April 2009, Kuala Lumpur – Reknowned celebrity chef Emmanuel Stroobant, consultant chef to award-winning 7atenine‘s exciting new menu will be at thand to launch it in style. The agenda of this special preview for the media includes a delightful demonstration of food preparation to a food tasting session.
For those who don’t know about who is Chef Emmanuel Stroobant, let me introduce him a little bit.
He started his carreer at a tender age of 16 – cleaning dishes in one of the best restaurants in Belgium.Being trained in a 2 and 3 star Michelin restaurants, he opened his own restaurant in his hometown, Liege at the young age 23. It was an over night success and after three summers, Stroobant wanted another adventure. He travelled to various places, and finally settling in Australia for a period of 5 years.
Following that, he made a decision which, which changed his whole life. He decided to come to Asia. His first stop was in Kuala Lumpur in September 1997. During his 2 years in KL, he quickly adapted to the local scene and culture. Stroobant made it a point to understand the needs and wants of his patrons and soon after was duly awarded with recognition of ‘Best Expatriate Chef 1999’ by World Asia Media.
Then in Year 2000, he opened Saint Pierre in Singapore which empasized on each and every customer was attended in a personalised manner. 18 months on, Stroobant has clinched several more awards and in 2008, Saint Pierre became a member of Relais & Châteaux (Relais & Châteaux is a collection of the most beautiful restaurants and hotels scattered around the world).
Stroobant author 2 books (Cuisine Unplugged & Vine Dining – White) which won the Gourmand World Media Award for “Best in the World Matching Food and Wine”. Plus he also has his own TV Series titled “Chef in Black” and subsequently “Chef In Black II” which aired in our Astro Asian Food Channel.
Besides that he also is the consultant chef for the award winning lifestyle establishment 7atenine in Kuala Lumpur. With their recent expansion across the border at the end of 2008, 7atenine Singapore opened at the Esplanade with Emmanuel Stroobant creating the food concept.
At 7atenine KL, liquid offerings or drinks, too, are distinctly different at this destination outlet. The ‘ice’ bar – a talking point in itself – lure patrons with a medley of signature cocktails, champagnes and boutique wines … served shaken, stired … any way you like it… but always with impeccable attention to detail. Vodka Martini …. shaken not stired “Sounds like James Bond huh … :P” just the way I like it.
Conceived and designed as an ‘International Lifestyle Destination for Food, Service and Experience’, this bi-level luxury gastrobar is located at the upscale Ascott Residences – a stone throw from Petronas Twin Towers.
Michelle Kwok – Owner and Co-Founder, Giving the opening speech
Thursday night showcases Manhattan Blues which resonates with the mellow sounds of Mahattan’s fames jazz clubs. White Night on Saturdays lines up predominantly deejays of the gentler gender that will turn up the heat with their brand of hypnotic beats.
7atenine’s gastronomic direction of cosmopolitan cuisine has now taken on a new twist by serving up avant-garde haute couture tapas. Inspired by Latin-Asian flavors, it is response to current dining trends in the social scene where diners are favouring to share rather than consume individual portions.
The tapas below is some of the new lineup designed by the Chef in Black himself for the new 7atenine’s menu.
avocado crab japanese crab meat scented with herb dressing, avocado & sauce vierge
cod trio trio of braised black cod with miso, coriander cashew pesto & tomato macadamia
789 salad momotaro tomato, pecorino cheese, organic green leaves, avocado, home-made croutons & smoked salmon sashimi with olive oil-soy dressing
789 signature chilli con carne 36hours braised chilli con came with edamame beans served with rice crackers
laksa croquette laksa liquid croquette with belachan dressing
maguro & salmon sashimi sashimi of japanese tuna moguro & home-smoked green tea salmon with soy and wasabi
organic beef sashimi organic beef sashimi with shaving of pecorino cheese with olive oil, marinated spanish onions & pasilla chilli powder
wasabi cod garlic scented black cod brandade croquette with wasabi dressing
foie gras mille-feuille
pan-fried foie gras with filo mille-feuille & caramelised mango
COOKING DEMO BY CHEF IN BLACK
Chef Emmanuel Stroobant and his fellow chef Aontoine Maillet from France.
Myself with Emmanuel Stroobant
Chef In Black Autograph for lucky Girl Selby
Autograph from Chef In Black To Food POI
7atenine is located at Ascott Kuala Lumpur, No.9, Jalan Pinang, 50450 Kuala Lumpur.
Operation Hours :
Monday – Friday : 4.30pm till closing
Saturdays : 6pm till closing
Credits Goes to all that involve in the events :
Marketing Communications : Alice George Communications
The Management Of Souled Out