Cover Back row (L-R): Dino Lee, Aidan Low, Daniel Yap, Lee Choon Boon, Francesco Fedrighi, and Marco Caverni; Front row (L-R): Johnson Wong, Su Kim Hock, Haruka Hokune, Chong Ko Wai, Kunavathy Ponnampalam, and Mattia Salussoglia
Back row (L-R): Dino Lee, Aidan Low, Daniel Yap, Lee Choon Boon, Francesco Fedrighi, and Marco Caverni; Front row (L-R): Johnson Wong, Su Kim Hock, Haruka Hokune, Chong Ko Wai, Kunavathy Ponnampalam, and Mattia Salussoglia
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Here's what went down at the second edition of Tatler Dining's Off Menu KL
The weekend of November 5-6 saw 12 of Malaysia's best chefs from Kuala Lumpur, Penang, Ipoh and Langkawi showing off their skills at Off Menu KL 2022. Held at Pavilion Hotel Kuala Lumpur, Off Menu KL was indeed a feast of epic proportions with the participation of Aidan Low of Akâr Dining, Chong Ko Wai of C3 Lab, Daniel Yap of Gooddam, Dino Lee of Jade Pavilion, Francesco Fedrighi of Horizon Grill, Haruka Hokune of Sushi Azabu, Johnson Wong of Gēn 根, Kunavathy Ponnampalam of Ultime Atelier & Boulangerie, Lee Choon Boon of Jeff’s Cellar, Marco Caverni of Mandarin Grill, Mattia Salussoglia of The Ritz-Carlton, Langkawi, and Su Kim Hock of Restaurant Au Jardin.
An exclusive Tatler event, Off Menu is designed to bring together renowned chefs from all over the country and place them into teams of two. These teams are tasked to create exciting, one-of-a-kind dishes you would never find elsewhere, not even at their restaurants. Off Menu debuted in Hong Kong in 2019, and has since been hosted in Shanghai, Taipei, Manila, and Singapore. This is the second year in a row that Kuala Lumpur hosted Off Menu.
Rattan lamps for the beach vibe
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The hotel's open-air courtyard was given a tropical makeover complete with rattan lamps and colourful balloons to create a laidback beach club vibe. Off Menu KL was divided into four sessions (lunch and dinner) over two days. When guests checked in, they were each given a passport. To get their food, they had to bring the passport to be stamped at the respective booths.
A veritable culinary showcase of creativity, the 12 dishes at Off Menu KL combined techniques, ingredients, and flavours for a truly eclectic spread. Each plate was also complemented with microgreens from Babylon Vertical Farms.
Su Kim Hock and his team travelled all the way from George Town to be a part of Off Menu KL
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Akâr Dining and Restaurant Au Jardin presented vegetarian options while the chefs from Gooddam, Mandarin Grill, and The Ritz-Carlton, Langkawi dazzled guests with their Italian dishes. For a great taste of Asia, Sushi Azabu, Jade Pavilion and Jeff's Cellar served up fantastic morsels. Horizon Grill gave its take on a surf-and-turf roll and Gēn 根 treated us to a heartwarming soup, which was ideal in the rainy weather. Guests completed their meals with desserts from Ultime and Texture by C3 Lab.
Aside from dining on gourmet dishes in a relaxing bazaar-like atmosphere, what made Off Menu KL extra special was the opportunity for the guests to interact with the chefs directly—and vice versa. Although they were often busy preparing the dishes, the chefs still found time to greet diners and explain their creations, something that the diners really appreciated.
Melissa Lim at the San Francisco Coffee cart
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There were plenty of drinks too. Upon arrival, a lot of the guests made a beeline for the San Francisco Coffee cart for a quick perk-me-up before hitting the different booths. They also enjoyed beverages from Langkawi Pure, Uncle Jeff Drinks, and La Juiceria as well as Carlsberg, Jacob's Creek, Lillet, and Martell. Carlsberg presented five alcoholic options including Connor’s Stout Porter, Carlsberg Smooth Draught, Carlsberg Danish Pilsner, 1664 Blanc, 1664 Rosé, and the non-alcoholic Somersby Apple 0.0.
La Juiceria provided cold-pressed juices and a Golden Turmeric refreshment made with Oatside oat milk. Uncle Jeff Drinks had prepared a special kombucha and Jun tea bottles including a Manuka honey tea just for the event. There was also a summery cocktail by Martell.
Syikin Brown and Hunny Madu
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All in all, it was a fun weekend of good food and even better company, a chance to reconnect as well as make new friends (including the chefs).
See you next year!
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Credits
Photography: Imran Sulaiman
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.
