Four hands, one kitchen, Quan’s Kitchen-where the irresistible scent of stir-fry meets the cracking sounds of the sizzling wok. This February, Four Points by Sheraton Kuala Lumpur, Chinatown presents an exciting, all-star Four Hands Supper Club chef collaboration series with two of the hippest restaurants in Kuala Lumpur.
The limited-time collaborative dinners will see Executive Chef Gerald Chongof Four Points by Sheraton Kuala Lumpur, Chinatownhosting the creative minds of Jing Ze ContemporaryAsianRestaurant and LI. Each duo will demonstrate expertise in applying contemporary Western techniques to Asian produce with influences from the neighborhood and distinctive flavors of Malaysia.
Kicking off the series on March 11 and 12with Chef Kelvin Wong of Jing Ze(RM170 nett), diners will enjoy Asian flavors with a spotlight on local ingredients. The five-course journey starts with three “snacking” courses featuring creative bites of Roselle Chicken Liver Parfait, Loch Fyne Salmon with Ikura Caviar, Jimbaran Bakar Scallop with a Tamarind Glaze Duck main, and ending with a delicate Asian-inspired Asam Boi Tart.
Highlights from March 25 and 26’s collaboration with executive Chef Lim Heng Kitof Neighbourhood Restaurant Group which houses LI and Provisions (RM200 nett) include the likes of Fish Umai, Smoked Morten Bay Bugs, Daging BakarPercik, Ikan Bilis Chawanmushi, Sous Vide Mandarin Chicken, Duck with Heirloom Ulam Rice and Sourdough Gulab Jamun with homemade Gula Melaka sauce.
“This is truly an exclusive event—an opportunity for myself and the guest chefs to really focus on creating an extraordinary culinary experience. The opportunity to cook along some of the giants of our community is an incredible honor,” shares Executive Chef Gerald Chong.
The Four Hands Supper Club experience is limited to 30 seats per series. For enquiries or reservations, call 03-2035-7333 or email firstname.lastname@example.org.