Indulge the finest chocolate delights with Tim Clark @ IVIV Lounge and Bar InterContinental Hotel

November 17, 2015

Dear all connoisseur finest chocolate lovers, Tim Clark, an acclaimed Master Pastry Chef and Melbourne’s award winning artisan chocolatier and pâtissier confirmed his appearance as a guest chef at InterContinental® Kuala Lumpur in conjunction with the InterContinental Kuala Lumpur World Celebrity Chef Series 2015, from 15 November to 20 November 2015.
Tim Clark is famous with his chocolate masterpiece - the four meter long delight of edible chocolate garden. With a big passion in ‘chocolate’,Tim Clark began his career in Germany and then training extensively in a meek, one star Michelin restaurant, before taking on the role of Executive Pastry Chef with an international luxury cruise liner. 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. 
To deliver an enchanting experience to the connoisseurs of finest chocolate delights, this Master Pastry Chef and co-owner of the renowned Cacao Fine Chocolates & Patisserie carries a string of achievements at the InterContinental Kuala Lumpur World Celebrity Series 2015 following the first success with South Korean Celebrity Chef Edward Kwon in April 2015.
The InterContinental Kuala Lumpur World Celebrity Chef Series this round definitely will be the incredible journey amazed by Tim Clark's creative confectioneries. Get up close and personal with Tim Clark, as he flaunts his skills in creating the best in new and innovative cakes, chocolates, pastries and macarons for afternoon tea, dessert menu, chocolate buffet as well as a master cooking class from 15 November to 20 November 2015:
THE CHOCOLATIER EXPERIENCE AT IVIV (ONESIXFIVE) LOUNGE AND BAR
Artisanal Afternoon Tea
Chick pea fritter 
From left to right
mille fuel of smoked atlantic salmon | smashed avocado open face sandwich | Chermoula spice roast duck
From left to right
Passion fruit marshmallow cubes | coco fraise | Strawberry Mascarpone Cake
Double chocolate 
Prepare your taste buds with 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 by TWG.
Time : Daily between 2:00pm to 5:00pm
Price : RM 160 nett per tea stand, inclusive two pots of TWG tea.
Nothing tastes better than indulging in a spot of afternoon tea when pair with pot of TWG tea. 
Personally i love moroccan mint tea, it is perfectly blended with suave and strong Sahara mint. It helps to refreshing my taste buds after all desserts. I tried TWG Oolong Prestige too, this TWG Tea blue tea leaves the palate with an enduring sense of serenity.
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. 
Time : Daily between 7:00pm to 12:00 midnight
Price : RM 42 nett for one pair of dessert and wine pairing; 
RM 128 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 IVIV (ONESIXFIVE) chocolate counter. 
Time : Daily between 8:00am to 9:00pm
Price : RM 8.00nett 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 November till 20 November 2015. 
Price : RM 148 nett per person.

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 November and 19 November 2015, from 11:00am to 1:00pm.
Price : RM 250 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 November till 20 November 2015
Price : from RM 28 nett.

For reservations or more details,
contact : 03-2782 6000 / 03-2782 639

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