Kuala Lumpur Convention Centre wins third Chaîne Dining Award

KUALA LUMPUR – The Kuala Lumpur Convention Centre’s (the Centre) Executive Chef, Richmond Lim and Deputy General Manager, Simon Lomas received the venue’s second Chaîne des Rôtisseurs Malaysia Chapter’s (the Chaîne) ‘Dato Lau Foo Sun Excellence in Dining Award’ from the Chaîne’s Bailli de Kuching, Dr Julian Wee recently.
 

Thanking the Chaîne for their continuing support and for the award, Lomas said, “This award recognises the hard work and creativity of Chef Richmond and his 51-strong culinary brigade in continuously ‘pushing the envelope’ to define and differentiate our culinary offering from standard convention centre fare and presentation.”
 

“It also acknowledges the operations teams’ excellent work. The ambience was truly first-class. The décor and behind-the-scenes work was what brought the theatrical spectacle to life. It is not easy to cook for 80 people and serve the first and the last person within six minutes but the culinary and operations teams worked seamlessly to deliver yet another memorable culinary experience.”
 

The Centre’s win was for her ‘Art of ‘Live’ Cooking – An open kitchen of 10 gastronomic experiences!’ presentation at the Chaîne’s 7th Diner Amical Chaîne des Rôtisseurs held in March this year (2015) that saw a one-of-a-kind ‘live’ culinary performance by her award-winning chefs, matched by outstanding cuisine and impeccable service.
 

This is the facility’s third accolade from the Chaîne. The Centre was the recipient of the inaugural ‘Dato Lau Foo Sun Excellence in Dining Award’ in 2012 and received the ‘Bailliage de Malasie Fine Dining Award’ (Confederation of the Chaîne des Rôtisseurs Malaysia Chapter Fine Dining Award) at the group’s 7th Diner Amical Chaîne des Rôtisseurs.
 

The ‘Dato Lau Foo Sun Excellence in Dining Award’ is named after the founder Bailli Delegue (President) of the Chaîne des Rôtisseurs Malaysia Chapter, the late Dato Lau Foo Sun. Judging (for the award) is based on several criteria; from pre-dinner experience, menu, wine and food presentation to service, ambience and venue setting, and overall dining experience.