ROOTS Bistronomy

The setting of ROOTS is indicative of the culinary experience it offers. Its charming antiquity from the Brooke era is wonderfully preserved against the elements of modernity. The menu prides itself on the usage of homegrown ingredients and modern European culinary techniques to create very fresh, current and delectable dishes. Top on the list of must-haves to start are the Heirloom Tomato Salad (tossed in Gula Melaka Soy Sauce), Mushroom Soup with Kulim and Garlic Poached Prawn in Sarawak Highland Salt. The clear winners for the mains are the Pan Seared Kurau Fish with Tanjung Malim caviar, Grilled Goat Rack with Engkabang butter and Charcoal Grilled Ribeye in konbu jus. For dessert, the Buah Keluak Fudge Cake is sensational and not to be missed. Overall, the attention to detail, masterful execution and judicious use of local ingredients by ROOTS make it one of the country’s most interesting restaurants.

IN THE KNOW

The fluffy brioche rolls here are made with Japanese bonito flakes, kombu (kelp) and fish oil. These are paired with dabai and latok (local butter), all created from Chef John’s unique take on local ingredients. 

TATLER TIP

Parking within the precinct can be limited so do let them know in advance to reserve a parking space. 

SIGNATURE DISHES

Paella, Pouch prawn, Pasta