Renaissance Kuala Lumpur Hotel, a lifestyle hotel within the Marriott International global portfolio encourages guests and travelers to Live Life to Discover; is thrilled to showcase Flavours of Mexico at Vogue Café brought to you by guest Chef Jorge Carlos Gonzalez Rangel in collaboration with the Mexican Embassy in Malaysia from 24 to 30 November 2014.
Flavours of Mexico offers a tantalizing array of indigenous Mexican dishes from the region of Oaxaca in Southern Mexico. Chef Jorge Carlos who brings with him a wealth of experience will give the locals a chance to enjoy both traditional and contemporary Mexican cuisine prepared with imported Mexican ingredients as well as sourced locally.
Priced at RM108++ per person and an introductory price of RM100nett per person for 25 November only, this is treat not to be missed. Bring your family and friends to feast on Mexican delicacies such as Mexican shrimp soup, Stuffed chili pasilla in goat cheese & nut sauce, Cream of black bean with julienned crispy corn tortillas, Orange and mezcal mousse, Oaxacan chocolate & chili meringues and more…
For restaurant reservations and to discover more, please call 03 2716 9388 or email firstname.lastname@example.org. We recommend that you book early to avoid disappointing your palate. All prices are subject to 10% service charge and 6% service tax.
FLAVOURS OF MEXICO AT VOGUE CAFÉ MENU
HOT STATION Black mole Yellow mole Green mole Basmati rice Mexican shrimp soup Stuffed chili pasilla in a sauce of goat cheese and nuts
COLD STATION Guacamole Mix baby salad Hibiscus flower vinaigrette Chintextle dip (paste based on pasilla chili, garlic and dried shrimp) Hierbasanta dressing
LIVE STATION Tlayudas (big corn tortillas) Red chili sauce Green chili sauce Refried beans with avocado leaf Quesillo (traditional Oaxacan cheese)
DISHES OF LOCALLY SOURCED MEXICAN INGREDIENTS Fresh raw tuna fish with corn, guacamole on a sauce of chipotle Cream of black bean with a julienne of crispy corn tortillas Tamarind black mole with chicken Mango ceviche
DESSERTS Nicoatole oaxaqueño (sweet gelatine based on corn and milk) Orange and mezcal mousse Figs with tequila reduction and vanilla cream tart Sweet potato or pumpkin in Mexican brown sugar honey Meringues of Oaxacan chocolate and chili