Guest Chef Walter Ishizuka Debuts at Le Meridien Kuala Lumpur (21-25 Nov 2018)

Le Méridien Kuala Lumpur is delighted to welcome the acclaimed French Chef Walter Ishizuka for an exclusive gastronomy promotion, showcasing his creative cuisine for the very first time in the city of Kuala Lumpur from 21 to 25 November 2018 at the award-winning PRIME.

With a Japanese-French lineage, Chef Walter Ishizuka first trained in his hometown of Lyon in France. Here, he had the privilege of working at Lyon’s famous 3-Michelin starred restaurant owned by none other than the Master of French cuisine: the late Paul Bocuse; whom Walter considers the Pope of the French cuisine. It was through this stint which sparked Chef Walter Ishizuka’s interest in the art of French cooking. Chef Walter Ishizuka has cited Paul Bocuse as a mentor who taught him everything he knew about cooking.

Chef Walter Ishizuka then spent three and a half years at Hotel Ritz’s 2-Michelin starred restaurant L’Espadon in Paris. During this time, he had the opportunity to work closely with Executive Chef Michel Roth, whom he travelled the world with to represent French cuisine, and eventually became part of the team which earned the restaurant’s second Michelin star. He has also helmed the kitchen at Brasserie Joel since 2011, where he was awarded by 2 AA Rosette guide for culinary excellence.

At his own venture My Cuisine UK, Chef Walter Ishizuka and his team creates and deliver memorable fine dining experiences to guests on any occasions by bringing the sophistication, comfort and confidence typically associated with fine restaurants to the realm of in-home dining and outside catering.

With menus blending classic French fare with a delicate approach to flavour and texture derived from his Japanese heritage, Chef Walter Ishizuka’s dishes feature bold, simple flavours cooked using only the finest ingredients.

From 21 to 25 November, guests will be able to experience Chef Walter Ishizuka's unique cuisine at the award-winning PRIME. During dinner, he will be presenting his signature dishes through a 7-course promotional menu, priced at RM 500nett per person (without wine pairing) and RM 650nett per person (with wine pairing). 

Start your meal with the smooth Cauliflower veloute with roasted almonds and lobster oil, paired with a crisp Santa Margherita Rose 2017 followed by the Mushrooms and truffle vol au vent with the Pascal Jolivet Attitude Sauvignon Blanc 2017. 

A beautifully made red tortellini filled with crab sits on a mango Chardonnay and garlic emulsion, for a subtle burst of flavours. 

One of our favorite dishes of the evening was this delicate salmon in miso, served with a lime infusion, baby artichoke and beetroot gnocchi. We particularly enjoyed the Pascal Jolivet Puilly Fume pairing with this dish.

Beautifully pink, the duck fillet was cooked to perfection and is complemented by truffle soft polenta, blackcurrant poached pear and a fruity, full-bodied glass of Pascal Jolivet Sancerre Rouge "Sauvage" 2012.

French cheese platter and figs chutney with Carmes De Rieussec 2013

We loved the sublime Yuzu and Lemon Tart, not only beautiful in appearance, it was absolutely spot on with the flavours and textures. 

Thanks for a lovely meal Chef Walter!

The 7-course Menu

There will also be a 4-course dinner menu, priced at RM380 nett per person (with wine pairing) and RM300 nett per person (without wine pairing). Alternatively, a 2 or 3-course set lunch menu will be available only from 21 to 23 November 2018, and is priced at RM 88 (2-course) and RM 108 nett per person (3-course).

4-course dinner menu

Lunch menu

To discover more, call Dining Reservations at +603 2263 7434, e-mail dining.lmkl@lemeridien.com or visit www.lemeridienkualalumpur.com.

Location: Prime Restaurant, Level 5, Le Méridien Kuala Lumpur, 2 Jalan Stesen Sentral, 50470 Kuala Lumpur, Malaysia.



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Michelin-Rated Dim Sum at Lai Po Heen, Mandarin Oriental, Kuala Lumpur

Dim Sum Chef, Tam To Ming from the award-winning one-Michelin starred restaurant Yee Tung Heen at The Excelsior Hong Kong will be in residence at Lai Po Heen, Mandarin Oriental KL from 17 to 21 October to showcase an array of dainty Chiu Chow dim sum creations.

Born and raised in Hong Kong, Tam began his career with Maxim’s Caterers over 20 years ago, before moving on to Lei Garden. Passionate about preserving the art of dim sum, he tirelessly honed his skills throughout his career. He joined Yee Tung Heen in 2003 and his unwavering dedication has earned him numerous awards, including two significant awards in the Hong Kong Tourism Board’s Best of the Best Culinary Awards; Gold Award in 2015 and Silver Award in 2016.

Yee Tung Heen was awarded with 1-Michelin star in the Michelin Guide 2018. The lunchtime dim sum offerings are famous throughout Hong Kong and is not to be missed.

Chef Tam has specially curated a selection of six dim sum items and two desserts to be served in Lai Po Heen, made daily using the best quality ingredients. Made with absolute finesse, the dim sum were delicate and tasted exquisite. The dim sum menu is available for both lunch and dinner throughout the promotion period.

Steamed twin gold fish dumplings with chicken and abalone dumpling (RM48): The siew mai was juicy, topped with a luxurious, tender abalone. The gold fish dumplings come with two different filling; one with chicken and prawn and the other is vegetarian.

Steamed scallop dumpling with garlic (RM38): one of my favorites here, fresh scallop is encased in a delicate skin and sits atop glass noodles in a halved scallop shell. The fragrant garlic topping enhances the taste of the dumpling.

Steamed kale dumplings with beetroot (RM28): beautiful presentation, the dumpling is made to resemble a beetroot. Filled with a variety of diced vegetables, for that delightful crunch.

Steamed Okinawa purple potato buns (RM28): fluffy buns with lava sweet potato filling as well as some chunks of diced sweet potato for added texture.

Deep fried dumplings with diced chicken and dried shrimps (RM38): Isn't the presentation adorable? Made to resemble mini carrots, these deep fried glutinous rice dumplings had a lovely chewy texture with a flavorsome filling.

Steamed Szechuan-style chicken dumplings with emperor vegetable (RM38): loved this! So juicy and absolutely bursting with flavour, complimented beautifully by the spicy sauce.

Coconut and osmanthus jelly (RM28)

Pan-fried green tea pancakes with peanuts, sesame and coconut flakes (RM28)

For the full dim sum menu, click here. Prices start from RM 28 onwards per dish. For dining reservations, please call +60 (3) 2330 8798 or email mokul-fb@mohg.com.



Pork-free.

Opening times: 12pm to 2.30pm for lunch (Mon-Fri), 10.30am-2.30pm (Saturdays, Sundays & public holidays), 7pm to 10.30 for dinner (Mon-Sun).

Location: Lai Po Heen, Mandarin Oriental Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia.

Tel: 03-2179 8885

Website: http://www.mandarinoriental.com/kualalumpur/




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Flavours of Mexico at Sentidos Gastrobar, KL: 11- 14 October 2018

Flavours of Mexico returns to Kuala Lumpur for the fifth time. Organised and supported by the Embassy of Mexico, the gastronomic affair this year will feature Guest Chef Sergio Velázquez who will be showcasing the unique flavours that Mexican cuisine has to offer.

Born and bred in Mexico, Chef Sergio graduated with a Degree in Food Management from Universidad del Valle de México. His passion for the culinary arts saw him express his creativity in renowned restaurants in Mexico such as La Cerveceria and Nemi by Michael Mina. At present, Chef Sergio is a Bangkok-based chef with plans to open his very own authentic Mexican restaurant in Bangkok.

JW Marriott Kuala Lumpur and The Embassy of Mexico co-hosted the launch of Flavours of Mexico V with a celebratory dinner on 10th October, attended by ambassadors, dignitaries, corporate clients, and members of the media. The evening commenced with a speech by H.E. Carlos Félix Corona, Ambassador of Mexico to Malaysia, Mr. Mahmoud Skaf, Area General Manager of JW Marriott Kuala Lumpur, followed by a special presentation of a delectable fusion Malaysian-Mexican dish by Professor Datuk Chef Wan.

The specially curated menu by Chef Sergio will be available from 11 to 14 October for both lunch and dinner (except for dinner on 13 Oct) at Sentidos Gastrobar – The Latin Grill located at Feast Village in Starhill Gallery. Guests can choose either a three-course meal priced at RM55 nett per person or a four-course meal priced at RM65 nett per person.

Start your meal with the Baby Corn with Mayonnaise and Smoked Salt - loved the simplicity of this, which allows the sweetness and crunchiness of the baby corn to shine.

The next appetizer, the Soft fried tortilla with mole had a much bolder flavour thanks to the rich, dark chocolate sauce with hints of spiciness from the chilli.

For mains, diners can choose either the Chicken Mixiote with Pot Vegetables or Portobello Mixiote with Pot Vegetables (suitable for vegetarians). Mixiote is a type of Mexican dish, whereby meat is seasoned with spices and wrapped in banana leaves and cooked either in the oven or steamed. The chicken was moist and tender, and was served with zucchini, potatoes and corn on the cob.

To conclude the dinner, dessert is served  - an Oaxaca Chocolate Ice Cream with Anise Tamale for a truly authentic Mexican experience.

Menu for Flavours of Mexico 2018

For reservations and enquiries, please call 03-2145 3385 or email sentidos@ytlhotels.com.my.



Opening times: Lunch 12pm - 2.30pm; Dinner 7pm - 10.30pm.

Pork-Free.

Location: Sentidos Gastrobar - The Latin Grill, Feast Village Starhill Gallery at JW Marriott Kuala Lumpur, 181, Jalan Bukit Bintang, 55100 Kuala Lumpur. (Parking RM5 for first 3 hours)

Tel: 03-215 3385


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La Mian Promotion at Shangri-La Hotel, Kuala Lumpur

From 25 September to 3 October 2018, Guest Chef Wang Quan from Shangri-La Hotel, Xi’an will be in Shang Palace, Shangri-La Kuala Lumpur showcasing an exclusive La Mian menu, offering a taste of authentic local Shaanxi dishes to hotel guests.

Chef Wang Quan started his career at Bell Tower Hotel, Xi’an in 1989 studying Shaanxi local dishes as well as Cantonese and Sichuan cuisines. He worked his way up the ranks and became a service leader for the Chinese Kitchen in 1998. In the same year, Chef Wang moved on to work with Shangri-La Golden Flower Hotel, Xi’an, specializing in local dishes and preparing Dim Sum for functions and events until 2007. A year later, Chef Wang continued his culinary journey at Shangri-La Hotel, Xi’an as a Guest Service Leader at Yi Café Kitchen and he has been contributing to the success of the restaurant since then.

During the La Mian promotion, there will be eight specialty dishes from Xi’an, including 牛肉拉面Hand-Pulled Noodles with Braised Beef Soup (RM 160), 香辣鸡块面Spicy Chicken Noodles Soup (RM 38), 卤肉刀削面Sliced Noodles with Braised Lamb Gravy (RM160), 油泼面Spicy BiangBiang Noodles (RM 38), 西红柿鸡蛋拌面Dry Noodles with Tomato and Eggs (RM 38), 陕西臊子面Shaanxi Style hand-made Noodles with Beef and Chili Oil (RM 78), 酸汤龙虾面Lobster Sour Noodle Soup (RM 252)and 什锦海鲜面Assorted Seafood Noodle Soup (RM 68).

We sampled four of their bestselling noodles, namely the Hand-Pulled Noodles with Braised Beef Soup, Spicy Biang Biang Noodles, Dry Noodles with Tomato and Eggs and Spicy Chicken Noodles Soup. My personal favorite was the Spicy Biang Biang Noodles with the thick, smooth noodles with an addictively spicy sauce.

Dry Noodles with Tomato and Eggs

 Spicy Chicken Noodles Soup

Spicy Biang Biang Noodles

Hand-Pulled Noodles with Braised Beef Soup - spicy and tangy with tender pieces of beef

La Mian Making Demonstration by Chef Wang Quan

Watch the video on my YouTube channel!

For reservations and further information, call 03-2074 3900, email restaurantreservations.slkl@shangri-la.com or visit www.shangri-la-specials.com.

Opening times: Mon- Sat 12pm - 2.30pm, Sun & PH 10.30am - 2.30pm. Dinner is served daily from 6.30pm - 10.30pm.

Location: Shang Palace, Level 1, Shangri-La Hotel Kuala Lumpur, 11 Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia.

Tel: 03- 2074 3900

GPS Coordinates: 3.1541, 101.706297



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A British Dining Experience with Guest Chef Dan Moon at The Ritz-Carlton, Kuala Lumpur

The signature Guest Chef Dinner Series at The Library at The Ritz-Carlton, Kuala Lumpur is bringing a taste of Britain to Kuala Lumpur through Guest Chef Dan Moon from The Gainsborough Bath Spa in England.

Award-winning West Country-born Chef Dan has been a creative force in the kitchen at a number of renowned restaurants in the UK such as the Hunstrete House, the Homewood Park Hotel, previously known as Von Essen Hotel, and Ston Easton Park. He has achieved numerous awards and accolades including three AA Rosettes, The Caterer’s Acorn Awards and he won the first ever Von Essen Chef of the Year, a title he retained for two years. Dan Moon at The Gainsborough Restaurant was also voted in the Top 100 UK Restaurants at the 2018 Tatler Restaurant Awards.

The four-day promotion will see Chef Dan craft stunning dishes from the freshest produce. The degustation menu will open with Chicken liver parfait with almond granola, orange sorbet and chicory followed by Caramelised onion velouté served with pané quail’s egg, wild mushrooms, truffle and hazelnuts; Smoked salmon ballotine with yuzu caviar, horseradish mousseline and coriander; Roasted duck breast with duck leg confit spring roll, plum and sesame seeds and Goat’s curd with lavroche, toasted walnuts and pickled apple. Dessert is beautifully presented in the form of a decadent dark chocolate ganache accompanied by peanut butter mousse, banana ice cream and salted caramel popcorn.

Click here to read our full review.

Available from 24 to 27 April from 7pm until 11pm, the six-course dinner is priced at RM350 nett per person with an option of wine pairing at RM500 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


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Michelin-Starred Chef Sayan Isaksson Set To Thrill with Scandinavian Delights at Mandarin Oriental, Kuala Lumpur

"Simply Scandinavian" connects the world annually with jazz music and flavours of Scandinavian cuisine, and has been hosted in over 20 countries including Australia, Bahrain, Canada, China, Czech Republic, Finland, Thailand and more. In celebration of the 30th anniversary of "Simply Scandinavian", Mandarin Oriental Kuala Lumpur will be showcasing an enticing array of Scandinavian delights at three F&B venues in the hotel, namely Mosaic, Mandarin Grill and Lounge on the Park from 14 to 21 April 2018.

Renowned Swedish chef Sayan Isaksson is the man of the hour, and together with his two sous chefs from his famed one Michelin-starred restaurant in Stockholm, Sweden, they will be bringing you on a gastronomic journey of the finest Scandinavian cuisine, complemented by soothing live jazz music by Swedish musician Deri Rowlands.

Born in Thailand and adopted by a Swedish family at eight months old, Isaksson opened Esperanto in 2005, was awarded one Michelin-star in 2007 and retained the star to this date. The White Guide, regarded as the most authoritative restaurant guide in Sweden, awarded Esperanto 40/40, the highest food score ever attained by a restaurant, earning them the title of "Restaurant of the Year" in 2016. Furthermore, Isaksson led the Swedish National Culinary Team between 2000 to 2004 and was also chosen to prepare the menu for the prestigious Nobel Prize banquets in 2015 and 2016.

At Mandarin Grill, Chef Isaksson will be showcasing a Lunch Menu (choose 3, 4 or 5-course), with prices starting from RM198 per person, as well as a 5-course Dinner Menu (RM368) or 7-course Dinner Menu (RM468).

At the special preview, we had the pleasure of tasting some of Chef Isaksson's fine works of art, starting with a trio of amuse bouche - straw smoked quail eggs, fermented potato doughnut and organic waste broth with kale, to tantalise our palates. The soft-spoken Chef Isaksson makes an appearance at each course, explaining to us the inspiration and ingredients behind each course.

The Quail Egg is marbled with black vinegar and smoked; pop into your mouth for a delicious eggs-plosion. The taste reminded me of the Japanese seasoned eggs, ajitama. The fermented potato doughnut should be eaten dipped in the cultured cream with leek oil.

The most interesting amuse bouche of them all was the organic waste broth, which exemplifies Chef Isaksson's ethos of respecting nature and upcycling by reinventing ways of using food scraps such as vegetable peels, which in this case was tranformed into an earthy broth. This was served with a buckwheat cracker, topped with herb paste.

The "Oyster Pearl" was a real treat for the senses. Showcasing the playful, innovative side of Chef Isaksson, the shucked oyster, along with preserved eldeberries from Sweden, oyster emulsion and Oscietre caviar, was topped on an incredibly realisitic, edible oyster "shell"(made from rice flour, tapioca and dill). How often can you say "I ate an oyster shell today"? So much fun to eat, I was definitely wowed by this dish.

Hamachi (Japanese amberjack) is not something you can find easily in Sweden, Chef Isaksson revealed to us, hence he was excited to feature this fish on his menu here in Malaysia. The fish is cured in salt and sugar and then cold smoked in straw and hung to dry, as this enhances the delicate flavour of the fish. It is simply served with pickled daikon and horseradish, along with a light dashi broth made from the fish bones.

Air cured Hamachi

The Porridge of mushrooms exuded earthy, comforting flavours. Buckwheat and millet is cooked in a mushroom broth and preserved butter, which we learnt was butter and blue cheese left together for a year allowing the umami flavours to develop in the butter. Topped with sauteed mushrooms, mushroom tea is poured tableside to complete this creation.

Another favourite of ours here is the Aged sirloin in chlorophyll. Sitting on a bed of kale puree, the beef was cooked to perfection in the charcoal Josper grill, and topped with shredded lettuce and fried kale and finished off with a jus made from chicken stock and beef trimmings. Absolutely sublime, a delight to savour.

For the finale, Chef Isaksson impresses again with the "Pommes de Terres", which translates to "earth apple", referring to the humble potato. Resembling a peeled apple, this is actually potato ice cream, glazed with apple juice with a salted caramel centre. One of the most unique ice cream flavours we've tried - and it totally blew us away! The "apple" sits on a bed of fake dirt as Chef Isaksson calls it, consisting of caramelised potato peel, burnt white chocolate and apple chips.

Chef Isaksson will be cooking at Mandarin Grill from 14 to 21 April, for both lunch and dinner. Diners can also indulge in a selection of a la carte dishes in the casual yet elegant ambiance of Lounge on the Park, priced at RM68 onwards. Be serenaded by live performance by Deri Rowlands, known for his impersonations and sense of humour, besides his notable jazz singing skills, from 6.30pm to 9.30pm daily. Menus can be viewed here.

For reservations, please call the F&B Reservation Desk at 03-2330 8798 or email mokul-fb@mohg.com


Opening times: Lunch: Mon-Fri from 12pm- 2.30pm, Sat-Sun 10.30am - 2.30pm; Dinner 7pm - 10.30pm daily.

Pork-free.

Location: Mandarin Grill, Lobby Level, Mandarin Oriental Kuala Lumpur, Kuala Lumpur City Centre, 50088 Kuala Lumpur.

Tel: 03-2179 8885

GPS Coordinates: 3.155514, 101.711555


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