The Brasserie At The St. Regis Kuala Lumpur Has A New Menu That Focuses On Robust Flavours
Drawing on two decades’ experience of working in luxury hospitality (most notably with culinary titans Marcus Wareing, Jason Atherton, and Michel Roux Jr.), Chef Keith Hooker has created an entirely new menu for The Brasserie at The St. Regis Kuala Lumpur. Hooker – who joined the hotel last year as their Executive Chef – has brought his enthusiasm for fresh ingredients and robust flavours to the table, which is reflected in the wholesome but sophisticated menu of The Brasserie.
Diners at The Brasserie can choose from a selection of modern European a la carte dishes, although Hooker encourages those with heartier appetites – being ever-determined to sate his guests’ hunger – to go for the seven-course tasting menu (priced at RM588). It’s an opportunity to explore the breadth of The Brasserie’s range of new dishes, from a whole Boston lobster to a commanding Stanbroke Black Angus tomahawk, as well as allowing diners to build a completely personalised dining experience for their epicurean pleasure.
The Brasserie has also benefited from Hooker’s impressive network of international and local produce suppliers. One particular standout is a French wild sea bass, drawn from the Atlantic Coast and transported to The St. Regis Kuala Lumpur within 36 hours of being caught, which comes with a white bean casserole, brown shrimp, and a fish bone sauce. Malaysian hydroponic smart farm BoomGrow makes regular deliveries of kale and Parris Island romaine to the hotel, imparting extraordinary levels of crunch and zing to The Brasserie’s truffle salads, which accompany many main courses.
In a nod to The St. Regis Kuala Lumpur’s opulence, Hooker has added special touches to traditional brasserie dishes: bouillabaisse is served with butter-poached lobster and Siberian caviar, while truffle linguine is made from scratch at a live cooking pasta station. Even The Brasserie’s fried chicken comes stuffed with chicken mousse and wild mushrooms, then bedecked with caviar and 24-karat gold leaf – an elevation of a fast food favourite that could only ever take place at The St. Regis.
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