The real beauty of Four Points by Sheraton Kuala Lumpur, Chinatown, lies in the dedication to venerate local culture, proffering adventurous spirits with soulful Asian cuisine. Look no further than Quan’s Kitchen, boasting sweeping views of the city and sumptuous Chinatown recipes redefined for the age. This March, Four Points by Sheraton Kuala Lumpur proudly presents an all-star Four Hands Supper Club chef collaboration series with two of the trendiest restaurants in the city.
The limited-time collaboration sees Executive Chef Gerald Chong of Four Points by Sheraton Kuala Lumpur Chinatown hosting the inventive minds of Jing Ze Contemporary Asian Restaurant and LI. With contemporary Western techniques applied to Asian ingredients, each duo produces scintillating dishes with a distinctly Malaysian edge.
On March 11 and 12, the series kicks off with Chef Kelvin Wong of Jing Ze. The five-course experience begins with three “snacking” courses from Roselle Chicken Liver Parfait and Loch Fyne Salmon with Ikura Caviar to Jimbaran Bakar Scallop. Sweet and buttery, the scallops are a standout dish, accompanied by the smoky flavours of charred corn puree and the spicy touch of Jimbaran Bakar Sauce. For the main, a Tamarind Glaze Duck takes the stage.
Executive Chef Gerald Chong shares a family recipe with diners, refined to perfection with the rich fowl sous vide for eight hours, locking in flavour and moisture. The meal ends on a tangy note with a delicate Asian-inspired Asam Boi Tart.
On March 25 and 26, Executive Chef Lim Heng Kit of Neighbourhood Restaurant Group, which is home to LI and Provisions, presents seven courses to delight your palate. The meal begins with Fish Umai. A popular traditional meal of Sarawak’s Melanau natives, the reinvented dish consists of sliced raw fish with a mixture of onions, pickled shallots, and cucumbers on a bed of cilantro puree. Sour, punchy and refreshing, Chef Lim demonstrates his proficiency in elevating Malaysian flavours to new heights right from the start. Other dishes include Smoked Morten Bay Bugs, Daging Bakar Percik, Ikan Bilis Chawanmushi, Sous Vide Mandarin Chicken, Duck with Heirloom Ulam Rice and Sourdough Gulab Jamun with homemade Gula Melaka Sauce.
With dishes that spotlight local ingredients, The Four Hands Supper Club puts a new spin on the familiar and is sure to charm epicureans.
“This is truly an exclusive event— an opportunity for myself and the guest chefs to really focus on creating an extraordinary culinary experience. The opportunity to cook along some of the giants of our community is an incredible honour,” shares Executive Chef Gerald Chong.
The Four Hands Supper Club experience is limited to 30 seats per series.
For enquires or reservations, Call or WhatsApp +6012-507-3327 or email email@example.com.