Chaîne Online NewsActualités en ligne / News On-line


Malaysia World Chaîne Day

Kuala Lumpur, April 13, 2019

An honour to host Malaysia's celebration

" The menu was sublime with each Chef showcasing their special approach "

Our Bailliage was given the honour to host Malaysia’s World Chaîne Day celebration dinner. The theme was Celebrating Culinary (he)Arts to celebrate chefs’ passion for their art.

Six celebrated chefs in Malaysia cooked up a storm for 48 members and guests at the 53rd floor Altitude Lounge of the urban oasis Banyan Tree Kuala Lumpur. The menu featured many familiar Malaysian ingredients combined flawlessly in modern culinary styles.

A special commemorative logo was designed for the event. It incorporated a partial world map using the thorny shell of the 'king of fruits' – the durian. Iconic Malaysian foods nasi lemak (coconut milk rice with condiments), kuih (local dessert cakes), satay (grilled meat on a stick), noodles and banana, together with cutlery, formed the word 'Malaysia'. The Malaysian flag was inside a heart in line with the theme.

The sun was setting over Kuala Lumpur’s horizon as canapés and Moët & Chandon Champagne were served. We mingled among photographs of Le Cordon Bleu Alumni taken by renowned Malaysian photographer Kid Chan. Landmark buildings provided the perfect backdrop.

At table the settings featured Malaysia's first-ever Chaîne show plate, a programme book in the colours of the Malaysian flag and a lapel pin with the commemorative logo.

The menu was sublime with each Chef showcasing their special approach throughout the courses.


Chef Nikom Uatthong
Beetroot and tomato gazpacho in the Thai style
Chef Johnson Wong
Bilimbi, pomelo, lemon grass
Champagne Moët & Chandon Grand Vintage 2009

Chef Johnson Wong
Kampung egg in chicken mushroom broth
drizzled fermented chilli oil
Champagne Moët & Chandon Grand Vintage 2009

Chef Darren Chin
Cold capellini with Hokkaido bafun uni, shima aji
savoury seafood sabayon, truffled celeriac cream
Dom Pérignon ‘Legacy’ Vintage 2008

Chef Darren Chin
Signature Alaskan king crab braised in its own juices
Korean pearl barley, cordyceps mushrooms
tomato water gelée, sweet basil
Bourgogne Blanc 2009 - Maison Leroy

Chef Nikom Uatthong
Prawn terrine, cincalok coral tuile
Touraine Sauvignon Blanc 2017 - Domaine Delobel

Basil lime sorbet

Chef Darren Chin
Korean turbot lightly poached in Tuscan olive oil
abalone jus, Jerusalem artichoke puree
braised leeks, garlic chips
Pouilly Fuisse ‘La Croix’ 2015
Domaine Robert Denogent

Chef Alexander Waschl
Herb-roasted Black Angus beef striploin
smoked beef cheek, oriental spice espuma
rosemary oil, grilled tomato, dauphinoise potatoes
Château Graveyron Poujeaux 2014
Moulis-en-Médoc, Bordeaux

Chef Fodil Baghal
Lychee parfait, mango ice cream
mango carpaccio, warm coconut cake, green tea soup
Gewurztraminer ‘Oberer Weingarten de Rorschwihr’ 2013
Domaine Rolly Gassmann

Chef Dato' Fazley Yaakob
Sweet table as a canvas drawn with sauces
decorated with a variety of tarts and Malaysian kuihs
Bas-Armagnac 2001 - Domaine Charron
Cointreau Liqueur

It was an honour to have President of Le Cordon Bleu André Cointreau, Member of the Conseil d’Honneur, with us for this grand event. We thank him greatly for his memorable words which completed the evening.

Without many people's involvement, this event would not have materialised. The committee thanks Le Cordon Bleu Alumni (chefs), Banyan Tree Kuala Lumpur (chefs and venue), Legle France (sponsorship of show plate and tableware), Delia Wines and Moët & Chandon (Champagne and wine pairings), Kid Chan (photography) and Branding and Corporate Communications of Sunway University (logo and photo wall designs).

Vive la Chaine!

Irene Chen
Vice-Chargee de Presse

May 29, 2021

The sky's the limit

Wellington, June 3, 2021

Themed on a pilgrimage

Beijing, May 29, 2021

Black Swan beauty

Search in map