The staff ...called us to inform us to come at 9pm as the kitchen is closing at 9.30pm! WHY IN THE WORLD DO U GUYS HAVE A SLOT READY FOR BOOKING FOR 9.30PM IF UR KITCHEN CLOSES AT 9.30PM?
U may think that shifting us earlier for 30mins isnt a big deal but this has caused me great inconvenie
U guys collected Rm300 non refundable
Enfin by James won is a joke. Gordon Ramsey never collect deposit cos the brand itself trusts the patrons that WE WILL BE THERE. U collected my deposit but move my booking slot at your convenienc
I send a few msgs but never got any replies from ur team too. Bad reviews can shut down a restaurant
Please improve. Thank u.
"She never stopped loving the man who never stopped dating her." 💋💋
Thank you, @LynnaLin for these wonderful photos of your degustation dinner. We hope your date night was romantic and absolutely perfect!
Behind-the-Scenes! Join Chef James Won and the kitchen crew as they process 3 boxes of the freshest fruit, vegetables, and herbs from from Farm Enfin, our very own organic farm in Cameron Highlands.
Congrats Chef James! Malaysia Tatler has nominated the Best Innovative Chefs and Chef James is on the list. The chef with the most votes wins and our team would love it if you cast your vote today!
Five lucky foodies will win dining vouchers worth RM500 each for voting so it's quite exciting. Oh and while you're there, if you nominate Enfin by James Won as your pick to win "Best Independent Restaurant" that would be very much appreciated (simply select *Other as your option and write us in). Voting ends 11.59pm on November 19th.
Thank you Angela Carson for your tour of our new menu ... it feels like we're right there with you!
Check out Angela's full write up here: https://youtu.be/rtG2zgHEaj0
Kuala Lumpur's Enfin by James Won has launched a new Dinner Degustation & Wine Pairing Menu and it is FAB-ulous! The amuse bouche looks like something out of S...uper Mario Bros., they now serve Au Bon Beurre butter, and they've started fermenting their own tuak as apéritif (ancient Bornean rice wine)!!! FULL REVIEW with links to the menu on my YouTube channel >> https://youtu.be/rtG2zgHEaj0
"The food isn't simple, but Chef James is. All he wants, as far as I can tell, is to blur the boundaries of what we know and expect as fine dining. Food isn’t to be dissected and analysed; food is to provoke and be savoured. Like a very good wine, or a very satisfactory sigh-inducing romp in bed, it’s not about what you see. It’s about what you feel."
Thank you Grace Lai and Esquire Malaysia for sharing so much on our new farm-to-table service.
Our new Dinner Degustation Menu's amuse bouche takes eating with your hands to new heights. You'll be foraging in the forest along the first step of your culinary journey at Enfin by James Won with baby baguette sticks with apple sorrel, sambal olek a la enfin, chicken skin, and flowers. Yam, petit pois, ikura, and barbeque shallot. And foie gras mushrooms, black cherries, and white chocolate nuts. Nothing is what is seems with this colourful delight of sweet and savoury bites, where even the black truffle soil is edible.
Big thanks to Leona Chin Lyweoi -- the very inspiring female race car driver -- for sharing the fun time she had with her lovely mom at the Hong Leong Priority Banking event we catered last month. Best of luck with your next race, Leona!
We are stealing Chef James' post to share some exciting news with you! The crew in the kitchen are working on a brand new menu they'll be launching soon and this is a teaser. Can you guess what this new dish is?
When it's for our Krug Chef's Table, each recipe is served only once. Come inside the kitchen as the team creates the final sweet treat of the evening, with Heirloom cherry tomato, raspberry, pistachio sand, crème fraîche sabayon, apple sorrel, and basil ice cream, paired to perfection with Krug Grand Cuvee, Reims, France (M.V).
I've expanded the amuse bouche options from one to three choices, replaced white wine in the kitchen with new fermentation techniques, and we are serving produce harvested from my own organic farm. I can only tell you that it is rewarding beyond words for me to see guests savouring a bite of something they’re truly enjoying that grew on my farm. ~Chef James Won
It is our great honour to share that the highly acclaimed architects at S/LAB 10, including Jason Sim and his talented team, have won GOLD by REKA International Design Award - RIDA. The category was Food & Beverage (Restaurant & Bars) and they won for their interior design work at Enfin by James Won for our fine dining restaurant and bar. Please join us in congratulating them!
Interior photos by David Yeow
When is the last time you ate tomato for dessert? How about Heirloom cherry tomato with raspberry, pistachio sand, crème fraîche sabayon, apple sorrel, basil ice cream? The tomatoes come fresh from our farm in Cameron Highland, you'll love them!
Photo by @bonnieyap71