Flock: A stampede of sustainable flavours

The ceiling soars high above, the seating appears to ensconce you in a birdcage-like cocoon with feathered accents and the city skyline is framed by glass panes that shield one indoors — this is Flock. Upon being ushered to your table, a glance around will reveal the open-kitchen layout where you can watch skilled chefs take ingredients — that are all ethically and locally sourced straight from local farms and artisanal food makers — and turn them into colourful dishes with a quirky spin.

“We get our fresh, organically-grown produce from Weeds & More; artisanal cheese makers Milky Whey supplies our array of cheese; and our chocolates are by local chocolatier Chocolate Concierge. Even our honey is sourced locally: the tualang honey that we use is a Malaysian multi-floral jungle honey mainly from the north-western region of Peninsular Malaysia,” a Flock spokesperson says.

With over 30 years of culinary experience under his belt, Australian-born director of culinary, chef Richard Millar, who has lived in various countries around the world relishes the food he grew up with while cultivating an interest in the convergence of various cultures and how it plays out in food.

As one dines in proximity to the open kitchen, Millar is always happy to answer the questions that diners may have. It is impossible to pin down and associate the culinary offerings at Flock to any one specific cuisine as it offers a variety of local favourites and influences from around the world. One local dish that gets taken up several notches in Flock style is the humble rojak. A banana leaf is laid on the table, then the chef plates with precision, adding ingredients like guava panna cotta, dehydrated jicama, pickled papaya, peanut crumble and paste, pineapple cake, shaved mango ice and chilli coconut espuma.

Then there is the hot volcanic stone that allows you to cook your own food on a miniature black stone cooking pot. It’s available with wagyu beef, lamb loin and white cod. Accompanying them are condiments such as wasabi mayonnaise, sesame sauce, spicy red miso dip, shichimi, teriyaki sauce and ponzu sauce.

Flock is W Kuala Lumpur’s all-day dining venue, but they also hold buffet brunches and dinners at times.

Replete with bubbles, wine, scrumptious cocktails, and a live DJ set, on the first and third Sunday of every month is the Sunday RETOX Brunch. Expect mouthwatering starters such as smoked salmon eggs Benedict, foie gras chawan mushi and smoked duck confit. A lavish cold seafood spread awaits, featuring Alaskan king crab legs and freshly shucked oysters. Anticipate sumptuous indulgences like wagyu beef rendang, wok-fried chilli crab and barbecued slipper lobster. The sushi and sashimi station is also a hit with many. Savour locally-made artisanal cheese from Milky Whey such as the Goat Sarawak, Smoked Gouda, Amber Blue and Paprika Lavoush. Lastly, get your sugar fix with dainty delectables like Local Fig Caramel Cheesecake, Plum Frangipani Tarts and tiny little har-gao and siew mai-shaped dim sum chocolates from local chocolatier Chocolate Concierge.

Every 2nd and 4th Friday, the RETOX at Dusk is held, a swanky star-studded semi-buffet dinner to kick start the weekend. The buffet spread features Alaskan king crab legs and scallops. Mains are prepared à la minute (when ordered) and encompass scrumptious offerings such as the Miso White Cod with Daikon Fondant and Edamame, the Sous Vide Lamb Rack, Potato Gratin, Garlic Fried Beans and Red Wine Sauce, and the Char-grilled Wagyu Tri-Tip Steak with Foie Gras, Fig Jam, Sea Urchin Butter and Confit Tomato. 

Flock, W Kuala Lumpur
121, Jalan Ampang, Kuala Lumpur, 
50450 Kuala Lumpur
T: +60 12-347 9088
www.marriott.com

This report is part of the "As Fresh As It Gets" segment in Live! 2020. 

This story first appeared in Live! 2020 magazine. Download your copy of the magazine here.