Travel/ Hospitality News – April 2019


[Travel/ Hospitality]
High On Sugar: Chocolate Finesse at THIRTY8, Grand Hyatt Kuala Lumpur

  
THIRTY8 at Grand Hyatt Kuala Lumpur’s signature weekend affair – “High On Sugar”, brings chocolate lovers to a cocoa-rich afternoon tea buffet only available this month (April 2019). Grand Hyatt Kuala Lumpur, Executive Chef Rolf Knecht and his team came up with this special edition to further elevate “High On Sugar” by making chocolate the star of this buffet using chocolates sourced from around the world including Malaysia, Belgium and his home country, Switzerland.
Aspired to create an educational culinary experience, interactive live stations with chef in attendance will be set up for further explanation on the history, revolution of chocolate and origins of cocoa beans. Join us at the chocolate tasting counter to enlighten your palate for a deeper understanding on the different flavours of local & imported chocolates and freshly baked brownies.
Presenting dainty desserts served in shot glasses, “In the glass” station features traditional chocolate mousse, burnt traditional crème brûlée, burnt Pahang chocolate crème brûlée, tropical fruit trifle, Gula Melaka mousse and compressed watermelon salad.
Catering to the health-conscious, the guilt-free corner offers an arsenal of healthy options that are low in calories and high in nutritional value. Featuring Swiss white chocolate praline with frozen passionfruit, Belgium chocolate raspberry gateau, sugar-free chocolate mousse, gluten, dairy and sugar-free chocolate cake and Bon bon jelly for a guilt-free indulgence.
Apart from the sweet selections, High On Sugar is renowned for offering savouries made to order. Savoury highlights for this menu include white chocolate baba ghannouj, guilt-free shake salad with salted chocolate nibs and cocoa espresso Black Angus beef meatballs.
Adding more highlights to the weekend affair is the extensive selection of cakes, gateaux, pies, mille-feuille, iced chocolate shots, gelatos from Whimsical and free-flow of tea, coffee, hot chocolate and chocolate smoothies. With over 40 chocolate inspired recipes, guests can anticipate an eye-opening dining experience while expanding their chocolate knowledge.
High On Sugar: Chocolate Finesse is available every Saturday, Sunday and public holiday in April 2019 from noon to 5.00pm priced at MYR 160 nett (Adult) and MYR 80 nett (Child).
For reservations, call THIRTY8 at +603 2182 1234 or email thirty8.kuagh@hyatt.com
  

                                                                                                                                                                                                                                                                                                                                
 
 
 
  

  
ANA Business Class and In-Flight Menu Tasting Experience in Collaboration with Zipangu, Shangri-La Hotel, Kuala Lumpur

  
Headed over to Shangri-La Kuala Lumpur on 7 March 2019 for All Nippon Airways (ANA) collaboration with Chef Nao Takeshita, currently the head chef at Zipangu, Shangri-La Hotel, Kuala Lumpur. This collaboration sees the launch of an all new on-board dining experience for ANA’s Business Class customers flying from Kuala Lumpur to Tokyo (Haneda International Airport and Narita International Airport).
Zipangu in Shangri-La Kuala Lumpur is known for its interior which exudes calm and serenity in its warm woody feel, water flowing over stone and glass, and in the bamboo garden that surrounds it. 
There is a bar with a private lounge for drinks before lunch or dinner, two private rooms and five semi-private enclaves separated from the main restaurant. This Tokyo-style brasserie stands out for its spacious open kitchen featuring the sushi, teppanyaki and tempura counters. Diners can sit at these counters and watch the chefs at work, and interact with them.
  
 ANA flight attendants with Chef Nao Takeshita
  
Nao Takeshita – Zipangu Head Chef at Shangri-La Hotel, Kuala Lumpur is a chef steeped in Japanese culinary traditions, with over 25 years of culinary experience including 20 years with Nadaman restaurants in Tokyo, Osaka and Fukuoka. Chef Nao Takeshita has developed skills and acquired a wide range of international flavours which continues to inspire him in creating delicious and memorable dishes. Chef Nao Takeshita’s talent and expertise have led him to curate the perfect menu for ANA in just three months.
This special in-flight meal in collaboration with Zipangu is available in Business class on ANA’s Kuala Lumpur to Haneda International Airport and Narita International Airport from June to November 2019.
  

  
Japanese “Washoku” In-Flight Business Class Menu
Menu 1 – Available from June 2019 till Aug 2019

Appetizer / Zensai （Morning and Evening）
Scallop mousse with consommé jelly,
Simmered black beans, Japanese omelet, Prawn and orange,
Simmered mackerel in soy-based ginger sauce, vinegrets paprika,
Simmered green soybeans in soy-based sauce, Wolfberry and boiled carrot
Appetizer / Kobachi （Evening Only）
Marinated tomato with crab meat, Chopped onion, Pink pepper
Appetizer / Kobachi （Evening Only）
Smoked salmon with halal wasabi dressing
Pickled cabbage, Yellow and red petit tomato
Main / Shusai （Morning and Evening）
Grilled cod fish with saikyo miso flavor,
Asparagus, Boiled carrot in maple shape, Zucchini
Rice (Morning Only)
Mixed rice with chicken and vegetables, Miso soup, Japanese pickles
Rice （Evening Only）
Steamed rice, Miso soup, Japanese pickles
Dessert (Morning Only) Assorted fruits
  
Menu 2 – Available from September till November 2019

Appetizer / Zensai （Morning and Evening）
Potato salad, Simmered black beans,
Japanese omelet, Prawn and orange,
Marinated deep-fried young corn,
Asparagus rolled with smoked salmon,
Boiled radish in chrysanthemum shape,
Boiled carrot in maple shape and Banana leaf
Appetizer / Kobachi （Evening Only）
Deep fried seabass in citrus vinegar sauce, Cucumber, Red and yellow paprika, Onion
Appetizer / Kobachi （Evening Only）
Beef “Shabu Shabu” salad with sesame dressing, Marinade tomato, Lotus root, Boiled cabbage
Main / Shusai （Morning and Evening）
Simmered mackerel in miso sauce ZIPANGU style, Seasonal vegetables, Simmered radish, Green peas
Rice (Morning Only)
Steamed rice with salmon flakes, Miso soup, Japanese pickles
Rice（Evening Only）
Steamed rice, Miso soup, Japanese pickles
Dessert (Morning Only) Assorted fruits
  
For more info, head over to:
ANA: https://www.ana.co.jp/
Shangri-La Kuala Lumpur: https://www.shangri-la.com/kualalumpur/shangrila/
Photo credits: ANA and Shangri-La Kuala Lumpur
  
  
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