Ever wondered what Laotian cuisine tastes like? Here’s your chance to experience the first Lao Fusion Fine-Dining event in Asia, at Copper Restaurant. Chef and restauranteur Chai Chun Boon of Copper in collaboration with fusion chef Mark Arunsaphai, promises to deliver an unforgettable culinary event that embodies the essence of Modern Lao cuisine to patrons at Copper, Menara Shell from 31st March to 1st of April 2017.
About the Event
This Laos: Beyond Borders event marks the first international collaboration for Copper. Endorsed and supported by the Lao P.D.R. Ambassador in Malaysia, H. E Houndaophone Soukhaseum, the two-day culinary event presents an eight course degustation menu inclusive of drinks across two stand-alone dinners for the public to participate.
The dinner, which starts from 6.30pm with four time slots at 30 minute intervals in between, begins with an amuse bouche of prawns and garnishing, followed by the first three courses that highlights Lao comfort food, namely smoked coconut curried noodles with crab meat, native larb herb medley infused salmon, and New Zealand Greenlipped mussels with tom yum hollandaise. After a palate cleanser of lychee, butterfly pea and mint granita, patrons will continue with Australian grass-fed short ribs Orh Lam, golden snapper with citrus beurre blanc and Luang Prabang chicken roulade served with jeow (Laotian condiment), before finishing with an exquisite medley of Coconut & vanilla mouse, coconut tapioca, sorbet, salsa and pandan components.
About Chef Chai Chun Boon
Having graduate from DCT Swiss Hotel Management School, Chef Chai has worked under the most renowned Michelin starred restaurants in Europe, mainly under Sergio Herman of Oud Sluis in the Netherlands, and Xavier Pellicer of ABaC in Barcelona. Upon returning to Asia, Chef Chai continued his career in Jason Atherton’s Esquina Tapas Bar and Pollen Garden by the Bay, Santi by Santi Santamaria, Graze by Chris Donnellan before finally returning to his home country to open Copper. His forte is primarily in Modern European cuisine and he lives by a spirit of conviviality in the heart of his cooking, transforming in-season ingredients into edgy dishes with a myriad of flavor, textures and aromas that deviates from the mainstream tenets of gastronomy.
About Chef Mark Arunsaphai
Born into a Laotian family in Wellington, New Zealand, Chef Mark Arunsapahai offers a unique gastronomic journey where his fusion reinvention, contemporary techniques and traditional methods pushes culinary art boundaries. After graduating with the London City and Guilds in Culinary Arts in the Wellington Institute of Technology, Chef Arunsaphai worked under a number of prominent New Zealand chefs namely Benjamin Bailey of the Grove, Rex Morgan of Boulcott Street Bistro, Glen Taylor of Taylor’s on Prestons, and the ‘Godfather of Fusion’ Peter Gordon, who happens to be the Chef Ammbassador for New Zealand and its national airline.
Chef Mark has worked in numerous establishments under Gordon, namely Dine and Bellota, both within SkyCity Hotel and Casino before moving on as the Executive Sous Chef at the Botswana Butchery, and ultimately went on to become the head chef at Harbourside Ocean Bar Grill. He then moved to Laos to relearn his Laotian roots and serve his monkship as merit for his ailing mother, and fell in love with the flavor and the abundance of what Laotian cuisine and its local agriculture has to offer, which sets the precedence to his passion in promoting Modern Lao fusion in the fine-dining arena.
Details of The Event
Open to the public, the collaborative dinner includes beverages and is priced at RM180++ per person, excluding GST and gratuity. If you would like to place a reservation or to find out more about this event, please contact Ms. Noor at +601128299548 or email at Events.firstname.lastname@example.org.