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Sunday, 20 January 2019

CEDAR On 15 Rooftop Bar & Restaurant At Impiana KLCC Hotel Kuala Lumpur

A NEW GASTRONOMIC EXPERIENCE AT 
CEDAR ON 15 ROOFTOP BAR & RESTAURANT 
IMPIANA KLCC HOTEL
A NEW GASTRONOMIC EXPERIENCE AT  CEDAR ON 15 ROOFTOP BAR & RESTAURANT IMPIANA KLCC HOTEL
A NEW GASTRONOMIC EXPERIENCE AT 
CEDAR ON 15 ROOFTOP BAR & RESTAURANT IMPIANA KLCC HOTEL
Delighted to be invited by an award-winning restaurant, Cedar On 15 Rooftop Bar & Restaurant at Impiana KLCC Hotel as they begin the brand new year with the launch of new menus featuring classic favourites and innovative new creations. This is my first time dining at Cedar On 15 and was pretty excited to try out their cuisine. 

Impressive Panoramic View Of The City By Night


CEDAR On 15
Impiana KLCC Hotel
Level 15 Club Tower
Impiana KLCC Hotel
13 Jalan Pinang
50450 Kuala Lumpur
Operational Hours
Monday – Friday  12noon – 1am
Saturday – Sunday & Public Holidays 4pm – 1am

CEDAR On 15 Rooftop Bar & Restaurant at Impiana KLCC Hotel has much to offer with its impressive location on the 15th floor of the hotel overlooking the city's stunning skyscape together with good food and drinks. The photo above showing an almost perfect shot of the panoramic view of the city by night. Pretty amazing, right?  

Cedar on 15, the award-winning rooftop restaurant and lounge kickstart year 2019 with brand new all-day dining options for guests in the form of three new menus, namely the Midday Specials, Social Bites and The Cookbook.

Chef Helmut Lamberger, Corporate Chef (WACS Global Master Chef)
Chef Helmut Lamberger, Corporate Chef (WACS Global Master Chef)
We were introduced to these exciting new menus features traditional favourites and new creations by Chef Helmut Lamberger, Corporate Chef (WACS Global Master Chef) at Impiana KLCC Hotel, to cater to today’s discerning diner’s palate.

Midday Specials presents a selection of refreshing salads, hearty soups, main courses and desserts perfect for lunch. For grazing, Social Bites offers diners a selection of light snacks that can be enjoyed at the outdoor bar and lounge area; while The Cookbook offers gratifying culinary delights perfect for dinner in the restaurant’s modern and elegant setting. 

Our dinner was served at the media review session consisting of dishes from their new menu launch as follows:

OUR DINNER MENU
 FOREST – Carpaccio of Portobello Mushrooms
FOREST – Carpaccio of Portobello Mushrooms
Created by Chef Helmut in 1991

Creation of this dish by Chef Helmut contributed to his team’s success in winning the most coveted award in Austrian gastronomy, the “Chef of the Year, Austria” award by Gault Millau.

EARTH – Cream of Kohirabi
EARTH – Cream of Kohirabi

REGIONAL - Pan-fried Filet of Barramundi
REGIONAL - Pan-fried Filet of Barramundi

PASSION – A Medley of White Chocolate and Raspberry
PASSION – A Medley of White Chocolate and Raspberry

With the introduction of the new menus, diners can look forward to an array of cuisine, comprising classic European favourites rarely chanced upon outside their country of origin, elegant new dishes cooked and served with flair and Chef’s Helmut’s version of traditional favourites.


Let's me introduce some of the selected dishes on display in the private dining room at CEDAR On 15 that night for photography or photo opportunity only. 

DISHES ON DISPLAY FOR PHOTOGRAPHY 
NORDIC -  Scandinavian Shrimp Salad
NORDIC -  Scandinavian Shrimp Salad 

The Scandinavian-inspired Skaagen Shrimp Salad will appeal to fans of seafood salads seeking a light and refreshing starter before lunch, and meat lovers will appreciate the classic Mediterranean Grilled Meat Gyros served with light tzatziki sauce on the side. 

 SYMPHONY - Sticky Date Pudding

 SYMPHONY - Sticky Date Pudding
For an indulgent and mouthwatering dessert, the Sticky Date Pudding with Butterscotch Sauce is indeed worth a try, along with Cedar on 15’s version of ice-cream, presented in a “smoky” and dramatic manner.

 
 ULTIMATE - Australian Beef Wagyu Ribeye Steak MB7


Other recommended specialties are the Australian Beef Wagyu Ribeye Steak, Foie Gras "Magyar" (pan seared French duck liver, served with apple-pear compote, Hungarian paprika jus and pomme de terre noisette), Gambas and Garlic (juicy grilled tiger prawns with tomato coulis, sage, garlic, extra virgin olive oil and served with garlic rubbed baguette), The Big (an oversized pizza fit for sharing among 3-4 people) and the Passionfruit and Coconut Mousse Globe, drizzled with hot chocolate. 
 
ELEGENCE - Foie Gras Magyar
 ELEGENCE - Foie Gras Magyar

ALTITUDE - Passionfruit & Coconut Mousse Globe
 ALTITUDE - Passionfruit & Coconut Mousse Globe
ALTITUDE - Passionfruit & Coconut Mousse Globe

The new culinary creations incorporate locally-grown herbs and mushrooms, and ingredients previously unavailable in Malaysia such as the sorrel herb and kohlrabi, a tasty and crisp vegetable also known as German turnip. The restaurant also makes use of sustainable seafood in its dishes such as the Pan Fried fillet of Malaysian Barramundi. 

REFRESH - Fresh Cameron Highland Lettuce

 MERGE - North Atlantic Black Cod
MERGE - North Atlantic Black Cod
MERGE - North Atlantic Black Cod

MOUNTAIN - Blue Mountain Venison Loin
MOUNTAIN - Blue Mountain Venison Loin
MOUNTAIN - Blue Mountain Venison Loin  

 ARCTIC - Norwegian Salmon Fjord Lax
 ARCTIC - Norwegian Salmon Fjord Lax

 CORAL - House Gravad Blue Fin Tuna
 CORAL - House Gravad Blue Fin Tuna

Commenting on his source of inspiration in the course of creating the new menus, Chef Helmut said: “As a chef, I am constantly influenced by new ideas, trends and evolving palates. The drive to constantly innovate and be creative has led me and my team to experiment with new preparation methods and styles of cooking and explore unique ways to present and serve our dishes. 

“Throughout my career spanning 30 years, I am fortunate to have had the opportunity to be inspired by different countries and cultures across the globe. With the new dishes, I hope to be able to share my experience and fond memories of the various countries and their cuisine with our diners”, he added.

Diners eager to try out the new menu specialities may call CEDAR On 15 at 03- 2147 1111 or e-mail fnbsecretary.iklcc@impiana.com for dining enquiries and reservations. 

CEDAR On 15 was awarded the Hospitality Asia Platinum Awards (HAPA) Concept Dining Restaurant Benchmark Achiever 2018-2020 title at the HAPA Malaysia Regional Series 2018-2020 awards ceremony in November 2018. 

Location Map Of CEDAR On 15

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