Cover Francesco Fedrighi's surf and turf roll (left) and Wong's chicken and mushroom "cappuccino"
Francesco Fedrighi's surf and turf roll (left) and Wong's chicken and mushroom "cappuccino"
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Chefs Francesco Fedrighi and Johnson Wong blend Italian and Malaysian flavours for Off Menu KL
Tatler Dining's Off Menu Kuala Lumpur 2022 features 12 chefs who will gather under one roof for one weekend only from November 5-6 to present 12 exclusive dishes.
See also: Off Menu Kuala Lumpur 2022: Feed Your Curiosity at Tatler Dining's Annual Food Festival
Serving up Italian-Malaysian are chefs Francesco Fedrighi of Horizon Grill at Banyan Tree Kuala Lumpur and Johnson Wong of Gēn 根 in Penang. Fedrighi will be serving what he calls a Surf & Turf Roll, while Wong is dishing out an inventive Chicken and Mushroom "Cappuccino" with "Truffle" Oil.
The Chefs
Above Francesco Fedrighi
Above Johnson Wong
Francesco Fedrighi
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Located on the 58th floor of Banyan Tree Kuala Lumpur, Horizon Grill is a top dining destination with a fantastic bird's eye view of the city. At the helm is Fedrighi, a native of Verona, Italy, who brings with him a wealth of experience working for Michelin-starred restaurants.
A graduate of Le Cordon Bleu in Sydney and an alumni of several Michelin-starred and World’s 50 Best restaurants, Wong draws inspiration from ingredients endemic to the region and his childhood. His dishes are often innovative and bold served on a communal table at his restaurant in Penang.
"My favourite part about working with Johnson for Off Menu KL is the exposure he has shared with me about using different local ingredients," states Fedrighi. "I’m looking forward to finally meeting him in person when he travels down from Penang."
"I used to work for an Italian chef back in the day and that job is one of the most memorable in my cooking journey thus far," recalls Wong. "Working with Francesco has brought back many memories for me."
See also: Off Menu KL 2022: Akâr Dining and Restaurant au Jardin Collaborate on Modern Malaysian Bites
The Dishes
Above Fedrighi's dish features fresh Boston lobster and juicy Australian steak
Fedrighi's dish features fresh Boston lobster and juicy Australian steak
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For his Off Menu KL 2022 creation, Fedrighi combines his love for produce from both sea and land. Every mouthful is a burst of umami and charred flavours from the Australian steak as well as the sweetness of the Boston lobster coated in creamy but light lobster béarnaise sauce. Confit tomatoes and fermented cabbage tie the dish together. Kanzuri peppers give it a little kick.
For a local twist, Fedrighi adds assam gelugur, an ingredient that works perfectly with both land meat and seafood.
Above Wong's dish stars local ingredients with Italian flavours sprinkled throughout
Wong's dish stars local ingredients with Italian flavours sprinkled throughout
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Wong puts his inventiveness to the test with an an egg custard made with black chicken stock that has been cooked over charcoal. Every spoonful tastes like a warm hug for the soul.
Elevating the dish is a light foam atop the custard. Dubbed a "cappuccino", it is made of mushroom and buah kulim that give out notes of garlic and truffle in a nod to Italian cuisine.
"The dish reflects the Italian background of Francesco and also contrasts what we do here at Gēn 根," explains Wong.
See also: Off Menu KL 2022: Gooddam and Sushi Azabu Team Up for an Italian-Japanese Treat
Above Fedrighi prepping
Above Wong in his kitchen at Gên 根 Penang
Fedrighi prepping
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The one-of-kind dishes aside, Off Menu KL 2022 will also feature a range of drinks courtesy of San Francisco Coffee, Carlsberg, Jacob's Creek, Lillet, Martell, Langkawi Pure, Uncle Jeff Drinks, and La Juiceria, which you'll be able to enjoy a free flow of.
The first session of Off Menu KL 2022 on November 5 is completely booked. Tickets are available for the remaining sessions on November 5-6.
- When: November 5, 8pm-11pm & November 6, 2pm-5pm and 8pm-11pm
- Where: Centre Courtyard, 8th Floor, Pavilion Hotel Kuala Lumpur Managed by Banyan Tree
- Price: RM650 per ticket, ticket bundles are available at a discounted price
- Tickets: Purchase HERE
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Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
