Menu: Dine With Chef_Hyatt Centric City Centre Kuala Lumpur Preview

HYATT CENTRIC city centre KUALA LUMPUR preview

Á la carte menu

23-25 May I thirty8 featuring

A CULINARY JOURNEY BY:

executive chef enzo

Vincenzo Carbone

EXECUTIVE CHEF FROM HYATT CENTRIC CITY CENTRE KUALA LUMPUR

Chef Vincezo Carbone or be er known as Chef Enzo emerges as a skilled, enthusiastic, and humble Executive Chef, with a remarkable 30-year journey in the global hospitality industry. His profound expertise spans across various continents, including Italy, Switzerland, Oman, the UK, South Korea, China, Japan, Singapore, Hong Kong, Turkey, and New Zealand, where he has le an indelible mark on the culinary landscape.

With over two decades dedicated to supervising, directing, and coordinating kitchen operations in hotels and standalone restaurants, Chef Enzo has honed his cra to perfection. His meticulous a ention to detail and unwavering commitment to excellence set the stage for bespoke dining experiences, cherished by guests worldwide.

Chef Enzo's passion for culinary innovation knows no bounds. His comprehensive knowledge of international cuisine serves as a canvas for his creativity, resulting in menus that transcend cultural boundaries and tantalise the taste buds. Each dish bears the hallmark of his unique blend of flair, expertise, and unwavering dedication to the cra .

Beyond his culinary prowess, Chef Enzo possesses a keen business acumen, evidenced by his adeptness in developing restaurants from inception to international acclaim. His savvy marketing strategies have consistently driven revenue growth, and elevated customer satisfaction, earning him a reputation as a formidable force in the industry.

In summary, Chef Enzo embodies the epitome of a visionary culinary leader, commi ed to delivering unparalleled gastronomic experiences and se ing the standard for excellence in the world of hospitality.

Raised in a traditional Italian family, Chef Enzo was immersed in the gastronomic world from an early age. His culinary journey began at “Circolo Della Stampa”, an eminent restaurant in Naples where he learned how to create an authentic cuisine, a skill that would later shape his unique approach to Italian cuisine, showcased at his acclaimed restaurants such as “CAPO” (Shanghai), “Mamma mia!” (Shanghai, Guangzhou, Wuxi and Suzhou), “208 Duecento O o” (Hong Kong) and “PiPa” (Istanbul).

A er spending a few years in the Middle East as Chef de Cuisine and Executive Sous Chef at Grand Hya Oman, in 2000 Vincenzo moved to China where he opened “Cucina” at Grand Hya Shanghai. In 2005 he received the “Ambassador of the Culinary Arts Award '' from the Italian Premio Guido Alciati Turin. In 2006 he joined the Salvatore Cuomo Group as Corporate Executive Chef and Managing Director for the Asian Pacific region. Under his management, the group opened multiple restaurants in South Korea, China, Japan and Singapore including “The Kitchen'' in Shanghai that was awarded “Best Italian Restaurant” by Shanghai Ta ler and one of Asia’s Finest Restaurants in the Miele Guide for 2009/2010.

Along with Yenn Wong, of JIA Boutique Hotels & Epicure, in March 2008 Vincenzo created the restaurant “Issimo”, in JIA Shanghai and then “208 Duecento O o” in May 2010 in the buzzing neighbourhood of Soho, Hong Kong.

Although his worldwide experiences cover an extensive multitude of cuisines, his love for the Neapolitan pizza featured the signature dish at CAPO, 208 Duecento O o, PiPa and Mammamia Group. In 2018 he rejoined Hya International as Executive Chef for the rebranding of Grand Hya Hangzhou. In 2022 he was recognized and appointed as Specialist Executive Chef for the Asia Pacific region.

ANTIPASTI / APPETIZERS

Carpaccio di ricciola

Thinly sliced yellowtail, lemon balm, herbs salad

Polpo alla Griglia

Grilled Octopus, pan-roasted fennel, herbs salad, black ink squid

con fonduta di formaggio, tartufo nero

Handmade Potato gnocchi, cheeses fondue, walnuts, fresh black truffle

Riso o ai Funghi e tartufo nero

Carnaroli Italian rice, seasonal mushrooms, fresh black truffle

SECONDI / MAIN COURSE

File o di merluzzo al cartoccio

Baked cod fish “en Papillote”, green asparagus, cherry tomato, Italian parsley

Tagliata di Manzo

Grilled Australian Black Angus beef striploin, 120 days, rucola, Parmigiano, aged balsamic vinegar

Old fashion zuppa inglese

Italian layered red trifle, vanilla sponge, crème patisserie

Prices quoted are in Malaysian Ringgit (MYR) and inclusive of 6% Sales & Service Tax (SST).

BAR SNACK

Montanara Fri a Fried pizza, tomato sauce, mozzarella, fresh basil

Tartara di Manzo

Australian Black Angus beef tartare, Oscietra caviar

Granchio, asparagi verdi, limone gra ugiato

White crab, asparagus, remoulade, pickled lemon

BARTENDER’S RECOMMENDATION

Cocktail

Montenegroni’s Spritz

Prosecco, house-infused peeled orange gin, amaro montenegro, Campari, caramelized orange

Mocktail

Pompelmo Splash

San Pellegrino pompelmo, apple, raspberry

ITALIAN WINES

2022 Mauro Molino Langhe DOC Nebbiolo, Peidmont, Italy

Buy 1 Free 1 Glass | RM108

Bo le | RM268

2018 Tenuta IL Poggione Brunello di Montalcino DOCG, Tuscany, Italy

Bo le | RM488

Prices quoted are in Malaysian Ringgit (MYR) and inclusive of 6% Sales & Service Tax (SST).