The world’s smallest chef has returned to Malaysia last October; brought with him the culinary adventure “Le Petit Chef in The Footsteps of Marco Polo” which combined the fun and exciting 3D table projection with all the cuisines from France, Arabia, India, Himalaya and China. I was at the launch last September; got to experience this interesting 90 minutes story telling dining experience using cutting-edge 3D visual technology, along with the 6-course dinner!
The courses are priced at Rm 299 per pax for Marco Polo’s Journey; Rm 499 per pax for Marco Polo’s Expedition and Rm 999 per pax for Marco Polo’s Around the World. Kids aged between 6 to 12 years old will only have to pay Rm 99 per pax to experience this show!
There are 3 sessions on every Sunday, and Tuesday to Thursday; while there are 3 sessions on every Friday and Saturdays. Please be reminded that each dining session starts very on time, you may not able to catch up with course and story if you were late.
Le Petit Chef in The Footsteps of Marco Polo
The Journey Begins
Pacific oyster, oyster cream, cucumber jelly, caviar,
Fourme D’ambert, toasted walnut Brioche, honeycomb
Charcoal roasted beetroot, chickpea hummus, parsley, feta cheese
Marinated lamb, shallot, pomegranate, yogurt dip
Lebanese onion, raisins, smoked duck, hazelnut
A sharing course that is beautifully laid out on the colourful plates and tableware.
What I love were the combination of the chickpea hummus and yogurt dips and aromatic Lebanese onions and smoked duck.
The host changed his costume according to the countries too!
Rasam ,green lentil, mint leaf, deep fried sweet neem leaves
Polos salmon, green pea masala, curry leaf, spicy shallot, salmon eggs
Rice idli, tikka chutney, kurkuri Bhindi, salted chili
NO2 raspberry sorbet, kaffir lime soda, mint spears
We were required to do the pour over for the Himalaya effect, refreshing palate cleanser for the next main to go!
Corn fed chicken, foie gras, monkey ear mushroom, candied ginger,
Mushroom foam, baby leek, flat rice noodle,
White prawn dumpling, XO Prawn reduction
Green asparagus, garlic chips, soy sauce
The chicken breast was extremely smooth and succulent; paired well with the fatty aromatically seared foie gras. Yum! This really wowed me!
Finally back to …
Tonka crème brulee, chocolate mousse, blackberry, freeze dried orange
Le Petit Chef at Elements KL
Hive, Unit H-G-11, TREC KL,
438, Jalan Tun Razak,
50400 Kuala Lumpur.
Tel: 03-2282 6413