Invitation to Lunch at the Chef’s Table of Kuala Lumpur Convention Centre
Press Room > 2014
Press Room > 2014
It is not always that one gets to lunch at the Chef’ table and it is a delight to do so. A small group of media representatives had the opportunity to taste a new food concept created by the Centre’s Executive Chef Richmond Lim, prepared and served by him and his culinary team. An array of seafood bites and an assortment of sweet memories were offered with the highlight on the sharing platter of homemade beef and lamb satay, braised chicken roulade, oriental soy goose, red curry duck stew and venison with bell peppers accompanied with a choice of nasi biryani, nasi kerabu and fried rice.
Each course was expertly paired with a selection of cocktails and mocktails. The theme of the lunch being ‘Looking back, moving forward’, where you get to sample of what’s to come in the latest banquet menu of the Centre.
“The Centre’s newest banqueting offering is about providing choice, but not having to queue up at the buffet station; enjoying a selection of small bites, but not in the traditional stand-up cocktail fashion; recognising the Malaysian heritage of sharing food, but offering it in an elegant manner; exciting palates with taste and texture and, last but not least; transforming banqueting at the Centre into culinary art,” said Executive Chef Richmond Lim.
“Essentially, we are re-inventing the art of eating and creating a new dynamic around the dining table,” shared Lim.
Media representatives were also introduced to the Centre’s state-of-the-art kitchens including the Centre’s 32 COMBI ovens. At the same time participated in an interactive food session on how to prepare house-smoked salmon with pipe creme fraiche and the art of filling vol-au-vents, as well as a crash course in teaspoon chocolate quenelle.
Next year marked the 10th anniversary of Kuala Lumpur Convention Centre, and the venue celebrates the occasion with a year-long offering of special promotional meeting packages and other activities to be shared with their clients.
An interactive food session with chefs of Kuala Lumpur Convention Centre at the venue’s state-at-the-art kitchen.
The Chef’s Table Lunch.
Media representatives with the food they prepared.
Kuala Lumpur Convention Centre celebrates its 10th anniversary in 2005.
MICE in Asia would like to thank the Kuala Lumpur Convention Centre for inviting the managing editor and photographer to lunch at the Chef’s Table. Our special thanks go to Executive Chef, Richmond Lim and his culinary team, and the gracious hospitality of Simon K Lomas, Deputy General Manager, Angeline Lue, Director of Sales & Marketing and Kuzaimah Idris, Communications Manager.