INTERCONTINENTAL KL PRESENTS KWON-TEMPORARY K-CUISINE

Edward Kwon with InterContinental KL's executive chef Sam Kung

Edward Kwon, one of South Korean’s top celebrity chefs tops InterContinental KL choice to debut its World Celebrity Chef Series. The charismatic Kwon whose popstar good looks and contemporary Korean cuisine is set to thrill gourmands from 21 to 24 April 2015.

Last night the dashing chef held court at TATSU (catch him today and tomorrow from

6:30pm to 10:30pm), teasing media and bloggers with an exquisite four course menu (RM298 nett per person, RM398 nett inclusive of Penfolds wines).

The curtain-raiser is a choice of Hae Mul Nang Chae (seafood salad) or Soft Bean Curd with Korean herbs, black sesame dressing and crispy garlic. I chose the former – a pretty wreath of pear, lettuce leaves and cucumber interspersed with chilled prawns and scallops. A scattering of puffed barley lent crunch whilst a subtly savoury, nutty sesame sauce enlivened the seafood’s natural sweetness.

Penfolds Autumn Riesling complements the refreshing curtain-raiser of Hae Mul Nang Chae

From the spoonful of my friend's bean curd appetiser, I found the pure, clean canvas brightly punctuated by toasty, woody and sweet-garlicky accents. A singular piece of lightly battered lotus root and a tiny cluster of greens provided the finishing touches to this creation.

East met West artfully in the Foie Gras Douen Jang Veloute - a rather indulgent soup course crowned with a dainty piece of seared foie gras. Reminiscent of liquidy goose liver, the broth's voluptuous richness was tempered by the chef's tangy kimchi apple slaw whilst toasted pine nuts and a drizzle of crown daisy oil boosted its silky sweetness. 

Did you know that crown daisy is a herb from the chrysanthemum family prized for its sweet aroma, hence its popularity as an essential oil? Crown daisy oil apparently aids digestion and internal body detox besides regulating water metabolism in our bodies.

The evening's show-stopping 'Bul Go Gi' Steak shows Kwon's ingenuity at marrying his native Korean culinary traditions with modern European techniques and ingredients. He did justice to the prime Aussie ribeye presenting it with Korea's famed bulgogi sauce - a mixture of soy sauce, sugar, sesame oil, garlic and pepper (amongst others). 

Served medium rare on a bed of pureed potato, the bite-sized cubed steak was incomparable; tender, juicy and suffused with sublime savoury-sweetness. The slice of grilled eringi was the proverbial cherry on this delectable beefy 'cake'.

Presented in a narrow elongated plate, the pretty Yuzu Curd dessert was a visual and edible feast. Bursts of tanginess from the creamy citron-infused curd awakened the senses amidst an exquisite milieu: cottony-soft tufts of bokbunja (Korean raspberry wine) chiffon, nut tuile shards, black sesame ice cream and dottings of green tea and basil fluid gel. 

Thanks to several high-profile culinary ambassadorships, best-selling cookbooks and appearances on popular radio and TV shows, Edward Kwon is widely recognised outside Korea. Having held senior culinary positions in luxury hotels in South Korea, United States, China and United Arab Emirates including the Head Chef position at Dubai’s iconic Burj Al Arab, the charming culinary maestro currently runs two restaurants in Seoul - the luxury Lab XXIV in Cheongdam-dong and The Mixed One, a buffet dining outlet in Hannam-dong. 

An Up-Close & Personal Gala Dinner with Chef Edward Kwon will be held on 24 April 2015, 7:00pm at the Grand Ballroom, Level 2 of InterContinental KL. Priced at RM490nett per person inclusive of selection of PENFOLDS wines. For reservations, call 03-2782 6000.