"Best Ever" Worldchefs Congress & Expo at the Kuala Lumpur Convention Centre
(Seated left) Thomas Gugler, President of World Association of Chefs Societies (W.A.C.S) and (standing right) Andy Cuthbert, Chairman of Worldchefs Congress & Expo share a moment with Mary Clare, the Kuala Lumpur Convention Centre’s Assistant Catering Manager, during the Gala Dinner of Worldchefs Congress & Expo 2018.

KUALA LUMPUR, 19 July 2018 ­– The Kuala Lumpur Convention Centre’s (the Centre) award-winning 52-strong culinary team, led by Executive Chef, Hisham Bin Jaafar, put on a truly unique Malaysian gastronomic experience for over 750 of the culinary world’s crème de la crème, during the Gala Dinner of the Worldchefs Congress & Expo 2018.

Inspired by Malaysia’s rich culinary and multi-cultural heritage, the Guestravaganza menu infused premium ingredients with traditional local flavors to deliver an exquisite fusion of Western and Malaysian cuisine.

Elaborating on the four-course Gala Dinner menu, Chef Hisham shared, “Six weeks of preparation went into researching and developing this menu in order to deliver an exquisite ‘Malaysian experience on a plate’. My team and I really relished the challenge of creating a menu to suit all palettes, as the dinner was attended by chefs from over 100 countries. This event brought the best out of our team as they collaborated to create a stunning dining experience with delicious dishes that took these culinary experts on an immersive journey they will never forget.”

The unique four-courses were named after traditional Malay dishes and ingredients. Kicking off the dinner was ‘Kerabu’ (Appetiser) – Kaffir zested smoked salmon, tamarind coriander king crab and prawn sphere budu sabayon; followed by the hearty homemade ‘Kesom’ (Soup) – Crustacean in silken egg bean curd, drizzled with basil oil; only to be outdone by ‘Percik’ (Main Course) – Galangal scented chicken breast, masala royale and katuku flavoured vegetables; and to top off the memorable evening was a truly indulgent salted peanut madeleine, caramelized banana, mango curd, pandan palm sugar gelee aptly named ‘Sira’ (Dessert).

Congratulating Chef Hisham and his team on a successful congress and breathtaking Gala Dinner, Chairman of the Worldchefs Congress & Expo 2018, Andy Cuthbert, said “This is being called ‘the best congress ever’ for Worldchefs and your team really excelled and made us proud as chefs to enjoy every coffee break, lunch and the spectacular gala dinner. The Gala Dinner was the highlight, the menu and presentation first-class, restaurant standard in a gala for over 750, hats off to you and your team, absolutely remarkable.”

Echoing Andy’s comments, the Centre’s General Manager, Alan Pryor concluded, “We are privileged and honoured to have catered to over 1,000 of the best chefs in the world. It was a wonderful knowledge building opportunity for our culinary team and they will benefit greatly from this experience. I would also like to commend our entire team on their stellar effort throughout the four-day congress and for making the event such a success.”

Organised by the World Association of Chefs’ Societies (Worldchefs), the biennial event gathers culinary heavyweights from around the world to discuss developments in the culinary field and compete in the Worldchefs Global Chefs Challenge. Founded in October 1928 at the Sorbonne in Paris, France, Worldchefs is a global network of chefs associations dedicated to maintaining and improving the culinary standards of global cuisines through education, training and professional development of her international membership.

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