Grand Hyatt Kuala Lumpur proudly presents Le Petit Chef. Taking you for a ride on an extraordinary 90-minute dining experience, this culinary journey promises multisensory wonderment as themed music and props immerse you in the cultures and food, all while remaining comfortably seated.
A V A I L A B L E S E S S I O N S
THURSDAY 7:30 PM
FRIDAY | SATURDAY | SUNDAY 6:00 PM | 8:30 PM
Savour an immersive 5-course fun dining experience that brings a whole new twist to fine dining through 3D mapping with Skullmapping’s sophisticated visuals.
Embark on a theatrical culinary journey like no other with Le Petit Chef – an aspiring chef on a thrilling adventure to become the world's greatest culinary master. Through a series of interactive cuisines, guided by Le Petit Chef, you'll explore diverse cuisines, master culinary techniques, and experience thrilling artistic rendition via music and of course - art prepared by Grand Hyatt Kuala Lumpur's team of culinary masters led by Executive Chef, Grzegorz Odolak.
LE MASTER CHEF
LE GRAND CHEF
LE PETIT CHEF
For children 12 years and below only
MYR 598 nett per person
MYR 468 nett per person
MYR 398 nett per person
MYR 248 nett per child
MASTER CHEF | MYR 598 nett per person
LESSON ONE: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, passion fruit pearl and poached lobster claw
LESSON TWO: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Seared Hokkaido scallop, Oscietra caviar, sour cream, sable
Percik sauce, squid ink glutinous rice
Pineapple and mango, pomegranate, kerabu
Tropical local leaf “selom” and “ pegaga ”
Blue butterfly pea aioli, mint coriander chutney
LESSON THREE: CHILDHOOD MEMORY
Chicken Breast and Leg Roulade
Black truffle, spinach
Roasted thyme potato
Spinach foam, rosemary reduction
LESSON FOUR: MUSICAL
Oven-baked Atlantic Cod
Abalone, asparagus, buttermilk
Homemade XO sauce, coriander, red chili
LESSON FIVE: INTERACTIVE DESSERT
Raspberry & Chocolate
Valrhona 64% Manjari Chocolate
Salted cookie crunch, raspberry meringue, raspberry jelly
Raspberry cremeux, raspberry coulis
GRAND CHEF | MYR 468 nett per person
LESSON ONE: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, passion fruit pearl, poached tiger prawn
LESSON TWO: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Seared Hokkaido scallop
Percik sauce, squid ink glutinous rice
Pineapple and mango, pomegranate, kerabu
Tropical local leaf “selom” and “ pegaga ”
Blue butterfly pea aioli, mint coriander chutney
LESSON THREE: CHILDHOOD MEMORY
Chicken Breast and Leg Roulade
Black Truffle, spinach, Roasted thyme potato
Spinach foam, rosemary reduction
LESSON FOUR: MUSICAL
Oven-baked Atlantic Cod
Abalone, asparagus, buttermilk, Homemade XO sauce, coriander, red chili
LESSON FIVE: INTERACTIVE DESSERT
Raspberry & Chocolate
Valrhona 64% Manjari Chocolate
Salted cookie crunch, raspberry meringue, raspberry jelly
Raspberry cremeux, raspberry coulis
LESSON ONE: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, passion fruit pearl, crispy raspberry
LESSON TWO: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Vegetarian potato croquette, percik sauce
Black charcoal glutinous rice
Pineapple and mango, pomegranate, kerabu
Blue butterfly pea aioli, mint coriander chutney
LESSON THREE: CHILDHOOD MEMORY
Wild Mushroom Arancini Ball
Vegetable ratatouille, spinach foam, rosemary reduction
LESSON FOUR: MUSICAL
Braised Egg Tofu
Asparagus, black fungus, goji berry
Matsutake mushroom sauce
LESSON FIVE: INTERACTIVE DESSERT
Raspberry & Chocolate
Valrhona 64% Manjari Chocolate
Salted cookie crunch, raspberry meringue, raspberry jelly
Raspberry cremeux, raspberry coulis
LESSON ONE: TOMATO
FRANCE | Tomato Terrine
Buffalo mozzarella, black olive soil, pesto
ITALY | Bruschetta
Sun-dried truss tomato, crushed avocado, basil-infused olive oil
SPAIN | Gazpacho
Chilled tomato and watermelon shooter, passion fruit pearl, crispy raspberry
LESSON TWO: KANDINSKY INSPIRED
A Malaysian Twist on the Art of Painting
Malaysian fried rice, mixed vegetable, anchovy
Fried sunny side up quail egg, barramundi skewer, percik sauce
Pineapple and mango, pomegranate, kerabu
Blue butterfly pea aioli, mint coriander chutney
LESSON THREE: CHILDHOOD MEMORY
Chicken Breast and Leg Roulade
Black truffle, spinach
Roasted thyme potato
Spinach foam, rosemary reduction
LESSON FOUR: MUSICAL
Oven-baked Atlantic Cod
Asparagus, buttermilk, coriander
LESSON FIVE: INTERACTIVE DESSERT
Raspberry & Chocolate
Valrhona 64% Manjari Chocolate
Salted cookie crunch, raspberry meringue, raspberry jelly
Raspberry cremeux, raspberry coulis
GREATER CHEF'S WINE PAIRING | MYR 282 nett
LESSON ONE: TOMATO
Huntaway Reserve, Pinot Noir, Marlborough, New Zealand
LESSON TWO: KANDINSKY INSPIRED
Sanfeletto Conegliano-Valdobbiadene, Prosecco, Extra Dry, Italy
LESSON THREE: CHILDHOOD MEMORY
Terrazas de Los Andes Reserva, Chardonnay, Mendoza, Argentina
LESSON FOUR: MUSICAL
Leeuwin Estate Art Series, Riesling, Margaret River, Australia
LESSON FIVE: INTERACTIVE DESSERT
Taylor’s Fine Tawny Port, Portugal
MASTER CHEF'S WINE PAIRING | MYR 352 nett
LESSON ONE: TOMATO
Mud House, Pinot Noir, Central Otago, New Zealand
LESSON TWO: KANDINSKY INSPIRED
Sanfeletto Conegliano-Valdobbiadene, Prosecco, Extra Dry, Italy
LESSON THREE: CHILDHOOD OF MEMORY
Pierre Andre, Chablis, France
LESSON FOUR: MUSICAL
Leeuwin Estate Art Series, Riesling, Margaret River, Australia
LESSON FIVE: INTERACTIVE DESSERT
Taylor’s Fine Tawny Port, Portugal
Ketu Bay, Sauvignon Blanc, Marlborough, New Zealand
Cloudy Bay, "Te Koko" Sauvignon Blanc, Marlborough, New Zealand
Famillie Perrin, 'Les Sardins' Chateauneuf-du-Pape Red, Rhone, France
Terredirai, Extra Dry, Prosecco, DOC, Millesimato, Italy
Pre-order at least 24 hours before dining is required
Pre-order at least 48 hours before dining is required
MYR 490 nett
