Try something different this Christmas. Learn a simple fusion recipe from the new fusion chef at Fig Leaf.

If you think you are going to be overwhelmed by the usual turkey and ham combo at company and home Christmas parties this year, why not try fusion for a change-- blending the best of east-west cooking?

When we heard that Fig Leaf Restaurant has a new chef, we thought --why not ask him to create a nice and simple dish for Christmas?

Trained in French cuisine, Chef Emmanuel Stroobant-Paquet is Belgian and had just worked in Kuala Lumpur for two years before he joined Fig Leaf on 1 November 1999. And he comes with a loaded title--he was just crowned the Best Expatriate Executive Chef in Malaysia, clinching the Gold Award given by Hospitality Asia.

As he was trained in French cuisine, how did he end up dabbling in fusion food? According to him, food is like fashion--there are popular trends to follow and for now, fusion food is trendy. Unlike the many Chinese fusion chefs here who are introducing western ingredients to Asian cooking, Chef Emmanuel is the reverse. With his training in French food, he is inventing fusion food by introducing Asian ingredients into his dishes. And, what's the key in concocting his new recipes?-- Keeping a balance in his experimentation.

Friendly and sociable, Chef Emmanuel chooses to work in cosy restaurants rather than those in hotels because he loves to interact with his customers. If he is not too busy in the kitchen, he prefers to take orders himself so that he can understand the preferences of his customers. He loves his job because of the people element -- interaction with customers. And if you are not too keen with the offers on the menu, he's always be willing to whip up something that you like if he has the ingredients.--How's that for customer satisfaction?

Want to know what's Chef Emmanuel's specialties for his Christmas menu? Here's a peek:

Freshly Poached Lobster with Mango and Snow Pea Salad
Silk Cut Noodles and Szechuan Dressing

"Mille Feuille" of Foie Gras & Hainanese Style Poached Turkey with Caramelised Snow Pear and Cashew Nut Oil Dressing ( Writer's comments: makes one wonder if the turkey will be cooked like the chicken for Hainanese chicken rice?)

Wok-seared Snow Fish Fillet with Lemon Grass, Ice Wine & Flying Fish Caviar Sauce Served with Prawn Mashed Potato OR US Imported Beef Sirloin with Snow Fungus, Green Peppercorn and Sake Sauce Served with Oven Roasted Potatoes

Steamed Date & Sultana Spicy Pudding with Fig Ice Cream & Snowy Orange Sauce

Game to try a fusion Christmas meal instead of the usual traditional one? Fig Leaf is located at 7 Magazine Road #01-03 Central Mall, telephone number is 5362677. It is open from 12pm-2pm, 6.30pm-9.30pm.

And for Makankakis, here's a recipe for you to try this coming festive season.

 
CANADIAN LOBSTER AND MANGO SALAD WITH JAPANESE SILK NOODLE

This recipe combines an interesting 'fusion' approach of food … lobster from Canada, mango from India, noodles from Japan and dressing from Szechuan.

Ingredients
1 whole "live" Canadian lobster
1 Indian mango
1 packet of Japanese silk noodles
20 pieces of snow pea - string removed and blanched for 40 seconds

For Court Bouillon
1 carrot, chopped
1 onion, chopped
l leek, chopped
Some bay leaves, juniper berry, black peppercorn

Dressing
100ml vegetable oil
1 tbsp Szechuan pepper
1 knob ginger
6 cloves garlic
2 tbsp black sesame seed
4 tbsp sugar
2 tsp salt
½ tbsp light soya sauce
1 tbsp vinegar
¼ cup chopped shallots

Method
Make a "court bouillon". Boil together 1.5 litre of water, 1 chopped carrot, 1 chopped onion, 1 chopped leek, some bay leaves, juniper berry and black peppercorn, Strain and bring to boil again. Poach the lobster for 6 minutes and turn the gas off. Bring another pot of slightly salted water to boil and cook the noodles for about 2 minutes. Then strain and drop in ice cold water to stop the cooking process.

Making the Dressing
Bring oil and pepper to boil. Combine all other ingredients and pour boiling oil over, make sure to strain the peppercorn.

Finishing
Remove shell off the lobster. Slice the body in long slices of 5mm. Remove the black vein. Peel and slice the mango.
Toss the noodle with the dressing. Alternate a slice of lobster, snow pea and mango on the noodle salad.

^** This dish can be made the day before and finished just before serving.

Photos and text by kfseetoh.