Step inside the peculiar black box set up at Sheraton Imperial Kuala Lumpur’s Pavilion Lounge and find yourself transported to a restaurant beneath starry constellations.
This holiday season could just be your lucky one. How, you ask? Step inside the peculiar black box set up at Sheraton Imperial Kuala Lumpur’s Pavilion Lounge and find yourself transported to a restaurant beneath starry constellations, where you can wish upon the shooting stars all around you (more stars means more luck, eh?).
Conceptualized by multi award-winning global interior designer, Emma Maxwell within just three weeks before its official launch, the one-of-a-kind pop-up restaurant is her answer to the question, “How do we make our dreams come true?”
Following that idea, the box’s fantastical interior submerges guests in an evocative “other” world that contrasts its rigid exterior – an insinuation of our perception towards dreams versus reality. Throughout the course, guests can witness the transformation of the dark void above them into a shimmering star field and crown the experience with a search for their lucky star.
Even the less superstitious will find the experience stimulating, accompanied by equally impressive menus curated by two skilled chefs: Chef Francois Mermilliod of famed French dining restaurant in Singapore, Bar-A-Thym, and Chef Gaetano Di Stefano of the hotel’s signature Italian restaurant, Villa Danieli.
Guests can opt for a 4-course lunch or a 6-course dinner paired with wine or mocktails, with each dining session accommodating only 12 guests.
In case you missed out on Chef Francois’ sessions, here are the highlights of our meal.
Chef Francois Mermilliod of Bar-A-Thym, Singapore.
Ceviche of Yellow Fin Tuna, Yuzu Ponzu Dressing, Apple-Fennel Salad (Paired with: 2016 Huntaway Marlborough Sauvignon Blanc)
Chilled Lobster Ravioli, Guava, Lime Sabayon and Nahm Jim (Paired with: 2015 Bonpas Cotes de Luberon Blanc)
Seared Scampi, Angel Hair, Hokkaido Sea-Urchin and Sakura Ebi (Paired with: 2015 J. Moreau & Fils Chablis)
Wild-Caught NZ Grouper, Saffron Risotto, Razor Clams and Smoked Eel Broth (Paired with: 2015 Capel Vale Margaret River Chardonnay)
Milk Fed Veal Tenderloin,