Flavours as a restaurant has a minimalist setting that is tasteful and elegant affording a good enough space for corporate functions and private parties as well.
Here’s a place you’ll want to take your time as you savour each bite of your meal (not devour) and sit back with a satisfied sigh and a ridiculous grin on your face when you’re done.
Headed by Chef Riz, son of Malaysia’s favourite Chef Wan, and previous judge of Malaysia’s Master Chef TV show, Flavours is a delightful fusion of Eastern and Western cuisine given the celebrity treatment by a young and talented chef that understands the deeply satisfying sensual side of food.
Speaking about his latest passion, Chef Riz said, “A wholesome dish is not just something which tastes ‘fine’. It has to be fresh and nutritious for the body, as well as appetising to the eye. It should exude inviting and mouth-watering aromas, and of course it has to be tasty to the palate.”
Living up to his description of the ultimate wholesome dish is his to-die-for Buttermilk Pasta with deep-fried calamari. Rich yet refined in taste, the thick, creamy buttermilk-garlic sauce, with curry leaves and chilli padi is a lovely play of Eastern and Westerns flavours that go surprisingly well together.
Chef Riz’s hearty Burger selections on the other hand offer layer upon delicious layer of generous premium beef patty, aged cheddar and a thoughtful assortment of other palate pleasers that together render this meal more than just a hastily put-together snack.
Not to be outdone is his signature Nasi Briyani served with either lamb or chicken that offers a depth in flavour that never ceases to amaze. Another delicacy of special note is Chef Riz’s playfully named Amuse Bouche, which he describes as “…a palate pleaser with an Asian twist.”
If you’re one who prefers to stick with hawker specials like Mee Goreng, Nasi Goreng Kampung, Mee Bandung and Char Kway Teow, you’ll be delighted with Chef Riz’s take on these. Bold and bursting with traditional flavours, he deftly handles these street favourites with a finesse that only a chef of his calibre can.
Of special interest is a quirky little herb garden located in a planter box just outside the restaurant’s main entrance. It is refreshing to see the very herbs that flavour the dishes inside, growing in abundance just outside.
The bright red capsicum and chili padi were especially delightful to feast your eyes on while the sweet basil, sage, curry leaves, rosemary and dill beckoned with their pungent fragrance.
If you have finicky taste buds that beg to be pampered, why not treat them to a meal at Flavours? They’ll thank you profusely for it!