Specially-crafted Chinese New Year menu

The award-winning combination of( from L) chefs Lee and Hisham
Two of the dishes from their Chinese New Year menu
Roasted sesame chicken; and Five Happinese combination platter.

THERE is a general misperception that the Kuala Lumpur Convention Centre (KLCC) is an expensive venue to hold any events there.

KLCC general manager Alan Pryor wants to dispel that notion and to show that KLCC is, in fact, value for money with its strategic location, state-of-the-art facilities as well as award-winning culinary offerings.

During a recent client exclusive luncheon event to showcase its specially-crafted Chinese New Year menu, Pryor said: "We place great emphasis on client engagement and on offering customised, flexible, innovative meeting and event solutions to constantly enhance our value proposition".

He added that an important part of this is "our culinary offerings created by our award-winning chefs".

KLCC boasts of a team of chefs who has done extremely well in the Culinaire Malaysia 2017. Among the awards the team took home were for most outstanding team in culinary, most outstanding chef, most outstanding artist and most outstanding apprentice.

At the luncheon event, KLCC executive chef Hisham Jaafar and Chinese master chef Andrew Lee presented the special dishes they have planned for the upcoming Chinese New Year season.

The eight-course Chinese menu is priced at RM1,600++ per table of 10 people. There are special promotions for those who book a table or more before Nov 30.

Among the dishes in the menu are the Five Happiness combination platter of two hot dishes and three cold ones, the Cantonese-style seafood chowder with silken tofu and enoki mushroom, roasted sesame chicken with five-spice salt, and stir-fried prawns.

Other dishes in the menu include the popular Portuguese-style deep-fried fish fillet with turmeric and ginger sauce, and the braised san ken bean curd dumpling stuffed with minced seafood and served with mushroom, carrots, cauliflower and broccoli.

The last two courses are fried rice in which the seafood is cooked separately, and a light honeydew and sago in milk as dessert.

For more, visit the KLCC website.