Avant Garde Australian Lamb by Vanderbeekan. THE St Regis Kuala Lumpur’s Guest Star Chef series is back. Since its inception in 2016, this series has brought together acclaimed chefs by offering exclusive culinary events that promise to excite guests.
The Guest Star Chef series continues to elevate the gastronomic landscape with an immersive lineup of award-winning chefs at the hotel’s Michelin-selected restaurant – The Brasserie. These culinary masters will showcase their innovative creations, founded on the ethos of “Local Harvests, Exquisite Flavours”. This season, The Brasserie hosted Shunsuke Shimomura from Resonance Bangkok, Thailand, and welcomes Nic Vanderbeekan from Aperitif Restaurant, Bali, Indonesia.
Each chef brings a unique perspective and artistry to the table, reflecting their culinary philosophy through a distinguished degustation menu. Shimomura, who was here in August, enchanted diners with his meticulous approach to contemporary cuisine. His dishes revealed subtle and refined flavours in his 10-course menu.
On Sept 20 and 21, executive chef Vanderbeekan will captivate guests with his refined interpretation of European cuisine, infused with Balinese influences. His seven-course menu promises a symphony of flavours, textures and aromas, celebrating both innovation and tradition. True to Vanderbeekan’s philosophy of borderless cuisine, each dish fosters cross-cultural dialogue, blending diverse cultures and eras.
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