THIRTY 8 currently has a new Executive Sous Chef, Stefan Beck (German Chef) who has transferred over from Park Hyatt Sydney.
To start with, a lovely Tuna Tartare, Mango Condiment and Crunchy Vegetables. RM74. Of course since tartares are raw, the freshness is crucial, and the tuna was very fresh indeed.
I really loved this daring dessert of Lavender Cheesecake with Marinated Rhubard and Strawberries. The tartness of the rhubarb really complemented the cheesecake, and the lavender flavour was subtle so as not as to feel you were having a mouth spa. RM40.
Desserts are created by the new pastry chef, Chef Ashutosh Kumar who came over from Hyatt Regency Gurgaon in New Delhi, India
A little background about the new Executive Sous Chef Stefan Beck, the newly appointed Executive Sous Chef of Grand Hyatt Kuala Lumpur. Born and raised in Germany, Stefan specializes in classic European and Western fine-dining cuisine which he prepares with a creative modern twist and the use of fresh ingredients. From the time he was young, Stefan has often involved himself in harvesting fresh fruit and vegetables from his home-garden and creating dishes from these. Recognizing his enthusiasm for food, his family encouraged him to pursue a career in cooking.
Prior to joining the Hyatt family, Stefan worked in several well-known hotels and restaurants within
Germany as well as in the United Kingdom. His experience within the Hyatt family began with Hyatt
Regency Mainz, Germany in 2008. Two years later, Stefan joined Park Hyatt Canberra, Australia and
in 2011, he was part of the re-opening team for Park Hyatt Sydney, and, later on, led kitchen
operations as the Chef de Cuisine. Since January 2017, Chef Stefan has worked in Malaysia as part of
Grand Hyatt Kuala Lumpur’s culinary team.
Grand Hyatt Kuala Lumpur
12 Jalan Pinang
50450, Kuala Lumpur, Malaysia
+ 60 3 2203 9166 FAX