Kuala Lumpur Convention Centre (KLCC)’s latest dining option offers delegates a tailormade menu of appetisers and desserts, followed by a main course of hot sharing platter. Thus, diners can choose whatever they wish to eat and do not have to follow the tradition of having starters first, followed by main course and dessert. Food sharing is a Malaysian heritage, besides.
Executive chef Richmond Lim said the idea is to provide choice without the hassle of queueing at the buffet station; to enable guests enjoy a selection of small bites but not in the stand-up cocktail fashion; to recognise the Malaysian heritage of sharing food but in a way that is elegant; and to transform banqueting at the centre into a culinary art.
Deputy general manager, Simon Lomas, said: “With our 10th anniversary (this year) and in line with continuous efforts to enhance the guest’s experience and further differentiate ourselves from the competition, the innovative culinary team felt an unconventional food and beverage service experience was the way to go.”
Selected media and bloggers were recently invited to sample the new dining experience and also given a tour of the centre’s state-of-the-art kitchens. Guests donned aprons and toques and participated in interactive experiences, creating house-smoked salmon and a variety of vol-au-vents.
At 3,157m2, KLCC boasts the largest fully fledged kitchen in Malaysia. Furnished with the most advanced equipment and a designated area for food preparation behind every large function room, the facility can comfortably handle up to 6,000 meals a day.
