Our Journey with Chef Brian for Sheraton Petaling Jaya Hotel’s Chef’s Table at 31 series

Have you ever wondered what the latest offerings by Sheraton Petaling Jaya Hotel are? The establishment has welcomed its latest Executive Chef Brian Bennet Chong with a unique Chef’s Table at 31 series.

Sheraton Petaling Jaya Hotel is privileged to have Chef Brian on board, who boasts over 25 years of experience working in the culinary industry of some of the world’s top hotels in Sabah, Hong Kong, and the Middle East. And now, Chef Brian brings his exceptional culinary expertise to the table, ready to create and offer a diverse range of mouth-watering dishes.

Chef Brian Bennet Chong
Image credit: Sheraton Petaling Jaya Hotel

Held at The Sheraton Club Lounge, the Chef’s Table at 31 was an evening to remember. Helmed by Chef Brian and his team, the culinary experience was an exploration of flavours featuring gastronomic techniques and sustainable, home-grown produce. To rekindle the custom of chefs entertaining their close ones and visitors in their kitchen, the curated dining experience embodies this same essence.

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Chef Brian Bennet Chong, what’s on the menu?

Chef Brian’s culinary genius shines through in his menu, which features an exquisite array of Sabahan and Sarawakian ingredients that pay homage to his East Malaysian heritage. We began our journey with the classic Cucur as an amuse-bouche but with a twist. Instead of the cucur udang we’re probably used to, Chef Brian introduced his rendition with a crabmeat and scallop croquette served with his unique yet delicious Sarawak Laksa aioli – the heavenly combo of dipping the cucur into the Sarawak Laksa aioli was one of the highlights of our evening.

Next on the menu, we were presented with the Lobster Mosaic and the Corn Veloute. What sets these dishes apart is how refreshing the Lobster was when paired with kaffir lime, pandan and ginger and served with aniseed cream and bergamot with chive emulsion. Later, the comforting bowl of Corn Veloute (Sweet Kudat Jagung Pulut soup) consisting of ginger, coconut cream and celery oil arrived at our table. Thanks to its sweet yet crunchy components, every spoonful was a delightful bite.

Chef’s signature Stone Grilled Red Mullet made it to the menu, and at our dining experience, it left a lasting impression on us. What caught our eye from others was the marinating technique. It included Szechuan peppercorns, turmeric leaves, and calamansi, which created an explosion of flavours that took us back to our mom’s delicious home-cooked meals. Plus, the dish was presented on hot river stones with local kale kerabu on the side.

The final course was a masterpiece – a Wagyu Loin Escalope coated with Kelulut Honey, Sarawak peppercorns, and bone marrow butter. Its tenderness and juiciness were phenomenal, and every bite was heavenly. The homemade grain mustard jus was the perfect accompaniment, elevating each bite to new heights.

5 Textures of Chocolate

For all the chocolate lovers out there, this dessert is a must-try. The 5 Textures of Chocolate consists of a multi-layered cake with dark chocolate mousse, meringue, ganache, hazelnut praline, and whipped milk chocolate topped with smoked sea salt – sounds mouth-watering, doesn’t it?

It’s safe to say that we fairly enjoyed our experience indulging in Chef Brian’s specialities. And if we were to describe our adventure in three words, it would be memorable, delicious and well-balanced. With his arrival at the Sheraton Petaling Jaya Hotel, he definitely showcases a more elevated yet unique dining experience for any food enthusiast. The best part? It left a long-lasting impression on us, and we look forward to seeing more of his curated creations soon. Stay tuned for more.



All images courtesy of Harpers Bazaar Malaysia