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TenOnCall to tantalise taste buds

13 March 2017, 00:14

The Kuala Lumpur Convention Centre has launched a new menu to excite taste buds and satisfy the appetite of long-standing recurrent clients and entice new regulars to experience its innovative TenOnCall (TOC) offering.
 
The Centre’s award-winning culinary team have spent over two months of research and development to create this exquisite menu, which includes many new dishes. Diners will enjoy greater variety with 80% of the dishes and the crowd-pleasing themed ‘Chef Action Stations’ changing daily. The new dishes maximise the use of local fresh ingredients to ensure the freshness, flavour and quality of the food prepared and be as sustainable and environmentally-friendly as possible.
 
20 new exciting dishes and 80 reinvented menu items will now be served at TOC, including Szechuan-style oven-baked chicken with ‘ma la’ crumbs; roasted lamb ribs glazed with honey and chilli flakes; oven-baked garlic Teriyaki fish fillets; Bandung cremeux – rose-flavoured mousse; Charlie Brown – salted peanut brownie with chocolate creme and homemade lemongrass yogurt ice-cream, to name a few.


 

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