After our Pudu wet market morning excursion, we were ferried back to Toa for the Chef’s Table tasting with Chef Sam Leong. Tao at Intercontinental Kuala Lumpur had recently launched the BEST table in the house, luxury private dining experience with the first Chinese cuisine Chef’s Table in the city and I had glimpse of this dining experience.
Having to dine at the Chef’s Table was rather a unique experience, one can get close with the chef or even the whole team of chefs who are working in the kitchen. Yes the best table is definitely right at the heart of the kitchen. Having to visual your food being prep and the attention given to them can be very intriguing. The thrill of having to smell the cooking can truly be exciting. So what will one be expecting? Having to be seated right in the kitchen of a bustling 5-star kitchen helmed by Executive Chinese Chef Wong Lian You, one will be to serve by Chef’s creative creation right in front on the spot. One can expect the menu be creatively blend with traditional Chinese cuisine infused with a twist of modern presentation customised with premium selection of the freshest and in season ingredients available.
As for my tasting at the Chef’s Table, Chef Sam Leong was invited to present his gourmet and first to great us was his plum tomato topped with minced Chinese plum with rice crisp. The tomato was refreshing juicy and had a nice light saltiness from the plum. The taste was had a great balance of sweetness and countered with a jazz of salt that can be a playful mouth experience while the slight crisp of the rice cracker gave it a jazzy jive. Nice.
The Chef’s Table is designed for a minimum group of two up to a maximum of six persons, the exquisite fine dining experience is an intimate culinary treat offering one-to-one interaction with the chef as they observe the chef in action creating dishes from scratch to plating and straight to their table. As Chef Wong himself he will share tips and talk the guests through the dishes with the guests. Get close and personal with Chef can be such a treats.
Having to watch Chef Sam Leong prepping our soup I felt intrigued. I saw an edible crystal ball embedded with crab meat inside the soup mug. I got to admire the chefs as we were served not only by the waitering staffs but we were personally served by chef’s himself and his team. Every dishes was personally send to the Chef’s Table. Mine came smartly dressed with thinly sliced of tomato rinds. The Tom Yum consomme was done crystal clear and had a fabulous sourness and hint of sweetness. It was very likeable. Breaking the sphere jelly was truly ashamed act to execute but I was hungry at that second I had to crack it with my spoon. The jelly was really suiting to my taste and crab meat was a such exciting. A discovery of strings of Japanese rice noodle underneath the jelly too had added a fabulous tasting moment.
InterContinental Kuala Lumpur General Manager, Phil Riley commented, “This is just the sort of sophisticated and memorable dining experience one would expect from InterContinental.” He added that, “We will continue to delight guests with innovative dining while staying true to delivering exclusive gourmet food.”
Next came marching over was a nice piece of steamed Soon Hock. It was very refreshing sweet and had a nice smooth biting texture. To enhance the taste, yellow bean gave the dish a nice rounded bodily taste while the rice crackers gave a crisp biting.
Next we were showcased with poached baby spinach in broth with great condiment. The spinach was done with nice crunchy biting texture and soaked up the fabulous tasty broth. I loved that salted eggs yolk, century eggs and egg were strategically being put into play to enhance the flavour. Really nice.
The dessert was really nicely done, the smooth texture of the mousse truly captured my liking. The present of the cherry compote too gave the dessert a great boosting of flavour and taste. Overall the taste of the dishes was good, as for a Chef’s Table I would be expecting more!
This epicurean delight starts from RM2000++ per table inclusive of wine flight, Chef Wong is more than happy to discuss the menu prior to ensure the menu appeals to the guest’s taste buds. The dedicated experience is only available one group per evening and advance reservations are required.
Tao is designed to bring guests authentic and memorable dining experiences through the revival of traditional cooking techniques, tailored by the skills of Executive Chef Wong, and exctional menu items. “Tao”, which means peach in Chinese, is decorated graciously with bloom of the pale pink peach flowers and features hundreds of ornate Chinese teapots. The restaurant houses six elegant private rooms all named after the dynasties in – Han, Song, Tang, Yuan, Ming, and Qin. Tao is rolling out an exciting new weekend promotion featuring Ti?n Hu? Gu?, better known as Hot Pot. Dive into the bounty of delectable with three distinctive sets offering a variety of over 20 different homemade ingredients with nourishing broth to simmer the goodness. Starting from RM78++ per person, the Hot Pot experience is available every weekend and Public for dinner only from 6.30pm to 10.30pm.
This unique experience is a must for lovers of fine food and wine, for reservations, call Tao at +603 2782 6118 or email the team at firstname.lastname@example.org. Tao Chinese Cuisine is open daily from noon to 2.30 pm for lunch and 6.30 pm to 10.30 pm for dinner. Visit us at www.intercontinental-kl.com.my for more information.
TAO Chinese Cuisine
Intercontinental Kuala Lumpur
165 Jalan Ampang, 50450 Kuala Lumpur,
Wilayah Persekutuan Kuala Lumpur, Malaysia
+60 3-2161 1111