FRESH prawns and scallops are sizzling on a pink Himalayan salt block heated up to 500°C at Ashley’s in Bangsar. Then, there’s quick grilling of a Japanese wagyu A5 striploin on it, followed by Churrasco or Iberico lamb ribs.

That was our lunch, together with an appetiser of salmon cured on a chilled Himalayan salt block. The salmon had been placed on the salt block for half an hour on each side and was cured to perfection. How cool is that? Curing salmon for gravlax usually takes 12 hours and involves a tedious process.

The Himalayan salt block makes it fast and easy, and the cured salmon has a mellowed saltiness, touched by a little sweetness. At Ashley’s, slices of these were twirled, topped with caviar and served on sourdough bread with crème fraiche and truffle scrambled egg. They made such irresistible, delightful bites.

The scallops retained their juices cooking on the salt block. The seared scallops were smooth and sweet, with just a hint of saltiness. The line-caught prawns, too, were cooked just right, touched by a complex saltiness.

What is amazing about cooking on the salt block is that no further seasoning is needed. The wagyu, cooked medium rare, was full of flavour. The tender lamb rib, which had a little fat, was good to eat. The mineral content of the Himalayan salt block infuses the meat and seafood with a more complex flavour. You could do a dry spice rub on the meat before cooking, said chef Ashley Yiin, but it has to be washed off before cooking on the salt block.

The wagyu, lamb ribs, scallops and prawns were served on a platter together with dabai tebus (a native olive from Sarawak) sauce and mustard, and a salad with mango dressing. The dabai tebus has a creamy, full-bodied flavour, and tastes like a cross between avocado and olives. It goes well with both meat and seafood.

Ashley said the very low porosity and minimal moisture retention of the salt block helps impart a hint of its interesting salt flavour into food. It takes 45 minutes to heat up to 500°C, and once there, emits an even heat for cooking. It’s like using a cast iron pan to cook, but without using any oil or salt.

There are incredible health benefits from cooking on the Himalayan salt block. It contains more than 80 trace minerals, including boron, which is good for brain function and the kidneys, chromium (for diabetes and weight loss) and manganese (inflammation and antioxidant activity). 

As for the cold salt block, you could put cheeses like brie on it, and fruits like watermelon and rock melon. They taste very good, according to Ashley.

The lunch or dinner menu of Japanese wagyu, Iberico lamb ribs, prawns and scallops also includes Mushroom Bolognese Spaghetti and Ashley’s Living Salad, which are available at Ashley’s every Friday, Saturday and Sunday till the end of February at RM248 for two persons and RM488 for four.

Diners who want to buy a salt block for themselves get a 30% discount over the retail price of RM800 for an 8” by 12” (20cm by 30cm) block with stainless steel tray set and RM600 for the 8” by 8” block and set.

Ashley’s by Living Food focuses on healthy eating in a delicious way. I have enjoyed its Borneo Laksa, Posh Burger, Daging Masak Hitam, Wagyu Beef Pho and Quinoa Sushi on their diverse and wide menu. 

Ashley’s is at 11, Jalan Telawi 3, Bangsar Baru, Kuala Lumpur. For reservations, contact 016-8889 123 or 010-2502 255, or email [email protected]. – January 12, 2019.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.