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Chef’s Table Series 2.0 – Bountiful Malaysia with Chef Matt

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Four Seasons Hotel Kuala Lumpur celebrates the vibrant natural abundance of Malaysia with its second edition of Chef’s Table Series in August and September 2019. On an increasingly globalised gastronomic stage, indigenous ingredients tend to get overlooked – especially when it comes to fine dining. With Chef’s Table 2.0, Four Seasons brings the spark of discovery back to Malaysia, putting the spotlight on locally grown ingredients through creative interpretations. 

Savour a story of Malaysia, crafted with home-grown produce and beguiling flavours. With a signature seven-course menu that finds its inspiration in the land’s native bounty, Chef de Cuisine Muhd Mujtahid A. Lukman (Chef Matt) takes diners on a culinary adventure that surprises and delights the palate. “Many of the ingredients will be familiar to our Malaysian guests, but they’ll be cooked and presented in a way that’s never been seen before. We’re taking local favourites and elevating them to a new level,” explains Chef Matt, his eyes sparkling with enthusiasm. 

A Culinary Forage through the Local Bounty of Malaysia

T’LUR
Sturgeon Caviar | Jelly of Concentrated Quail Broth | Caramelized Buttermilk Cremeux | Tapioca Cracker 
Add-On Beverage Pairing – Villa Sparina Gavi
~ ~ ~ ~ ~ 
Cameron Islands
Local Vegetables | Calamansi Cured Coral Grouper | Gooseberry Juice | Foliage Herbs | Chili Padi Oil  
Add-On Beverage Pairing – Selbach-Oster Zeltinger Riesling Kabinett Trocken
~ ~ ~ ~ ~ 
 Udang Galah
Grilled Sarawak River Prawn | Smoked Garlic Oil | Ash Noodles | Baby Kailan | Asam Broth  
Add-On Beverage Pairing –  Sherwood Estate Sauvignon Blanc
~ ~ ~ ~ ~ 
Lactose Chicken
Smoked Leg Quarter | Concentrated Porridge | Salted Bean Puree | Liver Bergedil 
Add-On Beverage Pairing – Leeuwin Estate Prelude Chardonnay
~ ~ ~ ~ ~ 
Pear Sorbet
Gelee of Chrysanthemum Tea | Steeped Red Dates in Ginger | Cultivated Birds Nest 
~ ~ ~ ~ ~ 
Sabah Lobster
Sous Vide of Lobster | Pickled Lady Fingers | Puffed Rice | Mustard Oil | Curry Espuma 
Add-On Beverage Pairing – Clarendelle Bordeaux Blanc
~ ~ ~ ~ ~ 
Soya Bean Mousse
Granita of Halia Tea | Chocolate Nibs | Trigona Toffee Sponge 
Add-On Beverage Pairing – Saracco Moscato d’Asti
~ ~ ~ ~ ~
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Every Malaysian state boasts a profusion of produce – from organic vegetables grown on the Cameron Highlands and the Trigona honey from Negeri Sembilan, to the spiny lobsters caught off the seas of Sabah and large headed river prawns of Sarawak.

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Upon check-out select your preferred date and upgrade your culinary meal with a beverage pairing at only RM300 additional per person!

Join us as Chef Matt’s playful and artistic touch redefines the way you look at local ingredients, and with newfound respect for all the bounty of Malaysia!

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September 13 2019

Details

Start: September 13 @ 7:00 pm
End: September 27 @ 10:00 pm
Cost: RM288
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Venue

Curate, Level 6B, Four Seasons Hotel Kuala Lumpur

145 Jalan Ampang
Kuala Lumpur, 50450 Malaysia

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Phone:

03-2382 8630

Visit Venue Website

Schedule

  • Friday, 13 September
  • Friday, 27 September
  •  

On The Check-Out Page:
*Select your preferred date
*Upgrade your culinary meal with a beverage pairing at only RM300 additional per person!

Organizer

Curate, Four Seasons Hotel Kuala Lumpur
Phone: 03-2382 8630
Website: Visit Organizer Website