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Wednesday, 21 March 2018

A CZECH CULINARY EXPERIENCE WITH 
AWARD-WINNING GUEST CHEF PAVEL SAPIK
THE RITZ-CARLTON KUALA LUMPUR
AWARD-WINNING GUEST CHEF PAVEL SAPIK At The Ritz-Carlton Kuala Lumpur

The Ritz-Carlton, Kuala Lumpur starts off the month of April with the second dinner in its Guest Chef Dinner Series at The Library. This exceptional culinary experience, in partnership with the Embassy of the Czech Republic, will showcase award-winning Guest Chef Pavel Sapik’s take on fine Czech cuisine. 

Fine Czech Cuisine This April 2018

The Ritz-Carlton, Kuala Lumpur
168 Jalan Imbi 
55100 Kuala Lumpur
Tel 03 - 2142 8000


Based in the Czech Republic, Chef Pavel comes from a family of culinary experts who has been in the food industry since the 17th century. With an illustrious career spanning 29 years, his culinary expertise has taken him around the world to countries such as Austria, France, Italy, India, Singapore, Hong Kong and Germany. 

He has received many accolades that include Cook of the Year in the Czech Republic and was a gold award recipient at the Singapore Culinary Olympics. Chef Pavel has been a creative force in the kitchen at the most prestigious restaurants in the Czech Republic such as Flambée Restaurant, The Circle Line, and presently The Terrace at the Golden Well where he is Executive Chef. 

 An amuse-bouche Of Smoked Trout Mousse With Beetroot Slices

The three-day promotion will see Chef Pavel unveil the flavours of Czech cuisine through a degustation menu featuring:
  • An amuse-bouche of smoked trout mousse with beetroot slices
  • Traditional homemade bread, salted butter
  • Veal tartare served with goat cheese, dried tomatoes, glassy egg yolk
  • Bohemian soup kulajda with creamy potatoes, fresh forest mushrooms, poached egg
  • Duck confit consisting of Carlsbad dumpling, sliced duck breast sous-vide, red cabbage
  • A decadent dessert of Old Prague’s pear dumplings, with marzipan, breadcrumbs and nutty butter

Veal Tartare Served With Goat Cheese

Duck Confit Of Carlsbad Dumpling, Sliced Duck Breast Sous-vide, Red Cabbage

A Decadent Dessert of Old Prague’s Pear Dumplings, With Marzipan, Breadcrumbs & Nutty Butter

Available from 9 to 11 April from 7pm until 11pm, the five-course dinner is priced at MYR350 nett per person with an option of wine pairing at MYR500 nett per person. 

For reservations and enquiries, please call +60 3 2142 8000 or email dining@ritzcarlton.com.my


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1 comment:

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