Chef extraordinaire, Anton Mosimann, returns to Malaysia as “Guest Chef” at The Club Saujana Resort from 29 May to 1 June 2013. Philip Johnson, one of Australia’s most celebrated chefs will be satisfying appetites from 26th to 28th June at The Club Saujana Resort and 28th – 29th June at The Saujana Hotel Kuala Lumpur. Guests will now have the privilege to indulge in the sensual temptations of fine culinary arts!
Anton Mosimann returns to The Restaurant:
- 29 May till 1 June (Lunch & Dinner) – The Restaurant, The Club Saujana Resort
The Swiss-born chef rose to fame in the UK while cooking at The Dorchester where he saw the restaurant awarded Two Michelin Stars. He is widely regarded as the founder of Cuisine Naturelle, a style of cooking he created which focuses more on the flavour of individual ingredients. Mosimann followed the halcyon Dorchester years by opening his own private dining club, Mosimann’s, in London’s Belgravia.
In 2011 he was chosen to cook for 300 guests at the evening reception of the wedding of Prince William, Duke of Cambridge and Catherine Middleton, at Buckingham Palace. He’s cooked for most of Europe’s heads of state as well as the British Royal Family, four British Prime Ministers, four US Presidents, and now for savvy Malaysian gourmands who are quick to seize this fabulous opportunity! His previous appearances at The Restaurant in July 2010 and September 2012 left diners captivated with culinary artistry and flair.
Philip Johnson – presenting Australian cuisine at its best:
- 26 June (Dinner) till 28 June (Lunch) – The Restaurant, The Club Saujana Resort
- 28 June (Dinner) till 29 June (Lunch & Dinner) – Senja, The Saujana Hotel Kuala Lumpur
New Zealand-born, Philip Johnson, has left his mark amongst gourmands in London, New Zealand and now in Australia. His bistro e’cco, which first opened in 1995, won the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award in 1997. He has received national acclaim for his sure yet simple approach, and his landmark bistro continues to delight all diners.
Besides touring Australia, Chef Johnson has also been featured in numerous epicurean workshops and guest chef appearances in New Zealand, Dubai and Chicago. He has contributed recipes to a multitude of publications, including Simply Australia, Australian Food, Providore, and Great Australian Chefs, where Mietta O’Donnel named him as one of 50 chefs at the cutting edge of Australian cuisine. To date, he has authored six of his own cookbooks which all include a wonderful collection of recipes that are unpretentious, simple yet stunning and a reflection of the ideas and beliefs that have made e’cco the success it is today.
For dining reservations and enquiries call (603) 7843 1234 or email firstname.lastname@example.org.
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