Go on, give in to another ‘episode’ of gluttony
Time to surrender to the Teo Chew Sauce Crabs, chilli-spiked King Prawns, cheesy Chicken Cordon Bleu and Chargrilled Beef Steak at the Episode.
Few places leave me feeling like a total slob when I’m done dining. Yet Episode at Publika accomplished this with apparent ease and I realised only too late, as I staggered to the door in a semi-comatose state, that yes…, I’d had a major “episode” of gluttony.
Well, who could blame me when owner Wolfgang Hegner kept the stream of West-meets-Chinese-cuisine at a steady pace, delighting all five senses in one fell swoop.
With the concept of “one-restaurant-two-kitchens” that is thankfully MSG-free, Chef Derson Yu is the culinary great of the Episode, artfully putting his spin on everything from seafood to steak and chicken. With over 17 years working in various parts of south east Asia, Chef Yu explained that fresh, healthy ingredients cooked to perfection for a low-calorie lifestyle was how the Taiwanese preferred to eat, and what he worked to painstakingly replicate in every creation.
My feast began humbly enough with the unassuming Braised Chicken in Chinese yellow wine, although I soon realised this was no ordinary dish. Punctuated with the tart yet deep flavours of red dates and berries and garnished with a generous helping of garlic, this was comfort food at its very best.
Knocked into temporary submission, I was suddenly jerked back to life by a magical explosion of spice in my mouth as King Prawns cooked in a fiery blend of dried chillies, chilli padi, fresh red chillies, onions, lemon leaves and ginger played havoc with my taste buds – but in a nice way! Freshly imported (it’s an absolute must, Hegner insists), this prawn dish was created by Chef Yu after hours of trial and error, he says. He explained this was no quick stir-fry either as each ingredient was added gradually and cooked painstakingly over a low heat until all had caramelised to deliver that final punch of flavour. Doused in Babas sauce, these King Prawns put me in seventh heaven.
Crabs in every form and variety made their grand appearance next. Oh yes, Episode boasts a crab menu with ten unique cooking styles from classics like Stir-fried Chilli Crab, and the Stir-fried Crab with Teo Chew Homemade Spicy Sauce, to the re-imagined Steamed Crab with Homemade Pineapple Sauce and Stir-fried Butter Milk Crab. Being spoilt for choice is definitely an understatement.
Episode is not only renowned for its fine Chinese and seafood cuisine. According to Hegner, the idea behind the “one-restaurant-two-kitchens” concept came after residing in Malaysia for years and realising there was a need for good western food cooked ‘right.’
To show me just what he meant, in rolled the Chicken Cordon Bleu in all its stately splendour. A firm favourite among regulars, I am told, Chef Yu worked his magic on this dish as well, deep-frying the Sakura chicken breast folded in generous helpings of cheese and ham, and serving it up with a side of fresh salad. Ooo la la… is all I can say.
For true carnivores, the Chargrilled Beef Steak is to die for and the imported Angus Beef tenderloin with cream sauce will leave your taste buds begging for seconds. As will the pan-seared salmon that is yet another winner – super crisp on the outside and buttery soft on the inside, complemented with a side of vegetable ragù, and smothered with a tantalisingly delicious bean sauce.
Glorious food aside, the décor of Episode is upscale and chic yet warm with a touch of class. From the white panelling on the walls complemented with a minimalist style to the no-frills table settings, Episode is certainly one of the most charming restaurants in Publika.
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