1. Vegetables Are Boring
...until you taste the beautifully plated plants at Saint Pierre Kuala Lumpur. Two things are true of a dish if you spend long minutes admiring it but mere seconds devouring it: striking beauty and shocking deliciousness. As a matter of fact, we had to be roused by maître de maison Ramon Susany, who was concerned that the dish's dipping temperature would no longer spur optimum enjoyment (bless his vigilant heart). Such is the effect that the French Petit Violet Artichoke, Turmeric, Pine Nut had upon our party. Stroobant, a staunch yogi who adopted vegetarianism five decades ago, puts vegetables at the forefront of Saint Pierre, as do some of the best chefs of our generation e.g. René Redzepi of Noma and Amanda Cohen of Dirt Candy.