Grand Hyatt Kuala Lumpur

proudly presents our new Show:

How to become the world's Greatest Chef

Le Petit Chef Around the world

AN IMMERSIVE CULINARY JOURNEY WITH 3D VISUALS

Grand Hyatt Kuala Lumpur proudly presents Le Petit Chef. Taking you for a ride on an extraordinary 90-minute dining experience, this culinary journey promises a multisensory wonderment as you will explore the cultures and food from different regions, through the complements of themed music and exclusive props, all while remaining seated.

The groundbreaking visual production of Le Petit Chef brings a wondrous 3D mapping performance over the dining table, harmoniously intertwined with an exquisitely crafted five-course menu, prepared by Grand Hyatt Kuala Lumpur’s culinary masters, led by Executive Chef Gregorz Odolak.

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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
Chilled tomato and watermelon shooter, poached LOBSTER CLAW

***

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, MOREL 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





Whole Signature – Pandan teh-tarik cake

MYR140 nett (24 hours advance notice required)
 


Whole Signature – Strawberry Cheesecake 

MYR140 nett (24 hours advance notice required)
 


Whole Signature – Rasberry Chocolate Tart

MYR140 nett (24 hours advance notice required)
 


Assorted Chocolate Pralines (25 pieces)

MYR128 nett
 


Flower Bouquet - Choice of roses, hydrangeas or tulips

MYR480 nett (48 hours advance notice required)
 


Flower Box - Choice of roses, hydrangeas or tulips

MYR530 nett (48 hours advance notice required)

 


JP Teres Pineapple Tarts (20 pieces)

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 :)

Le Petit Chef

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: [email protected]

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