The Kita Food Festival is more than just an experience, but a celebration of culinary artistry across Southeast Asia. The word Kita—meaning ‘us’ or ‘we’ in Malay—captures the spirit of togetherness through the simple yet profound act of sharing a meal as we gather, connect and unite as one community.
Hosted in Kuala Lumpur recently, the festival showcased remarkable collaborations between chefs from around the world and the Malaysian dining scene. There were seven kitchen takeovers, one of which featured Entier French Dining’s chef Masashi Horiuchi—who is known for his innovative blend of Japanese influences and classic French techniques—and Chef Christophe Lerouy from the one Michelin-starred Lerouy in Singapore—who brings with him a distinctive omakase-style approach to French cooking.
Chef Lerouy, dubbed the master of sauces, proved himself worthy of the title through a delightful series of amuse bouches, among which the escargot stood out. Prepped with sauerkraut, chive cream, garlic potato espuma, and an impressive anchoïade sauce, this was a dish made to evoke a sun-kissed Mediterranean vacation that would continue to linger in your mind and palate even after its last taste has faded.
The chefs then whisked us away to sea with their appetisers, starting with a David Hervé oyster paired with cucumber sorbet by Chef Lerouy. The light and crisp flavours of the sorbet, combined with the salinity of the oyster, was like tasting the sea breeze on your tongue, refreshing and invigorating. This was followed by Chef Horiuchi’s grilled Kampachi with bottarga, asparagus, and citron confit, which dazzled with its uplifting colours and flavours that capture the joy and vitality of summer.
The beauty of Chef Lerouy’s mastery of sauces was once again on full display in the main course: a sublime turbot fish, topped with bone marrow and elevated by an Alsace Pinot Noir reduction. The fish was sweet and delicate, but it was the reduction that revealed layers of depth and complexity that brought warmth and an unforgettable intensity in every bite. Our evening was then taken to new heights as Chef Horiuchi presented his main course: a seared Australian beef tenderloin served with seared foie gras and a luxurious Périgeueux sauce. To call the dish “rich” would hardly do it justice, for it was a creation that redefined decadence.
Desserts were a playful nod to the tropics, featuring a Piña Colada-inspired creation with pineapple sorbet and coconut espuma by Chef Lerouy, as well as a caramelised banana crémeux paired with tangy passionfruit sorbet by Chef Horiuchi, which transported us to the sun-soaked islands, marking the perfect finale to the evening.
After a successful run in Kuala Lumpur, the Kita Food Festival is set to make its debut in Kota Kinabalu, Sabah, from 8 to 10 November. This exciting event will feature a series of four-hands brunches, dinners and a Big Sunday Barbecue. The festival will continue its journey to Singapore next year, with events scheduled from January to March 2025. Tickets for the upcoming Kita Food Festival in Kota Kinabalu are available now. To book or learn more about its exciting events, visit its website here.
