14/09/2026
数月前，Chef Jay Jay 与 Chef Tim Timothy Wang 于 Base Pasta & Bistro base Pasta Bar & Bistro 展开一场充满玩意的料理四手合作。这一次，Chef Jay 走进 Roost Roost Kuala Lumpur 的厨房，让这场跨厨房的创意对话，再次完成一个有趣的回环。
8月31日，两位主厨以一个晚餐延续彼此之间的料理默契。从冷盘、热盘，到 Chef Jay 最具个人风格的创意意大利面，菜单没有太多框架，反而以大胆组合与跳脱的想象，释放两人的菜式创作能量。
有取自金枪鱼额头中央、鲜少被关注的“脑天”、以发酵辣椒牛油炙烤的虎虾、也有以 意大利柠檬酒注入清新柑橘气息的提拉米苏。
以现代欧洲料理为骨架，向世界各地借取风味与灵感——这并非一场刻意追求规则的晚餐，而是两位主厨在各自厨房之间，以料理交换想法、碰撞创意的一次有趣实验。
熟悉的欧洲结构，意外的全球风味，加上一点不按牌理出牌的玩心，正是这场 Chef Jay × Chef Tim 联手最有趣的地方。
Following a collaboration between Chef Jay and Chef Tim at Base Pasta & Bistro a few months ago, Chef Jay walks into Roost’s kitchen to complete the circle of their fun and quirky cooking collab to exert their creative juices in each of their kitchens.
On 31 August, the duo cooked up a dinner fare comprised of a variety of cold and hot plates, as well as Chef Jay’s specialty - quirky, out-of-the-box pasta. Think underrated cut of “nouten” , the centre flesh of a tuna’s forehead, tiger prawns grilled in fermented chilli butter, limoncello tiramisu - modern European structure, global flavours.
