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INDULGENCE
ENFIN BY JAMES WON marks the culmination of years of laborious training
and is finally ready to present us with a heightened sense of joie de vivre,
writes julie yim
Z
Z
158
EpicnA
pilogueE
dramatic, opulent and refined.
Adjectivesthatimmediatelycomeinto
mindwhen I take awalk through Enfin
by James Won’s visually enigmatic
corridor, filled with generous lashings
of ornate chrome.As I am earlyforthe
dinner seating, the wine sommelier of
the restaurant shows me to the bar,
currently occupied by white-collar
workers sipping on artisanal apéritifs,
their bellowing laughter ringing
through the otherwise quiet zone. The long space
overlooks a beautiful garden terrace, a cosy spot
to enjoy your hearty French onion soup during a
midday lunch break, but tonight the torrential rain
ripping through the streets of KL calls for refuge
inside the warm bar.
I sip on my gin and tonic in hand, which
according to the bartender is a delicious blend of
three gins with rosewater, concocted with skilful
precision. Upon closer inspection, the ice cubes
swirling inside the glass are no ordinary ice cubes
as it has been branded with the
restaurant’s name. Tiny details that
may seem frivolous, yet they matter,
forming a collective culmination
of Chef James Won’s vision for the
restaurant. Enfin by James Won
stands as an ambitious feat that took
three years to perfect as Won finally
opened the doors of Enfin early this
year, which aptly means “at last”.
There’s more though. Thoughtful
THIS ENTRÉE IS A PLAY ON ASIAN ELEMENTS
158,159•0516_INDULGENCE_ENFIN.indd 158 4/28/16 11:38 AM