Khoo (fourth left) joins the hotel staff, media personnel and other invited guests in tossing Yee Sang.
MIRI: Miri Marriott Resort & Spa is gearing up for another exciting year 2017 after achieving many successes last year like winning the Best Family and Resort Award at Hospitality Asia Platinum Awards Regional Series 2015 – 2017.
Its general manager Marc Cosyns said among the steps taken were holding various promotions and initiatives that include engaging the service of an executive sous chef.
“We got Malaysia’s very own renowned chef Khoo Seng Keong who specialises in Chinese dishes to join us as part of our efforts to provide quality services to clients and to promote Malaysian Chinese food,” Cosyns said at a Pre-Chinese New Year dinner and Chinese Food Review on Thursday night.
Land and Air Transportation and Safety Assistant Minister Datuk Lee Kim Shin, Piasau assemblyman Datuk Sebastian Ting and newly elected president of the Sarawak Journalists Association, Andy Jong were among those present.
Cosyns said acquiring the service of Khoo was in line with the state’s focus to attract more tourists from the Pacific region, particularly from China and Taiwan apart from the Chinese community in Miri City.
Chef Khoo, 49, from Kuala Lumpur joined the resort on Jan 9.
During his introduction at the dinner, Khoo disclosed that he began his culinary experience more than 30 years ago in Kuala Lumpur at 18 years of age.
His dedication and style have taken him to several countries in Asia including Indonesia and Brisbane in Australia.
After working for several five-star hotels and restaurants, he joined Miri Marriott to lend his culinary creativity and innovation to the Marriott team.
He is responsible for the success of the hotel’s culinary management and operations as well as its food safety management system.
Chef Khoo believes in creating authentic Chinese delicacies using technique and freshest ingredients to retain the flavours, scents and textures.
He showed his versatility when serving guests. His dishes are of consistent quality whether cooking for a banquet of 3,000 people or for a small gathering of five.
Some of the new signature dishes on the menu are Chicken Consomme with Dry Scallop & Water Chestnut; Two-flavour Prawn Dish combination;
Braised Chicken with Supreme Chinese Herbs, Korean Ginseng and Steamed Rice in Lotus Leaf.
Chef Khoo and his team are not only adept at à la carte menu but exclusive personalised cuisine.
Chicken Consomme with Dry Scallop and Water Chestnut is a flavorful clear soup made from ground chicken combined with dry scallop and water chestnut.
Braised Chicken with Supreme Chinese Herbs & Korean Ginseng is a comfort food featuring chicken cooked for a unique texture tossed with Chinese herbs and Korean ginseng.
Miri Marriott offers Prosperity & Fortune Buffet dinner on Jan 27 & 28, Chap Goh Mei Buffet dinner on Feb 10 & 11 at RM105.00 nett per person.
For details or to make a reservation, call Miri Marriott at 085 421121.