Vasco’s, Hilton Kuala Lumpur Hotel all-day-dining restaurant with “al-fresco” urban park dining ambience is never short of positive reviews about their excellent buffet spread.
The restaurant menu offers a wide selections of mouth-watering dishes, covering both Asian and International favourites to entice your tastebuds for any occasions, be it a casual dinner, festive celebration or corporate party.
Expect delicious line ups of fresh seafood on ice, live pasta station, freshly made pizza from Vasco’s live pizza oven, Japanese delicacies inspired by Iketeru, Chinese favourites inspired by Chynna, Indian and Malay sections featuring robustly flavoured curries, assam pedas, stir fried, Western section with succulent roast and not to forget, pastries and desserts to end the meal sweet.
Just last week, on 16th November, Vasco’s Hilton KL hosted an Ultimate Cook-off event, setting the scene for an engaging and interactive cooking presentation that appeal to folks of all ages, and cultural backgrounds.
It was a wonderful night watching all 7 Hilton Kuala Lumpur restaurant master chefs in action, went head to head and battle out to showcase their two signature dishes at live station in Vasco’s.
We were given 20 voting tickets to pick our favourite dish made by Vasco’s talented chefs. Votes from public, media and three specially invited guest will determine the “crowd favourite dish”. Winning dish will be made exclusively available for the next three months on Vasco’s buffet menu.
The participating chef and their two signature dishes are:
Chef Lam Hock Him, Executive Chef from Chynna presenting his exquisite Oyster Blade served with Butterfly Bun, Eight Treasure Vegetables with Abalone Sauce
Chef Ricky Kamishi, Executive Japanese chef from Iketeru preparing his Maguro tataki and Temaki Hand Rolls.
Executive Chef Michael Donlevy and Chef Suhalmi Md. Tasir from Vasco’s showcasing Pizza al-funghi, Homemade Pasta Aglio olio, Braised Beef Cheeks and Potato Mousseline.
Chef Leo Michael presenting Tandoori Spring Chicken, Butter Chicken Masala, Seekh Kebabs with Papdi Chat and Bel Poori
Chef Jamsari Mohd from Vasco’s Malay section cooking up Beef Marrow Assam Pedas and Penang Laksa with Crackers
Chef Brett Muller, Executive Pastry Chef whipped up his decadent Sweeties Sugar Snap Cones with Mango & Passion Fruit Espuma and Freshly Made Vanilla Custard Filled Doughnuts.
Most signature dishes that we checked out that night are awesome. We especially enjoyed Eight Treasure Vegetables with Abalone Sauce from Chef Lam – Various ingredients loaded in it, flavour packed Chinese comfort food that you will hard not liking it;
Sugar Snap Cone with Mango & Passion Fruit Espuma from Chef Brett Muller – sweet, creamy with fruit tangy sensation, contrasted by crispiness of unique cone made from butter and sugar;
..and Braised Beef Cheeks from Chef Micheal -beef cheek simmer slowly for hours, resulting in fork tender meat deeply infused with flavours of braised sauce.
Winning dish that night went to Homemade Pasta Aglio olio. Congratulations to Chef Suhalmi Md. Tasir from Vasco’s!
Come and experience the new improved Vasco’s buffet menu. Vasco’s buffet lunch is priced at RM148nett per person while for dinner, the price is RM158nett per person. For more information and exciting food promotions of Hilton Kuala Lumpur Hotel, call +6 03 2264 2262 or visit life@hilton.com.
Address:
Vasco’s All-Day-Dining Restaurant
Lobby Level Hilton KL Hotel
3, Jalan Stesen Sentral 5, Kuala Lumpur Sentral,
50470 Kuala Lumpur.
Contact: 03-2264 2264
Website: http://life.hiltonkl.com/Restaurants/Vascos/
Access using public transport: Kelana Jaya Line LRT station KL Sentral, walk for 5 minutes
