G Hotel’s Chefs Raised the Bar for the Five Star Hotel’s Culinary From Its Recent Win at the Battle of The Chefs 2016
G Hotel Gurney and G Hotel Kelawai took pride in the recent achievements of their in-house chefs at the Battle of the Chefs 2016 biennial competition. G Hotel managed to win a total of 5 medals including a Gold, 2 Silvers, a Bronze and a Diploma awards and also named the Most Outstanding Imperial Jade Maggi Chinese Cuisine Challenge Award.
The Battle of the Chefs 2016 was held at the SPICE Arena in Penang. This competition attracted over 1,500 local and international chefs from 32 countries. Out of the many entries, G Hotel Gurney and G Hotel Kelawai’s chef representatives all emerged triumphantly with an award in a series of Master Chefs Challenge categories.
Among the individual highlights was Chef Jason Lim Soon Meng, from SPOON restaurant in G Hotel Kelawai as Chef De Partie won Gold medal and Most Outstanding Imperial Jade Maggi Chinese Cuisine Challenge Award joining hands with other individual chef members in creating a 6-course set contemporary Chinese cuisine menu. Chef Jason impressed the judges with his Traditional Braised Stuffed Mini Gourd Duck with Imperial Sauce, Cordycep flower, Stew Peanut and Wolfberry accompanied with Crispy Lotus Root and slow cooked Gingko nuts.
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From left: Chef Tan Chun Hong, Chef Christopher Anand, Chef Jason Lim Soon Ming, Chef Neoh Sze Ting & Chef Lee Sha Lin posing with their medals.
Apart from the Asian Kitchen that G Hotel Kelawai is secured with talented chefs like Chef Jason, Chef Tan Chun Hong from Gravity rooftop bar also cooked a very well Norwegian Salmon under the Norwegian Seafood Master Chef Award and won a Silver medal for this. Within 45 minutes given time for the competition, Chef Tan Chun Hong prepared his main course dish named Trio of Salmon accompanied with White Wine Butter Sauce, Truffle Pasta, Shortcrust pastry, Sautéed Vegetables and Parsnip Puree.
Consequently, the chef from SPOON in Western Kitchen of G Hotel Kelawai, Chef Christopher Anand A/L James Peter took home a Bronze medal by dazzling the chefs with his Roasted Lamb Rack with Morel Mushroom & Strawberry Sauce, combined with Minced Lamb Tortellini and Salsa. Chef Christopher won great points from the judging score out of 10 for the arrangement and presentation or innovation among the judging criteria by innovatively using the black pigment crushed from the olive and glaze on the plate.
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Moving on to G Hotel Gurney’s chef representatives, another Silver medal was garnered by the in-house Pastry Chefs, Chef Neoh Sze Ting and Chef Lee Sha Lin under the Sweet Sensation category that they have to present two different types of Western or Asian Desserts in individual plate. Chef Neoh and Chef Lee cooked up a storm for the quintessential French desserts. Chef Neoh dazzled the judges with her Earl Grey Lemon Raisin Mouse, starting from the lowest crust made of hazelnut, topped with Dacquoise with Feuilletine, Vanilla Sponge, Lemon Raisin Jelly and wrapped with Earl Grey Mouse, presenting a very unique sweet and sour taste with a hint of tea fragrance.
Meanwhile, Chef Lee also fascinated the judges with her ingenious technique in using Rhubarb Root and Raisins for the tart’s filling, complemented with caramel sauce and lime streusel that enliven the taste buds with its well-balanced sour and sweet.
From left: Chef Neoh Sze Ting & Chef Lee Sha Lin, Chef Tan Chun Hong, Chef Jason Lim Soon Ming and Chef Christopher Anand posing with their medals.
From left: Chef Tan Chun Hong, Chef Christopher Anand, Chef Jason Lim Soon
Ming, Chef Neoh Sze Ting & Chef Lee Sha Lin
posing with their medals.
Finally, Chef Kelvin Tan Gin Keong from Chinese Banquet in G Hotel Gurney was awarded with a Diploma for charming the judges with his Truffle Oil infused Chicken Roulade stuffed with Smoked Duck Slice and Duo Mushrooms. It was served with mashed Chateau Potatoes, Seasonal Vegetables and Vinegar Beetroot Sauce to further enhance the taste of the poultries.
“We are proud of the team for cooking up a success in this Battle of the Chefs 2016 competition,” said Mr Michael Hanratty, General Manager of G Hotel. “Meanwhile, we also encourage more of our associates to participate in the competition of their niche to learn and further develop their talents on innovative cuisines and cooking skills, unleash their potentials in the market place and constantly reaffirming G Hotel’s Five Star dining experience. We will also look into putting these award winning dishes into our menus in time to come.”
To taste the possible dishes and desserts cooked by our award winning chefs, head over to Taste Cafe in G Hotel Gurney and SPOON in G Hotel Kelawai.
Special buy 2 free 1 for all buffet lunches and dinners at Taste Cafe are available daily in the month of November and December. International buffet lunch from 12pm – 3pm is priced at RM91 nett. Themed buffet dinner starts from 6.30pm to 10.30pm, for International buffet dinner is priced at RM115nett from Sunday to Thursday, while Lava Stone BBQ Grill for RM150nett is available on Friday and Saturday only. SPOON, on the other hand, featuring Gourmet International buffet dinner on Friday and Saturday for RM150nett from 6.30pm till 10.30pm.
Please visit www.ghotel.com.my or contact +604 – 238 0000 for bookings or further information about G Hotel’s F&B outlets and promotions.
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