The InterContinental Kuala Lumpur has just kicked off their World Celebrity Chef Series 2015 with the appearance of Celebrity Chef Edward Kwon, a top chef from South Korea. For weeks, photos of the incredibly hot-looking Edward Kwon have been flooding my Facebook timeline. It’s not surprising his legion of fans go ga-ga over him with many of them expressing their adoration and support in social media.
So when I received an invitation from the InterContinental Kuala Lumpur to meet him and also taste his food at one of the special dinners held at the hotel a couple of nights ago, I wasted no time in accepting the invitation.
The truth is, if you see Edward Kwon on the street without his chef garb, you’d never think he’s a chef. I know these days many chefs don’t subscribe to the “traditional perception” of chefs that’s associated with the profession (read: rotund) and Edward Kwon certainly personifies the new trendy crop of professional chefs. With his good looks, suave, confident air and megawatt smile, Edward Kwon looks every inch the celebrity that he is.
Renowned for accentuating traditional Korean dishes with a variety of Western and European techniques and ingredients, Chef Edward Kwon is on a mission to globalise Korean cuisine. For a very limited time only, gourmet lovers here get to indulge in Chef Edward Kwon’s creations over a 4-day promotion from 21 to 24 April 2015.
Celebrity Chef Edward Kwon with Executive Chef Sam Kung of InterContinental Kuala Lumpur
So, dinner started off with a choice of 2 appetizers: Hae Mul Nang Chae, a pretty arrangement of chilled seafood salad or the Soft Bean Curd doused with a light black sesame dressing accentuated with fragrant Korean herbs and crispy garlic.
Personally, I prefer the Hae Mul Nang Chae with its bouquet of crisp greens, cucumber curls, sweet crunchy pear, succulent shrimps and scallops bathed with aromatic sesame dressing. Little pearls of barley decorated the ensemble and really, it’s a salad that you wish would come in mega portions!
Dinner kicked off to a good start with this refreshing crisp Autumn Riesling from Koonunga Hill
French influence was very much evident in Chef Kwon’s next dish – the Foie Gras Douen Jang Veloute. A dainty piece of seared foie gras perched on a small mound of tangy kimchi apple slaw was slowly bathed with the light velvety veloute at table-side. I’m glad to note that the delicate flavor of the veloute did not overshadow the delicious little morsel of foie gras. Toasted pine nuts and a drizzle of aromatic Crown Daisy Oil gave the finishing touches to this course, which I took my time to savour its exquisite tastes.
The main course – Bul Go Gi Steak was a dish that’s hard to forget. Impeccably cubed pieces of prime ribeye beef were arranged on a base of soft buttery mash and surrounding this ring of divinity was the delightful bulgogi sauce, topped with a thick cut of grilled eringi mushroom. I noted that I was not asked my preferred done-ness for the beef and when I saw that every portion served had the same pinkish moist texture, I realized that was exactly how the chef wanted his beef to be served. It was done to a perfect medium (bordering on “rare”) – the beef practically melted in my mouth. Eaten with the buttery mash and coated with the luscious bulgogi sauce, this dish clearly showcased Chef Kwon’s mastery of the meat and his flair of marrying Korean and western culinary ingredients for the best results.
I chose to have this delicious Chardonnay with my mains!
The dessert, named simply as “Yuzu Curd” came in a long rectangular plate and on it was an artful display of sweet temptations. Delicate moist cottony bokbunja chiffon (a Korean raspberry wine) was lined up next to a scoop of creamy black sesame ice-cream interspersed with crunchy nutty tuilles. Adding some color to this were blobs of green tea and basil fluid gel. And of course, binding this line-up of sweets was Chef Kwon’s signature yuzu curd that ran its delectable citrusy trail across the plate. The meticulous execution of this dessert was impressive.
Chef Edward Kwon owns two restaurants in Seoul, the luxury Lab XXIV in Cheongdam-dong and The Mixed One, a buffet dining outlet in Hannam-dong. This culinary star is a household name in Korea following several high-profile culinary ambassadorships, best-selling cook books and having appeared on numerous popular radio and TV shows including hosting several highly rated TV shows under his name.
The celebrity chef is also known for his numerous senior culinary positions previously in luxury hotels located in South Korea, United States, China and United Arab Emirates, as the Head Chef at Dubai’s iconic Burj Al Arab.
If you hurry, you can still catch this dashing chef at the InterContinental Kuala Lumpur:
A Celebrity Gala Dinner
Grand Ballroom, Level 2
24 April 2015, 7:00pm
RM490nett per person inclusive of selection of PENFOLDS wines
TATSU, Level 1
21 to 23 April 2015, 6:30pm to 10:30pm
RM298nett per person
RM398nett per person inclusive of wine selection
Guests will stand a chance to Dine & Win holiday stays in Seoul! A host of lucky draw prizes are up for grabs at the InterContinental Kuala Lumpur’s World Celebrity Series 2015 featuring celebrity Chef Edward Kwon.
For reservations or more details, please call us at 03-2782 6000 or email firstname.lastname@example.org.
*Photos without watermark are courtesy of InterContinental Kuala Lumpur