Celebrity Chef Ken Hom
Amuse Bouche - Atlantic Salmon with Spring Onion Sauce
Refreshing Marinated Tuna and Avocado Salad
Spicy Sichuan Orange Steamed Scallop
Crispy Crackling Poussin
Warm Mango Compote with Basil and Vanilla Ice Cream
Chocolate Jewelry Box
Shook! Starhill Gallery celebrated a sequence of Midsummer Night's Feasts this July with one of the highlights being a special evening starring Celebrity Chef Ken Hom and his Cantonese inspired menu. This talented chef has published over 34 books in more than 10 languages and starred in eight television series. He is, what some describe, as the pioneer of TV cooking shows and the face of Eastern food in the UK. Bringing Chinese cuisine into the homes of the West, he is a household name and has broadened the palates of the hoi polloi.
A cocktail hour began the evening with guests mingling, sipping and nibbling to the tunes of a live jazz band and the aromas of a kitchen readying itself for a scrumptious night ahead. Foodies, celebrities and people in the know shoaled Shook!’s foyer dressed smartly in black (with spasmodic splashes of colour), all awaiting the unique good fortune to sample a menu from the extraordinary Chef Ken Hom.
|Reserve Perrin Cotes Du Rhone|
As guests took their seats and supped the last drops from their welcome wines, the amuse bouche appeared. Atlantic Salmon with Spring Onion Sauce was spread across a rectangular plate looking more like an artwork than an introductory bite before the meal. It did though give a glimpse of Chef Ken's approach to food - creative and energizing using elegant arrangements and wholesome ingredients. A dry full-bodied fizzing Torralta Prosecco di Conegliano NV from Veneto cleansed palates and further whet appetites. With an ethereal apple bouquet on the nose and balanced in the mouth, this sparkling paired well with the starter of Refreshing Marinated Tuna and Avocado Salad. Crisp greens and a foamy dressing befriended the creamy textured avocado and tender tuna squares. Spicy Sichuan Orange Steamed Scallops followed, accompanied by an Australian faithful, the Grant Burge 'Benchmark' Chardonnay. This cool climate white is well suited to both seafood and spice, and the hints of citrus enriched the orange notes of its food companion.
|Fashion Show by Antoinette|
While our culinary senses were being fulfilled with Chef Ken Hom's sensational Chinese menu, a catwalk and musical performance wove throughout the tables. A fashion show by Antoinette featuring a mild (not his usual gender bending risque style) collection by Jean Paul Gaultier and a creative energy line by P.A.R.O.S.H paraded the floor and the soulful and contemplative Atilia gave a spirit touching jazz performance.
Crispy Crackling Poussin with Garlic-Hot Pepper was the highlight of the meal for many at our table. A crunchy blanket covered succulent bird flesh atop a pumpkin mash and was sided with a stippling of firm vibrant vegetables. A rufescent French Perrin Et Fils Côtes du Rhône Rouge Réserve from the Rhone Valley elevated the main with tastes of berries, flowers and a whisper of spice. A Warm Mango Compote with Basil and Vanilla Ice Cream brought the menu to fruition. Toasted fruit cubes laid a base for a globe of ice cream rolled in crushed pistachios and freckled with drams of crumble. As coffee and tea were served, an unexpected treasure chest of chocolate gems with a string of costume pearls draped over the ajar lid arrived. Even after five courses, this cacao jewelry box was devoured with the gusto of pirates.
It was an honour to rub shoulders with the remarkable Chef Ken Hom. This warm, compassionate character smiles from the eyes and his desire to educate and share his knowledge is clear in even a few minutes of conversation. I thank Shook! and YTL for the opportunity to meet the legend in person.
Reason to visit: sleek ambience, special events featuring celebrity chefs, Shanghai Champagne Brunch
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