Kembara is an asian fusion restaurant from acclaimed chef Angelo Sosa at JW Marriott Desert Ridge Resort & Spa. It is the latest project from Chef Sosa and long-time partner and restaurant developer Mark Stone. Kembara is a reflection of both Chef Sosa’s and Stone’s culinary adventures while traveling, cooking and tasting across Asia, with a fresh take on recipes that honors the legacy of Asian food. The ambiance is classy and upscale with incredible dishes that are served family style with larger main portions and smaller appetizers. Our server, Clayton, was courteous, informative, prompt and offered warm, moist, hand towels infused with lemongrass, before and after our meal which really set the mood for the culinary adventure we were embarking upon. Gourmet chocolates were also offered at the end of the meal. The Desert Ridge community culinary aficionados enjoyed a memorable dining experience, and all agree that we will be back!
APPETIZERS
Dim Sum steamed pork dumplings were delicious and nicely seasoned with a notably flavorful dipping sauce.
The Shrimp Shu Mai fell a bit short for us, turning out to be a somewhat bland. We struggled to taste the shrimp, which were a bit too soft (not a favorite).
The Lamb Spring Roll were similar to an Indian samosa with a unique flavor profile and the accompanying yogurt dip was an excellent contrast. Very flavorful and perfectly spiced, a must try (our favorite).
NOODLES & RICE
Pork Belly—This noodle dish had a great soft and chewy egg noodle.
Steamed Rice—The basic jasmine rice was cooked well.
VEGETABLES
The Napa Cabbage was so delicious. It was sweet with a slight spiciness, and quite tender. It was a surprising winner as it is not something we would have normally ordered and yet the flavors were so good, we agreed we would order it again. The cilantro notes were fantastic!
SEAFOOD
The Black Pepper Maine Lobster was a luxurious treat that exceeded all expectations. The lobster was cooked to perfection, juicy and flavorful, and the black pepper sauce added a wonderful kick to the dish. It was a true indulgence lobster dish.
MEATS
The Wagyu Beef Rendang was a standout dish that showcased the quality of the beef and the rich flavors of the rendang sauce. The beef was melt-in-your-mouth tender and the sauce was a perfect balance of savory and spicy. It was a true culinary masterpiece that we would highly recommend to any beef lover.
The Lemongrass Pork Collar was perfectly cooked and packed with flavor. The lemongrass added a refreshing and zesty twist to the dish, complementing the tender pork collar beautifully. It was a dish that left a lasting impression and we would definitely order it again.
DESSERT
Vietnamese Coffee Donuts—These simple sugar donuts with dipping sauce were refreshingly light and airy.
Buckwheat Taiyaki— Fish-Shaped Cakes had a distinct flavor.
Thai Tea Shaved Ice—This was a dome-shaped desert layered with a cake at the bottom followed by shaved ice and topped with meringue. You must really dig with your spoon deep down to capture all of the layers. It was very mild, yet a refreshing end to our meal.
Overall, our dining experience at this restaurant was exceptional, and these dishes were definitely amazing. We would highly recommend trying this restaurant for a memorable and delicious dining experience.
