A Taste of Korean Culinary Maestro Chef
Edward Kwon!
It’s
a gastronomical experience not to be miss! Intercontinental
Kuala Lumpur World Celebrity Chef Series 2015 is proud to present an
exclusive Get Up-Close & Personal
with South Korean Celebrity Chef Edward Kwon from 21 April to 24 April, 2015. It will be a four-day promotion of Restaurant Dinners, Master Cooking Class and
Celebrity Gala Dinner at the hotel’s
various dining venues. The culinary maestro, who’s on a mission to globalise
Korean cuisine, is renowned for compositions of Korean dishes married with Western
and European techniques and ingredients.
About
Kuala Lumpur, Chef Edward Kwon said “I cannot wait to return to Kuala Lumpur,
it has been two years since my last visit”.
This culinary star is a household
name in Korea following several high-profile culinary ambassadorships,
best-selling cook books and having appeared on numerous popular radio and TV
shows including hosting several highly rated TV shows under his name. The
celebrity chef is also known for his numerous senior culinary positions
previously in luxury hotels located in South Korea, United States, China and
United Arab Emirates, as the Head Chef at Dubai’s iconic Burj Al Arab.
Currently the owner of two
restaurants in Seoul, the luxury Lab XXIV in Cheongdam-dong and The Mixed One,
a buffet dining outlet in Hannam-dong, Chef Edward Kwon added that it is
important for any chef to represent his or her own country cuisine but one must
also absorb the culinary techniques of whichever country he/she is cooking in.
It
was a privilege to be able to experience Chef Kwon’s gastronomical dishes at TATSU the evening before together with
members of the media and bloggers. The Restaurant
Dinner, a four-course Set Dinner, is available at TATSU from 21 to 23 April 2015 at RM298nett per person or RM398nett
per person inclusive of wine selection.
For
the appetizer course, diners are to choose from a choice of Hae Mul Nang Chae or Soft Bean Curd.
HAE MUL NANG CHAE
A
pretty composition of chilled prawn, scallop, pear and greens in sesame
dressing, the Hae Mul Nang Chae or Seafood Salad has clean and precise flavours
of its ingredients. It showed off the freshness of the ingredients in its simplest form of taste. Before we even began to savor the dish, it had already
won a piece of my heart through its presentation that evening.
SOFT BEAN CURD
It
may be another humble Asian ingredient but Soft Bean Curd was a burst of
piquant Asian notes. The silky smooth bean curd provided the platform for its
bold accompaniments of Korean herbs, black sesame and soy dressing, crisp garlic bits and completed with a slice
of fried lotus root. A harmonious dish that sets the palate begging for more to
come…
The appetizer course is paired with Penfolds Koonunga Hill Autumn Riesling
FOIE GRAS DOUEN JANG VELOUTE
The
2nd course was pure indulgence with goose liver taking center stage.
A nuptial of French and Korean, the bisque was velvety smooth and luscious with
savory as its main flavour. Every spoonful of the bisque was divine. Crowning
the bisque was a small piece of seared foie gras sitting on a bed of delicate
kimchi apple slaw. I was surprised at how refine Korean kimchi can be in this
dish.
BUL GO GI STEAK
Our
star of the evening was a surprise for me. Expecting thinly shredded beef from
its name of Bulgogi, I was pretty stoked to see a sonata of gorgeous pink cuts
of prime quality beef rib eye artfully arranged on mashed root vegetables and
accompanied by the most classic and basic forms of carrot, broccolini, bok choy
and Eryngii mushrooms in a pool of Bulgogi sauce. The beef was amazing in
flavours and textures. The sauce epitomizes the classic Bulgogi in every sense.
The tiny potent crispy garlic worked its magic over the beef and sauce like the
final piece of the gastro orchestra. Kudos to Chef Kwon!
The main course is paired with
either Penfolds Koonunga Hill Chardonnay
or Penfolds Koonunga Hill Shiraz
Cabernet
YUZU CURD
Yuzu,
a much-sought after Asian citrus fruit, is the perfect way to wrapped up the dinner. Its signature vibrant and aromatic notes are cleverly
paired with black sesame ice cream, green tea, bokbunja chiffon cake and basil
fluid gel. Despite the complicated list of ingredients, the dessert still had
the citrus fruit standing out in every spoonful.
Celebrity Chef Edward Kwon with Intercontinental Kuala Lumpur Executive Chef Sam Kung
A
dining experience to remember, I simply look forward to future dining with Intercontinental Kuala Lumpur’s World Celebrity Chef Series 2015 and creations
of Chef Edward Kwon…
Get
Up-Close & Personal with Chef Edward Kwon at InterContinental Kuala Lumpur
A
Celebrity Gala Dinner
Grand Ballroom, Level
2
24 April 2015, 7:00pm
RM490nett per person
inclusive of selection of PENFOLDS wines
Master
Cooking Class
22 April 2015, 11:00am
to 1:00pm
RM220nett per person
inclusive of set lunch
Restaurant
Dinners
TATSU, Level 1
21 to 23 April 2015,
6:30pm to 10:30pm
Set Dinners
RM298nett per person
RM398nett per person
inclusive of wine selection
Guests will stand a
chance to Dine & Win holiday stays in Seoul!
A host of lucky draw prizes
are up for grabs at the InterContinental Kuala Lumpur’s World Celebrity Series
2015 featuring celebrity Chef Edward Kwon.
For reservations or
more details, please call us at 03-2782 6000 or email
foodandbeverage@intercontinental-kl.com.my. Visit us at www.intercontinental-kl.com.my, follow us on Facebook and Instagram
@intercontinental.kualalumpur,
Twitter @ interconkl.
INTERCONTINENTAL
KUALA LUMPUR
165 Jalan Ampang.
50450, Kuala Lumpur
Tel: 603 2782 6188
Email:
foodandbeverage@intercontinental-kl.com.my
Website: www.intercontinental-kl.com.my
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