This month will be exciting for foodies and those with a big appetite for something new. We kick things off with La Maison Remy Martin which is happening from July 1 – 6, and it is the first of its kind in Southeast Asia. The immersive event brings guests to a journey of appreciating fine cognac and understanding the various depths of this ‘liquid gold’.
There will also be several special ‘visits’ by international chefs and cooks including our very own Zaleha Olpin who made global headlines when she was criticised for not making her rendang ‘crispy’ during her stint at Masterchef UK. Well, she’s back in Malaysia for a special cooking session at W Kuala Lumpur from July 12 – 13, and will be curating the afternoon tea at Woobar for the rest of the month. Will you be expecting crispy rendang this time? Be sure to go find out.
Alexander Tyndall from Marco Pierre White‘s Wheeler’s Restaurant in London will also make KL home for a week as he and Chef Wai from The Library at The Ritz-Carlton KL are pairing up for a four-hand menu. Nobu is also hosting Nobu Hotel Barcelona’s Chef Hervé Courtot in town for a week of delicious flavours waiting to be explored. Scroll down to find out more about all the dining events you need to know in July 2019. (Featured image: The St. Regis KL)
Following the success of the Basque Country Menu at The Brasserie in St. Regis Kuala Lumpur, Executive Chef Pedro Samper continues to introduce his native cuisine, this time, in a whole new way. Expect more excitement and novel creations that stem from the authentic flavours of home cooking in San Sebastian and its neighbouring regions. It is a cuisine worth trying at least once to get a little taste of what Basque food is all about. It will take place once a month on July 19, August 23, September 27, October 25 and November 22, 2019.
The Two Friends – One Cuisine series continues at The Library at The Ritz-Carlton KL with a special four-hands between host Chef Wai and Guest Chef Alexander Tyndall from Chef Marco Pierre White’s Wheeler’s Restaurant at the Threadneedles Hotel in London. Immerse in an evening of British dining featuring the best of east meets west that are bound together by reimagined flavours. The four-course dinner will begin with a prelude of amuse bouche from the sea — Oysters Rockefeller au Gratin and Seared Scallop with skirlie potato cake and vanilla puree. Diners will also be served Marco’s signature Lobster Macaroni, an decadent lobster bisque and macaroni topped with black truffle.
Within a year, Bar Trigona has built a name for itself as one of the best bars in Malaysia and Asia. It has also garnered the Ketel One Sustainable Bar title at Asia’s 50 Best Bar Awards with its prominent use of locally foraged native ingredients that make Bar Trigona unique in its own rights. On the afternoon of July 10 (from 2PM – 4PM), Bar Trigona will host a masterclass celebrating its partnerships with local farmers – a core aspect of the bar’s sustainability ethos. Explore a soul-satisfying range of homegrown products including mutiara figs, cacao and madu kelulut or stingless bee honey. Cocktail aficionados can also savour a selection of specially priced award-winning drinks every evening, through the month of July.
Former Masterchef UK alumni and fellow Malaysian Zaleha Olpin is back in her homeland and ready to crisp things up after making global headlines over her ‘un-crispy rendang’ dish. Join her as she introduces a unique two-day-only menu at W Kuala Lumpur and meet her live in person. Crispy rendang or not, we’ll let you find out. There will also be an afternoon tea curated by Zaleha at Woobar for the rest of July.
Nobu KL will be collaborating with Nobu Hotel Barcelona for a special week-long dining experience to celebrate the return of Chef Hervé Courtot, Corporate Chef for EU and Middle East locations for one week only. Chef Hervé will join forces with Chef Philip Leong, Executive Chef of Nobu Kuala Lumpur and Chef Micheole “Chico” Anung Dator, Head Sushi Chef of Nobu Kuala Lumpur, to curate a special ‘Nobu Trilogy’ Osusume menu, where the chefs create the dishes right at the table, displaying the magic that normally happens behind the scenes in the kitchen.
You’ll also see the return of Nobu KL’s distinct Chef’s Table dining experience, where guests will have an opportunity to meet with Chef Hervé, together with Chef Philip and Chef Chico, to curate their own 7-course dinner for a distinctive personal experience any culinary enthusiast could ask for.
Yen at W Kuala Lumpur is hosting a special pairing session featuring the complexity of Cantonese cooking with the crisp and clean nuances of Japanese sake. It promises more excitement as compared to the regular baiju in most Chinese restaurants as the rich tastes enhance, complement and elevate the flavours of Cantonese cuisine. The one-night-only session is presented by Saito Sake.
The Blend by Chivas Regal is a unique experience that allows guests to learn more about whisky distillation and blending. This fun and informative session culminates with guests having the opportunity to create their own personalised bended whisky to take home. The session will also feature a range of crafted cocktails and canapes by Chef Raymond Tham of Beta KL, who is known for his amazing culinary creativity. There are two sessions on the day itself, so make your reservations fast.
Hotel Stripes KL is introducing a new afternoon tea called Bao-Tea-Ful that literally serves a platter of baos that combine local flavours with Korean, Japanese and Western influences. Head over to Brasserie 25 to enjoy free flow serving of baos stuffed with your favourite filling as well as local desserts. It is available on weekends only.
Pastry Guest Chef Guillaume Destouches brings French culinary flair to Sofitel Kuala Lumpur with a series of dining events. Enjoy a simple afternoon tea that features beautifully crafted French desserts or go for a French pastry masterclass (12 July 2019) to learn more about the making of patisserie. There is also a special pairing with G.H. Mumm Champagne happening on the weekend of July 13 and 14, 2019.