Foodie Blogroll

Wednesday, 25 October 2017

Australian Cuisine at The Library Ritz Carlton By Guest Chef Christopher Millar



The Ritz-Carlton, Kuala Lumpur is pleased to present award-winning Australian Guest Chef Christopher Millar, who is set to enthral the palates of guests and gourmands with an exquisite six-course modern Australian cuisine dinner featuring his signature Wagyu beef at The Library. 

Chef Chris is currently Executive Chef of the acclaimed Stellar at 1-Altitude in Singapore. Stellar at 1-Altitude is renowned for serving the sumptuous Wagyu beef which is flown in exclusively from Chef Chris’s very own Tajima cattle herd in Australia. 


A creative force in the culinary scene with a wealth of experience spanning 20 years, he has enjoyed a successful career in distinguished and award-winning restaurants in London and Australia, most notably the iconic Windsor Hotel in Melbourne and the prestigious Pavilion on the Park in Sydney, achieving the coveted Chef Hat award for both establishments. 

His creative inventions and adept culinary skills have garnered numerous awards and accolades, including the recently accorded Two Stars by Wine & Dine Singapore Top Restaurants Award, a finalist for Chef of the Year and Restaurant of the Year in the 2017 World Gourmet Summit Awards of Excellence and Best Innovative Fusion Chef by National Critics Choice.


The five-day promotion will feature Chef Chris’s exquisite curation of Wagyu beef, adding a distinctive touch to the menu which starts off with Chef’s signature Sturia Caviar on Crème Fraiche Cracker. 


Next on is the Wagyu Tri-Tip Tataki with Truffle Mascarpone and Olive Soil.


Rock Rose Gin Marinated Salmon with Oyster, Avocado and Ikura. The Salmon and Oysters which hails from famous Loch Fyne, Scotland which has exceptionally pure water are farmed using sustainable farming techniques.


Wagyu Petit Tender Over The Coals with Sea Urchin, Wasabi and Paris Mash, Pickled. The treatment of the Petit Tender was juicy and succulent. Each and every little bite exudes the natural distinctive wagyu beef flavour. A truly deserving treatment to this wagyu beef.


The last course before dessert is the Braised Wagyu Beef Cheek with Roasted Cauliflower Cream and Porcini. According to the Chef; the beef cheek was braised for 8 hours; the results - a fork-tender soft texture that has the full flavour that is deeply ingrained to strand of meat. Paired with the Roasted Cauliflower Cream it was superbly done.


For dessert, you will be served the Sable of Mango and Lime Curd, a nice end to our savoury dining which has a sourish and refreshing taste. 


Available from October 31 to November 4 from 7pm until 11pm, the six-course dinner is priced at RM350 per person with an option of wine pairing at RM500 per person. 

For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.

The Ritz-Carlton, Kuala Lumpur
The Library
168 Jalan Imbi Pudu
55100 Kuala Lumpur
Tel 03 - 2142 8000