Full of fealty for his Francophone mentors, Masashi Horiuchi never strays too far from his classical chef training. But while Entier's executive chef may abide by methods that are à la française, much of the restaurant's innovative ingredients hail from Malaysia's own shores... or waters.
Cue T'lur tropical caviar, a hot commodity appearing on menus left, right and centre. The Tanjung Malim export is even responsible for birthing Entier's new brunch menu. From an audible appetiser of escargot croquettes to freshly shucked French white pearl oysters, some of the best bite-sized morsels here come topped with miniature toupées of caviar. The former, a clever repackaging of escargots au beurre persillé, are unequivocally delicious flavour bombs. As for the oysters? Flown south from Penang, the molluscs paired with quail's egg and caviar prove that freshness triumphs over a European postcode.