Come join our Charity dinner on 23 March 2012

Posted by admin in Uncategorized | Leave a comment

Check your inbox for the official invitation for our upcoming Diner Amical on 23 March 2012 organised by us, Baillage de Kuala Lumpur jointly together with Baillage de PutraJaya and Hotel Equatorial Kuala Lumpur.

We have the Singaporean celebrity Chef Tony Khoo cooking up a unique 5 course charity dinner… this will also be the last dinner for sure before the famous Hotel Equatorial is closing down for renovation so a historial dinner indeed is in the making!

At this dinner you will get Chef Tony Khoo’s  coffeetable cookingbook ”TO BE A CHEF. Cuisine Inspired by 35 Years in the Kitchen”… and feed a homeless all in one go!

Chef Tony Khoo is a veteran in the Singaporean culinary scene and he is flown in for this special      occasion. He will be creating a sumptuous 5 course dinner inspired by his 35 years in the kitchen.

There are 3 choices of menu: A Wagyu Beef menu,  a Fish menu and a Vegetarian menu. The dinner will be paired with 4 different wines and it is an extremely good deal where you not only will get a fantastic dinner served in the famous and cosy Chalet but you will also be supporting the homeless in Chinatown to a meal as well.

Chef Tony Khoo is travelling around the region cooking charity dinners with his cookbook  “TO BE A CHEF” and RM50 of this dinner’s fee will be going for the “Street Fellowship” which serves 200-220 free meals to the despised, deprived and destitute living on the sidewalks of Chinatown in KL.

Each couple or individual guest will receive a free copy of “TO BE A CHEF. Cuisine Inspired by 35 Years in the Kitchen” by Chef Tony Khoo. Value of the book is RM78.

The “Street Fellowship” serves 200-220 meals  and help 20-30 people with medical treatment every Saturday.  Approx 250 addicts have successfully undergone the rehabilitation programme since the start in 1999. Think about how wonderful is to both enjoy a wonderful dinner AND be supporting needy people to a meal that they might not have had, or maybe it’s their only proper meal in a week!

Drinks and “Cocktail Butler Pass” served from 7.30 pm until dinner a 8 pm.

Foie Gras “Magnum” Coated With Chocolate And Cereal

Vine Ripe Tomato Gazpacho, Compressed Water melon, Kalamata Olive Soil

Our dinner menu: (to be paired with 4 different wines)

One
Chef Tony Signature Sturgeon Caviar on Crustacean Infusion, Riesling Jelly

Two
Live Sea Urchin On Foie Gras Custard

Three
Emulsion Of Parsnip
Milk Bath Smoked Salmon, Tobiko Roe

Four
En Croute Of Wagyu Beef Cheek & Tendon
Autumns Vegetable, Madeira Pepper Sauce

        Or
En Croute Of Cod Brandade and Cod Cheek
Autumns Vegetable, Dill and Pink Peppercorn Beurre Blanc

Five
Frozen Coconut Foam with Chutney and Warm Chocolate Cake

There is also a complete vegetarian menu.

Dress Code: Dark Lounge suit and Chaine Ribbon

Member price: RM250
Non-member price: RM270

Registration and payment latest by 15 March 2012!
Register early to avoid disappointment, limited seats only!

Please download the invitation under the event’s page.

About Chef Tony Khoo:

Chef Tony Khoo is most recently named Platinum King of Kitchens 2011, Regional 2011 – 2013 and Best in Asia Chef of the year 2011, as awarded by Hospitality Asia Platinum Awards.

Chef Tony Khoo was also named Executive Chef of the year by the World Gourmet Summit Awards of Excellence 2011 this year.

As a representative of Singapore in numerous international competitions, his career has helped put the nation on the world map. Today, as Executive Chef of Marina Mandarin Hotel, Tony Khoo dedicates his time to grooming the younger generation of chefs, in particular the Singapore National Culinary Team.

Last year, Chef Tony brought the national team to victory at both the Food & Hotel Asia as well as the Expogast Culinary World Cup. These national victories received enthusiastic media coverage in The Straits Times and Prime Time Morning. Earlier this year, Chef Tony was also one of the guest chefs at Singapore Day, held in Shanghai.

 

 

 

 

 

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *