Vasco’s at Hilton Kuala Lumpur an innovative all-day-dinning restaurant designed with an “al-fresco” urban park feel with an impressive buffet showcase of delicious choice selection of Asian and international favorites hosted an Ultimate Cook-Off for members of public and media.

Vasco’s an award winning restaurant, centrally located in Kuala Lumpur’s 5-star luxury hotel played host to a one night only showcase where seven chefs presented two signature dishes each from Vasco’s Malay, Chinese, Indian, Japanese, Western and desserts station.

Featuring exciting line ups from fresh seafood on ice, live pasta station, freshly made pizza from Vasco’s live pizza oven, Japanese delicacies inspired by Iketeru, Chinese favorites inspired by Chynna, all-time0crod pleasers Indian and Malay sections featuring robustly flavored curries, assam pedas, stir fried, sort-after Western section with its succulent roast and decadent, mouth-watering local and international pastries, desserts and more.

The Ultimate Cook-Off Chefs

The Ultimate Cook-Off Chefs

The Ultimate Cook-Off sets the scene for an engaging and interactive cooking presentation that appeal to folks of all ages, and cultural background. The master chefs behind Hilton Kuala Lumpur’s culinary scene will go head to head and battle out to showcase their two signature dishes at a live station at Vasco’s.

The winning dishes judged by members of public where they receive 20 voting tickets to pick their favorite dish made by Vasco’s talented Chefs, media and three specially invited judges will be crowned “Crowd Favorite” and will be made available for the next three months on Vasco’s menu.

The participating Master Chefs and their two signature dishes are:

Chef Lam Hock Hin, Executive Chinese Chef from Chynna presenting his exquisite eight treasures vegetables with abalone sauce and Oyster blade served with butterfly bun.

Eight Tresures Vegetables with Abalone Sauce

Eight Tresures Vegetables with Abalone Sauce

Oyster Blade served with Butterfly Bun

Oyster Blade served with Butterfly Bun

Chef Ricky Kamishi, Executive Japanese Chef from Iketeru, preparing his Maruto tataki and Temaki hand rolls.

Maguro Tataki

Maguro Tataki

Temaki Hand Rolls

Temaki Hand Rolls

Executive Chef Michael Donlevy and Chef Suhaimi Md. Tasir from Vasco’s bringing their A-games with Pizza al fungi, Homemade pasta Aglio olio as well as Braised beef cheeks and potato Mousseline.

Braised Beef Cheeks with Potato Mousseline

Braised Beef Cheeks with Potato Mousseline

Homemade Pasta Aglio Olio

Homemade Pasta Aglio Olio

The master chef of spice, Chef Leo Michael presenting mouth-watering assorted seekh Kebabs papdi chat and Bel Poori.

Tandoori Spring Chicken

Tandoori Spring Chicken

Butter Chicken Masala

Butter Chicken Masala

Chef Jamsari Mohd from the Malay section showcasing his lip-smacking Beef bone marrow assam pedas and Penang Laksa with Crackers.

Asam Pedas Tulang Rawan

Asam Pedas Tulang Rawan

Penang Laksa

Penang Laksa

Our Dessert Doctor, Chef Brett Muller, Executive Pastry Chef whipping up his decadent sweeties Sugar snap cones with mango & passion fruit Espuma and freshly made vanilla custard filled doughnuts.

Cinnamon Roll & Vanilla Custard filled Doughnut

Cinnamon Roll & Vanilla Custard filled Doughnut

Sugar Snap Cones with Mango & Passion Fruit Espuma Milk Chocolate Shavings

Sugar Snap Cones with Mango & Passion Fruit Espuma Milk Chocolate Shavings

Come and experience the new and improved buffet at Vasco’s. The Vasco’s buffet lunch is priced at RM140 nett and buffet dinner at RM158 Nett. Call 03 2264 2262 or visit life@hilton.com for more information on our buffet and other exciting F&B promotions.

Taeki's hobby is to write lifestyle pieces according to his own style. He loves foods and tech stuffs! If there is any foods or tech reviews, you can count Taeki in!

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