| For a taste of the exciting menus prepared by each of the 24 participating Master Chefs.. |
Minced lamb meat with parsley and onions; grilled jumbo prawns served with Roster and cocktail sauces |
Middle-Eastern Delights
At Al-Amar Lebanese restaurant located within the Pavilion KL, indulge your senses in the satisfying tastes of Middle Eastern cuisine. Chef Pierre Chahda who now represents this fine dining establishment has been whipping up gastronomic masterpieces for many years across the Arabic region, and has now established himself in bustling Kuala Lumpur. His delectable dishes like Minced Lamb with Parsley and Onions, and Grilled Jumbo Prawns with Roster and Cocktail Sauces are not to be missed. They will awaken the taste buds and satisfy cravings for something zesty yet remarkably comforting. Most at home at Al-Amar, Chef Pierre is experimenting with more and more local ingredients for a most exquisite assimilation of tastes.
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Baked red grouper fish in chili coconut paste, lamb shank in briyani gravy, lime chutney, savoury screwpine rice with cashew nuts |
Gourmet Malay
The brand new addition to the city’s fabulous assortment of 5-star hotels is The Royale Chulan Kuala Lumpur. With Chef Khairul Ghazali leading the expert kitchen team at the hotel’s signature Malay fine dining restaurant, Bunga Emas, you can be assured of sumptuous selections of mouth-watering contemporary dishes prepared from time-honoured recipes. Specialising in the preparation of gourmet Malay cuisine, Chef Khairul’s signature Festival Menu platter of Baked Grouper Fish in Chilli Coconut Paste, Lamb Shank in Briyani Gravy, Lime Chutney and Screw Pine Rice with Cashew Nuts is a gourmet’s must-try. Intent on presenting the best of the old and new in one magnificent Festival Menu, Chef Khairul indulges himself in fabulous experiments in the kitchen every chance he gets.
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Sliced medallions of beef with pan-fried foie gras and Soubise Port Wine reduction, Celeriac mash and mushroom compote, confit of cherry tomatoes |
Swiss not-to-be-Missed
For a taste of Europe, Chalet at Hotel Equatorial Kuala Lumpur serves up sensuous Swiss cuisine with Chef Jochen Kern heading the kitchen squad. Exuberant and larger than life, Chef Jochen delights guests with his infectious laughter and has earned numerous accolades. He is a certified “Master Instructor of the Culinary Arts” and his creations have been tasted by Queen Elizabeth II, former US President Bill Clinton, Malaysia’s Tun Mahathir, and the Sultan of Brunei, among others. His Sliced Medallions of Beef with Pan-fired Foie Gras and Soubise Port Wine Reduction, Celeriac Mash and Mushroom Compote, and Confit of Cherry Tomatoes promises to meet the highest standard of perfection.
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Specialty Barbecued Beef Short Ribs |
Wonderful Chinese
Chinese cuisine like never before – is a promise by China Treasures Master Chef David Pam, and he is a man of his word. Constantly innovating, and working within the beautiful walls of the newly-refurbished treasure trove, Chef David’s melt-in-your-mouth specialty barbecued beef short ribs are simply divine. Don’t wait a moment longer! Make a date for a dining experience to remember at China Treasures located within the impressive SIME DARBY Convention Centre in Bukit Kiara. Chef David labouring hard to provide diners with the best this Festival season and is eager to impress diners with his superb Festival Menu.
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Thermidor-style grilled and baked King prawn cream and durian |
Fit for a Kingdom
Thermidor-style grilled and baked king prawn cream and durian – a fascinating treat for the palate. Enjoy this, and other equally gratifying modern Cantonese flavours at resplendent Chynna in the Hilton Kuala Lumpur, served to you with pride and passion by Master Chef Lam Hock Hin. One of the true veterans of the MIGF – this being his fifth successive year – Chef Lam continues to delight Festival diners with his cutting-edge blend of Oriental ingredients coupled with his superior artistic presentation. One will thoroughly enjoy the fresh new flavours this masterful gourmet whiz has to offer.
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Lamb cutlet, Mongolian sauce and grilled leek |
Eastern Delight
The richness of the Oriental setting and design adds a certain charm to the majestic Dynasty at the Renaissance Kuala Lumpur Hotel where MIGF Master Chef Tan Kim Weng will serve up a Festival Menu to tantalise the senses. Having already participated in five Festivals prior, Chef Tan is looking forward to have Festival diners savour his Lamb Cutlet with Mongolian Sauce and Grilled Leek among other similarly fascinating selections this Festival season. The combination of recipes for dessert is also another reason diners should be looking forward to be dining here.
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Gulai Ayam Cendawan Sisik Chicken grilled with a richly flavoured gravy redolent, ground spices, and served with wild forest mushrooms sautéed with wild fern shoots and garlic |
Festive Malay
At Enak KL located at Starhill Gallery, Master Chef Kamaroull Mohd Zabidi is excited to share his Festival Menu with diners. A traditionalist who likes using local exotic ingredients and infusing them into stylishly contemporised creations, Chef Kamaroull will astound you with his superb Festival Menu. His signature chicken grilled in richly-flavoured gravy redolent of freshly ground spices served with wild forest mushrooms and sautéed with wild fern shoots and garlic is wonderfully appetising. Diners can expect more spectacular culinary surprises at Enak KL during this MIGF.
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Ikan Sultan Udang Galah Kukus/ Goreng Halia Kekacang Steamed /Deep-fried Wild River Fish, Freshwater Prawns and 7 Organic Beans in Dried Shrimp Paste and Ginger Garlic Sauce |
Debut Excellence
Ibunda, another impressive Malay gourmet restaurant participating in the Festival for the first time, is set to surprise diners with a splendid Festival Menu put together by Master Chef Zabidi Ibrahim. Chef Zabidi who sees himself as a revolutionary force in the creation of nouveau Malay cuisine hails from scenic Kedah. Incorporating his French fine dining training in his preparation of exquisite Malay cuisine, he retains all that is classic while adding European elegance to his creations. Try out his signature Steamed Or Deep-fried Wild River Fish, Fresh Water Prawns and Seven Organic Beans in Dried Shrimp Paste and Ginger Garlic Sauce, and you will soon figure out why you must also bring the clan to dine at Ibunda.
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Kakuni-style braised and seared Wagyu short rib, four mushrooms and sesame sauce |
History on a Plate
Ricky Kamiishi is a familiar personality with the Festival. Drawing upon two decades of experience in traditional Japanese cuisine, this Executive Japanese Chef at Iketeru, Hilton KL serves up engaging flavours every time. Here at one of the city’s most favoured locations for modern Japanese cuisine, Chef Ricky’s signature Kakuni-style Braised and Seared Wagyu Short Rib, Four Mushrooms and Sesame Sauce is as beautiful to the eyes as it is satisfying to the palate. There’s a lot of history to his fabulous creations and you will discover his passion in every one of his creations this MIGF season.
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Combination of steamed chicken and abalone pau with Lai Po Heen’s hand-rolled aromatic duck |
Escape to the Orient
Lai Po Heen at the Mandarin Oriental KL presents a wonderful Festival Menu specially designed by renowned Festival Master Chef Bong Jun Choi. Well-known for his innovative, elegant and intricate recipes, Executive Chinese Chef Bong has been credited as the man who elevated contemporary Chinese cuisine in Malaysia. His combination of steamed chicken and abalone pau with Lai Po Heen’s delicious hand-rolled aromatic duck is a treat to the senses. Introducing new ingredients and more piquant flavours to Lai Po Heen’s cuisine this Festival season, diners can expect to savour splendid flavours that are more nutritious and better than ever.
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Oven-baked red mullet, sweetbread paillaid, capers relish, duck foie gras emulsion |
French Sophistication
The Royale Chulan Kuala Lumpur’s signature French restaurant, L’Heritage with Chef Sabri Soid at the helm promises elegant tastes in a sophisticated ambience. The intimate surroundings provide excellent opportunities for fabulous entertaining while thoughtfully presented selections of fine wine provide the ideal accompaniment to the Chef’s perfectly designed Festival Menu. Indulge in his Oven-baked Red Mullet, Sweet Bread Paillaid, Capers Relish and Duck Foie Gras Emulsion.
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Wagyu beef (MB-7), gorgonzola roasted garlic bulb, oven-dried cherry tomato with Coke reduction |
Exciting Innovation
Neo, one of the latest additions to the city’s gourmet dining scene is best described as ‘the new Zen’. Chef Thiti Thammanatr, the ‘food designer’ and Executive Chef of Tamarind Hill is very excited about his newly-conceptualised gourmet haven. Serving up melt-in-your-mouth Wagyu Beef, Gorgonzola Roasted Garlic Bulb, and Oven-dried Tomatoes with Coke Reduction at Neo this Festival season, Chef Thiti will engage the taste buds and have diners coming back for more.
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Lamb loin and confit ‘Gremolata’ potato gratin dauphinois and baked garlic |
From the Seas
Looking for something unique? Look no further than the new and revived Pacifica at the fabulous Mandarin Oriental Kuala Lumpur, where Master Chef Bastian Mantey puts together wonderful surprises with treasures from the seas. Describing his cooking-style as European, he uses only the highest quality ingredients in his creations of modern and artistic dishes which are sure to wow every diner. His Scallop Ravioli, Sauce Vièrge, Sea Beans and Broccolini or his Special Lamb Loin and Confit Gremolata Potato Gratin Dauphinois and Baked Garlic are two exquisite choices, among other superb selections.
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Grilled marinated Wagyu beef with vegetables |
Japanese Flair
For those big on flavours from the East, a fabulous treat for Japanese food enthusiasts is to be experienced at Sagano, located within the expansive Renaissance Kuala Lumpur Hotel, in the city centre. Just a short walk from the towering twin towers, Chef Yasutoshi Ito is ready to impress diners with his delectable Festival Menu of wondrous surprises. The seemingly no-fuss Grilled Marinated Wagyu Beef with Vegetables is prepared with a lot of passion and precision for Festival diners who are really looking for a thrilling and memorable dining experience.
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“Tango of the Omegas” Combination of salmon
and tuna with seaweed, chilli salsa, rice paper,
tobiko pearls and wasabi |
A Cultural Mix
Hailing from Sarawak and now dishing out a fusion of succulent bites from the elegant Seasonal Tastes at the Westin Langkawi Resort & Spa, Master Chef Chandran Narayanan showcased his culinary talents across the seas in Australia, Indonesia and Hawaii, before finally dropping anchor in scintillating and steeped-in-mystery Langkawi. His Tango of the Omegas is a combination of salmon and tuna with seaweed, chilli salsa, rice paper, tobiko pearls and wasabi – a wondrous journey of ingredients.
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Treasures of Tandoor: Mixed tandoori platter of Murgh Tikka (chicken), Sheekh Kebab (lamb), Meen Tikka (fish) and Jinggha Tandoori (prawn), served with mint, tomato and coconut chutneys |
A Taste of India
Located in the Pavilion KL supermall, Chef Madan Lal of the Spice of India is ready to take you on yet another exciting journey of culinary delights. Excited and ready to showcase his genius, the starter alone, Treasures of Tandoor, is enough to send you into orbit. As are the rest of the dishes on his specially-crafted Festival Menu.
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Baked village chicken layered with spinach and duck liver onion bun presented with candied garlic dip |
Opulent Dining
Master Chef Low Lam Chong of Summer Palace at the resplendent Putrajaya Marriott Hotel & Spa. Sheer opulence greets diners with smooth, opulent tastes. For example, Baked Village Chicken Layered with Spinach and Duck Liver Onion Bun Presented with Candied Garlic Dip is on the Festival Menu this MIGF season. This extraordinary combination of distinctive tastes is a true testament of the Master Chef’s culinary flair. The Pineapple Panache or Lemongrass Jelly and Mango Nectar Scented with Kalamansi desserts will delight.
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Honey and soya baked salmon with fragrant crab roe, soya beans, broad beans, honshimeji mushrooms and wolfberry sauce |
Guess Who’s Back
Another must visit restaurant is Tai Zi Heen at the Prince Hotel & Residence Kuala Lumpur where Chef Ricky Thein, back from a one-year sabbatical, is charged up and ready to bowl you over with his splendid Festival Menu. His Honey and Soy-baked Salmon with Fragrant Crab Roe, Soy Beans, Honshimeji Mushrooms and Wolfberry Sauce is spellbinding; visually delightful, and equally as gratifying to the taste. Thein’s Chocolate Whisky Siew Mai is a daring and successful blend of two worlds.
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Steamed White Cod, cold Siamese watercress with soy Kaffir lime and chili oil |
Eating the Exotic
Representing sensuous and romantic Tamarind Hill, which serves a blend of Thai and Burmese flavours, Chef Thiti Thammanatr assures you of an unforgettable dining moment with his culinary experience that spans 27 years. The Steamed White Cod with Cold Siamese Watercress and Soy Kaffir Lime and Chilli Oil will ignite the senses and satisfy one’s craving for the fresh taste of the sea – patiently prepared to perfection.
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Roasted marinated rack of lamb with raisin reduction |
Imperial Splendour
A halal, traditionally-themed Cantonese restaurant with four uniquely designed private rooms, The Emperor at the Grand Dorsett Subang Hotel & Towers beckons Festival diners with mouth-watering, delicious surprises designed by Master Chef Michael Wong. Eager to satisfy the most difficult-to-please palates, Chef Michael’s signature Roasted Marinated Rack of Lamb with Raisin Reduction is utterly blissful. Also a must-experience is his exquisite recipes incorporating the durian, Malaysia’s King of Fruits.
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Angus beef tenderloin with foie gras on fig morel glaze |
Viva Italia
Switching gears we now head to Tuscany for the bold taste of Italy. Nestled cosily in the beautiful Putrajaya Marriott Hotel & Spa, Tuscany proudly features Chef Ibrahim Salim who has been with the restaurant since it first opened its doors to gourmands in 2003. Participating in his fourth MIGF, Chef Ibrahim firmly believes the Festival is the catalyst for the vast improvement of the country’s overall gourmet dining sphere. With fascinating surprises up his sleeve, Chef Ibrahim tempts diners with his Angus Beef Tenderloin with Foie Gras on Fig Morel Glaze, among other equally exciting choices. Try the Pacific Rock Oysters for a soothing yet orgasmic thrill of the taste buds.
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Poached Veal Tenderloin, Honey Cigar, Feta and Sweet Pepper |
Treasure Trove
Delectable Italian restaurant Villa Danieli is located within the regal Sheraton Imperial Kuala Lumpur. With Chef Rajesh Kanna at the helm, diners can expect the best from this gourmet genius. A quintessential foodie himself, Chef Rajesh takes pleasure in creating all dishes from scratch, using only the finest ingredients he can muster. Never one to compromise on taste or presentation, Chef Rajesh captures hearts and satiate diners’ taste for distinctive flavours with his Pan-fried Snow-fish with Carpione Dressing and Gorgonzola Mousse. A slick combination presented in style fit for a king, Chef Rajesh is bent on converting even the toughest of critics with his Festival Menu.
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Wagyu beef steak with garlic miso sauce and cod fish with seaweed butter sauce |
The East is Rising
For flavours of the East, specifically from the land of the rising sun, Wasabi Bistro presents Festival Master Chef, Masahiko Morikawa. This Executive Chef at Wasabi Bistro has been slicing and dicing for over two decades. Serving traditional Japanese cuisine with a Hawaiian twist, the outstanding creations on the Festival Menu are both intriguing and refreshing to the palate. Chef Masahiko’s Wagyu Beef Steak with Garlic Miso Sauce and Cod Fish with Seaweed Butter Sauce provide a sneak preview of the other blissful pleasures coming your way.
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Chirimen Jyako Okowa Hoba Meshi Japanese rice mixed with baby sardine wrapped in magnolia leaf |
Mastering Perfection
Xěnri D’Garden Terrace is a Japanese haven located in central Kuala Lumpur among majestic skyscrapers. Chef Thomas Chan aims to delight every 2009 Festival diner with his scrumptious Festival Menu. He lives by a simple guiding principle where food is concerned – one must maintain a sincere love and respect for food. His fascinating Chirimen Jyako Okowa Hoba of Japanese Rice Mixed with Baby Sardine Wrapped in Magnolia Leaf is a divine recipe borne of sheer passion for everything delightful.
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| Click HERE to view all Festival Restaurants & Festival Menus. |
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