Thursday, January 17, 2019

CEDAR FINE DINING RESTAURANT AT IMPIANA HOTEL KLCC OFFERS ROMANTIC MENU FOR VALENTINE'S DAY ON 14 FEBRUARY. FOR JUST 1 NIGHT ONLY, ENJOY A VERITABLE FEAST OF THE SENSES CREATED FOR THE SWEETEST DAY OF THE YEAR BY CHEF HELMUT LAMBERGER. ONLY RM 580 FOR YOU AND YOUR DARLING WITH FREE FLOW OF WINE ALL NIGHT LONG!

KEE@FSWMAG.COM

PHOTOS BY CANON POWERSHOT SX 720 HS 

 CHEF HELMUT LAMBERGER WILL PREPARE YOUR VALENTINE'S DAY MENU WITH LOVE AND PASSION
 CEDAR OFFERS PANORAMIC VIEWS
FINE CUISINE ON VALENTINE'S DAY ON 14 FEBRUARY 2019 ONLY FOR ONE DAY SO DON'T MISS THE ROMANTIC MENU DESIGNED TO AROUSE YOU AND PARTNER! 
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 This Valentine’s Day, diners seeking to pamper their loved one with an unforgettable and exclusive dining experience need look no further than Cedar on 15, the chic and contemporary rooftop restaurant and lounge at Impiana KLCC Hotel in Kuala Lumpur.

The panoramic view of the Kuala Lumpur city skyline will serve as the perfect backdrop for a romantic Valentine’s Day dinner for two, with a free flow of wine and sparkling wine to start off the evening.

Come sunset, diners can look forward to a luxurious dining experience that begins with the Chef’s Amuse Bouche (lobster bisque cappuccino, tortellini, sea salt foam with afilla), Squinting Eyes octopus carpaccio, caviar and arugula with Cameron Highland dressing, and Fall in Love beetroot soup with baby burrata and sour crème to whet the appetite.

The In the Air rainbow sorbet with mint serves as a refreshing palate cleanser and prelude to the main course; a choice of NZ lamb loin served with vegetable timbale, brown lentils, roasted pimento and sage sauce, or spring chicken with asparagus risotto, tomatoes on vine and morel sauce*.

To sweeten the occasion, strawberry ice cream with mascarpone and salsa cream is served at the end of the meal, along with heart-shaped pralines with rose petals for a perfect ending to a Valentine’s Day dinner.

The Valentine’s Day dinner menu is priced at RM580+ per couple** and will be available at Cedar on 15 on 14 February 2019 from 7.00pm – 10.30pm. Please contact Cedar on 15 at tel. 03- 2147 1111 or e-mail: fnbsecretary.iklcc@impiana.com for dining enquiries and reservations.



*The Valentine’s Day menu can be customised for vegetarians and the food in the menu does not contain alcohol

**Inclusive of free flow of wine and sparkling wine
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About Impiana KLCC Hotel
Impiana KLCC Hotel, Kuala Lumpur is the flagship property managed by Impiana Hotels, Resorts and Spas. The Hotel has a total of 519 rooms and is the only hotel in Kuala Lumpur connected via the KLCC-Bukit Bintang Pedestrian Walkway (sky bridge) to Kuala Lumpur Convention Centre, Twin Towers and the city’s premier shopping complexes. The hotel’s facilities include Cedar on 15; a roof top restaurant and lounge on the 15th floor, Tonka Bean Café & Deli; an all-day casual dining restaurant, banquet and meeting facilities, a fully equipped gymnasium and the award-winning Swasana Spa.  

A NEW GASTRONOMIC EXPERIENCE AT CEDAR ON 15
Award-winning restaurant begins the year with the launch of new menus featuring classic favourites and innovative new creations




PEL LOH, DATO KEE HUA CHEE, CHEF HELMUT LAMBERGER, PRINCESS DATO SRI DR BECKY LEOGARDO AND DATO JONESER CHOI
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Cedar on 15, the award-winning, rooftop restaurant and lounge at Impiana KLCC Hotel will kickstart year 2019 with brand new all-day dining options for guests in the form of three new menus.

The menus - Midday Specials, Social Bites and The Cookbook - feature traditional favourites and new creations by Chef Helmut Lamberger, Corporate Chef (WACS Global Master Chef) at Impiana KLCC Hotel, to cater to today’s discerning diner’s palate.

Midday Specials presents a selection of refreshing salads, hearty soups, main courses and desserts perfect for lunch. For grazing, Social Bites offers diners a selection of light snacks that can be enjoyed at the outdoor bar and lounge area; and The Cookbook offers gratifying culinary delights perfect for dinner in the restaurant’s modern and elegant setting.

With the introduction of the new menus, diners can look forward to an array of cuisine, comprising classic European favourites rarely chanced upon outside their country of origin, elegant new dishes cooked and served with flair and Chef’s Helmut’s version of traditional favourites.

Not to be missed is the Carpaccio of Portobello Mushrooms; a dish created by Chef Helmut in 1991. The creation of this dish contributed to his team’s success in winning the most coveted award in Austrian gastronomy, the “Chef of the Year, Austria” award by Gault Millau. He has since gone on to reinvent the dish with new condiments and ingredients for an added twist and to bring out new flavours.

The Scandinavian-inspired Skaagen Shrimp Salad will appeal to fans of seafood salads seeking a light and refreshing starter before lunch, and meat lovers will appreciate the classic Mediterranean Grilled Meat Gyros served with light tzatziki sauce on the side.

For an indulgent and mouthwatering dessert, the Sticky Date Pudding with Butterscotch Sauce is indeed worth a try, along with Cedar on 15’s version of ice-cream, presented in a “smoky” and dramatic manner.

Other recommended specialties are the Australian Beef Wagyu Ribeye Steak, Foie Gras "Magyar" (pan seared French duck liver, served with apple-pear compote, Hungarian paprika jus and pomme de terre noisette), Gambas and Garlic (juicy grilled tiger prawns with tomato coulis, sage, garlic, extra virgin olive oil and served with garlic rubbed baguette), The Big (an oversized pizza fit for sharing among 3-4 people) and the Passionfruit and Coconut Mousse Globe, drizzled with hot chocolate.

The new culinary creations incorporate locally-grown herbs and mushrooms, and ingredients previously unavailable in Malaysia such as the sorrel herb and kohlrabi, a tasty and crisp vegetable also known as German turnip. The restaurant also makes use of sustainable seafood in its dishes such as the Pan Fried fillet of Malaysian Barramundi.

Commenting on his source of inspiration in the course of creating the new menus, Chef Helmut said: “As a chef, I am constantly influenced by new ideas, trends and evolving palates. The drive to constantly innovate and be creative has led me and my team to experiment with new preparation methods and styles of cooking, and explore unique ways to present and serve our dishes.

“Throughout my career spanning 30 years, I am fortunate to have had the opportunity to be inspired by different countries and cultures across the globe. With the new dishes, I hope to be able to share my experience and fond memories of the various countries and their cuisine with our diners”, he added.

Diners eager to try out the new menu specialties may call Cedar on 15 at tel. 03- 2147 1111 or e-mail: fnbsecretary.iklcc@impiana.com for dining enquiries and reservations.

The restaurant’s operational hours are 12.00pm – 1.00am (Monday – Friday) and 4.00pm – 1.00am (Saturday, Sunday and public holidays).


About Impiana KLCC Hotel
Impiana KLCC Hotel, Kuala Lumpur is the flagship property managed by Impiana Hotels, Resorts and Spas. The Hotel has a total of 519 rooms and is the only hotel in Kuala Lumpur connected via the KLCC-Bukit Bintang Pedestrian Walkway (sky bridge) to Kuala Lumpur Convention Centre, Twin Towers and the city’s premier shopping complexes. 

The hotel’s facilities include Cedar on 15; a roof top restaurant and lounge on the 15th floor, Tonka Bean Café & Deli; an all-day casual dining restaurant, banquet and meeting facilities, a fully equipped gymnasium and the award-winning Swasana Spa.  

Cedar on 15 was awarded the Hospitality Asia Platinum Awards (HAPA) Concept Dining Restaurant Benchmark Achiever 2018-2020 title at the HAPA Malaysia Regional Series 2018-2020 awards ceremony in November 2018.
  
 BELOW


BELOW


BELOW






CEDAR PRIVATE DINING ROOM


AWARDS
CHEF HELMUT LAMBERGER 
CHEF HELMUT LAMBERGER AND HIS WINNIONG CONCOCTIONS
MINE, ALL MINE!
SOUS CHEF ALI


CHEF HELMUT LAMBERGER WITH VIP GUEST PRINCESS DATO SRI DR BECKY LEOGARDO




CEDAR RESTAURANT
LOVE THE LAMPS
THE VALENTINE DAY MENU IS RM 580+ PER COUPLE AND THISN IS WHAT WE ENJOYED BELOW!
CHEF HELMUT LAMBERGER'S AMUSE BOUCHE ---LOSBTER BISQUE CAPPUCINO WIRH SEA SALT FOAM WHICH IS TOTALLY DELIGHTFUL AND SET MY PALATE FOR REST TO COME
DATO KEE HUA CHEE, CHEF HELMUT LAMBERGER, PRINCESS DATO SRI DR BECKY LEOGARDO AND DATO JONESER CHOI
ELEGANT GROUP
PEL LOH, DATO KEE HUA CHEE, CHEF LAMBERGER, PRINCESS DATO SRI DR BECKY LEOGARDO AND DATO JONESER CHOI


OCTOPUS CARPACCIO WITH CAMERON HIGHLAND DRESSING SO IS FRESH AS YOUR GARDEN


BEETROOT SOUP WITH BABY BURRATA AND SOUR CREAM VERY DELIGHTFUL


RAINBOW SORBET WITH MINT. 
HEART SHAPED RAINBOW FOR THE LOVE OF YOUR LIFE


HALF SPRING CHICKEN WITH ASPARAGUS RISOTTO, TOMATO ON VINE AND MOREL SAUCE


NZ LAMB LOIN
TASTY BUNS


MASCARPONE WITH STARWBERRIES AND BASKIN ROBBINS ICE CREAM AND SALSA CREAM IS THE MOST DELICIOUS DESSERT IMAGINABLE! 
8 COURSE FEAST IN VALENTINE'S DAY MENU AT ONLY RM 580+ PER COUPLE! PLUS WINE! OMIGOD! MOST DELICIOUS DEAL IN TOWN! 

1 comment:

Greg Prosmushkin said...
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