Cover Chong Ko Wai's Apple Tatin and Kunavathy Ponnampalam's Chocolate de Ultime
Chong Ko Wai's Apple Tatin and Kunavathy Ponnampalam's Chocolate de Ultime
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Chefs Chong Ko Wai and Kunavathy Ponnampalam will be responsible for the sweets at the festival
Twelve top chefs in Malaysia will come together under one roof at Tatler Dining's Off Menu Kuala Lumpur 2022 on November 5-6 to show off their skills at the one-of-a-kind unique dining experience.
In case you missed it: Off Menu Kuala Lumpur 2022: Feed Your Curiosity at Tatler Dining's Annual Food Festival
For this year's dessert course, Chong Ko Wai of popular bakery and patisserie Texture by C3 Lab along with Kunavathy Ponnampalam of Ultime Atelier & Boulangerie, which is also known for its desserts, have worked together to create two phenomenal desserts.
The Chefs
Above Chong Ko Wai
Above Kunavathy Ponnampalam
Chong Ko Wai
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Better known on Instagram by his @breadpitt handle, Chong Ko Wai is one of the two maestros behind C3 Lab and Texture by C3 Lab café. Chong specialises in modern French pastries and his efforts have been rewarded with numerous prizes at global competitions.
Kunavathy Ponnampalam of Ultime Atelier & Boulangerie is responsible for the fine dining establishment's delectable breads and intricate desserts.
"Our partnership has been very interactive," shares Chong. "Kunavathy is very adventurous with her desserts, incorporating such unusual ingredients as chilli."
Ponnampalam is equally effusive of Chong's talent. "He gave us ideas for our crumble and ice cream and the end result tasted better than ever. I love his puff pastry in his dish too—it's so crunchy!"
See also: Off Menu KL 2022: Jade Pavilion and Jeff's Cellar Create Elevated Malaysian-Chinese Dishes
The Dishes
Above Apple Tatin served in a glass jar with a palmier stick on the side
Above Chong topping off his apple tatin with dehydrated vanilla beans.
Apple Tatin served in a glass jar with a palmier stick on the side
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For his Off Menu KL 2022 dessert, Chong presents an elegant and minimalist deconstructed Apple Tatin. Topped with whipped cream with yuzu gel that is served in a pipette, it comes with a palmier stick to dip into the apple tart.
The slight acidity from the yuzu and apples are elegantly balanced with the vanilla cream and dehydrated vanilla beans, making it a pleasure in every bite.
See also: Off Menu KL 2022: Akâr Dining and Restaurant au Jardin Collaborate on Modern Malaysian Bites
Above Chocolate de Ultime
Chocolate de Ultime
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Ponnampalam's dessert is a rich and mouthwatering chocolate-based treat. Named Chocolate de Ultime, it combines several textures—crunchy, velvety, smooth, and crispy—in a single dessert.
The layers include a piece of touile sail, granola, smoked coffee chantilly cream, 72 per cent Valrhona chocolate ice cream, and chili chocolate ganache infused with Malibu liquor. It is an extraordinary treat for fans of chocolate.
See also: Off Menu KL 2022: Gēn 根 and Horizon Grill Join Forces for Italian-Malaysian Indulgence
Above Ponnampalam and Chong working side by side preparing their Off Menu KL 2022 creations
Ponnampalam and Chong working side by side preparing their Off Menu KL 2022 creations
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In addition to the 12 dishes, 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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Credits
Images: Imran Sulaiman
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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.
