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27 Oct 2010, Chynna and Iketeru, Hilton Kuala Lumpur
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For some dining at two restaurants in one night might come across as a tough feat. How does one fully appreciate the food and ambience of one establishment when you have to rush off to another restaurant after three-courses? But this wasn’t a problem for the select diners who were invited to MIGF’s Festival Dine-Around at Hilton Kuala Lumpur.

Instead, they were all looking forward to trying out the festival menu prepared by two very notable Chefs, Chef Lam Hock Hin and Chef Ricky Kamiishi. “It’s great because we get to eat at two very good restaurants, Chynna and Iketeru, instead of just one,” says Jean-Pascal Van Overbeke.

Tunku Iskandar Dato' Seri Iskandar Tunku Abdullah and Datin Seri Maneesah Madam Yoko Horie and H.E Masahiko Horie
Dato' Dr Jagjit Singh Sambhi, Datin Margeret Sambhi, Antony P. Barragry and Rosnah Barragry
Tunku Dato' Seri Iskandar Tunku Abdullah, Dato' Rolf Schnyder adn Nick Lough
Dato' Dr Vernon V. V. Lee and Datin Kim Lee Sophie Van de Venne and Jean-Pascal Van Overbeke


The night started with a little pre-dinner cocktail at Hilton’s bar/lounge, Zeta Bar. Guests in attendance were H.E. Masahiko Horie and Madam Yoko Horie, Tunku Dato’ Seri Iskandar Tunku Abdullah and Datin Seri Maneesah, Dato’ Dr Jagjit Singh Sambhi and Datin Margeret Sambhi, Dato’ Rolf Schnyder and Datin Chai Schnyder, Dato’ Dr Vernon V.V.Lee and Datin Kim Lee, Nick Lough and Merina Lough, Jean-Pascal Van Overbeke and Sophie Van de Venne, Michael Lee, Leow Sian Hong, Antony P. Barragry and Rosnah Barragry, Jean Yeap and Jonathan Lim, William Costley, Andrea Fonseka and Dato’ Steve Day with Datin Su Wai Fun.

The deco at Chynna resembles something out of an old Shanghair restaurant Authentic Chinese utensils at Chynna

The Tea Master at Chynna

After the pre-dinner drinks, guests were ushered into a private dining room at Chynna, a fine-dining restaurant serving a delectable feast of modern Cantonese food. Walking into Chynna is like stepping back in time to old China. The décor is a mix of red, orange and ebony colours with authentic oriental touches like silk lanterns and antique furniture peppered throughout the room. The waiters and waitresses are dressed in traditional Chinese robes, adding to the atmosphere of the place. As the guests settled in to their seats, the Tea Master made his way around the two big tables serving a unique blend of tea with theatrical flair by performing a few kung fu moves before tipping the hot liquid from a dragon teapot with an extremely long and thin spout.

Cold black ink soba with sesame sauce and smoked seared hokkaido scallops

The dinner at Chynna saw guests having only part of the festival menu before they made their way to Iketeru. The menu for Chynna started off with the appetiser of Cold Black Ink Soba with Sesame Sauce and Smoked-Seared Hokkaido Scallops. “This is a great combination dish using Japanese ingredients like the Soba and the Hokkaido but prepared in a Chinese way by a Chinese chef. It’s a mix of two cuisine styles resulting in a dish that is both tasty and unique. I really enjoyed this,” says Jean-Pascal Van Overbeke.

Guests were then served a soup made of Double-boiled Duck Broth with Shark’s Fin, Radix and Yuzhu followed by the main dish of Sous-vide Lamb Cutlet with Peppermint Sauce. “I enjoyed the soup very much, because the fusion between the duck and the shark was really good and tasty,” remarks Dato’ Dr Vernon V.V. Lee.

Simple yet elegant table setting

Simple yet elegant table setting

After a delicious and satisfying experience at Chynna, the guests then made their way to Iketeru to see what else the night had in store for them. Iketeru is located on the 8th floor of the Hilton hotel, next to the poolside and boasting a beautiful view. The entrance is a charming little walkway designed to look like a beautiful Japanese garden and the guests took a moment to take in the surroundings before entering the restaurant.

Once in the restaurant, they were ushered into their seats by the warm and friendly waiters of Iketeru. As the guests waited for the first dish to arrive, they took in the interior of the modern Japanese restaurant. It was certainly a sight to behold, with aquariums, a teppanyaki bar, and a modern sushi bar all designed with a touch contemporary Japanese decor.


The first dish to arrive was a Trio of Sushi that had three kinds of meat: Wagyu Sirloin, Duck and Chicken. After the plates had been cleared the staff than began serving a dish of Steamed Egg Custard with Prawn and Tai Sea Bream topped with Crab Meat Sauce. The guests took their time with this dish, savouring every mouthful before the arrival of the dessert, Matcha Shoe Cream with Red Bean Sauce.

Chef Lam Hock Hin, William Costley and Chef Ricky Kamiishi

As the final plates were cleared, the guests enjoyed coffee and some wine while they chatted among themselves, already reminiscing on the wonderful night they just had thanks to Chynna and Iketeru. “I like how MIGF brings people together over food and drinks, and also how it brings out the best between people. It’s very special and magical. We appreciate the effort that MIGF has taken in bringing people together, evident just looking at the rainbow of people present here tonight,” says Dato’ Dr Vernon V. V. Lee.