PRESS RELEASE: A NEW GASTRONOMIC EXPERIENCE AT CEDAR ON 15

A NEW GASTRONOMIC EXPERIENCE AT CEDAR ON 15

Award-winning restaurant begins the year with the launch of new menus featuring classic favourites and innovative new creations

Kuala Lumpur, 9 January 2019 – Cedar on 15, the award-winning 1 rooftop restaurant and lounge at Impiana KLCC Hotel will kickstart year 2019 with brand new all-day dining options for guests in the form of three new menus.

The menus - Midday Specials, Social Bites and The Cookbook - feature traditional favourites and new creations by Chef Helmut Lamberger, Corporate Chef (WACS Global Master Chef) at Impiana KLCC Hotel, to cater to today’s discerning diner’s palate.

Photo credit: Impiana KLCC Hotel Facebook page

Midday Specials presents a selection of refreshing salads, hearty soups, main courses and desserts perfect for lunch.

For grazing, Social Bites offers diners a selection of light snacks that can be enjoyed at the outdoor bar and lounge area;

and The Cookbook offers gratifying culinary delights perfect for dinner in the restaurant’s modern and elegant setting.

With the introduction of the new menus, diners can look forward to an array of cuisine, comprising classic European favourites rarely chanced upon outside their country of origin, elegant new dishes cooked and served with flair and Chef’s Helmut’s version of traditional favourites.

Not to be missed is the Carpaccio of Portobello Mushrooms; a dish created by Chef Helmut in 1991. The creation of this dish contributed to his team’s success in winning the most coveted award in Austrian gastronomy, the “Chef of the Year, Austria” award by Gault Millau. He has since gone on to reinvent the dish with new condiments and ingredients for an added twist and to bring out new flavours. 

The Scandinavian-inspired Skaagen Shrimp Salad will appeal to fans of seafood salads seeking a light and refreshing starter before lunch, and meat lovers will appreciate the classic Mediterranean Grilled Meat Gyros served with light tzatziki sauce on the side. 

For an indulgent and mouthwatering dessert, the Sticky Date Pudding with Butterscotch Sauce is indeed worth a try, along with Cedar on 15’s version of ice-cream, presented in a “smoky” and dramatic manner.

Other recommended specialties are the Australian Beef Wagyu Ribeye Steak, Foie Gras "Magyar" (pan seared French duck liver, served with apple-pear compote, Hungarian paprika jus and pomme de terre noisette), Gambas and Garlic (juicy grilled tiger prawns with tomato coulis, sage, garlic, extra virgin olive oil and served with garlic rubbed baguette), The Big (an oversized pizza fit for sharing among 3-4 people) and the Passionfruit and Coconut Mousse Globe, drizzled with hot chocolate.

The new culinary creations incorporate locally-grown herbs and mushrooms, and ingredients previously unavailable in Malaysia such as the sorrel herb and kohlrabi, a tasty and crisp vegetable also known as German turnip. The restaurant also makes use of sustainable seafood in its dishes such as the Pan Fried fillet of Malaysian Barramundi.

Commenting on his source of inspiration in the course of creating the new menus, Chef Helmut said: “As a chef, I am constantly influenced by new ideas, trends and evolving palates. The drive to constantly innovate and be creative has led me and my team to experiment with new preparation methods and styles of cooking, and explore unique ways to present and serve our dishes.

“Throughout my career spanning 30 years, I am fortunate to have had the opportunity to be inspired by different countries and cultures across the globe. With the new dishes, I hope to be able to share my experience and fond memories of the various countries and their cuisine with our diners”, he added.

Diners eager to try out the new menu specialties may call Cedar on 15 at tel. 03- 21471111 or e-mail: fnbsecretary.iklcc@impiana.com for dining enquiries and reservations.

The restaurant’s operational hours are 12.00pm – 1.00am (Monday – Friday) and 4.00pm – 1.00am (Saturday, Sunday and public holidays).

ABOUT THE CHEF

HELMUT LAMBERGER

Corporate Chef, Impiana Hotels & Resorts Management Helmut Lamberger is the Corporate Chef at Impiana Hotels & Resorts Management properties in Indonesia, Malaysia and Thailand. As the Corporate Chef, he oversees the culinary teams at each property and ensures best practices are implemented to deliver the best possible dining experience to guests.

Helmut is an Austrian national and a certified professional Chef and Pastry Chef. He brings with him more than 30 years of experience in the food-and-beverage and hotel industry.

In the early years of his career, he was part of the team that won the most coveted award in Austrian gastronomy, the Chef of the Year, Austria award by Gault Millau. In 2011, he was awarded the Best Chef in Malaysia title by La Chaîne des Rôtisseurs - International Association of Gastronomy. He added another feather to his cap in 2012 after receiving the prestigious Global Master Chef award from the World Association of Chef Societies (WACS).

Helmut has served Royals and numerous distinguished individuals during his career, and his culinary journey has taken him to many destinations around the globe including Switzerland, China, Denmark, the USA, Latvia, Malaysia and onboard cruise liners.