MANDARIN ORIENTAL, KUALA LUMPUR WELCOMES BENJAMIN
HALAT, CHEF DE CUISINE AT MANDARIN GRILL
KEE HUA CHEE AND CHEF BENJAMIN HALAT FROM MUNICH, GERMANY. KEE HUA CHEE IS HIS FIRST CELEBRITY HE COOKED FOR SINCE HIS ARRIVAL 2 WEEKS AGO AND HE HAS WON KEE OVER WITH HIS INNOVATIVE COOKING AND TANTALISING DISHES!
Peter Teng the new sommelier of Mandarin Grill. I asked for rose wine and he suggested one called 'Whispering Angel' in my honour since I am an angel and practically a demi-god!
Peter Teng the sommelier pours 'Whispering Angel' as Bel the belle looks on admiringly
Whispering Angel is divine---try it when you are there!
Shem Wei Bel, Michael Groll and Jean Ho
Erotic twinned buns look like pair of boobs complete with nipples if you are straight or balls if you are a flaming faggot
Chef Benjamin Halat is from Munich as he was born there but his ancestors were Turkish just as mine were Emperors of China
Kee Hua Chee and Chef Benjamin Halat looking great
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Mandarin Oriental, Kuala Lumpur welcomes Benjamin Halat as the newly
appointed Chef de Cuisine of the award winning restaurant Mandarin Grill.
Halat, a German national with more
than a decade of culinary experience, started his career at a tender age of 17
when he joined Hotel Königshof, Munich as a trainee.
He was later offered to
work at Arabella Sheraton Grand Hotel, Munich as Commis de Cuisine and
subsequently promotion to Demi Chef de Cuisine and Chef de Partie.
Honing
his culinary skill in a 2-Michelin star restaurant, Halat embraces his culinary
journey by learning creative ways to prepare fine dining cuisine using fresh
local ingredients, the art of experimenting with various food flavours,
textures and exchanging gastronomic ideas with his peers.
One
of Halat’s career highlight was when he worked at Grand Hotel Bellevue, Gstaad,
Switzerland where he participated in the world renowned St. Moritz Gourmet
Festival, a connoisseur festival with cult status.
Halat was working with
various Michelin-star chefs every day for five days with several menus at
different venues. “The experience was really invaluable as I was exposed to
working with some of the greatest Michelin star chefs in just a short 5-day
period,” said Halat.
Prior to joining Mandarin Oriental,
Kuala Lumpur, Halat was Sous Chef for Mandarin Oriental, Munich where he worked
at Mark’s, a 1-Michelin star restaurant.
As Chef de Cuisine of Mandarin
Grill, one of Halat’s main responsibilities is to ensure the highest quality of
ingredients used in all his culinary creations while keeping the presentation
unique and creative.
His signatures include ‘90°
poached egg with oscietra caviar, whipped potato
cream and champagne sauce’, ‘Lobster bisque with roasted diver scallop and
marinated mango’,
‘Josper grilled veal loin with bean cassoulet, potato praline and port wine
sauce’, ‘Oven roasted langoustines with gnocchi, wood chanterelles and
Riesling-chives sauce’ and more.
On a personal front, Halat is an
avid food photographer and often explores various techniques, angles, colours
and lighting of photography. Traveling is also one of Halat’s favourite past
time. The love for travel allows him the opportunity to expand his knowledge
while understanding the cultures of various countries and its local cuisine.
I am shocked beyond words he has not tried char kuay teow, nasi lemak, bak kut teh and satay! He explains this is due to his tight schedule but I reminded him Mosaic Coffeehouse is just 2 minutes' walk from Mandarin Grill and he can eat free there also! Of course the best local dishes are from hawkers' stalls so I am beholden to take him on a culinary adventure soon!
BELOW IS WHAT I ENJOYED AT LUNCH TODAY FOR RM 570. TRULY AN EPIC CULINARY ADVENTURE!
·
Crab meat with snow pea, Olive oil jelly and BBQ Crackers. The melange of flavours of sweet and sour plus textures of soft and crunchy is amazing!
Chef
Benjamin prepared this specially for my lunch. It is not included in the menu,
however, diners may request the dish upon making their dining reservation.
Smoked duck breast tortellini with goat cheese espuma and cherry glace. Again the contrasts between melt in mouth goat cheese and Chef Benjamin's version of siew mai blends well with smoked duck breast.
Chef
Benjamin prepared this specially for my lunch. It is not included in the menu,
however, diners may request the dish upon making their dining reservation.
·
90° poached egg with Oscietra caviar, whipped potato cream and champagne
sauce
Priced at
RM 95++ per dish. This costs an arm and leg at around RM 100 but is worth it as the caviar just pops inside your mouth while the champagne sauce fragrances my palate!
·
Salmon with quinoa, yuzu gel and granny smith (this is usually serve with lobster,
however, Chef Benjamin has replaced it with salmon as I hate lobster!). The salmon is yummy while the crispy base adds oomph.
Priced at
RM 70++ per dish.
·
Oxtail terrine with wood chanterelles and foie gras foam. It is not easy making foie gras foam but Chef Benjamin does it superbly and the mushrooms remind me of France!
Priced at
RM 70++ per dish.
·
Fennel Sorbet
Chef
Benjamin prepared this specially for my lunch. It is not included in the menu,
however, diners may request the dish when making their dining reservation.
·
Black Wagyu 10+ marbling with bean cassoulet, potato pralines and sumac
pepper jus
Priced at
RM 305++ per dish. This ids really the ultimate steak and one of the best dishes I have ever eaten and I have eaten lots! Worth every sen as life is short and the grave is deep!
·
24k citrus bar with sautéed raspberry and honey comb brittle. Decadent---enough said!
Chef
Benjamin prepared this specially for my lunch. It is not included in the menu,
however, diners may request the dish upon making their dining reservation.
·
Duet of Varlhona chocolate with chocolate glaze and forest berries. Varlhona is supposed to be the best of best chocolates on earth and I agree!
Priced at
RM 34++ per dish.
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