AT GRAND HYATT KUALA LUMPUR
DINING WITH THE WORLD'S SMALLEST CHEF
Grand Hyatt Kuala Lumpur proudly presents Le Petit Chef. Taking you for a ride on an extraordinary 90-minute dining experience, this culinary journey promises multisensory wonderment as themed music and props immerse you in the cultures and food, all while remaining comfortably seated.
AT GRAND HYATT KUALA LUMPUR
Savour an immersive 5-course fun dining experience that brings a whole new twist to fine dining through 3D mapping with Skullmapping’s sophisticated visuals.
Embark on a theatrical culinary journey like no other with Le Petit Chef – an aspiring chef on a thrilling adventure to become the world's greatest culinary master. Through a series of interactive cuisines, guided by Le Petit Chef, you'll explore diverse cuisines, master culinary techniques, and experience thrilling artistic rendition via music and of course - art prepared by Grand Hyatt Kuala Lumpur's team of culinary masters led by Executive Chef, Grzegorz Odolak.
MENU SELECTIONS
LE MASTER CHEF
LE GRAND CHEF
LE GRAND VÉGÉTARIEN
LE PETIT CHEF
For children 12 years and below only
MYR 598 nett per person
MYR 468 nett per person
MYR 398 nett per person
MYR 248 nett per child
MASTER CHEF | MYR 598 nett per person
LESSON ONE: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, passion fruit pearl and poached lobster claw
LESSON TWO: KANDINSKY INSPIRED
Seared Hokkaido scallop, Oscietra caviar, sour cream, sable
Percik sauce, squid ink glutinous rice
Pineapple and mango, pomegranate, kerabu
Tropical local leaf “selom” and “ pegaga ”
Blue butterfly pea aioli, mint coriander chutney
LESSON THREE: CHILDHOOD MEMORY
Chicken Breast and Leg Roulade
Black truffle, spinach
Roasted thyme potato
Spinach foam, rosemary reduction
LESSON FOUR: MUSICAL
Oven-baked Atlantic Cod
Abalone, asparagus, buttermilk
Homemade XO sauce, coriander, red chili
LESSON FIVE: INTERACTIVE DESSERT A Malaysian Twist on the Art of Painting
Raspberry & Chocolate
Valrhona 64% Manjari Chocolate
Salted cookie crunch, raspberry meringue, raspberry jelly
Raspberry cremeux, raspberry coulis
GRAND CHEF | MYR 468 nett per person
LESSON ONE: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, passion fruit pearl, poached tiger prawn
LESSON TWO: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Seared Hokkaido scallop
Percik sauce, squid ink glutinous rice
Pineapple and mango, pomegranate, kerabu
Tropical local leaf “selom” and “ pegaga ”
Blue butterfly pea aioli, mint coriander chutney
LESSON THREE: CHILDHOOD MEMORY
Chicken Breast and Leg Roulade
Black Truffle, spinach,
Roasted thyme potato
Spinach foam, rosemary reduction
LESSON FOUR: MUSICAL
Oven-baked Atlantic Cod
Abalone, asparagus, buttermilk, Homemade XO sauce, coriander, red chili
LESSON FIVE: INTERACTIVE DESSERT
Raspberry & Chocolate
Valrhona 64% Manjari Chocolate
Salted cookie crunch, raspberry meringue, raspberry jelly
Raspberry cremeux, raspberry coulis
