CELESTIAL COURT,
Sheraton Imperial Kuala Lumpur,
Jalan Sultan Ismail,
50250 Kuala Lumpur.
Business Hours: Lunch (Mon-Sat) noon to 2.30pm
(Sun & Public Holidays) 10.00am to 2.30pm.
Dinner (Daily) 6.30pm to 10.30pm.
Tel: 03-2717 9900 ext. 6988
Email: restaurants.imperial@sheraton.com
CRAVING for some authentic Cantonese cuisine but simply do not have the time to fly to Hong Kong?
Worry not, as Sheraton Imperial Kuala Lumpur has brought the Cantonese gourmet master chef Kong Khai Meng from Taiwan to its hotel this month.
Kong, who is known for creating avant-garde dishes while preserving the original essence and taste of Chinese traditions, will be presenting a host of contemporary Cantonese delicacies to Malaysians on this visit.
Delicious spread: Kong posing with the array of dishes which awaits diners.
The Singaporean chef who is now attached to W Taipei was introduced to guests who attended the launch of the two-week Oriental Avant-Garde food promotion recently by Sheraton Imperial Kuala Lumpur hotel manager Kurt Vieren.
“We hope in the two weeks that he is here with us, he will be able to share some of his cooking secrets with everyone through his dishes,” said Vieren.
Even though Kong’s stay was a fairly short one, his presence and collaboration with their in-house chef Ho Boon, would clearly be able to inspire the taste buds and leave one begging for more.
“We want food fanatics to embark on this exceptional journey with us and most of all, try out chef Kong’s specialities,” said Vieren.
The promotion which is currently on-going till Oct 2 will feature a host of dishes.
Guests can choose from a variety of ala-carte items to lunch and dinner sets offered at the restaurant.
The lunch set priced at RM138++ per person offers appetisers of Smoked-Soy Mackerel, Wild Vegetable Salad, Cool Drunken Chicken with Shao Xing Wine Jello and Miso-cured Celery-Bonito Flakes.
The meal continues on with Prime Fish Maw, Prawns, Almond Cartilage Broth, Poach Spotted Garoupa, Ham Essence, Garden Greens, Chicken with Spices Rice Wine, Basil Leaf, Quick Sautéed Squid with Asparagus, Sha Cha Paste, Stir-fried Thread Noodles, Seafood, Sliver Sprouts and ends with a dessert of Lemongrass Crystal Jelly with Aloe Vera and Lime Citrus Sorbet.
The dinner set menu priced at RM188++ per person is a treat of Soy-braised Goose Liver Mousse, Chilled Hawthorn Jelly, Pan-fried Mullet Roe, Green Apple, Crisp Rolls Chilled Jiu-kong Abalone, Five Spice Sauce, Smoke-stuffed Cucumber Squid, Minced Pearl Chicken, Nameko Mushroom Consommé, House Specialty of Rock Salt Baked Wengchang Chicken, Hawthorn-glazed Cod, Spice Garlic-shallot Crumbs, Seared Beef Short Ribs, Black Pepper Punch, Braised Beef Brisket, Tendon Noodle Soup and a dessert of Trio Tea Sundae.
During the launch, guests had the chance to try some of chef Kong’s dishes which he had prepared in bite-sized servings.
They were also served with W Taipei’s signature cocktails of Oolong Fizz, Green Tea Mojito, Oolong Martini and the Catwalk.
These speciality drinks are available during the lunch and dinner promotion and is priced at RM25++ per glass.
This is the writer’s observation and not an endorsement by StarMetro.
