(From left) Wong, Chong and Lim will present their creations at Quan’s Kitchen, Four Points by Sheraton Kuala Lumpur, Chinatown. SEEKING inspiration from the fishing town of Jimbaran in Bali, Indonesia, where grilled seafood is a staple, a Malaysian chef has come up with his version of seared scallops. Chef Kelvin Wong’s Jimbaran-style dish pulses with a unique Indonesian flavour. Accompanying the dish is Wong’s own version of “bakar” sauce, a concentrated base made with pickled shallots, cili padi and burnt onion mixed with turmeric, lemongrass and garlic, that offers a lightly charred flavour reminiscent of grilled seafood.