How would you react if someone suggests healthy eating? One might cringe and go ugh “tasteless food”, or assume that they’d have to forgo their favourite food. While consumers agree that conscious eating is essential for our health and wellness, there’s still a stigma around it. This is where celebrity Chef Daniel Green comes in.
Daniel Green – who has appeared on Food Network and is also a two-time international airline menu curator – has partner up with Grand Hyatt Kuala Lumpur to curate an all-new concept menu that seeks to deliver a healthy yet hearty culinary experience using eco-friendly produce. So if you’re ever in the city, do drop by Poolhouse on level 2 for a nourishing journey.
What makes the new Poolhouse menu stands out is the non-processed ingredients picked from the hotel’s very own in-house vertical garden nurtured by a local urban farming brand called CULTIVEAT. Customers can even customise their own salad with the following options: lettuce, protein, toppings, seeds and grains, together with dressing.
In addition to the Korean beef tartar (hand-cut and spiced with gochujang for a little kick), the Small Plates to share section also offers smoked salmon & crabmeat avocado mousse, and turmeric sweet potato hummus laced with curry leaves and chat masala. For the Large Plates option, diners can recommended to try Poolhouse’s Wok-fried barley & buckwheat (this dish is elevated with tomato sambal and coconut oil for a Malaysian touch).
Meanwhile, the lean meats and seafood skewers options are accompanied by the restaurant’s three Signature homemade sauces: Korean BBQ, white truffle mayo, and Salsa Verde. A little fun fact is that the signature sauces from Poolhouse are prepared in-house using high quality fats and ingredients that are both Paleo and Keto friendly.
“It has been a pleasure working with Chef Daniel these past few months, from ideation to the final curations of our new menu. We really wanted the locale to reimagine what eating healthy in a fun way could entail and that you can indeed shy away from overly seasoned produce and preservatives while still being able to keep recipes healthy yet full of flavour,” says Grzegorz Odolak, Executive Chef of Grand Hyatt Kuala Lumpur.
One should always end the meal with desserts and the options at Poolhouse are naturally sweetened and guilt-free. From homemade ice cream and sorbets, to the divine key lime cheesecake with honey, we love how Chef Daniel Green and his team of chefs have taken healthy dining to the next level.
Poolhouse featuring Chef Daniel Green is open daily from 10am – 9pm, and is located on Level 2, of Grand Hyatt Kuala Lumpur. For enquiries and reservations, contact +60 3 2203 9188 or email to restaurant.kuagh@hyatt.com.
