KLCC serves up new dining concept for banquets

IN conjunction with its 10th year anniversary next year, Kuala Lumpur Convention Centre (KLCC) has expanded its banqueting offerings to include a full menu spread on the table to complement the traditional option of presenting dishes course by course.

The new banqueting offering, which will be available from January 1, 2015, will feature a tailor-made menu of appetisers and desserts at the table once guests are seated, followed by the main course of a hot sharing platter. Diners can hence choose the order they wish to eat, without following the traditional norm of having starters first, followed by main course and ending with dessert.

KLCC deputy general manager, Simon Lomas, said: “With our 10th anniversary on the horizon and in line with continuous efforts to enhance the guest experience and to further differentiate ourselves from the competition, the innovative culinary team felt an unconventional F&B service experience was the way to go.”

Executive chef Richmond Lim explained the centre’s newest banqueting concept is all about “providing choice (without) having to queue up at the buffet station, enjoying a selection of small bites but not in the traditional stand-up cocktail fashion, recognising the Malaysian heritage of sharing food (and) offering it in an elegant manner, exciting palates with taste and texture”.

At 3,157m2, KLCC’s fully-fledged kitchen is the largest in Malaysia. Furnished with advanced equipment and a designated area for food preparation behind every large function room, the facility can handle up to 6,000 meals a day.

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