The Kuala Lumpur Convention Centre (KLCC) put its new banqueting service to the test last week for the Australian High Commission’s Australia Day 2013 reception.
More than 800 guests tested KLCC’s new 'State of the Art Banqueting' service, which included culinary innovations such as hanging pedestals, chef showmanship stations and an Australian themed ice sculpture.
The new service is part of KLCC’s Year of Culinary Excellence, which focuses on culinary experiences which play on all five senses.
“A memorable culinary experience must be able to satisfy our five senses. We have put a lot of emphasis on how our food is presented as we believe we should eat with our eyes," executive chef Richmond Lim said.
