Showing posts with label Guest Chef. Show all posts
Showing posts with label Guest Chef. Show all posts

Thursday, November 15, 2018

POLISH TARTAR FOOD FESTIVAL @ SHOOK! Feast Village Starhill Gallery Kuala Lumpur

POLISH TATAR FOOD FESTIVAL AT SHOOK!  BY GUEST CHEF MARCIN BUDYNEK


CHEF MARCIN BUDYNEK

Shook! in partnership with the Embassy of the Republic of Poland in Malaysia presents to you an extraordinary Polish dining experience specially crafted by Guest Chef Marcin Budynek.

POLISH TATAR FOOD FESTIVAL AT SHOOK!

Originating from Poland, Chef Marcin graduated from the Poznan Culinary Schools in his homeland. His passion for the culinary arts took him through Italy, England, Chile, South Africa and Spain to gain global experiences. At present, he hosts popular daytime television cooking shows, runs the Marcin’s Culinary Academy and helms the Bistro Dobra Zmiana and Tawerna Fisza, restaurants founded by him in Poland. 

Chef Marcin Budynek Beef Tartare

The three-day promotion at Shook! will see Chef Marcin unveil the flavours of Polish cuisine through a thoughtfully curated menu. Relish in sumptuous appetisers such as Beef Tartare

Chef Marcin Budynek Beef Chebureki with Crème Fraîche

Beef Chebureki with Crème Fraîche 

Chef Marcin Budynek Tatar Dumplings with Chicken

or Tatar Dumplings with Chicken or Vegetables

Chef Marcin Budynek Cold Beetroot Soup

The selection of soup is made up of Cold Beetroot Soup

Chef Marcin Budynek Cream of Sauerkraut with Beef Ribs

Cream of Sauerkraut with Beef Ribs 

Chef Marcin Budynek Beef and Lamb Stew

and Beef and Lamb Stew.

Chef Marcin Budynek Baked Duck with Potato Cake

For the main course, guests have the option of choosing from Baked Duck with Potato Cake

Chef Marcin Budynek Slow-Roasted Lamb Shoulder with Vegetable Pilaf

Slow-Roasted Lamb Shoulder with Vegetable Pilaf 

Chef Marcin Budynek Salmon in Butter Emulsion with Casserole of Beans

or Salmon in Butter Emulsion with Casserole of Beans and Pickled Vegetables

Chef Marcin Budynek Traditional Tatar Stulistnik Pastry

Conclude your dining experience with a decadent dessert featuring Traditional Tatar Stulistnik Pastry with Lemon Cream and Fruits

Chef Marcin Budynek Steamed Sweet Manta Dumplings

Steamed Sweet Manta Dumplings with Cottage Cheese and Fruits 

Chef Marcin Budynek Sweet Buns with White Buckwheat

or Sweet Buns with White Buckwheat and Poppy Seeds. Dinner is accompanied by authentic Tatar music performed by Maria and Marcin Ruminski from Poland. 

Chef Marcin Budynek

Available through 14 November from 7pm until 10.30pm, a three-course dinner is priced at MYR160 nett per person and four-course dinner is priced at MYR180 nett per person. Guests also have an option to choose selected dishes from the menu at à la carte prices. For reservations and enquiries, please call +60 3 2782 3875 or email shook@ytlhotels.com.my.


SHOOK! Feast Village Starhill Gallery Kuala Lumpur Location Address Map




Sunday, April 1, 2018

Czech Culinary Experience Award-Winning Guest Chef Pavel Sapik at The Library Ritz Carlton Kuala Lumpur


AWARD-WINNING GUEST CHEF PAVEL SAPIK

Once again, the Ritz-Carlton, Kuala Lumpur present Guest Chef Dinner Series at The Library in the month of April 2018. This exceptional culinary experience, in partnership with the Embassy of the Czech Republic will showcase award-winning Guest Chef Pavel Sapik for an evening of fine Czech cuisine. 

Based in the Czech Republic, Chef Pavel comes from a family of culinary experts who have been in the food industry since the 17th century. With an illustrious career spanning 29 years, his culinary expertise has taken him around the world to countries such as Austria, France, Italy, India, Singapore,
Hong Kong and Germany.

CZECH CULINARY EXPERIENCE WITH AWARD-WINNING GUEST CHEF PAVEL SAPIK

He has received many accolades that include Cook of the Year in the Czech Republic and was a gold award recipient at the Singapore Culinary Olympics. Chef Pavel has been a creative force in the kitchen at the most prestigious restaurants in the Czech Republic such as Flambée Restaurant, The Circle Line, and presently The Terrace at the Golden Well where he is Executive Chef. 

The three-day promotion will see Chef Pavel unveil the flavours of Czech cuisine through a degustation menu

amuse-bouche of smoked trout mousse

featuring an Amuse-bouche of Smoked Trout Mousse with beetroot slices; traditional
homemade bread, salted butter;

eal tartare served with goat cheese, dried tomatoes, glassy egg yolk

followed by Veal Tartare served with goat cheese, dried tomatoes, glassy egg yolk; Bohemian soup kulajda with creamy potatoes, fresh forest mushrooms, poached egg;

duck confit consisting of Carlsbad dumpling

Duck Confit consisting of Carlsbad dumpling, sliced duck breast sous-vide, red cabbage

Old Prague's pear dumplings

and a decadent dessert of Old Prague's pear dumplings, with marzipan, breadcrumbs and nutty butter.

CZECH CULINARY EXPERIENCE WITH AWARD-WINNING GUEST CHEF PAVEL SAPIK Menu

Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries,
please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.


Ritz Carlton Kuala Lumpur Location Address Map



Tuesday, March 6, 2018

Guest Chef Dinner Series 2018 Ritz Carlton Kuala Lumpur Chef Fransico Araya

Ritz Carlton Kuala Lumpur presents Guest Chef Fransico Araya

Guest Chef Dinner Series 2018 Ritz Carlton Kuala Lumpur

Once again, the Ritz-Carlton, Kuala Lumpur is delighted to kick-off the highly anticipated Guest Chef Dinner Series 2018 at The Library with award-winning Guest Chef Francisco Araya, of Chilean descent and a maestro in the culinary scene is set to curate a stunning seven-course modern European cuisine showcasing a fine selection of seafood dishes.

Guest Chef Francisco Araya Ritz Carlton Kuala Lumpur

Based in Shanghai, Chef Francisco has built a remarkable reputation in the industry with fine dining restaurant NAPA Wine Bar & Kitchen where he is presently the Executive Chef, Alegre restaurant in Chile and 81 Restaurant in Tokyo where he was awarded one Michelin star for the casual fine dining restaurant serving borderless cuisine with a mix of Latin American, European and Asian influences.
The Library Ritz Carlton Kuala Lumpur

Adding on to his impressive wealth of experience, Chef Francisco has also spent a season at the legendary three Michelin-starred restaurants El Bulli in Spain under the tutelage of world-renowned Chef Ferran Adrià.

Amuse Bouche Chef Francisco

The five-day promotion at Ritz Carlton Kuala Lumpur will see Chef Francisco meticulously crafting seafood specialities starting with a fanciful Amuse-Bouche of Crispy Scallop and Herbs, Smoked Celeriac Hen Egg, Shrimp with tomato and watermelon and the Beetroot Tartelette San Feletto Prosecco Brut. With a multitude of texture from smooth to a firm, it is a real start to a lovely dinner surprise.

Oyster Served With Caviar and Cauliflower

The first mains to be served is the Oyster Served With Caviar and Cauliflower which you can taste the natural salty flavours of the oysters and caviar.

Scallop Ceviche

The Scallop Ceviche with ginger and cilantro is another one of our favourite dishes. It is served with a sauce of ginger, cilantro and coriander.

Arroz Verde Carabinero Shrimp

Arroz Verde is our fourth dish which consists of a translucent slice of Carabinero Shrimp (Carabineros are a large deep-sea prawn species) which has a slightly raw texture and bedded with Arborio rice which is cooked with spinach and clam chowder. It is topped with a crispy prawn leg.

Shrimp

Our fifth course is the star of the night which is the Shrimp. The deshelled shrimp is lightly poached and have a very firm and bouncy texture that sits on top of a thinly Yuba (soya beancurd skin), and served with caramelised onion and dill sauce has a delicate taste.

Japanese Orange Sea Bream with Calamari and Zucchini Blossom

The sixth course is the Japanese Orange Sea Bream with Calamari and Zucchini Blossom. This fish is lightly pan-fried with the meat portion still lingering with the soft firm juicy texture which is a real delight eating this last mains dish. There is 2 accompanying sauce which is the black squid ink sauce and the bisque sauce; both has its own distinct taste that went well with the white fish meat. What amazes us it the Zucchini Blossom which we are eating for the first time; as the Chef has wrapped in a special prawn paste which makes it a real treat.

Pandan Financier

Our final dish which is a dessert is aptly named the Pandan,  two pieces of financier accompanied by the Pandan Ice Cream and Late Harvest Jelly which has a strong alcoholic aftertaste was the finale to end our lovely 7 courses dining experience.

Guest Chef Dinner Series 2018 Ritz Carlton Kuala Lumpur Menu

Available from 6 to 10 March from 7pm until 11pm, the seven-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my.

Ritz Carlton Kuala Lumpur Location Address Map