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! |
