Cedar on 15 at Impiana KLCC Hotel Launches 3 New Menus – Midday Specials, Social Bites and The Cookbook

[Hospitality News]

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We recently headed over to Cedar on 15, Impiana KLCC Hotel’s restaurant and lounge located on their 15th floor for the launch of their brand new all-day dining options for guests in the form of three (3) new menus. The menus, named Midday Specials, Social Bites and The Cookbook – feature traditional favourites and new creations by Chef Helmut Lamberger, Corporate Chef (WACS Global Master Chef) at Impiana KLCC Hotel, to cater to today’s diners who have more sophisticated palates as they are more exposed to dining internationally.

The Midday Specials are a selection of refreshing salads, hearty soups, main courses and desserts that were created for lunch. For snacking (over coffee or happy hour drinks), Social Bites offers diners a selection of light snacks that can be enjoyed at the outdoor bar and lounge area; while The Cookbook offers gratifying culinary delights suited for a romantic or sophisticated dinner in the restaurant’s modern and elegant setting (view photos of the restaurant here – https://timchew.net/2018/12/15/christmas-eve-dinner-menu-2018-at-cedar-on-15-impiana-klcc-hotel-kuala-lumpur/).

With the introduction of the new menus, you can now choose from a variety of cuisines including 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. 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.

We got a preview (although we did not have the chance to sample but perhaps I’ll return for a full review sometime soon) of some of the signature dishes which I shot with my Huawei Mate 10 Pro:

NORDIC – Scandinavian Shrimp Salad with turmeric foam/ sour cream/ salmon roe/ butter fried toast

REFRESH – Fresh Cameron Highland Lettuce with air-dried beef shavings/ compressed watermelon/ grapefruit filet/ touille/ mustard vinaigrette

ARCTIC – Norwegian Smoked Fjord Lax on pan-fried potato cake with garden greens/ sour cream/ beetroot and herbs

CORAL – House-Gravad Blue Fin Tuna pickled radish/ wasabi macaroon/ pumpkin/ lotus root chips/ lemon grass mayo

MERGE – North Atlantic Black Cod baked with Asian flavours/ on braised spring onions/ garlic cloves/ honey carrots/ miso sauce

MOUNTAIN – Blue mountain venison loin with green pea puree/ caramelized root vegetable/ juniper berry jus and crumbles

ELEGANCE – Foie Gras “Magyar” – Pan seared French duck liver/ apple – pear compote/ Hungarian paprika jus/ pomme de terre noisette

ULTIMATE – Australian Beef Wagyu Ribeye Steak, MB7

Coconut Mousse Globe, drizzled with hot chocolate

Passionfruit Sticky Date Pudding with Butterscotch Sauce

BTW you may have noticed that each of the dishes above has a name that reflects/ relates to the dish or the region it’s from.

The restaurant highly recommends their Carpaccio of Portobello Mushrooms – which is 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.

Also recommended is the Scandinavian-inspired Skaagen Shrimp Salad – which is a light and refreshing starter suitable for lunch, while the classic Mediterranean Grilled Meat Gyros served with light tzatziki sauce on the side would definitely appeal more to meat-lovers.

Other specialties on Cedar on 15’s new menu 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), and The Big (an oversized pizza fit for sharing among 3-4 people).

We did however, get to try a (small-sized) serving of four (4) new dishes during dinner.

Carpaccio of Portobello Mushrooms (Chef Helmut’s award winning dish!)

I’m used to a tuna/ salmon/ beef carpaccio so a mushroom carpaccio was pretty new to me. Nevertheless, I quite enjoyed the earthy flavours of the Portobello mushrooms which were balanced out by the creamy cheese and the tartness of the balsamic vinegar.

Kohirabi is also known as German turnip and had an interesting and fortunately for me – a not too green/ vege taste to it. Loved the grilled scallop in the soup!

Sourcing sustainable seafood/ ingredients is important these days to protect the species and prevent over-fishing while ensuring that we protect the eco-system and the environment.

She enjoyed this one as she’s quite the sweet tooth! I devoured the raspberries as they are a rich source of anti-oxidants!

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HELMUT LAMBERGER – Corporate Chef, Impiana Hotels & Resorts Management

Helmut Lamberger is the Corporate Chef at Impiana Hotels & Resorts Management properties in Indonesia, Malaysia and Thailand. As the Corporate Chef, he oversees the culinary teams at each property and ensures best practices are implemented to deliver the best possible dining experience to guests.

Helmut is an Austrian national and a certified professional Chef and Pastry Chef, bringing with him more than 30 years of experience in the food-and-beverage and hotel industry to the Impiana Group. In the early years of his career, he was part of the team that won the most coveted award in Austrian gastronomy, the Chef of the Year, Austria award by Gault Millau. In 2011, he was awarded the Best Chef in Malaysia title by La Chaîne des Rôtisseurs – International Association of Gastronomy. A year later (2012), he received the prestigious Global Master Chef award from the World Association of Chef Societies (WACS).

Helmut has served Royals and numerous distinguished individuals during his career, and his culinary journey has taken him to many destinations around the globe including Switzerland, China, Denmark, the USA, Latvia, Malaysia and onboard cruise liners.

Commenting on his source of inspiration in the course of creating the new menus, Chef Helmut said: “As a chef, I am constantly influenced by new ideas, trends and evolving palates. The drive to constantly innovate and be creative has led me and my team to experiment with new preparation methods and styles of cooking, and explore unique ways to present and serve our dishes.

“Throughout my career spanning 30 years, I am fortunate to have had the opportunity to be inspired by different countries and cultures across the globe. With the new dishes, I hope to be able to share my experience and fond memories of the various countries and their cuisine with our diners”, he added.