Celebrity Chef Sam Leong and Tao Chinese Cuisine at the InterContinental Kuala Lumpur
Hammers have been a pounding and walls have been a crashing at the InterContinental Kuala Lumpur over the last few months. A spanking new lobby, lounge and brasserie brought the year to a close and a sparklingly overhauled Chinese restaurant has opened the current one.
Tao, named after a peach tree originating in China, brings a refreshed contemporary look to the restaurant with an eye teasing crystal ceiling, contrasting shelves of Chinese ceramics and panels of flower blossomed walls lightening the mood. The menu too has been revamped and guests can look forward to traditional dishes such as Peking Duck spruced up with the additions of foie gras, eringi mushrooms or truffles!
This post though, is focused on one of a series of events to celebrate the opening of Tao Chinese Cuisine – a contemporary Chinese set menu by Celebrity Chef and Master of Modern Chinese Cuisine, Chef Sam Leong. Awards, TV shows and books fill his resume and for most of you he probably needs no introduction, so lets cut to the food.
Turning traditional dining on its head, Chef Leong reverses the order of the menu by presenting the main dish first and heading backwards all the way down to the amuse bouche served second to last (dessert is still in its rightful place). Also uncommon for Chinese cuisine is the fact every course is plated. There are no sharing dishes or uncomfortable moments of wondering who’s going to get the last bite.
Here’s what we devoured:
|Crispy Duck Confit Stuffed with Radish Cake and drizzled with Mushroom Sauce|
|Char Grilled Wagyu Beef with Sea-Urchin, Sashimi Wagyu Beef andPan Seared Foie Gras|
|Char Grilled Black Cod Fish with Wok-Fried Eggplant in XO Sauce|
|Slow Cooked Scallop Mousse in Spicy Thai Consomme|
|Steamed Chawanmushi with Crispy Salmon Skin and Foie Gras|
|Chilled Home Made La Mian with Crab Meat in Hot and Sour Consomme|
|Cherry Tomato Sorbet Marinated with Salted Plum and Honey|
|Maraicbo Chocolate and Berry Sphere with Chinese Warm Chocolate Tea|
And… not to be outdone by the guest celebrity chef… Executive Chef Darrell J. O’Niell finished the menu with a bomb of sweetness. A Maraicbo Chocolate and Berry Sphere with Chinese Warm Chocolate Tea ended the meal with a dramatic finale. Globular cacao desserts arrived plated with gold leaf awaiting a hot chocolate stream, which was soon poured over the orbs deliquescing the once hard shell and revealing a hazel coloured mousse comforting a bevy of berries - an adult version of a Kinder Surprise (or so the chef says).
|Chocolate Coated Orange Sorbet Lollypops|
|Chefs Sam Leong and Darrell J. O'Niell|
If opening week is anything to judge by, it looks like Tao Chinese Cuisine is going to be a hot number for the year of the snake. Gong Xi Fa Cai!
Tao is opened for lunch every Monday to Friday from 12noon to 2:30pm, Saturday, Sunday and Public Holiday 11am to 2:30pm, and for dinner daily from 6:30pm until 10:30pm.
Tao Chinese Cuisine
InterContinental Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
+6 03 2161 1111