The RuMa Hotel and Residences Appoints Mandy Goh as Executive Chef
The RuMa Hotel and Residences recently announced the appointment of Mandy Goh as the new Executive Chef of the property and its signature restaurant, ATAS. Chef Mandy Goh hails from the island of Penang and is an award-winning Chef acclaimed for her innovative and progressive culinary creations.
ATAS has a cosy open-floor plan where guests can browse and occupy the kitchen area at breakfast before it transforms into a show kitchen for a more modular dining experience at lunch and dinner. The word “upstairs” in Malay, which is used to describe something “upper-class,” was the inspiration for the name.
Chef Mandy’s enthusiasm for cooking was instilled in her at a young age in her homeland of Penang, where she began her journey into the culinary industry. Chef Mandy was only 21 years old when she won gold with the all-female Malaysia National team in the prestigious Bocuse D’Or Asia competition. This achievement was a first for an all-female team in this fiercely competitive culinary competition, and it inspired Chef Mandy to continue honing her skills.
Chef Mandy joins The RuMa Hotel and Residences from The St. Regis Langkawi from her prior roles as Executive Chef of Shanghai’s Fifty 8° Grill Restaurant by Michelin-starred Chef Richard Ekkebus. Previous roles also included The Manor at The St. Regis Macao and the Michelin-starred restaurant Guy Savoy, Singapore.
Chef Mandy will create seasonal menu presentations across The Ruma’s culinary offerings with her original recipes based on a fervent commitment to the finest and freshest quality ingredients sourced from local farmers, which sit at the heart of RuMa’s culinary excellence. Chef Mandy will set out on her mission to infuse old favourites with her original and distinctive creations. The core of Chef Mandy’s culinary philosophy is her inventive approach, which is complemented by her passion for learning about the alchemy of food and imbued with sophisticated European techniques. She will source directly from neighbourhood farmers as part of her innovative and forward-thinking strategy to further support the usage of quality ingredients.
Chef Mandy will advance the ATAS journey, adding more storytelling and experiential elements to the diners’ experience. This evolution will be based on the idea of modern Malaysian cuisine. ATAS is a compelling invitation to rediscover the depth of traditional Malaysian favourites as reinvented by Chef Mandy with a chic, contemporary twist.
Chef Mandy will debut with three menus – An À La Carte menu featuring dishes like the Kaluga Hybrid-Light Caviar served with Honey Grid Taco, Grilled Kailan Carbonara with Duck Egg Yolk & Beef Bacon, and the signature Charcoal Grilled mains.
The Cultural Heritage Set Menu harks back to Asian favourites fusing regional ingredients like Mud Crab Sambal with Sturgeon Caviar and Chef Mandy’s signature Asam Pedas Risotto.
The Contemporary Set Menu spotlights Chef Mandy’s artful techniques honed from her culinary influences and includes creations such as her Buckwheat Blini & Honeygrid Taco, Cranberry & Walnut Bread and the Abalone & Chanterelle Mushrooms infused with Chestnut, Sake Jelly, Pandan & Yuzu.
For more info, head over to https://theruma.com/en/kuala-lumpur-luxury-hotel-dining/dining-at-the-ruma-hotel/
Chef Alvin Leung x Chef Jay Siaw Four-Hands Dinner at 15 Stamford by Alvin Leung
This October, renowned chef Alvin Leung of the two Michelin-starred Bo Innovation and the one Michelin-starred Bo London makes a special appearance in Singapore at his restaurant, 15 Stamford by Alvin Leung.
The four-hands dinner, which will be available from 18 to 23 October 2022, combines the inventive talent of Chef Alvin Leung with Jay Siaw, the Chef De Cuisine at 15 Stamford. Chef Alvin Leung, a Hong Kong Canadian, is known for experimenting with complex flavours and breaking culinary conventions. Singapore-born chef Jay Siew, a master of European and scratch-cooking skills, matches Chef Alvin Leung’s inventiveness in the kitchen. Under Chef Otto Weibel’s guidance, Chef Jay started his career at Swissotel at the age of 20. He later rose to the position of Head Chef at Weibel’s renowned steakhouse Black Marble.
The talented chefs will collaborate on a captivating meal for six nights, with Chef Alvin Leung integrating his “X-treme Chinese cuisine” philosophy with Chef Jay’s propensity for experimenting with fire, smoke, and beef. Guests may expect an inventive dinner that will delight the palate.
The fascinating Beef Chocolate & Foie Gras Parfait that starts the meal uses haw snow, an ingredient that was inspired by Singapore’s beloved childhood treat hawthorn flakes. From the alluring Truffle Wagyu Beef Cheek Dumpling to the Frozen Dong Ding Oolong Tea with beef cream espuma, each course improves on the previous one. Dessert is a first-of-its-kind Beef Tallow Chocolate Sponge with strawberry mint, red wine cherry, and frozen beef consommé.
With a limited number of seats, the eight-course, premium dinner is priced at $220++ per person. Chef Alvin Leung x Chef Jay Siaw Four-Hands Dinner is open for reservations until 23 October 2022.
For enquiries, call +65 6715 6871 or email firstname.lastname@example.org
For more information about the four-hands dinner, head over to https://www.kempinski.com/en/singapore/the-capitol-singapore/dining/culinary-highlights/four-hands-dinner-alvin-leung-x-jay-siaw/
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