Holiday Inn Kuala Lumpur,
1, Jalan Usahawan U1/8,
Section U 1,
40250 Shah Alam.
Tel: 03-7802 5200
Business hours: 5pm-1am (Monday-Saturday).

Holiday Inn Glenmarie chef whips up new unusual dishes every three months.

TRY an authentic fusion mix of dishes at Holiday Inn Kuala Lumpur, Glenmarie with The Mix’s brand new menu.

The restaurant’s executive chef Francis Lau has created the menu for the months of May, June and July.

“We have a lot of regulars and in-house guests so we change our menu every three months to give them something new to try,” he said.

The interior of The Mix.

The interior of The Mix.

 Lau, who has been in this industry for more than 30 years, said the new menu was inspired by his experiences working in several countries, including Thailand, France, Switzerland and Italy.

Patrons will get to try 37 interesting food combinations, such as Rendang Pizza, Indian Masala Pasta and Green Tea Brulee.

“We must keep up with changing trends and try new things,” said Lau on what inspired him to create such unusual dishes.

Among the dishes he recommended was the Ryu Cod, which consists of fried black cod fish served with Shitake and Eryngil mushrooms.

Patrons will also get two or four flavours on one pizza.

The 2 De Quase is a combination of half masala chicken and half garlic prawns and herbs.

The 2 De Quase.

The 2 De Quase.

Meanwhile, the Jambon Cru Mini consists of three different types of mini pizzas made up of eggplant and broccoli, roasted mushrooms and potato.

Other interesting dishes include the Coconut Chicken Strip, which is deep fried and served with honey-soy dipping sauce.

Coconut chicken strips with honey soya dipping sauce.

Coconut chicken strips with honey soya dipping sauce.

“I don’t make dishes just for the sake of it. I enjoy creating and putting together different things and making them taste good,” said Lau.

This is the writer’s personal observation and is not an endorsement by StarMetro.

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