’ Fazley’s brother) and Mawar Rashid
The dining group ready to review the Festival menu
Tunku Dato’ Paduka Khadijah and Datin Winnie Loo
Ezra Ng and Dato’ Richard Teo
Experiencing Paris and Rembau on a plate was the order of the evening, voiced Dato’ Fazley before diners tucked into the Festival menu.
Indeed, everything from a given dish’s name to its ingredients (which, to the typical mind would make strange bedfellows) show just how well this Malaysian-Fusion menu works.
Perigi Monsieur Rembau, garnished with crispy mushroom petals
Setting things off was a starter called Perigi Monsieur Rembau. Consisting of Egg-white Custard Well infused with Kaffir Lime with Cream of ‘Cendawan Kukur’, Pan-seared Portobello Mushroom Sticks and Crispy Cendawan Kukur Petals, the dish gave the guests a bit of fun pouring the mushroom cream into the bowl to complete the serving.
Duck Rendang in Soto Padang a la Champs-Elysées, a part of which sporting a likeness to the Arc de Triomphe
Duck Rendang in Soto Padang a la Champs-Elysées was the following dish. An ensemble of Duck in Rendang Minang Paste, Baby Orange Segments, Smoked ‘Nasi Himpit’, Bergedil with Brie de Meaux, and Soto Padang Soup, it stretched the imagination in terms of flavour combinations.
Diners loved the Lemak Cili Api Cream that underscores the Wagyu Beef & Foie Gras in Kampung Sega Rembau
Subsequent to a palate cleanser was the first main, called Wagyu Beef & Foie Gras in Kampung Sega Rembau. It was also an example of clever coalescence – Pan-seared Wagyu Beef on Lemak Cili Api Cream, Bunga Telang and Black Olive Potato Puree, Foie Gras Seared in Buerre Noisette on ‘Pucuk Pegaga’ and Roasted Garlic Cream with Crispy ‘Udang Geragau’. The chilli cream was a particular favourite of the diners, who enjoyed its addictively spicy character.
From Britanny to Teluk Kemang featured a tantalising mix of flavours
From Britanny to Teluk Kemang was the name of the second main, comprising Monk Fish poached in Coconut Milk infused with Kaffir Lime leaves on Sambal Minang cream and Roasted Garlic with Beetroot Purée, Crispy Salmon Skin with a hint of turmeric, Lobster Tail Salai on Curried Salted Egg Yolk Cream topped with White sturgeon caviar, Rainbow Baby Carrots, Scales of Roasted Bamboo Shoots, Pumpkin and Radish. With a blend of tastes as complex as the dish’s composition, it continued the trend of impressing the palate.
The decadent Sungai Linggi Meets the Seine
A dessert of Caramelised Banana, Kuih Ketayap Skin with Inti Kelapa, Fresh Kerisik, ‘Pisang Emas’ Banana Cake, Cinnamon Sablé, Vanilla Beans Pastry Cream, Salted Caramel Sauce, Cempedak Ice cream, Fresh Wine Grapes & Strawberries was then presented. The squiggly ‘river’ and bilaterally influenced elements ingredients were an embodiment of its name, Sungai Linggi Meets the Seine.
In a special presentation, Dato’ Fazley wowed with his ‘Sweet Table’ show
As the plates were polished up, Dato’ Fazley offered guests a rare opportunity to witness one of his rare ‘Sweet Table’ demonstrations, which saw him put an engaging show laying SukaSucré desserts on a table.
He also provided a taste of his singing to go with the taste of his cooking
The surprises for the night were not over yet, as he then went through a quick costume change and grabbed a microphone to serenade a few songs for the enraptured audience, backup dances in tow. Ning Baizura and one of Dato’ Fazley’s staff even joined in for an a cappella duet.
Ar David Teh offered a glowing review for the evening
Closing the night were words by Dato’ Steve, who sent plaudits in the direction of Dato’ Fazley and his team for a brilliant night of food and show. The spokesman for the guests, Ar David Teh, didn’t hold back complimenting the menu, wishing he could take home a bottle of the Lemak Cili Api Cream. He then applauded the level of effort that went into the dinner, both on the plate and outside it.
The incredible team at SukaSucré Bistro
The Full Festival Menu at SukaSucré Bistro costs RM149 nett per person without wine. Click here to read more about the restaurant, Dato’ Fazley and the Festival menu.
Sponsored by Vision KL, Festival Publicity Dinners help create and sustain the MIGF buzz throughout the Festival month. These dinners provide an excellent way for the organisers to individually recognise the professionals in each Festival Restaurant and to thank everyone involved, from the restaurant managers and service teams, to the Master Chefs and their kitchen staff.