Cover Amazonas features a great selection of Latin American dishes (Photo: Amazonas)
Amazonas features a great selection of Latin American dishes (Photo: Amazonas)
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We speak to Amazonas’ managing director Kai Zen Au and executive chef Shaun Lazaroo about the exciting opening
While many know Amazonas for its fresh and fiery guacamole made tableside, it may come as a surprise that it is spearheaded by the owners of Kenny Hills Bakers. In fact, I learned this the day I visited, speaking to Kai Zen Au, the managing director of Kenny Hills Hospitality Group and the second generation of the founding family of the homegrown bakery. Two entirely different concepts, I have to ask Au the question on my mind—why was Latin American cuisine the next step from pastries and coffee?
“One of our previous pastry chefs introduced us to our executive chef, Shaun [Lazaroo], a year and a half ago when he was working at Fuego but looking to explore something new,” Au explains. “Personality-wise, we clicked, and when the opportunity to take up a space at The Exchange TRX came about, it was the right timing.”
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Above Guajillo Roast Chicken
Above Guacamole
Guajillo Roast Chicken
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Inspired by a trip to London just a year prior and with Lazaroo’s expertise in Latin American cuisine, the duo felt inclined to pursue such a concept. However, this was not without difficulty, especially in terms of finding the right produce. “Mexican dried chillies are incredibly difficult to source, and even now, we are only able to import three—Guajillos, Anchos, and Pasilla, which get shipped from Mexico to Singapore, then to Malaysia,” Lazaroo says.
Above The stunning bar
The stunning bar
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Instead, the experienced team in Amazonas uses local ingredients to replicate flavours found across Latin America. “We are inspired by Peru, Chile, Argentina, Brazil, Colombia, Mexico, Venezuela, and Spain,” smiles Lazaroo. On the menu sits items like charcoal-fried steaks from Picanha to Rib Eye, aguachile and ceviche, including a Nikkei Truffle Hamachi Tiradito, and Trio de Maíz made with purple corn. Of course, no Latin American restaurant is complete without guacamole and a selection of tacos, which use soft corn tortillas.
Above Ceviche
Ceviche
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In the heart of the Amazonas kitchen is a custom-made Parrilla Grill, which allows for expert temperature control. “It is a mini-playground for the team, as it has adjustable heights, levers, a self-made salamander, a semi-oven, and a space that allows for smoking,” Lazaroo grins.
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Above The custon-made Parrilla Grill
The custon-made Parrilla Grill
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Instead, the experienced team uses local ingredients to replicate flavours found across Latin America. “We are inspired by Peru, Chile, Argentina, Brazil, Colombia, Mexico, Venezuela, and Spain,” smiles Lazaroo. On the menu sits items like charcoal-fried steaks from Picanha to Rib Eye, aguachile and ceviche, including a Nikkei Truffle Hamachi Tiradito, and Trio de Maíz made with purple corn. Of course, no Latin American restaurant is complete without guacamole and a selection of tacos, which use soft corn tortillas.
Above A statue in Amazonas
Above A painting hanging in the restaurant
A statue in Amazonas
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The space is decked out with decorative pieces sourced from Colombia, Peru, Ukraine, and Bali, bringing guests back to the times of the Inca Empire and Maya civilisation. However, what draws the eye most is a painting of a Peruvian, East Asian-looking woman. “Back in the day, there were a lot of Japanese settlers, which is how raw fish was popularised,” Au adds.
Statues on the mantelpiece depict gods and tribal leaders, while a Mayan calendar hangs at the restaurant entrance. “We hope to champion Latin American culture and cuisine while driving the upscale dining scene here in KL,” he ends.
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Images: Amazonas
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Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
