New All-Day Dining @ Cedar On 15, Impiana KLCC Hotel
It’s March, how time flies. I’ve been so tied up with the “real world”, till my blog’s updates have been real slow. Well, let’s pick it up then! Earlier this year, we were over at Cedar On 15, Impiana KLCC Hotel (not my first time, and every time I'm back, it's a good experience). This time we were there to sample their all new menus, divided into three, namely the Midday Specials, Social Bites and The Cookbook. It’s pretty cool to see Chef Helmut Lamberger again, as the Corporate Chef (WACS Global Master Chef) at Impiana KLCC Hotel. Check out the noms below.
|New All-Day Dining @ Cedar On 15, Impiana KLCC Hotel|
With the introduction of the new menus, diners can look forward to an array of cuisine, comprising classic European favourites rarely chanced upon outside their country of origin, elegant new dishes cooked and served with flair and Chef’s Helmut’s version of traditional favourites. Midday Specials presents a selection of refreshing salads, hearty soups, main courses and desserts perfect for lunch.
|Chef Helmut Lamberger, the Corporate Chef (WACS Global Master Chef) at Impiana KLCC Hotel|
Not to be missed is the Carpaccio of Portobello Mushrooms; a dish created by Chef Helmut in 1991. The creation of this dish contributed to his team’s success in winning the most coveted award in Austrian gastronomy, the “Chef of the Year, Austria” award by Gault Millau. He has since gone on to reinvent the dish with new condiments and ingredients for an added twist and to bring out new flavours.
|Chef Helmut in action|
|Skaagen Shrimp Salad|
The Scandinavian-inspired Skaagen Shrimp Salad will appeal to fans of seafood salads seeking a light and refreshing starter before lunch, and meat lovers will appreciate the classic Mediterranean Grilled Meat Gyros served with light tzatziki sauce on the side.
|Foei Gras Magyar|
Social Bites Menu
For grazing, Social Bites offers diners a selection of light snacks that can be enjoyed at the outdoor bar and lounge area. Pretty good mix of offerings here. Too good! For an indulgent and mouthwatering dessert, the Sticky Date Pudding with Butterscotch Sauce is indeed worth a try, along with Cedar on 15’s version of ice-cream, presented in a “smoky” and dramatic manner.
|Sticky Date Pudding|
|Fresh Cameron Highland Lettuce|
|House Gravad Blue Fin Tuna|
The Cookbook offers gratifying culinary delights perfect for dinner in the restaurant’s modern and elegant setting. Other recommended specialties are the Australian Beef Wagyu Ribeye Steak, Foie Gras "Magyar" (pan seared French duck liver, served with apple-pear compote, Hungarian paprika jus and pomme de terre noisette), Gambas and Garlic (juicy grilled tiger prawns with tomato coulis, sage, garlic, extra virgin olive oil and served with garlic rubbed baguette), The Big (an oversized pizza fit for sharing among 3-4 people) and the Passionfruit and Coconut Mousse Globe, drizzled with hot chocolate.
|Australian Beef Wagyu Ribeye Steak|
|North Atlantic Black Cod|
|Blue Mountain Venison Loin|
The new culinary creations incorporate locally-grown herbs and mushrooms, and ingredients previously unavailable in Malaysia such as the sorrel herb and kohlrabi, a tasty and crisp vegetable also known as German turnip. The restaurant also makes use of sustainable seafood in its dishes such as the Pan Fried fillet of Malaysian Barramundi.
|An excellent venue to rewind after working hours|
Diners eager to try out the new menu specialties may call Cedar on 15 at tel. 03- 2147 1111 or e-mail: firstname.lastname@example.org for dining enquiries and reservations. The restaurant’s operational hours are 12.00pm – 1.00am (Monday – Friday) and 4.00pm – 1.00am (Saturday, Sunday and public holidays).