New Chef, New Menu at THIRTY8, Grand Hyatt Kuala Lumpur

It's been awhile since I've been to the Grand Hyatt Kuala Lumpur, and had forgotten the spectacular views afforded by THIRTY8, which is the restaurant on the 38th Floor.  Getting there is rather unique, because you take the express elevator from the ground floor, to the lobby which is on the 39th floor, and walk down to the 38th.

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.

Another raw-ish starter, the Black Angus Beef Carpaccio, Quails Eggs, Confit Mushroom, and Shaved Parmesan.  Loved the texture of the beef, which had a primal feel about it, as if this was the way food was meant to be eaten, raw. RM70

Chef Stefan Beck

Slow cooked Beef Short Ribs with crushed sweet potato and gremolata...apparently it's been slow cooked for 48 hours.  The result of which is an exceedingly tender chunk of meat, falling off the bone but still retaining the beefy texture.  One afterall does not want the meat to just dissolve in the mouth.  RM105.

Plump juicy Grilled Scallops with Capers and Pomegranate, RM120.  Seared well, cooked on the outside and just rightly done inside.

My favourite dish of the night, Sustainable Alaskan Black Cod, with black bean chilli sauce.  A very Asian feel to this dish. By the way, the menu at THIRTY8 does include an Asian or Chinese Wok Section for every category of food, so it's not just WESTERN.  RM120.

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.

Trio of Macaron Sliders, with Raspberry Lychee, Green Apple, Coconut Mango and Passion Fruit. RM45.  As I am not a macaron fan, this would not be something I would order, although the sorbets on its own were fine.

Desserts are created by the new pastry chef, Chef Ashutosh Kumar who came over from Hyatt Regency Gurgaon in New Delhi, India

The stunning city views from the poolside.

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 2182 1234 PHONE
+ 60 3 2203 9166 FAX

Succulence In the Prime Rib At Cedar on 15, Impiana

Cedar on 15 is a well kept secret, for some reason.  Located on the 15th floor of Impiana Hotel (the old Holiday Inn along Jln Pinang, for those old enough to recall), this cosy little restaurant has given me some lovely meals, and their signature Artichoke Soup is one of my perennial favourites, so everytime the lovely Carol Chin invites me to dine there, I am game to brave the diabolic traffic along that road, to give the palate a little treat.

The outdoor bar seems like a pleasant place to chill for happy hour, affording views of the city, and partially the twin towers, (which seems to be the definitive view synonymous with KL), and as the sun sets, a warm glow descends upon the skyline.  The live trio in the restaurant also sets a chill mood.  (God forbid I should even use the word romantic)....

Must make mental note to self, NOT to eat so much bread, as delicious as it is, what more slathered with their glorious butter, or balsamic vinegar and olive oil.  Peasants like me still opt for the good old traditional BUTTER.

An amuse bouche to titillate the palate....

Their signature sauces, for you to drizzle at will.  I just noticed that it's Vomfast.

Of course, one must have a balanced meal, so a Caesar Salad was in order, since we already tried the gourmet salad before.  Actually the Caesar Salad is part of the Prime Rib set, and is supposedly tossed at your table side, although I must have been in deep conversation because I totally missed that performance.

Their mushroom soup is superb, thick and rich, without being overly creamy, and very generous with the mushrooms, as a mushroom soup should be.  Much as I loved it, my first love here will always be the Artichoke Soup...

Thinking of that decadence makes me salivate.  Something about the artichoke soup, ..I can't describe it, but it's different from any other of the common soups we get.  There's a certain richness without the guilt kind of feeling.

The Prime rib is seasoned with garlic and fresh herbs, and seared at high heat to caramelize the crust, and then slowly cooked in the oven to cook the rest of the meat.  It is an Australian cut of meat..with condiments such as english, french or grain mustard, and a vairety of sauces, like Green Peppercorn or Morel Mushroom, but with meat of this grade, it's quite alright to be sauceless if you ask me.

Just look at the glorious pink meat.

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The dish is served with the quintessential Yorkshire pudding, and a baked potato, which in addition to the bread earlier, makes for a VERY filling dinner.  The Prime Rib set is priced at RM129 nett person.

And just in case we weren't full, afterall, one amongst us is eating for two, Carol ordered us their signature Triple Cheesecake...and the Crepe Suzettes.  Unfortunately, there was no song and dance in the making and flambe-ing of the Crepes, but they were delicious nonetheless.

For reservations, call
Impiana Hotel,
13 Jln Pinang
50450 Kuala Lumpur
Tel: 603-2147 1111

Or for more info, the Marcom Manager, Carol is reachable at 03-2147 1080.
Website : www.impiana.com

Starhill Culinary Studio - The "Very Atas" Cooking School, At the Top of Starhill

A few months back, when I attended the launch of the book A Perennial Feast, the very gorgeous Paula Conway, Operations & Marketing Manager of Starhill Culinary Studio, was telling us about the setting up of the Starhill Culinary Studio, which occupies the entire upper floor of Starhill Gallery.  That was in March.  And in the blink of an eye, a quarter of the year has zoomed by, and lo and behold, the Starhill Culinary Studio is now officially opened, with loads of interesting culinary classes as well, in an environment that is quite simply my dream kitchen.

12,000 sq ft, imagine, in the heart of KL, (one wonders what the rental would be like), dedicated to different teaching kitchens, dining rooms, wine cellars. 


There was free flow wine as we mingled at chatted, I was relieved to see a familiar face, the Makan Fairy Godmother (writer and author of a cookbook herself, Marian Eu Hooi Khaw).  The "party packs" had two bottles of gourmet sauces, courtesy of the Starhill Culinary Studio.  In the bag, were a toque, and apron, and unbeknownst to us at the time, the toques bore the names of the kitchens which we were allocated.  Some were assigned the Pastry Kitchen, some the wine studio, some with Chef Wai himself, ...the Executive Chef at SCS. 


The keynote speaker at the launch was Jeremiah Tan, Director of Starhill Culinary Studio and Autodome Sdn Bhd.  "An inspiring experience is what epicureans will discover when they attend Starhill Culinary Studio's classes.  In house and external experts will lend their expertise on how to enrich their daily lives and will get creative juices flowing with fun, engaging classes". 

The Chefs are introduced as they descend the escalator into the Syook at the Feast Village, where the audience is congregated.  After the introductions, we are beamed up (by lifts) to the uppermost floor, to our respective kitchens, as determined by our toques. 



Sights like these greet us at the pastry kitchen. 


Those of us allocated to Pastry are taught how to make a simple chocolate mousse.  The ingredients used at the school are top notch, and that is already half the battle won, in most cases.


There is an atmosphere of gaiety and anticipation, as the teaching chefs explain the various methodologies. 


Chef here is explaining how we should never use raw egg yolks in mousses, and it's best to whip them up into a sabayon, ...which personally I find terribly tedious. 


I sneak out while the cream is whipping, and explore the premises, and think drat, I wish I had drawn the lot for the wine studio rather than the pastry kitchen.  Looked fun.  I can imagine swirling and smelling and sipping... how very ladidah. 




The main chef, Chef Wai, who says, "We use the freshest of ingredients to create magic in each class where an insight into a whole world of different cuisines is delivered in one place.  Starhill Culinary Studio goes beyond making dishes, it is also an environment that creates friendships".




There's a hive of activity going on.  I continue my self tour, while imbibing more of the free flow wine. 


Chef demonstrates how to pipe mini eclairs. I should have paid attention to this class, because my choux always fails. The choux never fits


Very good ingredients, as you can see. 




Eclairs and cream puffs rising nicely in the oven.








Dato Yeoh Soo Min of YTL Corp holds up her freshly fried curry puff.  Actually, those puffs were delicious.  It wasn't a curry filling, it was some creamy seafood, but the pastry was superb.  Drat, I want that recipe.




There's also a dining area for Wai's Kitchen.




Chef Wai poses in front of his kitchen.


Hooi Khaw, Jeremiah and Datuk Yeoh Soo Min....

For more information on Starhill Culinary Studio, contact Angela Chan at 03-2782-3831 or angela_chan@ytlland.com