Culinary portfolio

Chef Du Cuisine René Knudsen

CULINARY PORTFOLIO

Inspired by NOMA and Scandinavian cuisine this amuse bouche is made as an illusion, where guests start off by exploring with all their senses. Crème cheese, black olive soil, baby vegetables and herbs from the

rainforest

HERB COLLECTION

A dish from on of our wine dinners with Gustave Lorentz paired with a rich Sauvignon Blanc

Pan seared scallop, deep fried squid, yellow velvet leaf, green peas, baby pak choy and rainforest betel leaf

SCALLOP, SQUID AND PEAS

Inspired from the 14 different regional Laksa Soup in Malaysia we created our gastronomic version.

Deep fried king prawn and sea bass, fragrant udon noodle, poached quail egg, cucumber in coriander, local basil and ginger flower,

served with laksa consommé

JALAKSA

In cooperation with our local organic farmer and local buffalo farm, we made a salad using the coconut that was the most exported item on the

island to represent the history of Langkawi. Organic coconut, green mango, pineapple, buffalo mozzarella, red radish

and virgin coconut oil

ORGANIC COCONUT SALAD

A textural experience emphasizing on different preparations and flavors of pumpkin Pumpkin soup, mousse, crudité, steamed, gel, powder, crisps, purée and seeds

PUMPKIN SOUP

We created this new version of the classic prawn cocktail, to give our guests a dish that was recognizable as a dish, but reimagined in execution. All the flavors of the classic

prawn cocktail is there, but the textures and presentation are different.

PRAWN COCKTAIL

A rich starter inspired from the Nordic cuisine. Home smoked king mackerel, pearl barley orzotto, green asparagus, red

radish, parmesan, squid & coriander emulsion

SMOKED KING MACKEREL AND PEARL BARLEY

Another experimental dish from one of our wine dinners at Jala. The dish was sous vide organic chicken breast, chicken leg brawn and crispy

chicken skin. Sweet corn pure, deep fried polenta and salty popcorn.

CHICKEN AND CORN X 3

This main course is inspired from the Malay home cooking. Pan fried golden pomfret, smoked onion compote, sauté of winged bean, grilled rice cake, deep fried quail egg in panko, dry red curry

sauce, tahoon cress and choy sum flowers

GOLDEN POMFRET

A dish directly inspired from a classic Danish dish “Nytårs Torsk”. Poached cod fish, glazed beetroot, pickled onion, soft boiled quail egg,

deep fried capers, crispy beef bacon, potato chips, mustard and horseradish hollandaise and micro cress.

POACHED COD

A Chinese/Malay inspired main course. Steamed crimson snapper and mussels, baby bak choy, pumpkin purée,

leek in burned garlic and ginger/soy sauce

CRIMSON SNAPPER

A showcase dish I made for my students when I was a culinary teacher. A New take on a classic “lobescoves”

Boiled beef neck in chives, pickled onion, beetroot chips, pommes croquette, mirepoix pommes fondant, bay leaf hollandaise and crispy rye

bread

REIMAGINED “LOBESCOVES”

A showcase dish I for my students when I was a culinary teacher. Yorkshire pork loin, crackling, charred celeriac, poached beetroot, lemon

and ground elder sauce, three ways of potato and borage flowers

SOUS VIDE LOIN OF YORKSHIRE PORK

A promotion dish at Jala Restaurant. Pink tenderloin of Pure Black Angus Beef, sous vide lobster, green

asparagus, sauté of emperor leaf, mustard and parsley beurre blanc and micro cress.

SURF AND TURF

This is a table side flambé dish we do in Jala. Flambé beef tenderloin of Pure Black Angus, broccoli, glazed pearl onions

and shiso cress

BEEF TENDERLOIN AND BROCCOLI

A new table side experience for our guests. Our daily collection of cheeses and condiments, served with homemade bread and crackers. Our guests choose their cheeses while guided by our cheese experts.

CHEESE COLLECTION AND CONDIMENTS

The current cheese dish at Jala Restaurant. Old Amsterdam, fig compote, red wine baby pear, homemade raisin,

crispy rye bread and pickled bombay onion

OLD AMSTERDAM AND FIGS

W i n e d i n n e r d i s h w i t h c r e a m y g o r g o n z o l a c h e e s e . G o r g o n z o l a p i e c e s , a e r a t e d

g o r g o n z o l a , a p r i c o t p u r é e , r e d w i n e b a b y p e a r s , p i c k l e d r e d o n i o n s , r y e b r e a d a n d

m u s t a r d c r e s s

GORGONZOLA, APRICOT AND RED WINE BABY PEARS

Inspired by a traditional Danish breakfast. We used all the same ingredients but rebuild the dish.

Cinnamon ice cream, pink lady purée, crispy and sous vide granny smith, toasted oatmeal and dehydrated oatmeal porridge

OATMEAL PORRIDGE

Our contribution to the Luxury Collection Epicurean Journeys Book . Pistachio sponge cake, sugar coated pistachios, Cameron Highland

strawberries as purée and pickled, sugar glazed seaweed and edible sand

STRAWBERRY REEF

This dish is very much inspired from childhood nostalgic memories with my dad. Licorice crème brûlée, organic mango sorbet, licorice and mango salad, cracked

meringue and mint

LICORICE CRÈME BRÛLÉE

A picture of our sustainable meeting concept in the rainforest.

SUSTAINABLE MEETINGS

THE END

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