During the recent Gala Dinner of the Worldchefs Congress & Expo 2018, 11-14 July, the Kuala Lumpur Convention Centre’s (the Centre of KLCC) 52-strong culinary team served up a Malaysian gastronomic experience to over 750 top international chefs hailing from over 100 countries.
Led by executive chef, Hisham Bin Jaafar and taking inspiration from Malaysia’s culinary and multi-cultural heritage, the four-course ‘Guestravaganza’ menu plated a fusion of Western and Malaysian cuisine, with each course being named after traditional Malay dishes and ingredients. Chef Hisham said: “Six weeks of preparation went into researching and developing this menu.”
Kicking off the dinner was ‘Kerabu’ (Appetiser) – Kaffir zested smoked salmon, tamarind coriander king crab and prawn sphere budu sabayon; followed by the hearty homemade ‘Kesom’ (Soup) – Crustacean in silken egg bean curd, drizzled with basil oil; only to be outdone by ‘Percik’ (main course) – Galangal scented chicken breast, masala royale and katuku flavoured vegetables; and to top off the memorable evening was a truly indulgent salted peanut madeleine, caramelized banana, mango curd, pandan palm sugar gelee aptly named ‘Sira’ (Dessert).
Chairman of the Worldchefs Congress & Expo 2018, Andy Cuthbert, stated: “This is being called ‘the best congress ever’ for Worldchefs.”
The Centre’s GM, Alan Pryor commented: “It was a wonderful knowledge building opportunity for our culinary team and they will benefit greatly from this experience.”
Pryor added: “I would also like to commend our entire team on their stellar effort throughout the four-day congress and for making the event such a success.”
Organised by the World Association of Chefs’ Societies (Worldchefs), the biennial Worldchefs Congress & Expo gathers global culinary leaders to discuss developments in the culinary field and compete in the Worldchefs Global Chefs Challenge.
For more information, click here.
Pictured: (Seated left) Thomas Gugler, president of World Association of Chefs Societies (W.A.C.S) and (standing right) Andy Cuthbert, chairman of Worldchefs Congress & Expo share a moment with Mary Clare, the Centre’s assistant catering manager, during the Gala Dinner of Worldchefs Congress & Expo 2018.