Introducing his amuse bouche (single bite-sized hors d’oeuvre) of Kumamoto oyster pearl, Kuala Lumpur Convention Centre Executive Chef, Richmond Lim offers a glimpse into his approach to the evening’s culinary presentation at the Chaîne des Rôtisseurs annual dinner held at the Centre recently.
The evening’s ‘White and Bronze’-themed menu saw some 80 members and their guests savouring mouthwatering dishes such as wild Tasmanian salmon tartar with shaved summer truffle, Scottish queen scallop drizzled with urchin roe hollandaise, Australian lamb with wild mushroom risotto and ratatouille and white chocolate cheese mousse with champagne grapes and raspberry jello, each (course) paired with a suitably-chosen wine.
Thanking the Chaîne des Rôtisseurs Malaysian chapter for making the Centre the venue of choice for its annual dinner for the fourth consecutive year, Mr. Alan Pryor, Deputy General Manager, Kuala Lumpur Convention Centre, said the Centre’s culinary bridge of 51 in particular, “look forward each year to the challenge of crafting a truly delectable menu to tantalise the taste buds and pique the imagination of such a select group of food and wine connoisseurs. We hope we have succeeded in our quest!”
The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1950 that is devoted to the promotion of fine dining and the preservation of the camaraderie and pleasure of the table. The Chaîne’s traditions and practices of the old French royal guild unite professional caterers, amateur gastronomes and connoisseurs of all wines and crafted spirits.
Richmond Lin
