Executive Chef Pedro Samper at The St. Regis Kuala Lumpur

[Hospitality & Dining News]

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This February, The St. Regis Kuala Lumpur’s all-day-dining restaurant, The Brasserie announces two new culinary experiences – the introduction of Chef de Cuisine, Juanjo Carrillo and the unveiling of his new a la carte and Executive Lunch Menu this 18 February 2019, and the debut of Executive Chef Pedro Samper and his exclusively curated menu of the Basque Country, only available once a month, on 28 February 2019.

The Brasserie has a refined French café concept, and serves fresh, seasonal ingredients with Mediterranean culinary traditions. Open from breakfast, The Brasserie serves the iconic Malaysian Nasi Lemak to decadent Eggs Benedict, or for guests in a hurry – freshly baked croissants and freshly brewed coffee.

At lunchtime, The Brasserie serves an Executive Business Lunch set menu as well as an a la carte menu, serving fish to salads and plats du jour. At night, The Brasserie transitions to a contemporary dining space offering French-Mediterranean fare that exudes sophisticated charm. The Brasserie’s pressed tin ceiling and bar are an homage to Kuala Lumpur’s origins as a tin mining town which grew into today’s cosmopolitan city.

Chef Juanjo Carrillo, Chef de Cuisine, The Brasserie

Available on 18 February 2019

As the former Head Chef of 1 Michelin-starred Barrafina in London, Chef Juanjo is bringing his modern Catalan cuisine to The Brasserie with the launch of a new a la carte and weekly-changing Executive Business Lunch menu.

His menu will feature the best of the Mediterranean with surprising flavours and ingredients, including some of his signature dishes such as the Glazed Onion stuffed with Braised Wagyu Short Rib, Black Truffle and drizzled with Red Onion Comsommé, Atlantic Cod Fish Gratin “Cremat” served with – Ratatouille, Aioli and Provencal Tomato Sauce, and The Brasserie’s Signature Bouillabaisse that serves two – cooked in the traditional Marseille style with lobster, fish, mussels, garlic croutons and topped with rouille sauce.

The Brasserie’s two and three-course Executive Business Lunch menus are served within 45 minutes, and are priced at RM105+ for the 2-course menu, and RM140+ for the 3-course menu.

Wagyu Short Ribs with Port Wine Sauce, Parsnip Puree

Savarin, Lime, Pomelo _ Passion Fruit Soup

Mediterranean Style Fisherman’s Seafood Soup

Gravlax Salmon, Green Apple and Cucumber

Glazed Onion stuffed with Braised Wagyu Short Rib, Black Truffle and drizzled with Red Onion Comsommé

Peach, Banana, Caramel Miso Poppyseed Nougatine

Bourbon Vanilla Creme Brulee Ginger Confit Mango Salsa

Explore The Basque Country with Executive Chef Pedro Samper

Available on 28 February 2019, priced at MYR388+ per person

Executive Chef Pedro Samper will be coming from San Sebastian to The St. Regis Kuala Lumpur on 28 February 2019 to excite the Malaysian dining scene with his one night a month only menu. Bringing a wealth of knowledge and experience, Chef Pedro will be introducing his take on traditional Basque cuisine with a menu exclusively curated for The Brasserie.

The Basque Country is located on Spain’s north coast, and is home to the most Michelin star restaurants in Europe. Having honed his skills most notably at Martin Berasategui who holds eight (8) Michelin stars in total – Chef Pedro’s meticulous preparation and presentation of each dish will raise the bar on the city’s culinary scene.

For his debut menu at The Brasserie, guests can look forward to dining on quintessential Basque cuisine like Bacalao “Brandada”– Cod Brandade with Caviar and Charcoal Brioche, Marmitako – a traditional Basque Tuna Stew, Carrilleras – Beef Cheeks with parsnips and piquillo peppers, Snapper in “Salsa Verde” with prawns and green peas in clam jus and more.

Served in The Brasserie’s unique sharing style, Chef Pedro’s menu changes monthly according to seasonal ingredients.