proudly presents our new Show:
proudly presents our new Show:
LESSON 1: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, black olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, poached tiger prawn
***
LESSON 2: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Seared Hokkaido scallop, percik sauce
Squid ink glutinous rice
Pineapple and mango, pomegranate, kerabu
Tropical local leaf “selom” and “pegaga”
Blue butterfly pea aioli
Mint coriander chutney
***
LESSON 3: CHILDHOOD MEMORY
Chicken Breast and Leg Roulade
Black truffle, spinach, roasted thyme butter potatoes, spinach foam, rosemary reduction
***
LESSON 4: MUSICAL
Oven-baked Altantic Cod Fish
Asparagus, buttermilk, homemade XO sauce, coriander, red chili
***
LESSON 5: INTERRACTIVE DESSERT
Raspberry & Chocolate
Valrhona 64% Manjari chocolate, salted cookie crunch, raspberry meringue, raspberry jelly, raspberry cremeux, raspberry coulis
LESSON 1: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
poached Lobster Claw, Chilled tomato, watermelon shooter
***
LESSON 2: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Seared Hokkaido scallop, percik sauce,
Oscietra Caviar, sour cream, sable
Squid ink glutinous rice
Pineapple and mango, pomegranate, kerabu
Tropical local leaf “selom” and “pegaga”
Blue butterfly pea aioli
Mint coriander chutney
***
LESSON 3: CHILDHOOD MEMORY
Chicken Breast and Leg Roulade
Black truffle, spinach, roasted thyme potatoes, rosemary reduction, Moral Mushroom Sauce
***
LESSON 4: MUSICAL
Oven-baked Atlantic Cod Fish
Abalone, asparagus, buttermilk, homemade XO sauce, coriander, red chili
***
LESSON 5: INTERRACTIVE DESSERT
Raspberry & Chocolate
Varhona 64% Manjari Chocolate, salted cookie crunch, raspberry meringue, raspberry cremeux, raspberry coulis
LESSON 1: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, crispy raspberry
***
LESSON 2: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Vegetarian potato croquette, percik sauce
Black charcoal glutinous rice
Pineapple and mango, pomegranate, kerabu
Tropical local leaf “selom” and “pegaga”
Blue butterfly aioli
Mint coriander chutney
***
LESSON 3: CHILDHOOD MEMORY
Wild Mushroom Arrancini Ball
Vegetable ratatouille, spinach foam, rosemary reduction
***
LESSON 4: MUSICAL
Braised Egg Tofu
Asparagus, black fungus, goji berry
Matsutake mushroom sauce
***
LESSON 5: INTERRACTIVE DESSERT
Raspberry & Chocolate
Valrhona 64% Manjari Chocolate, salted cookie crunch, raspberry meringue, raspberry jelly, raspberry cremeux, raspberry coulis
LESSON 1: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, crispy raspberry
***
LESSON 2: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Malaysian fried rice, mixed vegetable, anchovy
Fried sunny side up quail egg
Barramundi skewer, percik sauce
Pineapple and mango, pomegranate, kerabu
Blue butterfly pea aioli
Mint coriander chutney
***
LESSON 3: CHILDHOOD MEMORY
Chicken Breast and Leg Roulade
Black truffle, spinach, roasted thyme potatoes, spinach foam, rosemary reduction
***
LESSON 4: MUSICAL
Oven-baked Atlantic Cod Fish
Asparagus, buttermilk, coriander
***
LESSON 5: INTERRACTIVE DESSERT
Raspberry & Chocolate
Varhona 64% Manjari Chocolate, salted cookie crunch, raspberry meringue, raspberry cremeux, raspberry coulis
MYR140 nett (24 hours advance notice required)
MYR140 nett (24 hours advance notice required)
MYR140 nett (24 hours advance notice required)
MYR128 nett
MYR480 nett (48 hours advance notice required)
MYR530 nett (48 hours advance notice required)
MYR105 nett
TOMATO:
Huntaway Reserve, Pinot Noir, Marlborough, New Zealand
KANDINSKY INSPIRED:
Sanfeletto Conegliano-Valdobbiadene, Prosecco, Extra Dry, Italy
CHILDHOOD MEMORY:
Terrazas de Los Andes Reserva, Chardonnay, Mendoza, Argentina
MUSICAL:
Leeuwin Estate Art Series, Riesling, Margaret River, Australia
INTERACTIVE DESERT:
Taylor’s Fine Tawny Port, Portugal
TOMATO:
Mud House, Pinot Noir, Central Otago, New Zealand
KANDINSKY INSPIRED:
Sanfeletto Conegliano-Valdobbiadene, Prosecco, Extra Dry, Italy
CHILDHOOD MEMORY:
Pierre Andre, Chablis, France
MUSICAL:
Leeuwin Estate Art Series, Riesling, Margaret River, Australia
INTERACTIVE DESERT:
Taylor’s Fine Tawny Port, Portugal
Le Petit Chef is just 6 cm tall, and he will not grow any bigger. According to legend, he was born in April 2015 in Marseille, France. Enjoy an unforgettable experience with delightful dining and entertainment. By using a profound artistic knowledge, and combining it with the latest technology, his "parents" - the art directors of Skullmapping - tell stories with stunning bespoke visuals, such as “Le Petit Chef”. The technology they use is called 3D Projection Mapping. Promised! It will capture your imagination :)
The show is paired with themed music, props, and an exquisite menu. A miniature chef to life on your dinner table, all through the magic of visual mapping. By mapping your dining table and the objects on it (e.g. your plates and cutlery), we are able to project a virtual story onto the tabletop. The 3D effect is often thought of as a hologram or a 3D projection. In fact the use of special optical techniques, length distortions from the right angle to produce the effect or illusion of 3D.
Grand Hyatt Kuala Lumpur
12, Jalan Pinang, Kuala Lumpur ,50400 Kuala Lumpur
Phone: +603 2182 1234
Email: lepetitchef.kuagh@hyatt.com