Celebrity Chef Ken Hom
Amuse Bouche – Atlantic Salmon with Spring Onion Sauce
Refreshing Marinated Tuna and Avocado Salad
Spicy Sichuan Orange Steamed Scallop
Crispy Crackling Poussin
Warm Mango Compote with Basil and Vanilla Ice Cream
Chocolate Jewelry Box
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| Benchmark Chardonnay |
Shook!
Starhill Gallery celebrated a sequence of Midsummer Night’s Feasts this July
with one of the highlights being a special evening starring Celebrity Chef Ken
Hom and his Cantonese inspired menu. This talented chef has published over 34
books in more than 10 languages and starred in eight television series. He is,
what some describe, as the pioneer of TV cooking shows and the face of Eastern
food in the UK. Bringing Chinese cuisine into the homes of the West, he is a
household name and has broadened the palates of the hoi polloi.
Starhill Gallery celebrated a sequence of Midsummer Night’s Feasts this July
with one of the highlights being a special evening starring Celebrity Chef Ken
Hom and his Cantonese inspired menu. This talented chef has published over 34
books in more than 10 languages and starred in eight television series. He is,
what some describe, as the pioneer of TV cooking shows and the face of Eastern
food in the UK. Bringing Chinese cuisine into the homes of the West, he is a
household name and has broadened the palates of the hoi polloi.
A cocktail hour
began the evening with guests mingling, sipping and nibbling to the tunes of a
live jazz band and the aromas of a kitchen readying itself for a scrumptious
night ahead. Foodies, celebrities and people in the know shoaled Shook!’s foyer
dressed smartly in black (with spasmodic splashes of colour), all awaiting the
unique good fortune to sample a menu from the extraordinary Chef Ken Hom.
began the evening with guests mingling, sipping and nibbling to the tunes of a
live jazz band and the aromas of a kitchen readying itself for a scrumptious
night ahead. Foodies, celebrities and people in the know shoaled Shook!’s foyer
dressed smartly in black (with spasmodic splashes of colour), all awaiting the
unique good fortune to sample a menu from the extraordinary Chef Ken Hom.
 |
| Reserve Perrin Cotes Du Rhone |
As guests took
their seats and supped the last drops from their welcome wines, the amuse bouche appeared. Atlantic Salmon with Spring Onion
Sauce was spread across a rectangular plate looking more like an artwork than
an introductory bite before the meal. It did though give a glimpse of Chef
Ken’s approach to food – creative and energizing using elegant
arrangements and wholesome ingredients. A
dry full-bodied fizzing Torralta Prosecco di Conegliano NV from
Veneto cleansed palates and further whet
appetites. With an ethereal apple bouquet on the nose and balanced in the
mouth, this sparkling paired well with the starter of Refreshing Marinated
Tuna and Avocado Salad. Crisp greens and a foamy dressing befriended the creamy
textured avocado and tender tuna squares. Spicy Sichuan Orange Steamed
Scallops followed, accompanied by an Australian faithful, the Grant Burge ‘Benchmark’ Chardonnay. This cool
climate white is well suited to both seafood and spice, and the hints of citrus
enriched the orange notes of its food companion.
their seats and supped the last drops from their welcome wines, the amuse bouche appeared. Atlantic Salmon with Spring Onion
Sauce was spread across a rectangular plate looking more like an artwork than
an introductory bite before the meal. It did though give a glimpse of Chef
Ken’s approach to food – creative and energizing using elegant
arrangements and wholesome ingredients. A
dry full-bodied fizzing Torralta Prosecco di Conegliano NV from
Veneto cleansed palates and further whet
appetites. With an ethereal apple bouquet on the nose and balanced in the
mouth, this sparkling paired well with the starter of Refreshing Marinated
Tuna and Avocado Salad. Crisp greens and a foamy dressing befriended the creamy
textured avocado and tender tuna squares. Spicy Sichuan Orange Steamed
Scallops followed, accompanied by an Australian faithful, the Grant Burge ‘Benchmark’ Chardonnay. This cool
climate white is well suited to both seafood and spice, and the hints of citrus
enriched the orange notes of its food companion.
 |
| Fashion Show by Antoinette |
While our culinary
senses were being fulfilled with Chef Ken Hom’s sensational Chinese menu, a catwalk
and musical performance wove throughout the tables. A fashion show by
Antoinette featuring a mild (not his usual gender bending risque style) collection
by Jean Paul Gaultier and a creative energy line by P.A.R.O.S.H paraded the
floor and the soulful and contemplative Atilia gave a spirit touching jazz
performance.
senses were being fulfilled with Chef Ken Hom’s sensational Chinese menu, a catwalk
and musical performance wove throughout the tables. A fashion show by
Antoinette featuring a mild (not his usual gender bending risque style) collection
by Jean Paul Gaultier and a creative energy line by P.A.R.O.S.H paraded the
floor and the soulful and contemplative Atilia gave a spirit touching jazz
performance.
 |
| Atilia |
Crispy Crackling
Poussin with Garlic-Hot Pepper was the
highlight of the meal for many at our table. A crunchy blanket covered
succulent bird flesh atop a pumpkin mash and was sided with a stippling of firm
vibrant vegetables. A rufescent French Perrin Et Fils Côtes du
Rhône Rouge Réserve from the Rhone Valley elevated the main with tastes
of berries, flowers and a whisper of spice. A Warm Mango Compote with Basil and Vanilla Ice Cream
brought the menu to fruition. Toasted fruit cubes laid a base for a globe of
ice cream rolled in crushed pistachios and freckled with drams of crumble.
As coffee and tea were served, an unexpected
treasure chest of chocolate gems with a string of costume pearls draped over
the ajar lid arrived. Even after five courses, this cacao jewelry box was
devoured with the gusto of pirates.
Poussin with Garlic-Hot Pepper was the
highlight of the meal for many at our table. A crunchy blanket covered
succulent bird flesh atop a pumpkin mash and was sided with a stippling of firm
vibrant vegetables. A rufescent French Perrin Et Fils Côtes du
Rhône Rouge Réserve from the Rhone Valley elevated the main with tastes
of berries, flowers and a whisper of spice. A Warm Mango Compote with Basil and Vanilla Ice Cream
brought the menu to fruition. Toasted fruit cubes laid a base for a globe of
ice cream rolled in crushed pistachios and freckled with drams of crumble.
As coffee and tea were served, an unexpected
treasure chest of chocolate gems with a string of costume pearls draped over
the ajar lid arrived. Even after five courses, this cacao jewelry box was
devoured with the gusto of pirates.
 |
| Goody Bag |
It was an honour to
rub shoulders with the remarkable Chef Ken Hom. This warm, compassionate
character smiles from the eyes and his desire to educate and share his knowledge
is clear in even a few minutes of conversation. I thank Shook! and YTL for the
opportunity to meet the legend in person.
rub shoulders with the remarkable Chef Ken Hom. This warm, compassionate
character smiles from the eyes and his desire to educate and share his knowledge
is clear in even a few minutes of conversation. I thank Shook! and YTL for the
opportunity to meet the legend in person.
Reason to visit: sleek ambience, special events featuring celebrity chefs, Shanghai
Champagne Brunch
Champagne Brunch
Shook!
Feast Village
Starhill Gallery
181, Jalan Bukit Bintang
55100 Kuala Lumpur
Malaysia
+603 2719 8330
www.starhillgallery.com
Ahhh…..i am so hungry…suddenly craving for wines too LOL 😛
Food and wine – are there better companions? 🙂
Very exquisite food…extra-special. No wine for me, thank you. I have to stay off all liquor, I'm afraid.
You're right, the food was exquisite! Good boy – re liquor refrain. 🙂
basil, mango and vanilla. what an intriguing trio to come together for the dessert! 😀
I'm liking this recent infusion of herbs into cocktails and sweets. It seems that a little green has the ability to go a long way in the flavour stakes.
speaking from financial point of view. hmm…i think bringing a wad of cash is not possible for a dinner for 2, i guess. the food photos make me salivate, particularly the crackling poussin (and the wine of course! alcoholic speaking here) 🙂
Knowing he is a famous TV chef with a stack of published cook books, you might consider trying out some of his dishes at home.
Chef Ken! I have been reading his cookbooks since I was a teenager… his food still looks pretty awesome..
He must be one of the longest lasting TV chefs in the industry.
Ken is a master of chef. He is my mentor. I have been working with him for 12 years now. Chef pop