165, Jalan Ampang
50450 Kuala Lumpur, Malaysia
Tel : 603-2161 1111
Web : Intercontinental Kuala Lumpur
Business Hours :
Mon – Sun
Thanks for the wonderful invite, I recently went to IVIV (ONESIXFIVE) Lounge & Bar to indulge the finest chocolate delights, specially prepared by Tim Clark, an acclaimed Master Pastry Chef and Melbourne’s award winning artisan chocolatier and pâtissier.
Tim Clark appeared as a guest chef at InterContinental Kuala Lumpur in conjunction with the InterContinental Kuala Lumpur World Celebrity Chef Series 2015, from 15 to 20 November 2015.
Renowned for his masterful chocolate art pieces including the four meter long delight of edible chocolate garden, Tim began his career in Germany, training extensively in a meek, one star Michelin restaurant, before taking on the role of Executive Pastry Chef with an international luxury cruise liner. He later on became accredited as the youngest Executive Pastry Chef in Crown Melbourne, and soon finds himself tantalising the taste buds of respected public figures such as Nelson Mandela, Rachel Griffiths and Buzz Aldrin.
Strawberry Marshmallow Cubes
With a big passion in ‘chocolate’, this Master Pastry Chef and co-owner of the renowned Cacao Fine Chocolates & Patisserie carries a string of achievements that are sure to deliver an enchanting experience at the InterContinental Kuala Lumpur World Celebrity Series 2015 following the first success with South Korean Celebrity Chef Edward Kwon in April 2015.
Passion Fruit Marshmallow Cubes and Murray River Salted Caramel Macaron
The InterContinental Kuala Lumpur World Celebrity Chef Series this round will be a similarly incredible journey, a great pleasure especially to those who inhibit a strong fondness towards creative confectioneries. “Creations can be amazing in both visual and taste,” quoted from Tim Clark and his success has proven just that. Noting his passion for the hospitality industry and more importantly desserts, cakes, and pastries, Tim Clark believes that his profession is more of a lifestyle choice, and in his mind he sees it as “the most sought after ingredient of indulgence in the western world.”
The Chocolatier Experience at IVIV (ONESIXFIVE) Lounge and Bar
Artisanal Afternoon Tea
Enjoy the finest indulgence of Chef Tim Clark’s ambrosial selections such as Strawberry Mascarpone Cake, Murray River Salted Caramel Macaron, Choc Pop with Freeze Dried Raspberry and more with a pot of selected house tea. Daily between 2 pm to 5 pm, RM160 nett per tea stand, inclusive two pots of tea.
The Great Indulgence with Wine Pairing
Revel in a velvety smooth confectionery of Rhubarb Creme Brulee, Cocoa Fraise and the like after dinner, paired with wines of white zinfandel, moscato, shiraz, and the moscato d’asti. Daily between 7 pm to 12 midnight, four pairings available.
* RM42 nett for one pair of dessert and wine pairing
* RM128 nett for four pairs of dessert and wine pairing
Prime Chocolatier Collection
Be spoilt for choice with the delectably-crafted Double Chocolate, Maracuja Cheesecake and more at the chocolate counter that are sure to leave your senses craving for more. Daily between 8 am to 9 pm, RM8 nett per piece onwards.
Chocolate Garden Buffet at Serena Brasserie
A beautiful and extensive spread of edible Chocolate Garden to make every sweet tooth waver in wonder from an ensemble of ‘Truffle Noir’ Chocky Pop, Summer Berry Delight, Passionfruit Marshmallow Cubes, Saltiness and more. In addition to that, a plethora of international and local indulgence with live action stations awaits. Available daily from 16 till 20 November 2015. RM148 nett per person.
Strawberry Mascarpone Cake and Choc Pop with Freeze Dried Raspberry
Master Cooking Class Session
Gain an exclusive pastry cooking class session from the celebrated Master Pastry Chef himself, and learn the insider techniques behind his sinful creations such as Pinachocolada, Chocolate Banana Beignet and Strawberries & Cream Choux bun. Available on 17 and 19 November 2015, from 11 am to 1 pm. RM250 nett per person.
Dessert Selections in Tao Chinese Cuisine and Tatsu Japanese Cuisine
Complement your dinner experience with one of the heavenly dessert menu, Fried Ice Cream drizzled with Murray River Salted Butterscotch for a blissful reminiscence to the night. Available daily from 15 till 20 November 2015, from RM28 nett.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010