KUALA LUMPUR: Want to experience fine dining in your very own home? Leave it to Chef Eden Daus, who will whip up a mouthwatering meal in your kitchen while you sit back and relax.
The 24-year-old ensures his customers do not have to lift a finger while he is there. Eden brings along an assistant and everything that makes up a fine-dining experience – from the plates you eat off of, to the drinking water.
He even cleans your kitchen and ensures it is spotless before leaving.
The five-course Tres Grande Special is priced at RM340 per person, the three-course Moyen Jewel at RM290 per person, and the vegetarian four-course Grande Unique at RM270 per person.
Each selection comes with a scannable code that takes you to a virtual menu that uses emojis – a little game created by the chef to help you guess what will be served.
Eden says 80% of the food is prepared before they arrive at your house. Nevertheless, they require a few hours in the kitchen before the courses are ready.
Customers will be served personally by Eden and his assistant Hafiz, and the chef will also provide a detailed description of each dish, from how it is prepared to how it should be eaten.
The Moyen Jewel kicks off with poached tiger prawns with coconut espuma, green curry, grilled sweet peas, coconut flesh, burnt lime, and roasted cashew nuts, all served in a coconut shell.
The fresh tiger prawns, Eden says, are caught the night before. He recommends you enjoy your first bite and savour all the flavours first before squeezing the burnt lime over the food.
The mix of spices from the green curry and creamy taste of the coconut espuma, paired with the juicy seafood, create an explosion of flavour that will leave you tempted to lick the coconut shell clean.
The main course is lamb loin with buluh nasi dagang, dagang sauce and dagang powder; the meat cooked to perfection and so tender, it simply melts in the mouth.
The rice is served in bamboo, accompanied by the dagang powder – pounded coconut bits – and sauce made up of lemongrass, galangal, turmeric, shallot and garlic.
The sauce is definitely the star of the show, its spiciness balanced out by the crispy coconut.
Next, of course, comes dessert. The chocolate hazelnut mousse with mixed nuts tuile and vanilla Chantilly is a decadent, delicious treat you won’t want to miss out on: rich and silky-smooth, complemented luxuriously by the sweet Chantilly cream.
Eden tells FMT he has had a passion for cooking since young. When he was 10, he brought a cheese sandwich and coffee to his mother in bed and, seeing the happiness it brought her, decided he wanted to become a chef to bring joy to people’s lives through food.
He has certainly come a long way from making cheese sandwiches. Eden won gold medals in competitions while still at cooking school and, having graduated with a diploma in culinary arts, has worked alongside the likes of Vietnam’s top chef, Tommy Tran.
Most recently, he served up culinary creations at Nadodi in Kuala Lumpur, which was voted one of Asia’s top 100 restaurants.
Interested in a private dining experience in your own home? Check out Chef Eden via his website or on Instagram. For enquiries and reservations, send a WhatsApp message to 013-4576640.