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After a highly successful first edition earlier in January, the Two Friends – One Cuisine concept returns to The Library at The Ritz-Carlton Kuala Lumpur; this time featuring YTL Corporate Executive Chef Wai Look Chow and Chef Alexander Tyndall, executive chef of Marco Pierre White’s Wheeler’s restaurant at the Threadneedles Hotel in London. Guests can expect the revered flavours of the cosmopolitan British capital, brought to the heart of Kuala Lumpur.

Born and raised in a humble home in London, Chef Alex found his culinary calling at the tender age of 14, where he apprenticed for a local wine bar. He went on to attend a culinary college for professional qualifications in food preparation and cooking.


After stints at The Food Company and various restaurants in and around Leeds, his long-held passion for the culinary world took him to Kent, where he joined the renowned Michelin-starred Chapter One restaurant, discovering an innovative, robust style of cuisine alongside Chef Andrew McLeish.

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His undeniable talent continued to open new doors at Chapter One’s sister restaurant and Italian offshoot, Bella Vista in Blackheath, London where he experimented with Italian cuisine and used authentic ingredients in his cooking for a decade before joining Wheeler’s restaurant as its Executive Chef.

Chef Wai

16 to 20 July will see Chef Alex and host Chef Wai collaborate in the kitchen – two extraordinary talents with over four decades of experience teaming up to deliver an exquisite four hands dinner showcasing only the best of each ingredient through modern and traditional culinary artistry and their passion for their craft.

The four-course dinner begins with a prelude of amuse bouche from the sea to whet the appetite – Oysters Rockefeller au Gratin and Seared Scallop with skirlie potato cake and vanilla purée.

Oysters Rockefeller Au Gratin

Then, indulge in the light and airy Tempura Quail before moving on to Marco’s Lobster Macaroni – a oceanic bisque of lobster and macaroni topped with black truffle. Dinner continues with the indulgent, melt-in-your-mouth Roasted Rack of Lamb, paired with cockles, baby spinach and a side of gratin dauphinois.

End the night on a sweet note with Chef Alex’s signature dessert – Wheeler’s Poached Pear with vanilla panna cotta and passion fruit sauce.

The exclusive four-course menu will be available from 16 to 20 July from 7pm until 11pm and is priced at MYR350 nett per person with an option of wine pairing at MYR450 nett per person. For dining reservations and enquiries,  call +60 3 2142 8000 or email
dining@ritzcarltonkl.com.

ritzcarlton.com