A Glimpse of Darrell J. O’Neill!
Some are born to be Chefs while others work hard at becoming one.
From young age, he dreamt of becoming a chef so he could travel the world, meet new people and leave footprints. At a mere age of 10, he cooked his first dish when he helped his mother at home. His passion lies in creating dishes true to themselves and focusing on the fundamentals and freshness. Undeniably passionate about the simplicity of Japanese cuisine and the complexity and flavors in Chinese cuisine, Executive Chef Darrell J. O’Neill was born to be a chef!
Growing up in Down Under Australia, Chef Darrell knew he enjoyed mixing diverse flavors to create fusion dishes, despite being originally trained in French cuisine. A chef of no boundaries, his passion is driven by using only the freshest and highest quality ingredients to create his gastronomic repertoire. With experience of working abroad in UK, France, Hong Kong, Dubai, Africa and Australia, Chef Darrell has gained his proficiency from several Michelin Star restaurants, 7 Star Boutique Hotel and the acclaimed Chef Nobu Matsuhisa. With high respect for Chef Nobu, Chef Darrell echoed the acclaimed chef’s passion and commitment to his cuisine and believed in being hands on with each chef in the kitchen.
That glamorous evening under the stars was gracefully relaxing right from the get go. Despite the bustling city beneath, guests were charmed with beautiful greens swaying among gentle evening breeze while soothing sounds of water are whispered into the background. As we dined by the poolside of Intercontinental Kuala Lumpur, guest settled into the evening with cocktails and mocktails while Chef Darrell proceeded to finished up his luscious array of canapés for our pre-dinner course.
Our dinner menu was invitingly posh and luscious!
Starting off the list of canapés (Left to Right) are Asian Angus Beef Tartar Crostini, Edamame and Mint Gazpacho with Hand Dived Scallops, Chicken Satay Slider with Mango and Coriander Chutney and Cauliflower Espuma with Citrus Lobster and Caviar.
Putting the final touch while flashing a smile, Chef Darrell suavely pumped Cauliflower Espuma into shot glasses filled with chunks of poached lobsters and topping them with a neat spoonful of black caviar.
The Citrus Lobster was sweet and tangy, pairing up well with the creamy cauliflower foam. A popping of black pearl caviars added a luxury feel to this opulent canapé! Equally tantalizing was the spicy Asian minced Angus Beef Tartar sitting neatly on toasty crostini.
Edamame and Mint Gazpacho with Hand Dived Scallops proved to be a favorite among guests that evening! Needless to say, the sweet tender scallops were delectable when paired with the minty Japanese Edamame bean gazpacho. I believed I had a few of this canapé… J
My friends whispered that I must try the Chicken Slider with Mango and Coriander Chutney. A miniscule burger that exuded sweet and sour flavors from the fruity chutney was a pleasant appetizer minus the guilt. Moist, juicy chicken patty inspired with Asian flavors is set to woo hearts of many.
Settling into dinner, we were also treated to a workshop from Chef Darrell where he meticulously plated Wagyu Beef Carpaccio with Shimeiji Mushrooms, Micro Greens and Citrus Dressing.
Pounding the raw beef to thin pieces proved to be an easy task for the chef!
Voila! Thin wagyu pieces were dressed with light citrus dressing while an array of Shimeiji mushrooms, seaweed, asparagus, tomatoes, Edamame and micro greens engulfed the meat artistically. Flavors were light and easy to savor. The tender beef texture was complimented by the array of various textures from its accompaniments. Fleur de sel and sesame seeds completed the dish.
The second main course showcased Black Cod with Sweet Potato and Ginger Mousseline, Baby Beets, Broccolini and Bonito Foam. A fish renowned for milky and firm flaky texture, the black cod was indeed smooth and luscious. Tasting a little hint of miso, this one is a tribute to Chef Nobu’s infamous cod dish. I adored the silky and creamy sweet potato and ginger mousseline while tangy beets lifted the flavors to another level. My favorite dish of the night!
Finishing off the evening was a demonstration of Chef Darrell whipping up a liqueur Sabayon and dressing up his dessert of Modern Coconut Tarfuto with Kahlua!
Obviously skilled at making Sabayon, I could not resist catching the chef at work… J
The dessert was layered with cubed mango followed by coconut ice cream, top with a three liqueur Sabayon and finished with a chocolate and gold disc. Pour in hot coffee for an aromatic finished, the dessert was every bit as sinful as it sounded. I wanted more of this and so did others…
Ending on a sweet note was some French Macarons flavored with an Asian twist!
Check out Chef Darrell’s creations as he will spear head the food and beverage outlets’s menu at Intercontinental Kuala Lumpur at Serena Brasserie and Lobby Lounge! He will also be working closely with the Executive Chinese Chef at Toh Lee on the menu concept and will ultimately bring the Chinese Cuisine to a new level.
Now that you had a glimpse, stay tuned for more exciting dining adventures from The Delightful Darrell J. O’Neill!
InterContinental Kuala Lumpur
165 Jalan Ampang.
50450, Kuala Lumpur
Tel: 603 2782 6188
Website: www.intercontinental-kl.com.my
wonder how's the texture of the beef carpaccio, melt-in-your-mouth?
ReplyDeleteWow, all the pics here looks great they made me wanna eat them!
ReplyDeleteLove your food photos!
ReplyDeleteGreat shots of the chef. I loved the cauliflower espuma canape.
ReplyDeleteWould love to try the carpaccio... =)
ReplyDeleteEverything looks great! The food presentation is really awesome.
ReplyDeleteLove the attention to details and the mini mushrooms are way too adorable! Is this a menu created just for the nit or will they be serving the same dishes for a period of time?
ReplyDeletewow...this ramadhan buffets serves beautiful sashimi!
ReplyDeleteAnd I saw 'Siput Sedup'!! =)