Friday, November 11, 2011

My New Squeeze


At a review earlier this year of Furama Bukit Bintang (I was the first media person to review the new hotel, which has yet to be properly launched), I made the acquaintance of the hotel’s Executive Chef, Kenneth Chee. 
Spices@Furama may be his only F&B outlet, but Executive Chef Kenneth Chee stll shines!

 Getting to know him took some time – chefs tend to speak through their food – but I knew after dinner that he is going to be a chef I will be watching and trying to place. He’s worked with French hotel chain owners Accor and the Shangri-La in Kuala Lumpur. He’s worked himself up the ladder and I am hoping he will be rewarded for it. 

So while Furama Bukit Bintang got a half page review from me, I always knew I wanted to give Kenneth a more prominent placing. As such, Kit and I went down to the city this week to shoot Kenneth’s spread of local food. My brief to him was: local comfort food. 

This is what he presented. 
Kenneth's interpretation of Soto Ayam. 
Lots of white space and lots of flavour in his Hainanese Chicken Rice.
Mee Mamak uses peanut sauce to give it its crunch and richness.
Nasi Goreng Kampung
 Like many chefs, he is gracious and accommodating. Unlike many local Chinese chefs, he has a sweet, sexy edge to him, which, I am positive is going to stand him in good steed. If Malaysia needs a new Celebrity Chef, for heaven's sake let him be young, goodlooking, well-spoken and straight! 
The new chef in my life!

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