Masterful fusion of flavours

MIXING bold, contemporary flavours with comfort favourites is the strength of a chef with two decades’ experience in the culinary industry under his belt. Specialising in Western cuisine and with a distinguished background as chef de cuisine at Sabayon EQ Kuala Lumpur, Jonathan Heng masterfully fuses flavours from various countries to bring a unique twist to each dish. Heng, the brains behind the restaurant’s new menu.

This is evident in his offering of grilled Spanish octopus with its burst of flavours. The firm texture of the octopus is delightful, while the sweet and tangy lemon herb vinaigrette leaves a good end note on the palate. It is topped with merguez (lamb sausage) that adds a rich, savoury depth to the dish.



The grilled Spanish octopus is one of the highlights of the new menu at Cedar Restaurant and Bar, located at Impiana KLCC Hotel on Jalan Pinang, Kuala Lumpur. “Spanish octopus is generally larger and have a firmer texture. “Marinated with paprika and cumin powder, the octopus pairs well with the lamb sausage meat, which has been removed from its casing,” said Heng, now Impiana KLCC Hotel’s executive sous chef.

Grilled Spanish octopus served with sweet and tangy lemon herb vinaigrette. The six-course tasting menu starts with light flavours and gradually builds in intensity. The hors d’oeuvre is Hokkaido scallop tartare.

Tender, sweet scallops are diced and arranged in a circle, holding a serving of ajoblanco, which is a chilled Spanish almond soup.