Celebrity Chef Edward Kwon Set Dinner at InterContinental Kuala Lumpur
The InterContinental Kuala Lumpur has just kicked off their World Celebrity Chef Series 2015 with the appearance of Celebrity Chef Edward Kwon, a top chef from South Korea. He is renowned for accentuating traditional Korean dishes with a variety of Western and European techniques and ingredients, Chef Edward Kwon who’s on a mission to globalise Korean cuisine will thrill gourmet lovers with his country’s fare over a four-day promotion from 21 to 24 April 2015.
This culinary star is a household name in Korea following several high-profile culinary ambassadorships, best-selling cook books and having appeared on numerous popular radio and TV shows including hosting several highly rated TV shows under his name. The celebrity chef is also known for his numerous senior culinary positions previously in luxury hotels located in South Korea, United States, China and United Arab Emirates, as the Head Chef at Dubai’s iconic Burj Al Arab.
About Kuala Lumpur, Chef Edward Kwon said “I cannot wait to return to Kuala Lumpur, it has been two years since my last visit”. I was the lucky few to meet Chef Edward Kwon in a separate event two years ago.
Currently the owner of two restaurants in Seoul, the luxury Lab XXIV in Cheongdam-dong and The Mixed One, a buffet dining outlet in Hannam-dong, Chef Edward Kwon added that it is important for any chef to represent his or her own country cuisine but one must also absorb the culinary techniques of whichever country he/she is cooking in.
The dinner was held at Tatsu Japanese restaurant in Intercontinental Hotel Kuala Lumpur. The chef prepared a very tantalizing menu for the four course menu. I was told that he brought his own culinary sets and secret ingredients all the way from Korea with two juniors. Thus, he went to the local market to scout for the freshest ingredient for the dinner.
The dinner started off with the choice of two appetizers, Hae Mu Nang Chae (chilled seafood salad) or the Soft Bean Curd with fragrant Korean herbs and crispy garlic.
The Soft Bean Curd
The Soft Bean Curd comes in a reasonably large size bean curd (toufu) and it is one of the softest and smoothest bean curd I’ve tasted for a very long time. The bean curd is compliment with the fragrant Korean herbs and crispy garlic and the combination is clever. The herbs added the flavour while the crispy garlic creates the crunchy texture, it is simple and yet delicious.
Hae Mu Nang Chae
Hae Mu Nang Chae, the chilled seafood salad comes with a combination of vegetables, pear, prawns and scallops and compliment with sesame dressing. You get the crispy texture of the greens with the soft texture of the seafood and it compliments well with the dressing.
The appetizers are good to pair with Penfolds Autumn Riesling from Koonunga Hill
Foie Gras Douen Jang Veloute
Foie Gras Douen Jang Veloute. The plate comes with one piece of foie gras sitting on top of the kimchi apple slow.
Then, it was poured with veloute in a slow and delicate manner. The veloute is light and silky and the flavour is compliments well with the foie gras. You can taste hints of the toasted pine nuts and also the aromatic Crown Daisy oil. This is as good as it looks and I wish I can have another plate of this.
Bul Go Gi Steak
Bul Go Gi Steak is the star of the evening. Wagyu beef prime ribeye put to cubes cooked to medium rare (if not mistaken) and compliment with bulgogi sauce and topped with grilled eringi mushroom. The beef texture is soft and this is perfection. This reminds me of the Kobe beef I eated in Kobe Japan and also the beef steak cooked with another celebrity chef Adrian Richardson of Australia. This really melts in the mouth and definitely shows the skills of Chef Edward’s in creating this dish with Korean ingredients. The best way to enjoy this is to eat this with your eyes closed and let the taste astonished you.
The steak is best compliment with Penfolds Konunga Hill Seventy Six Shiraz Cabernet
The dessert of the evening, Yuzu Curd. The dessert comes with a long rectangular plate and it was beautifully plated. It comes with “bokbunja” chiffon, scoop of black sesame ice cream with cruncy nutty tuilles. The blobs are green tea and basil fluid gel. Another clever combination created by Chef Edward and the taste wasn’t that sweet and it is a good closure of a very satisfying masterpiece.
We were waiting for Chef Edward Kwon as he was in the kitchen finishing the dishes for the evening. He is a bubbly and very approachable chef and he went to each and every table to take picture with the guests.
With Chef Edward Kwon having received numerous international plaudits for his culinary creations, the InterContinental Kuala Lumpur is excited to feature this culinary star’s special appearance at the hotel, and as the first at the hotel’s World Celebrity Chef Series 2015.
If you want to enjoy this beautiful set dinner creation by Chef Edward Kwon you still can book the gala dinner tomorrow. Details as below.
A Celebrity Gala Dinner
Grand Ballroom, Level 2
24 April 2015, 7:00pm
RM490nett per person inclusive of selection of PENFOLDS wines
TATSU, Level 1
21 to 23 April 2015, 6:30pm to 10:30pm
RM298nett per person
RM398nett per person inclusive of wine selection
Guests will stand a chance to Dine & Win holiday stays in Seoul! A host of lucky draw prizes are up for grabs at the InterContinental Kuala Lumpur’s World Celebrity Series 2015 featuring celebrity Chef Edward Kwon.
For reservations or more details, please call them at 03-2782 6000 or email foodandb[email protected]