A
four-hands, one-night only dinner partnering Sabayon’s Chef de Cuisine, Steve
Ariffin at EQ with JAMPA’s Executive Chef, Rick Dingen from Phuket will be held
on 26 April.
Billed
as a sustainable seven-course menu (RM650 nett per person), the dinner will
showcase T’lur – Malaysia’s own local caviar, the vaunted Harumanis mango and
exotic ingredient like bael, known as the Bengal quince or wood apple.
The
two culinary creatives hope to reframe diners’ perceptions of value, creativity
and promote the advantages of sourcing and using local ingredients.
Chef
and Netherlands native Dingen has chalked up stints at Michelin-starred Dutch
restaurants: La Rive and De Heer Kocken. Dingen’s Chef de Cuisine phase at celebrated
Bangkok restaurant Savelberg saw the restaurant awarded a Michelin star.
He
then proceeded to the one Michelin starred and Michelin Green Star Haoma which espoused
sustainable, seasonal, local ingredients sourced from farmers, breeders,
fisherfolk and
the restaurant’s own garden. A subsequent stint at Madison Steak Avenue,
Anantara Bangkok prepared him for JAMPA in Phuket.
At
this one-of-a-kind dining destination, Dingen assimilated his fine dining
restaurant experience with the use of local produce and woodfire cooking skills,
elevating JAMPA’s fame throughout Thailand where live-fire cooking and
sustainable gastronomy result in sophisticated dishes that celebrate the
ever-changing seasons of nature. JAMPA
also owns an organic farm, reducing their environmental impact while enabling the
culinary team to showcase the best from the land and sea.
Back
on homeground, Chef Steve Ariffin’s three-year tenure at Sabayon has cemented
his reputation as a technical innovator. Conceiving and curating menus for some
of Malaysia’s most influential
personalities, historic wineries and gastronomes, Chef Steve Ariffin will work
hand-in-hand with JAMPA’s Dingen, bringing the exclusive dinner to stellar heights.
For reservations, please contact EQ Kuala Lumpur:
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