DINERS can expect to embark on an interesting culinary adventure while seated high above the city centre during the first Chefs & Cuisine Experience 2012 at Samplings On The Fourteenth Restaurant in Berjaya Times Square Hotel on Oct 1.
Presented by Hospitality Asia Platinum Awards (Hapa) and Berjaya Times Square Hotel, Kuala Lumpur, the event will feature six Hapa award-wining chefs as well as chefs from Hapa award-winning restaurants. The chefs will be dishing out a six-course meal for a group of 90 guests during the one-night event.
Diners can look forward to sampling Hapa’s multi-award winning chef Thomas Chiam’s Chilled Angel Hair Pasta in Truffle Essence which is now Hapa’s signature dish and will definitely leave diners craving for more.
During a media preview recently, Chiam who is the owner and chef of Friends Catering in Singapore gave guests a first-hand look at how he prepared the appetiser with the help of Hapa chief executive officer and founder Jennifer Ong.
“What I love about this dish is that it is easy to make and can be paired with just about anything from mashed potatoes to roast chicken,” said Ong, adding that she would not leave Singapore before stopping by at Chiam’s restaurant to have the dish.
“Whenever I go to Singapore I have to have this dish before driving back to Kuala Lumpur even if that means reaching home late,” she said.
Chef Chiam stressed the importance of choosing the right ingredients to make a dish taste good.
“It’s no good having cooking skills if you don’t pick the right ingredients for your dish,” he said.
Signature dish: Chilled Angel Hair Pasta in Truffle Essence prepared by chef Chiam.
He also started sustainable farming six years ago which was about the time he left his job in the IT industry to take up cooking.
“The Chicken Project farms rear the birds for up to 80 days and are antibiotic free. They are also only given a balanced diet and are harvested once they weigh 1.1kg,” he explained.
Guests also got to sample chef Chiam’s Chews Probiotics Kampung Chicken with Green Ginger Sauce. The Singaporean-styled chicken rice was made with chicken specially flown in from Singapore followed by a dessert of Coconut Tiramisu with mocha ice cream and Cashew Nut Snap.
The Chefs and Cuisine Experience dinner is so popular that all 90 seats are now sold out.
Ong said more dinners would be held in the future, including one in Singapore (March) and another in Bangkok (June).
“We want to continue this series regionally and hope that our panel of Hapa award-winning chefs will grow,” she said.
Chiam will be cooking alongside chef Yong Bing Ngen of Majestic Restaurant (Singapore), chef Alessandro Frau of Acqua Restaurant (Phuket), chef Thomas Suhring of Mezzaluna, Tower Club at Lebua (Bangkok), chef Mathias Suhring of Mezzaluna, Tower Club at Lebua (Bangkok) and chef Benoit Chargy of Hilton Kuala Lumpur (Malaysia).
It will be hosted by chef Jochen Kern of Berjaya University College of Hospitality and chef Napoletano Francesco of Berjaya Times Square Hotel, Kuala Lumpur.
For more information on the Chefs & Cuisines Experience 2012, call Grace or Genji at 03-7954 1911 or email grace@hapa.asia or genji@hapa.asia
