Element Kuala Lumpur has introduced a Merdeka-themed afternoon tea menu celebrating Malaysia’s diverse culinary heritage. Executive chef Hasrul Hawari collaborated with pastry chef Hafiz Iskandar to develop a selection of savoury dishes and desserts that showcase regional flavours and traditional ingredients.

The savoury offerings were presented in a batik-patterned tiffin carrier, beginning with Nyonya Pie Tee, a Peranakan-inspired dish featuring charcoal powder shells filled with spicy and sour mango salsa accented by onion and red bell pepper. Another highlight was the Roti Sardin, a triangle-shaped French toast filled with a mix of sardines, mayonnaise, and cheese.

Penang Pasembur was also featured, consisting of prawn fritters, boiled egg, fish cake, shredded turnip, and cucumber. Chef Hasrul noted that the recipe for the fritters has been passed down through the hotel’s kitchens, emphasizing the importance of the correct flour ratio—combining all-purpose and rice flours—for achieving crispiness. Tiger prawns and cage-free eggs are used in this preparation.

Additional savoury items included Sabah Honey BBQ Chicken Wings, marinated in a blend of honey-coriander, chili powder, and Cajun spices. Bidor Duck Rolls, made from duck breast sourced from Bidor, Perak, were smoked in-house for eight to 10 hours over cherry wood chips before being wrapped in thin egg pastry and served with hoisin sauce.

The dessert selection catered to a range of tastes and featured traditional Malaysian sweets. Onde Onde Mousse incorporated fresh coconut milk and flesh alongside palm sugar’s butterscotch notes. The Cameron Highlands Strawberry Mini Swiss Roll offered a tart and creamy profile with house-made strawberry coulis and fresh strawberry garnish.

For durian enthusiasts, the Raub Durian Cream Puff was filled with fresh Pahang durian pulp encased in craquelin choux pastry and topped with caramel. Other confections included the vibrantly layered Sarawak Kek Lapis, Sago Gula Melaka with translucent sago pearls in palm sugar syrup, and the Pahang Nangka Madu and Cheese Tart. The tart combined pureed honey jackfruit and cheese filling under a pannacotta topping, intended to be eaten whole to blend the flavours.

This Malaysian Taste Journey Afternoon Tea is available daily between 1 p.m. and 5 p.m. at Trace Restaurant and Bar, located on Level 40 of Element Kuala Lumpur, Ilham Tower, Jalan Binjai, Kuala Lumpur, until September 30. The set is priced at RM198nett for two, with reservations available via telephone.