SWISS Continental fine dining restaurant Chalet at Hotel Equatorial Kuala Lumpur has won the Most Outstanding Festival Cuisine award in the ninth Malaysia International Gourmet Festival (MIGF) 2009 that took place throughout the month of October.
The results were announced at the MIGF 2009 Grand Finale Dinner held in Subang recently.
The Most Outstanding Festival Cuisine Award is presented to the restaurant that serves the most outstanding cuisine during the annual Festival.
Marks are awarded for taste, food, presentation, quality and creativity.
Chalet was also nominated as finalist for the Best Value Menu of the festival.
Chalet has participated in the MIGF since 2001.
This year marks the ninth consecutive year of Chalet’s participation in the festival.
Famed for its award-winning cuisine and unique atmosphere, Chalet has delighted epicureans in Kuala Lumpur for more than 35 years with its extensive menu of regional Swiss continental specialties and cultural heritage, evolved over the centuries around a variety of seasonal home produce.
Chalet is also listed in the Miele Guide Asia Finest Restaurants 2008/2009.
Themed “Black & White”, the festival menu showcased great Swiss cuisine prepared by award-winning chef Jochen Kern.
Chef Kern has earned the professional title Master of Trade, among many other prestigious awards, and is a certified Master Instructor of the Culinary Arts.
The festival menu offered a variety of flavours to give diners a diverse gourmet experience.
The meal started with the appetiser of home-smoked belvedere salmon loin and warm scallops with mesclun in aceto balsamico di modena dressing.
Diners were then served delectable Tasmanian spring truffle liaison with crayfish gnocchi for the soup.
Rose sherbet followed to refresh the palate.
There were two choices of main course. The first option was the fillet of Northern Territory red emperor braised in saffron riesling stock with crisp julienne of chicken prosciutto on porcini risotto gratin fennel and bouquet of grilled peppers with rouille infusion and fried shallots.
Alternatively, they could savour the sliced medallions of beef with pan-fried foie gras and soubise port wine reduction celeriac mash and mushroom compote confit of cherry tomatoes.
White and dark chocolate mousse was served for dessert.
Many discounts, promotions and attractive packages were offered throughout the Festival period.
Lucky diners also took home attractive prizes in the lucky draw.
Chef Kern also taught diners the cooking methods and shared some useful tips to re-create selected dishes from his festival menu during a cooking class.
The outlet received resounding response from regular diners and MIGF followers.
In line with the outlet’s “Black and White” decor theme, diners were given a mask made from white chocolate as a keepsake.
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