Behind The Fire at Carbon recently was Andy Beynon for two nights and it translated into a lot of love for what he brought to the four sold-out dinners there. Beynon is the owner-chef of the one-Michelin star Behind restaurant in London.
Flower Crab, Courgette, Basil
Beynon had explored Malaysian flavours and produce for a week, then bringing his own refined touch to them. It was mostly about seafood, clean flavours and textures that danced on your palate.
Courgette, Basil Souo
You are bowled over, first by the delicate Flower Crab with courgette, and the fragrant basil soup with the essence of crab in it, then the tartlet of smoked catfish and scallop with lobster and lemon resting on a fried mantou
Smoked Catfish, Scallop
Pomfret was raw, in a sweet and sour Thai basil emulsion with kaffir lime and jalapeno gel, topped with pennywort (pegaga). A unique and most refreshing take on pomfret, like a ceviche.
Pomfret Thai Basil, Jalapeno, Kaffir Lime
From the sour to the sweet in the Pumpkin course. The pumpkin had been roasted for two hours. The pumpkin seeds were caramelised in sugar. There was pumpkin puree and pumpkin brittle, and a little tartness from passionfruit. “I love using vegetables as dessert,” said Beynon.
Pumpkin, pumpkin seeds, passionfruit
Beynon”s rendition of Soon Hock has a plump fish fillet resting on a buttery potato, paired with oyster cooked in cucumber juice, touched with wasabi and resting on a spinach leaf. Imagine the flavours and textures.
Carbon’s Signature Aged Duck, satay sauce, hoisin jus
Carbon’s Signature Aged Duck, satay sauce, hoisin jus is unmissable. Add to the juicy duck breast with the crispy skin, a smoky duck consommé with chestnut and the duck neck sausage with lotus seed, dried shrimp, salted egg make it a superb treat.
Soon Hock, potato, oyster, wasabi
A Wagyu Shortrib topped with lobster bisque with lobster pieces in it was a rich, perky savoury ending.
Wagyu Shortrib, Lobster
Dessert reflected Beynon’s immersion into local produce, including durians. The Pineapple Bunga Kantan Sorbet (with har ko) was inspired by rojak.
Pineapple bunga kantan sorbet inspired by Rojak
Mandarin Orange, Pink Peppercorn, Durian, Thyme
Beynon’s visit to a durian farm resulted in Durian mousse with frozen mandarin a nd lemon shavings, pink peppercorns and thyme.
Yeoh, David Tay and their team at Behind The Fire dinner at Carbon
The connection with Beynon began with Yeoh Wei Chieh, who learned under Beynon in London before opening Carbon with David Tay in Kota Damansara. That influenced how Carbon came to be in its space and approach to cooking.
Check out Carbon @https://carbonkl.com/
Beynon completing his dessert