Based in the Czech Republic, Chef Pavel comes from a family of culinary experts who have been in the food industry since the 17th century. With an illustrious career spanning 29 years, his culinary expertise has taken him around the world to countries such as Austria, France, Italy, India, Singapore, Hong Kong and Germany. He has received many accolades that include Cook of the Year in the Czech Republic and was a gold award recipient at the Singapore Culinary Olympics. Chef Pavel has been a creative force in the kitchen at the most prestigious restaurants in the Czech Republic such as Flambée Restaurant, The Circle Line, and presently The Terrace at the Golden Well where he is Executive Chef.
The three-day promotion will see Chef Pavel unveil the flavours of Czech cuisine through a degustation menu featuring an amuse-bouche of smoked trout mousse with beetroot slices, traditional homemade bread and salted butter; followed by veal tartare served with goat cheese, dried tomatoes, glassy egg yolk; Bohemian soup kulajda with creamy potatoes, fresh forest mushrooms, poached egg; duck confit consisting of Carlsbad dumpling, sliced duck breast cooked sous-vide, red cabbage and a decadent dessert of Old Prague’s pear dumpling with marzipan, breadcrumbs and nutty butter.
Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.
Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.
Tel: 03-2142 8000
GPS Coordinates: 3.146901, 101.715438
Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
The three-day promotion will see Chef Pavel unveil the flavours of Czech cuisine through a degustation menu featuring an amuse-bouche of smoked trout mousse with beetroot slices, traditional homemade bread and salted butter; followed by veal tartare served with goat cheese, dried tomatoes, glassy egg yolk; Bohemian soup kulajda with creamy potatoes, fresh forest mushrooms, poached egg; duck confit consisting of Carlsbad dumpling, sliced duck breast cooked sous-vide, red cabbage and a decadent dessert of Old Prague’s pear dumpling with marzipan, breadcrumbs and nutty butter.
Menu
Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.
Location: The Library, Level 1, The Ritz-Carlton Kuala Lumpur, 168 Jalan Imbi, 55100 Kuala Lumpur, Malaysia.
Tel: 03-2142 8000
GPS Coordinates: 3.146901, 101.715438
Website: http://www.ritzcarlton.com/en/hotels/malaysia/kuala-lumpur
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or subscribe to our YouTube channel. Thanks :)
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