Archives: Malaysia International Gourmet Festival 2015 (01-31 October 2015)

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Hilton KL
The Gourmet Treble - Graze, Chynna and Chambers Bar & Grill
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It has been three long years since The Hilton KL graced the Festival fold so when it was decided that not one, not two but three of its outlets were participating in MIGF2014, everyone knew it was going to be an extra special culinary month.

Chambers Bar & Grill served as the first stop on the culinary safari, where champagne and oysters warmed up guests

Dining at three different restaurants in one evening is a treat few of us get to experience and when those restaurants are located in one of the country’s top luxury hotels, it truly is an exceptional occasion. A gourmet experience taking in three varying cuisines, with guests moving from restaurant to restaurant, soaking up the ambience of each while relishing in its fare. With this in mind, the recent MIGF Publicity dinner showcase whisked guests away on a culinary safari, taking them from the Cantonese delicacies of Chynna, to the European fare of Graze and finally the char-grilled chow of Chambers Bar & Grill.

Gerard Walker, Tunku Dara Tunku Tan Sri Naquiah Binti Al-Marhum Tuanku Ja'afar, Tunku Kecil Besar Tunku Datuk Mudzaffar

The evening began with champagne and oysters at Chambers Bar & Grill, where guests including Festival Royal Patron Tunku Naquiyuddin Ibni Tuanku Ja’afar, FAC Member Tunku Dara Tunku Tan Sri Naquiah Binti Al-Marhum Tuanku Ja’afar, Executive Chairman, Seni Jaya Corporation Berhad, Dato’ Eddie Teo and Datin Patricia Indot. Representatives from the Hilton included Director of Operations Gerard Walker and Director of Business Development Alex Cotterill, the former warmly welcoming guests to what would be an epic journey of world food.

Alex Cotterill, Datin Patricia Indot and Datin May Lee Leong

The first leg of the culinary safari saw the group pull into Chynna, where the banging of drums and a spectacular performance by the resident tea master greeted diners at the entrance. A highly acrobatic tea ceremony, the master twisting, twirling and juggling the metre long spout before deftly pouring cups, made for a entertaining start to the food voyage. The eight-blend herbal tea cleared diners’ palates before they dived into the specially prepared tasting plates award-winning Master Chef Lam Hock Hin prepared from the group.

Chynna's renowned Tea Master in action

Deftly filling minute cups after acrobatic tea manoeuvres 

A mixed salad of seafood with konnyaku jelly and green pea dressing sat gingerly next to stewed Australian short ribs with wincarnis medicated wine and stir-fried pignolina pasta, sea prawn and white curry sauce. “You’re tasting 30% of my menu but no less than 100% quality,” quipped Chef Lam as he introduced his dishes. The charming chef is renowned through the region and an MIGF veteran, holding some seven Festivals under his belt.

Mixed Salad with Seafood, Konnyaku Jelly, Green Pea Dressing, Stewed Australian Short Ribs with Wincarnis Medicated Wine, Stir fried Pignolina Pasta, Sea Prawn with White Curry Sauce Chef Lam in his element


Chynna's Master Chef Lam Hock Hin welcoming guests and introducing his tasting plate 

Chynna Graze

With the far east portion of the safari over, guests rose from the seats and made the winding trip down to Graze, formerly Senses, and into the quirkily named Cheese & City private room where a long table sat marvellously decorated with a line of ‘sand’ (fine breadcrumbs) that extended from end to end. Clams, oysters, prawns and seaweed embellished the ‘sand’, forecasting that a seafood feast that lay ahead.

Chef Audrey's passion lies in European cuisine, delivering classic dishes with gusto. Her bouillabaisse - a notoriously difficult dish to master - was one of the stars of the evening's meal as all diners agreed.

Classic Bouillabaisse Soup and Loup de Mer on Baby Roots Poached Slipper Lobster with Pimentos Beurre Blanc Sauce

Cranberry Sorbet 

Chef Audrey prepping up seafood delights

Dato' Eddie Teo, Kee Hua Chee, David Teh and Pitt Lee 

Out came the diminutive Chef Audrey Chin, small in stature, but big on cooking, serving up classic European fare from French to Italian and even Norwegian. She did not disappoint as guests were served another specially put together tasting plate, consisting of her classic bouillabaisse soup and the ‘loup de mer’ (French seabass) on baby root with poached slipper lobster and pimentos beurre blanc sauce. Flavours blended together immaculately, the bouillabaisse receiving much praise from the group. After the surf it was time for the turf, but before heading down to Chambers Bar & Grill, guests were served a tart cranberry sorbet to rinse palates in prep for the meaty delights below.

Chef Kazi Hassan addressing the group in his restaurant, Chambers Bar & Grill. His MIGF menu, as is the à la carte menu of the restaurant, is inspired by a balanced diet, and strives to prepare premium quality produce in a healthy and gourmet way

“Our aim is present premium quality produce in a most healthy way. My menu is inspired by a healthy diet, packed with superfoods, carbohydrates and proteins,” announced Chef Kazi Hassan of Chambers, as he eloquently addressed the gourmands. Tucked away in a corner of the lobby, the restaurant oozes style and sophistication with polished wooden floors, black motifs and mirrored ceilings throughout. At the far end is the exclusive robotayaki grill – unique to Chambers – and behind it, the dry aging room, lined with Himalayan salt. Pristine cuts of meat hang from its ceiling, from the finest wagyu to premium Angus. 

Chambers Bar & Grill

Charcoal buns to begin
Chef Kazi plating up the exquisite tasting plate

Tunku Naquiyuddin alongside a Chamber's chef with a dry-aged Tomahawk 

The extensive cheese platter presented to guests, bringing the meal to a glorious close

Chef Kazi’s custom tasting plate pulled together the best of his MIGF menu, presenting diners with a charcoal grilled wagyu beef, quinoa slaw and spiced orange drizzle; robatakyi grilled snapper fillet with wild rice and herbal shimeji; spring lamb cutlets cooked on layered charcoal flame, dukkah crust, strawberry and chickpea couscous and finally the certified Angus porterhouse dry aged in Himalayan salt cabinet and grilled on lava stone with ginger shiitake, fava bean and soya caramel sauce. It was a carnivores dream come true, diners’ swiftly polishing up plates.

Chef Kazi explaining the robatayaki grill to Dato' Eddie Teoh and Datin Su Wai Fun

To end the feast, Chef Kazi served an ivory chocolate emulsion with pink guava sponge and sour plum sorbet followed by a pristinely laid out cheese plate that put a full stop to the gorgeous spread.

With the three Master Chefs gathered in Chambers, Tunku Naquiyuddin delivered his trademark closing speech, revealing that rarely had a safari left such a mark on him aside from when he had actually been in Africa! “I watched animals grazing on the plains of the Sahara, and tonight, we were the animals, grazing on some of KL’s most delicious fare”. As a final farewell, Chef Lam raised his glass to the entire room which then erupted in a glorious ‘yam sing’, drawing The Hilton KL MIGF dinner to a close. 

Tunku Naquiyuddin delivering his closing remarks

Chef Kazi Hassan, Chef Lam Hock Hin and Chef Audrey Chin with Dato' Steve Day