What role does fermented durian play in the flavour profile of their signature patin dish?

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Fermented durian gives the signature patin dish a creamy, pungent sauce

Fermented durian is the defining element in Patin Goreng Sambal Tempoyak, the restaurant’s signature patin dish. The fish is deep-fried first, then coated with the fermented durian sauce, which is described as rich in creaminess and pungency.
The dish uses a whole patin fish as its base

Patin Goreng Sambal Tempoyak is built around a whole patin fish. The fish is deep-fried before the sauce is added, giving the dish a fried exterior and a strong, flavourful coating.
Fermented durian shapes the sauce’s character

The sauce is made with fermented durian, also known as tempoyak. Its flavour is described as both creamy and pungent, which gives the dish its distinctive profile.
The result is a rich and intense East Coast dish

The combination of deep-fried patin and fermented durian turns a humble kampung-style fish into a more substantial dish. The flesh is described as melt-in-your-mouth, and the flavour is strong enough to call for plenty of rice.
It is presented as a centrepiece on the menu

Patin Goreng Sambal Tempoyak is listed at RM78 and appears alongside other East Coast dishes such as Pahang’s Sambal Hitam and Nasi Kerabu Lemak Bakar from Kelantan. Its placement on the menu shows it as one of the main attractions at Rumoh Mekda in Bangsar.

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What role does fermented durian play in the flavour profile of their signature patin dish?

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