Tag Archives: Guest Chef

Berbuka Puasa at Kites Restaurant Holiday Inn Kuala Lumpur Glenmarie 2012

Chef Ebrahim Mohd from Syria spealizes in Arabic Cuisine
Chef Ebrahim Mohd from Syria spealizes in Arabic Cuisine

An exotic combination of International cuisines for Ramadhan Celebration 2012 at Kites Restaurant at Holiday Inn Kuala Lumpur Glenmarie

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A Touch of Nyonya Influence at Chatz Brasserie PARKROYAL Kuala Lumpur

Keledek Masak Lemak

GUEST CHEF DEBBIE TEOH RETURNS TO PARKROYAL KUALA LUMPUR

It is another exciting year as PARKROYAL Kuala Lumpur welcomes leading Nyonya culinary expert, Chef Debbie Teoh, back by popular demand this 11 May till 10 June. Indulge in the deliciously prepared Nyonya cuisine at Chatz Brasserie through lavish buffets, cooking demonstration and interactive cooking classes for fathers and kids.

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UK Celebrity Chef Rick Stein at The Datai Langkawi

UK CELEBRITY CHEF RICK STEIN at THE DATAI LANGKAWI
GUEST CHEF – 3 special nights from APRIL 13-15, 2012

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Iconic Malaysian resort The Datai Langkawi is delighted to welcome UK celebrity chef Rick Stein as guest chef for three special nights – April 13, 14 + 15. The Datai Langkawi guests will indulge in a five course dinner prepared by chef Rick Stein, and the affable chef will charm guests with his wonderful anecdotes from his amazing global food travels during dinner.

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A Touch of Nyonya at Chatz Brasserie

Guest Chef Debbie Teoh at PARKROYAL Kuala Lumpur

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The Many Faces of The Famous Nyonya Culinary Expert Debbie Teoh

She wears many hats in the kichen arena but her speciality would be her lavish and yet delicious Nyonya cuisine. Authenthic and unique. She is Chef Debbie Teoh, a chef, foodie, author, food stylist ambassador for Nyonya cuisine and culture. A perfectionist, known for her flavoursome food.

Her exposure in Nyonya cuisine is wide ranging from the Southern right to the Northern Nyonya style. From a true breed Nyonya who hails from a Malaccan Baba background with an influence of Penang Nyonya. Both sides of her family inspires her cooking. Yes she is a serious chef when comes to her food it can easily won my heart and taste.

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Indian Food Festival at Kites Restaurant

HOLIDAY INN KUALA LUMPUR GLENMARIE LAUNCHES “INDIAN FOOD FESTIVAL”AT KITES RESTAURANT

Chef Rakesh Maher from India with one of his creation from the Indian Food Festival - Tandoori Chicken
Chef Rakesh Maher from India with one of his creation from the Indian Food Festival – Tandoori Chicken

When you think of Indian cuisine it immediately makes you think of the rich and exotic cuisines that are prepared using lots of aromatic spices; mild flavored dishes, rotis and naan made in tandoor clay ovens, cuisines where lots of dried fruits and nuts are used; cuisines where dairy products like milk, cream, cottage cheese, ghee (clarified butter) and yoghurt play an important role in the cooking of both savory and sweet dishes.

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CHEF FROM SUKHOTHAI BANGKOK’S AWARD-WINNING RESTAURANT | ATRIUM CAFE, PYRAMID TOWER HOTEL

STIRS UP AUNTHENTIC THAI SPECIALTIES

Sunway Sukhothai Bangkok
Sawadee Ka! On monday I attended a glimpse of a Thai function at Atrium Cafe and I was allowed my senses to traverse the Land of Smiles. This is going to be an extraordinary 10-day culinary feast at Pyramid Tower Hotel’s Atrium Café from 1 to 10 April 2009. I was introduced to their guest chef, Chef Wuttichai of The Sukhothai Bangkok’s esteemed Celadon restaurant, who will prepare the delicate taste of authentic Thai cuisine which will take the spotlight at Atrium Café’s daily buffet lunch and dinner with a flavoursome spread of appetisers, to the finest entourage of main courses and desserts.
Celadon at The Sukhothai Bangkok is one of the city’s most celebrated restaurants serving pure Thai cuisine. It was named the “Best Restaurant in Bangkok” by Travel and Leisure magazine as well as “The Best Restaurant in Bangkok 2006″ by Conde Nast Traveler 2006. The Restaurant’s chef is making a presence at Atrium Café to dish up an array of Celadon’s signature dishes, prepared in indisputable Thai style, to impart a piece of the award-winning Restaurant’s culinary experience.
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I was informed that for starters there will be the spread of, place sun-dried shrimps, roasted coconut flakes, roasted nuts, chopped lime and ginger onto “chaplu” or betel nut leaves. Drizzle on some palm sugar sauce and wrap the filled leaves up nicely for refreshing enjoyment. Rich in nutrients, this appetiser known as Miang Kam is a Thai favourite and is believed to help in balancing the four elements of our body. Yam Som O Goong Sod is another must-try. This unique combination of pomelo salad with fresh water chestnut and prawns is usually served during summer in Thailand to eliminate heat from the body.
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