Chef Andy Choy (Chateau Dionne) said the theme for The CKT Supper club this month was ‘Italy’ and not Italian, otherwise we would be better off at a true blue Italian resto. He’s being honest, and frankly, it did feel more like Malaysian fusion with the teeny bits of Italian accents, what with Wagyu with rendang sauce, and roti tissue inspired paper thin bread with Western ‘dhall’ made with split peas instead of chuck peas, and all.
The theme will be Italian next March with Andy in a collaboration with chef Kenny on March 27th . You can find out then what CKT really stands for then! Held at Chateau Dionne and priced at RM280, seats are very limited so book early!
Reasons to visit Château Dionne KL: a true degustation menu complete with artisanal bread, canapes, amuse bouche, palate cleanser and petit four; attractive setting; classical French cuisine; flexibility with the degustation menus allowing guests to curate something to their desires.
Reasons to visit Nam Restaurant Republik: a solid menu offering the classics for traditionalists and some creative recipes for the more adventurous; must try to the Nam Beef Pho with Short Ribs, Aromatic Crispy Duck Banh Xeo and the Peanut & Lemongrass Choux; free corkage Thursday nights.
