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Chaine des Rotisseurs Dinner @ Hotel Nikko Kuala Lumpur on Friday, 20th March 2009
Kattie Hoo on 02/21/2009 at 10:29pm (UTC) | | | Menu by Chef Alexander Reilly
Pre dinner canapés
Mumm Champagne Cordon Rouge Brut NV
Starter
Pan seared breast of chicken salad
with tomato comfit and aged balsamic
2007 Nederburg Chardonnay
Soup
Pumpkin and basil soup
2007 Nederburg Chardonnay
Fish course
Smoked Scottish haddock crumble
2008 Concha Y Toro Trio Sauvignon Blanc
Sorbet
Fresh wild berry sorbet
Main
Char grilled Black Angus beef tenderloin,
gratin of wild mushrooms,
Wilted spinach and roasted shallot jus
2006 Jacob’s Creek Reserve Cabernet Sauvignon
Dessert
Traditional Scottish shortbread stack filled with strawberries and mascarpone cream
The Glenlivet 12Years Old
Tea and coffee
Petite fours
*****
Insight into Chef Alex:
Hotel Nikko Kuala Lumpur is pleased to announce the appointment of Executive Chef- Western, Alexander Peter Reilly. Chef Alex as he is better known has accumulated more than 14 years of culinary wisdom having had numerous attachments with both hotels and free-standing restaurants around the world.
Chef Alex began his humble career as Commis Chef in 1994 with the Glasgow Hilton before moving over to Ranger Football Club Glasgow as Chef de Partie in 1996. During this period, Chef Alex gained invaluable experience in food preparation for banquet events that cater up to one thousand guests at any given time.
In 2000, he joined the Beadmore Hotel Glasgow as Sous Chef de Partie and The Millennium Corpthorne Hotel Glasgow in 2001, taking charge of the operations of all the food & beverage outlets and banquet kitchens.
In 2004, Chef Alex expanded his career to Bali as Head Chef of Rivoli Restaurant, where he spent a year ensuring the smooth operations of the restaurant and training for most of th kitchen staff. Between 2005 and 2006, Chef Alexander worked for Burts Hotel in Scotland and later, the Intercontinental Hotel Broome in Australia before venturing to the Middle East as Chef de Cuisine with Hotel Al Khooma/Al Faisaliah in Riyadh, Saudi Arabia in 2007. His main responsibility was to oversee the kitchen operation and proper administration of the five food & beverage outlets.
With his current attachment at Hotel Nikko Kuala Lumpur, Chef Alex is solely responsible for all the Western cuisine in the Hotel with primary focus on the soon-to-be-opened Serena Brasserie. He is also assisting the Executive Chef in ensuring consistency and quality of food preparation, streamlining product usage to ensure that the Hotel enjoys favourable food cost, training of the kitchen brigade, overall food presentation for all Western cuisine and menu planning.
Born in Glasgow, Scotland, Chef Alex is married with one child.
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'THE SAVOY' CHRISTMAS DINNER - 19TH DECEMBER
Kattie Hoo on 11/02/2008 at 12:53pm (UTC) | | | Mahkota Grand Ballroom, Hotel Istana
Menu specially created by the multi-talented Enzo Neo, Chef de Cuisine of Urban, Hotel Istana. Enzo who has more than 10 years in the gastronomy circle is renowned for his modern culinary techniques and contemporary flavoured palate-teasers.
THE MENU
'Varanda do Conde 2007 Vinho Verde'
Les Hors D'oeuvre…
Fine de Claire… Ginger Sabayon… Scallops…
Sorrel Puree...Fromage Blanc Gnocchi… Beluga Caviar… Apple “Pearls”...
2003 Stanleigh Park Verdelho
Les Potages…
Quail “Pot au Feu”… Root Vegetables… Foie Gras Broth…
Herb aux Provence… Périgord Truffle… Chanterelles…
Basil & Lime “Bubbles”…
Periquita Reserva 2005
Les Poisson et Crustacés…
Branzino Fillet… Langoustine Agnolotti… Sautéed Romaine Hearts…
Confit of Artichoke… Veloute of Mussel… Garden Pea…
Dilution Methode...
Pear & Horseradish Sorbet… with Pear Crisps…
Cotes Du Rhone Rouge A.O.C 2005
Les Viande…
Aurora Baby Lamb … Ratatouille Stuffed Aubergine… Thyme…
Pomme Lyonnaise… Noise Olive Caramel Jus… Chervil Sauce Verge…
Taylors Fine Tawny 20 Years
Les Fromage…
Gruyère Fondant… Raspberry Liquid Centre… Pickled Mustard Seeds…Aged Balsamic
Chivite Coleccion Vendimia 2001
Les Dessert…
Urban Signature Textured Chocolate Degustation…
The Illy Coffee Ranges and Dilmah Tea Selections
Price: RM420 Nett (Members)
RM450 Nett (Non-Members)
Special Room Rate at Hotel Istana for members and guests attending the event: RM265++ per room per night for two persons inclusive of breakfast. | | | |
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INFORMAL DINNER - 7TH NOVEMBER
Kattie Hoo on 10/31/2008 at 1:41pm (UTC) | | | Bailliage de Melaka is organising an Informal Dinner at:
Venue: Sirocco Restaurant, Holiday Inn Melaka
Date: Friday, 7th November 2008
Price: RM230 nett
To reserve your place:
Mr. T Arivananthan (Vice-Chancelier/ Argentier) before 31st October 2008
Fax: 06-283 5351
E-mail: arival4@streamyx.com or ariva@pc.jaring.my
H/P: 016-6685323
Pre dinner Cocktail with Canapés
*******
Malaysian Herbs Marinated Grilled Scallop on bed of
Lemon Zest Risotto Cake and drizzle with Balsamic Reduction
( Trapiche Astica Torrontes 2007, Argentina )
*******
Plum Tomato infused Oxtail Consommé with Ricotta and Chervertine Agnolotti
( Vina Cono Sur Reserve Chardonnay 2007, Chile)
*******
Citrus and Papaya Granita
*******
Wood Fire Roasted Veal Loin Mille Feuille with Green Peas Puree, Portobello Mushroom Ragout and Glazed Baby Carrot on
Tarragon scented Crème Brulee Sauce
(M.Chapoutier Cotes du Rhone “Belleruche” Rouge 2006, France)
*******
Pavlova filled with Fresh Wild Berries
And drizzle with Chili infused Chocolate Sauce
(Tio Pepe, Spain)
Freshly Brewed Coffee scented with Amaretto
Roasted Almond Petit Fours
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WINEMAKER DINNER - 19TH NOVEMBER 2008
Kattie Hoo on 10/31/2008 at 6:41am (UTC) | | | Bailliage de Putrajaya in collaboration with Muihua Sdn Bhd is organising a WINEMAKER'S DINNER with Australia's Master Merlot Maker Jim Irvine of Irvine Wines Pty Ltd Australia in attendance to introduce the wines.
Venue: Jarrod & Rawlins, The Restaurant
Date: Wednesday, 19 November 2008
Price: RM260.00 nett per person
To reserve your place (limited to first 50 only), call:
Ms Violet Chin
Fax. 03 - 2070 3552
Tel. 03 – 2078 8971/2078 8972
Email : secretariat@mychaine.org
M E N U
PRE-DINNER
US Scallop Sashimi & Wasabi Vinaigrette
Beef Carpaccio, Parmesan & Chicory Canapes
Live US Oyster, Gazpacho & Horseradish
Irvine N V Meslier Brut
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APPETIZER
Warm Portobello Mushroom, Crisped Potato, Parmesan
Mashed Beetroot, Anchovy & Capers
Irvine Springhill Merlot 2006
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ENTRÉE
Sattron Poached Lobster, Candlid Pine Nut, Chestnut,
White Bean Ragout & Dried Chill Emulsion
Irvine Merlot (Barossa) 2005
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MAIN COURSE
Prime New Zealand Lamb Loin, Marinated Eggplant, Yogurt,
Borlotti Beans Stew, Garlic Confit & Mint Oil
Irvine Zinfandel Reserve 2005
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SECOND MAIN COURSE
Oven Roasted Puff Dough with Boneless Pigeon,
Caramelized Foie Gras, Sundried Tomato & Cognac Reduction
Irvine Grand Merlot 2004
٭ ٭ ٭ ٭ ٭ ٭ ٭ ٭
DESSERT
Cheese Platter of Picon Blue, Manchego, Normand Brie,
Dried Apricot, Sultanas, Walnut & Cracker
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Coffee or Tea
Partite Four
Jack Daniel’s Gentlemen Jack Tennessee Whisky
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