This year, the Kuala Lumpur Convention Centre is turning the attention towards its award-winning culinary team and chefs who have undergone a basic nutritional course.


With Malaysia continually doing what it does best by beefing up cultural experiences, the Kuala Lumpur Convention Centre (KLCC) is highlighting its gastronomic prowess by dedicating this year as a Year of Culinary Excellence.
KLCC general manager Datuk Peter Brokenshire says the rationale behind this was part of the venue’s effort to constantly add value with innovative product offerings.
Focusing on KLCC’s epicurean offerings will allow it to create “a point of difference” from its competitors, he adds.
The Centre kicked off the programme with its “State-of-the-Art Banqueting” experience during the Australia Day 2013 celebration. Using hanging pedestals and chef showmanship stations, it contained platforms where chefs and their culinary skills were displayed in front of an interactive live event audience.
There was also a buffet line consisting large displays of seafood, along with a magnificent ice sculpture featuring iconic images such as Sydney Harbour Bridge and the kangaroo. A highlight was a five-feet fresh yellow fin tuna specially-flown in from Australia for this event, with two chefs present to carve thin slices upon request in front of guests.
While the Year of Culinary Excellence had kicked off with a world-class albeit non-local experience, KLCC has also enhanced its themed menus to cater to the growing number of repeat clients requesting for more varied Asian tastes, including: Greater China, Incredible India, Malaysia Truly Asia, Nyonya Heritage, Southeast Asia, and Amazing Thailand.
It will also be rolling out new cuisine promotions each quarter for guests looking for a touch of local – with Chinese food in “Modern Ching”, “Contemporary Traditional Malay” and “State-of-the-Art Buffets”, and “Indian Delights and Festive Occasions”
in Q4.

Eating right

Another initiative in the Year of Culinary Excellence is the highlight of healthy options and work-life balance, where Mr Brokenshire says he has recognised a growing number of requests for dishes “that meet special dietary and nutritional needs”.
Its banqueting menus, meeting and conferences packages, as well as public catering outlets have started delivering a wide selection of healthy choices. Most significantly, a group of KLCC’s chefs had undergone a course at the Sunway Medical Centre to arm themselves with the technical know-how to create and tailor special dietary menus.
The Centre took home the “Most Outstanding Team in Culinary”, “Most Outstanding Chef”, “Iron Butcher Chef of the Year 2011” and “Most Outstanding Bartender” awards at the bi-annual Culinaire Malaysia 2011. Its reputation firmly established in culinary makes it no surprise for KLCC’s initiative in 2013, as well as the events it is playing host to.
It hosted the Youth Chef’s Table in April, an event organised by the Chefs Association of Malaysia as a platform to develop and educate young aspiring chefs. The Chaîne des Rôtisseurs annual dinner will be held at the Centre for the fifth consecutive year in July, gathering food and wine connoisseurs from all over the world.