Wednesday, April 30, 2014


Steamed silver catfish with superior soy sauce and pan fried freshwater prawn was President Obama's favourite dish! 

When the world's most powerful man visited Kuala Lumpur last Saturday till Monday, every major hotel fought to offer him free accommodation in their penthouse suite. Even I offered to let President Obama the 44th president of USA stay in my palatial condo at The Palladium. Unfortunately Tan Sri Francis Yeoh fought tooth  and nail with me and after a battle royale, he won and so forced President Obama to stay at Ritz Carlton hotel which he owns though I was informed President Obama preferred to stay with me in my highclass Palladium condo but since I am not yet a Tan Sri, I lost.

Anyway, though he did not stay at Shangri-La Kuala Lumpur, the hotel cooked for him! 

The Shangri-La culinary team who cooked and looked after President Obama's menu!
At work in the kitchen!
All ready to serve the world's most powerful man!
The finishing touches
A last check to ensure all is up to Shangri-La's standards
This steamed silver catfish with superior soy sauce and pan fried freshwater prawn with garlic and butter was President Obama's favourite and soon Shangri-La KL will include this in their menus!


Shangri-La Hotel, Kuala Lumpur was deeply honoured to be appointed the official caterer for the dinner hosted by the Yang Di-Pertuan Agong at Istana Negara and the lunch hosted by Prime Minister Dato’ Seri Najib Abdul Razak at Seri Perdana for President Barack Obama.

The Agong’s dinner for the US president was attended by 600 guests on Saturday, 26 April 2014.

For the dinner, Shangri-La Hotel, Kuala Lumpur’s Executive Chef Rudolf Kunkel presented appetisers of Spiced Seared Ahi Tuna with Wasabi Cream, Curry-Flavoured Baked Scallop on Chilli Mango Salad and Caramelised Baby Tomatoes, followed by Soto Ayam Bergedil, Angus Wagyu Beef Fillet with Sarawak Pepper Jus, Gratin Potatoes and Buttered Vegetables, Warm Banana Fritters with Vanilla Ice Cream, Fresh Tropical Fruits with Mountain Honey and Mignardies (small chocolates).

Chef Kunkel said the Istana Negara team requested for the dishes to be not too spicy and have some Malaysian ingredients.  They also requested that the main course of Angus Wagyu Beef Fillet be completely Western with no fusion element.

The dinner was prepared by 35 chefs and served within an hour, as requested, by 300 service staff from Shangri-La Hotel, Kuala Lumpur.

At the lunch for President Obama hosted by the Prime Minister the next day (Sunday, 27 April 2014), Chef Kunkel presented a menu of Double-Boiled Asparagus Consomme with Morel Mushroom and Quail Eggs, Roasted Pine-Nut-Crusted Wagyu Beef Mignon, William Puff Stuffed Mushroom Ragout, Spring Vegetables and Sarawak Peppercorn Sauce or Pan-Seared Salmon, Sundried Tomato Sauce, Spring Vegetables and William Puff Stuffed Mushroom Ragout, Sweet Chocolate Indulgence and Mango Passion Banana Cremeux accompanied by Berries and Hazelnut Ice Cream.

While the main course was served, side dishes were passed around to each guest, French style.  These included Steamed Silver Patin with Superior Soya Sauce, Pan-Fried Freshwater Prawns with Garlic and Butter, Kampung Fried Rice and Kampung Fried Chicken.

Assorted fresh fruits and durian, the king of Malaysian fruits, were offered to President Obama, the Prime Minister and guests after the Sweet Chocolate Indulgence.  The main table also featured an arrangement of local fruits, such as a durian, langsat, mangosteen, guava, rose apple, jackfruit and mango.

The lunch at Seri Perdana was for 25 people, who were looked after by 10 chefs and 25 staff from Shangri-La Hotel, Kuala Lumpur.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages more than 80 hotels under the Shangri-La brand with a room inventory of over 34,000.  Shangri‑La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey and the United Arab Emirates.  The group has a substantial development pipeline with upcoming projects in mainland China, India, Mongolia, Myanmar, Philippines, Qatar, Sri Lanka and the United Kingdom.  For more information and reservations, please contact a travel professional or access the website at

 (Centre, from left) Shangri-La Hotel, Kuala Lumpur’s Executive Chef Rudolf Kunkel, Director of Food and Beverage Zulkifli Jaffar, General Manager Manfred Weber with the banquet team.

(From left to right) Shangri-La Hotel Kuala Lumpur's General Manager Manfred Weber and Executive Chef Rudolf Kunkel watching the food preparation by the banquet and kitchen team

Shangri-La Hotel Kuala Lumpur's kitchen team preparing the dishes for President Obama

Shangri-La Hotel Kuala Lumpur's kitchen team preparing the dishes for President Obama.

Shangri-La Hotel Kuala Lumpur's banquet team preparing the dishes for President Obama.

Steamed Silver Catfish with Superior Soy Sauce, Pan fried Fresh Water Prawn with Garlic and Butter.

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