Chefs Marco Caverni of Mandarin Oriental Kuala Lumpur's Mandarin Grill and Mattia Salussoglia of The Ritz-Carlton, Langkawi have teamed up to create the food festival's seafood courses
The highly anticipated Off Menu Kuala Lumpur 2022, presented by Tatler Dining, will see 12 of the nation's top chefs come together for one weekend to present one-of-a-kind dishes that will never, ever appear again beyond this event.
In case you missed it: Off Menu KL 2022: Gooddam and Sushi Azabu Team Up for an Italian-Japanese Treat
Chefs Marco Caverni of Mandarin Oriental Kuala Lumpur's famed Mandarin Grill and Mattia Salussoglia of The Ritz-Carlton, Langkawi are paired to create two seafood dishes: a saffron risotto with a crayfish terrine and an assam pedas acqua pazza respectively.
The chefs
Mandarin Grill at the Mandarin Oriental Kuala Lumpur has long been a favourite of steak fans in the city. The hotel's chef de cuisine Marco Caverni is at the helm and brings with him a rich culinary experience from around the globe.
Mattia Salussoglia, who is also an Italian chef, leads the kitchen team at The Ritz-Carlton, Langkawi, one of the island's most luxurious resorts. Having worked in the MGM Grand in Macau and Hilton in Shanghai, among others, Salussoglia has accumulated a wealth of experience in Asian cuisines.
Related: Off Menu Kuala Lumpur 2022: Feed Your Curiosity at Tatler Dining's Annual Food Festival
For this year's Off Menu event, the two have come together to exchange knowledge and expertise: Marco and his vast know-how in Italian flavours and Mattia and his familiarity with Asian tastebuds.
"Even though I have some experience cooking in Southeast Asia, it was great to learn from a chef who has been in Malaysia for longer than I have," says Caverni. "We're both Italians and when you put two Italians together, it's a party!"
Salussoglia also valued Caverni's input, adding: "It was certainly a great experience, and an opportunity to spend time with an esteemed colleague, learn from each other, and apply suggestions and tips from each other to elevate the dining experience."