#Retox Sunday Brunch at Flock, W Kuala Lumpur — Posh, Broke, & Bored

Detox? How very wholesome…and utterly dreary, darling. I know it is oh-so-à la mode to be a beaming paragon of clean living and clean eating, but let’s be real: behind every smug “After my sunrise yoga session I had an acai and goji berry enema, now my third eye (and small intestine) has never been clearer! Namaste, b*tches!” post on social media is a hangry neurotic who’d close their chakras for a fat, juicy, cheeseburger. Deprivation is passé, moderation is key, and the occassional indulgence is essential. A monthly Retox is where it’s at, and no, you won’t even have to get up before noon. I can hear the decadence calling!

#THISISNOTASUNDAYBRUNCH

The plan was for mummy and me to meet a friend at W Kuala Lumpur for a catch up and a chat, over what sounded like a vague-ly food related rendezvous. Mummy and I were unfashionably early so we perched ourselves at the WOOBAR, where a cocktail-wielding crowd had convened onto every corner. I would later learn from the PR for W Kuala Lumpur that the bevy were actually here for the #Retox Sunday Brunch, as were we. The #Retox Sunday Brunch preludes at WOOBAR where guests are suitably lubricated with an array of signature cocktails (or mocktails for those so inclined). At  precisely noon, guests were rounded up and ushered into Flock where a decadent buffet brunch awaits.

I must say, the layout of Flock certainly did make for a dramatic first impression. Upon entering the restaurant, one is greeted by a long gallery with a row of tables in the middle, flanked on other side by more tables – some teamed with pairs of futuristic-looking armchairs. To the left, an outdoor seating area with an up close and personal view of the Petronas Twin Towers. A cluster of pendant spotlights down the centre of the gallery drew the eye toward the DJ booth at the far end of the room, where the gaze took a right turn toward the rest of the vast dining room. It was there where things got exciting: a spread of live cooking stations including a live carving station, satellite beverage bars, and a smorgasbord of international cuisine with more diversity than a United Colors of Benetton ad.

Executive Chef Richard Millar highly recommends starting at the Japanese section, beginning with the subtleties and delicate flavour of expertly sliced, perfectly raw fish before moving up to more complex flavours. Semi-cooked dishes like torched salmon belly with caviar on rice bridge the gap between sashimi and sushi, while those in Team Fully Cooked could head to the next counter for chicken karage and fish tempura mantou (chinese steamed bun)s.

A seafood bonanza takes pride of place on a long counter (above), kept fresh and chilled on a bed of crushed ice with a swirl of dried ice smoke for an extra flair. One could get their money’s worth at this buffet-style brunch from the seafood spread alone. Freshly shucked US oysters, Alaskan king crab legs, grilled slipper lobster, scallops, and prawns; all begging to be dollop-ed with bearnaise sauce for extra richness. Right beside the seafood counter is the live grill and carving station where prime rib, beef ribs, and whole snapper beckon. Smiling staff will ask you if you’d like Raclette cheese to be melted onto your surf and turf, and the only correct answer is “Yes, yes I would.”

I was pleased to hear that many ingredients are sourced locally and sustainably, including fresh cheeses from local producer Milky Whey. It was at the cheese bar that I made the wonderful acquaintance of Milky Whey, whose cheeses (above) – Tomme de Kiara, Hispanico, Amber Blue, Tembaga, Opal, Sarawak Pepper, Goat Sarawak, Smoked Gouda, and Paprika Lavoush; to name a few – rivalled some of the best European cheeses I’ve sampled.  

The ‘cooked to order‘ table menu was another fabulous addition to a buffet-style brunch, especially the dishes that featured foie gras. My personal favourite were Chef Richard’s famous foie gras chawanmushi (a wonderful way to elevate the humble steamed egg custard dish) and fried egg with seared foie gras with a dollop of kaya jam. I washed it all down with fresh young coconut juice. Of course, the beverages flowed freely – mocktails, juices, cocktails, wines, and beers; but I was perfectly content with my lovely bunch of coconuts.

It seems appropriate to end on a sweet note. The dessert bar (below) was everything I could dream of. There were of course classics such as Malay kuih (colourful bite-sized glutinous desserts), and there were also imaginative offerings: local fig caramel cheesecake, plum frangipani tart, jackfruit pannacotta, and tiny dim sum-shaped chocolates from local chocolatier Chocolate Concierge.