Shangri-La Hotel, Kuala Lumpur was honoured to be appointed the official caterer for the dinner hosted by the Yang Di-Pertuan Agong at Istana Negara and the lunch hosted by Prime Minister Dato' Seri Najib Abdul Razak at Seri Perdana for President Barack Obama.
The Agong's dinner for the US president was attended by 600 guests on Saturday, 26 April 2014.
For the dinner, Shangri-La Hotel, Kuala Lumpur's Executive Chef Rudolf Kunkel presented appetisers of Spiced Seared Ahi Tuna with Wasabi Cream, Curry-Flavoured Baked Scallop on Chilli Mango Salad and Caramelised Baby Tomatoes, followed by Soto Ayam Bergedil, Angus Wagyu Beef Fillet with Sarawak Pepper Jus, Gratin Potatoes and Buttered Vegetables, Warm Banana Fritters with Vanilla Ice Cream, Fresh Tropical Fruits with Mountain Honey and Mignardies (small chocolates).
Chef Kunkel said the Istana Negara team requested for the dishes to be not too spicy and have some Malaysian ingredients. They also requested that the main course of Angus Wagyu Beef Fillet be completely Western with no fusion element.
The dinner was prepared by 35 chefs and served within an hour, as requested, by 300 service staff from Shangri-La Hotel, Kuala Lumpur.
At the lunch for President Obama hosted by the Prime Minister the next day (Sunday, 27 April 2014), Chef Kunkel presented a menu of Double-Boiled Asparagus Consomme with Morel Mushroom and Quail Eggs, Roasted Pine-Nut-Crusted Wagyu Beef Mignon, William Puff Stuffed Mushroom Ragout, Spring Vegetables and Sarawak Peppercorn Sauce or Pan-Seared Salmon, Sundried Tomato Sauce, Spring Vegetables and William Puff Stuffed Mushroom Ragout, Sweet Chocolate Indulgence and Mango Passion Banana Cremeux accompanied by Berries and Hazelnut Ice Cream.
While the main course was served, side dishes were passed around to each guest, French style. These included Steamed Silver Patin with Superior Soya Sauce, Pan-Fried Freshwater Prawns with Garlic and Butter, Kampung Fried Rice and Kampung Fried Chicken.
Assorted fresh fruits and durian, the king of Malaysian fruits, were offered to President Obama, the Prime Minister and guests after the Sweet Chocolate Indulgence. The main table also featured an arrangement of local fruits, such as a durian, langsat, mangosteen, guava, rose apple, jackfruit and mango.
The lunch at Seri Perdana was for 25 people, who were looked after by 10 chefs and 25 staff from Shangri-La Hotel, Kuala Lumpur.
