Chef Kevin Cape
‘The Fine Art of Flavours’ mastered by celebrity chefs and culinary maestros from around the world will entice all food aficionados in a gormet festival that happens only in a year is back agaon held in the heart of Kuala Lumppur at Starhill Gallery. Starhill Gallery Midsummer Night Feast inspired by Group Managing Director of YTL Corporation Tan Sri Dr Francis Yeoh CBE that brings together the art of food anf wine, paired with music and entertainment to create a convivisl, festive experience that celebrates life by engaging all the sense and the intellect starting from 2nd July till 9th July 2010.
This year it continues to excite the culinary scene with world class dining experiences under the leadership of YTL corporate Executive Chef Kevin Cape together with a host of international chefs flown in specially to Kuala Lumpur for the celebration.
Chef Johann Ong
On the 2nd July 2010, the opening will be commemorated with a tribuute to the past, present and future of among Kuala Lumpur’s finest dining experience with the “Best of Shook” showcasing of 3 master chefs who are instrumental in taking Shook! brand to international arena.
Chef Kevin Cape, the founding chef of Shook! restaurant, will head the team together with Chef Johann Ong of Shiok! Kuala Lumpur and Chef Jacqueline Quigiong of Shook! Shanghai to deliver the world class dining experience that has taken Shook! from Kuala Lumpur to the world.
Chef Jacqueline Qiu
Chef Kevin Cape, Chef Johann Ong & Chef Jacqueline Qiu
2nd July 2010
Amuse Bouche
****
Red Snapper with Celery Root Puree
Pepper Smoked Tapioca, Jade Salad, and Lily Bud Lime Sauce
****
Marsala Scented Sea-Scallops and Citrus Fruit Salad
****
Johann’s Special Creation
****
Medallion of Grain Fed Beef Cooked at 59.5°
With Caramelized Shanghaiese Infused Eggplant
And Roasted Chilli
****
Symphony of Desserts
****
Coffee
&
Armani-Dolci
.
.
Chef Kevin Cape, Chef John Burton Race and Chef Wai
9th July 2010
Amuse Bouche
****
Ravioli of Seafood
With
Siamese infused Bouillon
****
Black Charcoal and Vanilla Smoked Center Cut of Petuna Ocean Trout
With
Confit of Summer Rhubarb, Valencia-pomme William Coulis
****
Meat Course
A Double Cutlet of Finest Lamb with an Herb and Parsley Crust,
Served with Garlic Creamed Potato, Tomato Fondue with Baby Spinach
****
Pre Dessert
Tartlet of Strawberries Topped with its Sorbet and a Lime Sauce.
****
For The Dessert
Passion Fruit Delice Nougat Glace with an Exotic Fruit Salad,
Scented
With Coconut
***
Coffee
&
Armani-Dolci
