Langham Place has secured the internationally renowned Malaysian chef-extraordinaire, Jimmy Chaw, to kick-start their Sizzling Malay-ficence cuisine promotion, available throughout July and August.
Highlighting Malaysia and Singapore’s exotic flavours and spices, chef Chaw has designed a wicked array of dishes, which will be featured on The Place’s sumptuous buffet.
Chef Chaw’s best picks include bak kut teh (simmered pork spareribs with herbal soup), wagyu beef rendang (a zesty popular dish in nyonya cuisine which is a hybrid of Chinese and Malaysian style), otak otak (an aromatic steamed fish cake wrapped with banana leaf), stir-fried black pepper Alaskan king crab leg, stir-fried chilli lobster and crab – all signatures of the renowned food enthusiast.
Chef Chaw says: ’I love the multicultural aspect of Malay cuisine, which highlights the essence of many South East Asian food techniques. As a chef, I always love to try new things and I always recommend people try new cuisine styles…Be adventurous.’
Exclusively in Hong Kong for this promotion, Chef Chaw is available for media interviews between 29 June and 7 July 2010. Sizzling Malay-ficence is available daily between 1 July and 31 August 2010. Reservations can be made by phoning 3552 3200.
Lunch 12:00noon – 2:30pm: Monday – Friday: Adults $218, kids $158
Saturday – Sunday: Adults $258, kids $188
Dinner 6:30pm – 10:00pm: Monday – Thursday: Adults $408, kids $204
Friday – Sunday: Adults $458, kids $229
Plus a 10% service charge.
Chef Jimmy Chaw
Fascinated by his mum’s specialties, cooking rubbed off on chef Chaw at a very early age. He seeks inspiration from the enthusiasm of roadside hawkers – skilled in their trade over many generations. With more than 16 years culinary experience, he says his best piece of advice is ‘love it, create it, cook it…otherwise it’s just a job’.
View the Luxos pages for Langham Place Mongkok, Hong Kong.