Saturday, April 20, 2013

MICHELIN 'STARS' TO ROCK KL





May Day! May Day! Expect culinary sparks to fly when three acclaimed Michelin-starred Chefs – Jeremy Biasiol, Serge Dansereau and Alvin Leung conquer The Westin Kuala Lumpur's kitchens for 5 days in May.


Staged for the first time ever in Kuala Lumpur, the “Hats Off” culinary showcase from 8 to 12 May will team international and local culinary masters in a series of intimate and engaging dining experiences offering foodies a spectacular dining extravaganza.

Engaging dining experiences 


From the fine Chinese food bastion of Hong Kong comes Jeremy Biasol - the talent behind 1 Michelin Star Mirror Restaurant and the Miele Guide 2012 Asia’s top 300 best restaurant. On 8 and 9 May, Jeremy will proffer a specially-crafted set menu at Qba, the popular Latin grill and bar venue. Imagine sampling his Crab Jelly with cauliflower sauce, caviar and crab roes; Beef Tenderloin Rossini with perigueux sauce and Half Maine Lobster with eggplant, lobster and Comte cheese sauce.


Then brace yourself for the appearance of Serge Dansereau - the celebrated culinary genius of The Bathers’ Pavilion in Balmoral Beach, Sydney, Australia and author of 6 cookbooks including the most recent “Summer Food” (November 2011). Serge will display his divine creations at the award-winning Prego Italian restaurant on 11 and 12 May. Signature dishes include Galantine of quail, foie gras and leek ash confit leg, verjuice jelly and mizuna; Kombu-baked ocean trout with black salsify baby gold beetroot, dried oyster, woodland sorrel and Duck magret with confit peach, pistachio cream witlof, crisp tongue and kimchi sauce.


Alvin Leung and his 'X-treme Chinese' cuisine from 2 Michelin-starred Bo Innovation will take the limelight at Five Sen5es on 11 and 12 May. Turning Chinese cuisine on its head are his Scallop in Shanghainese “jolo” sauce, crispy woba and peas foam; Organic Chicken served with 7-years aged Acquerello rice, yellow chicken stock, wooden fungus with sand ginger chicken jus and Cherry tomato baked in Chinese filo with fermented Chinese olives “lam kok” and tomato marshmallow with green oil. 

Priced at RM348++ per person (inclusive of wines) and at RM298++ per person (excluding alcoholic beverages), the celeb chefs' specially designed 5-course set menus are only available for dinner.
 
Gala Spectacular 

Succumb to the sins of gluttony on 10 May 2013 at the Hats Off Gala Dinner that will unleash the full force of all 3 Celebrity Chefs work alongside Le Méridien Kuala Lumpur’s Executive Chef Antoine Rodriguez, Sheraton Imperial Kuala Lumpur’s Executive Chef, Rajesh Kanna and The Westin Kuala Lumpur’s Executive Sous Chef, Fahdrul Abd. Malek in one sitting at the Westin Grand Ballroom.

Each chef will represent 2 canapés and one course whilst catching glimpses of how their 6-course set menu are prepared via a special live feed from the kitchens. Renowned wineries like M. Chapoutier, Paul Bouchard, Banfi, Torres, De Bortoli, Pascal Jolibvet and more will also complement the stupendous feast.

Price :    RM448++ per person, inclusive of wines and champagne
                RM388++ per person, exclusive of alcoholic beverages

Up Close and Personal 


Psst! Wanna unearth tips and tricks from your favourite chef? Simply sign up for any of the 2 Master classes presented by Alvin Leung at Five Sen5es or Serge Dansereau at Prego.

Date :    11 May 2013
Time :    3 pm to 5 pm
Venue : Five Sen5es and Prego
Price :    RM188++ per person per class
                Limited to 20 persons per session, so advance reservations is advisable.

For more information or to make reservation, visit www.thewestinkualalumpur.com or call +60 3 2731 8333 or email westindining@westin.com
                
About “Hats Off”
“Hats Off” is Starwood Hotels & Resort’s branded culinary showcase - a platform for multiple renowned chefs and the hotel group’s talented culinary maestros to come together and create an extraordinary gastronomic journey for all fine cuisine enthusiasts. The event concept was developed in 2008 and was first kicked off at The Westin Beijing Financial Street , by its Executive Chef, Stephane Tremblay. The yearly event gained huge popularity within the city and the region. This year, the event is set to take other parts of Asia Pacific by storm, starting with the vibrant city of Kuala Lumpur at The Westin Kuala Lumpur.


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