Malaysia Food Festival, Culinary Journey to Truly Asia

@ Hilton Shenzhen Shekou Nanhai

Special Guest Chefs from Hilton Kuala Lumpur

Malaysian cuisine consists of cooking traditions and practices found in the Southeast Asian country of Malaysia, and reflects the multiethnic makeup of its population. As a result of its history, Malaysia’s culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines – to name a few. This resulted in a symphony of flavors, making Malaysian cuisine highly complex and diverse.

Malay Sous Chef, Hilton Kuala Lumpur

Yusaini Md Yusof

A 30-year veteran chef, Malay Chef Yusaini oversees the banquet service for up to 1000 persons as well as buffet service at Vasco’s, all-day dining and buffet restaurant at Hilton Kuala Lumpur. A passionate cook, Chef Yusaini’s inspiration stemmed from his mother’s cooking at home. His interests in food began at a very young age when he followed his mother to the market and cooking for the family at home on weekends.

A big fan of aromatics and flavourful ingredients, it is no surprise chef’s speciality is Malay cuisine. Yusaini loves cooking with Malaysian spices and ingredients such as lemongrass, galangal, turmeric and many more selection of ethnic spices. He prepares many of the most authentic Malaysian dishes with his careful selection of the freshest ingredients.

His personal favourite dishes to cook are scrumptious beef rendang, a rich and tender coconut beef stew; explosively flavorful and exotic laksa; and sate, a dish of seasoned, skewered and grilled meat, served with a spiced peanut-based sauce.

Chef’s biggest satisfaction is for his recipes and dishes to be savoured and enjoyed by people. Be it a delicious concoction pot of aromatic stew or fragrant and flavour some herbs and spices dish, his love affair with Malaysian delicacy continues to fan his passion with local ingredients. Spice is a basic and essential element to a dish that truly brings out the taste, texture and intensity of flavours.



Time : May 21 to June 7

OPEN: Monday to Saturday, Lunch Buffet, RMB 218 / person; Sunday Brunch, RMB 338 / person;

Sunday to Thursday, Dinner Buffet, RMB 318 / person; Friday & Saturday, RMB 388 / person.

The above prices are in RMB  and subject to 15% service charge.

Please call 0755-2162 8888 for reservation!

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