Bubbly Sunday Brunch at Mosaic
May 13th, 2024
Kicking off a series of bespoke, limited-time events, THIRTY8’s #DineWithChef began in earnest on Thursday, May 9, with ‘The Spirit of Poland.’ This three-day event, a collaboration between Grand Hyatt and the Embassy of Poland, and under the guidance of Polish Executive Chef Grzegorz Odolak, welcomes two visiting Polish chefs.
The 2024 #DinewithChef series will showcase the different spaces around the hotel, including the well- known restaurants THIRTY8 and JPteres, the semi-alfresco POOLHOUSE, and the newly opened event space on Level 5 of Grand Hyatt Kuala Lumpur. Throughout the month of May, #DinewithChef will showcase a flurry of gastronomic collaborations between the head chefs and guest chefs — creating events that takeover the hotel over several key dates starting May 9.
For the ‘Spirit of Poland’ three-day event, a curated à la carte menu is offered through Saturday, May 11.
Grzegorz Odolak, known as Chef Greg, boasts over two decades of professional experience in the culinary world. Hailing from Poland, his journey began with a profound fascination for Thai cuisine, where he meticulously refined his culinary skills. Throughout his illustrious career, Chef Greg has led an indelible mark on various Hyatt properties across the globe, including Hyatt Regency Warsaw in Poland, Hyatt Regency Dubai, Grand Hyatt Doha Hotel & Villas, and Park Hyatt Chennai. He has also served as an opening task force member for Hyatt Regency Bali and Grand Hyatt Bali, infusing his creations with a distinctive flair that seamlessly blends freshness and innovation.
As for the visiting chefs, Celebrity Chef Marcin Budynek’s culinary odyssey has taken him through the vibrant kitchens of Spain, the rustic charm of Italy, the eclectic flavours of England, the exotic landscapes of Chile, the rich culinary heritage of South Africa, and the gastronomic haven of France. It was in France, under the tutelage of the esteemed Dominique Pootie, former Head Chef for President Francois Mitterrand, where Marcin honed his craft and embraced the artistry of haute cuisine. Marcin’s culinary prowess shines brightest in his innovative reinterpretation of Polish cuisine. Drawing inspiration from the bountiful offerings of local and regional produce, his creations pay homage to the unspoiled beauty of nature. With a deft touch and a creative flair, Marcin infuses traditional Polish dishes with contemporary twists, elevating them to new heights of culinary excellence. Beyond the confines of his kitchen, Marcin extends his culinary influence to the masses as a host and co-host of popular daytime television cooking shows, where he shares his expertise and passion for gastronomy with a wide audience. As a promoter and juror at culinary competitions, Marcin nurtures emerging talents and celebrates culinary excellence.
Meanwhile Executive Chef Mariusz Olechno, CEO of the Koku Group, culinary enthusiast, educator and author of cookbooks. He is a travel enthusiast and an avid motorcyclist with an unquenchable passion for discovering new flavours and inspirations in Poland and around the world.
With over 20 years of experience as a chef acquired both nationally throughout Poland and internationally, Mariusz is a man of many passions. As the owner and sushi chef of the largest sushi bar chain in Poland – KOKU Sushi, Mariusz has been setting trends in Polish sushi gastronomy for years. His openness and warmth make him a figure who enthusiastically brings people together around the table, celebrating both tradition and innovation in the culinary arts. His passion, knowledge and constant pursuit of excellence make him a leader and authority in the industry.
The limited à la carte ‘Spirit of Poland’ menu includes a pair of creative cocktails (along with an alcohol-free mocktail), four appetisers, four mains, and two desserts. You may have a hard time choosing! We sampled a few dishes from the menu and were amazed by the delectable flavours and impeccable presentation – and probably could have made a meal from the appetisers alone, they were so fantastic! Tableside visits from Chef Greg elevated the dining experience even more.
APPETISERS AND SOUP
Smoked beef tartare, cherry smoke wood, homemade pickles, sourdough bread (RM68)
Marinated herring fillets, garden herbs, apple gel, horseradish espuma (RM68)
Chicken liver parfait, rowanberry jam, toasted challah bread (RM58)
Sour rye soup “Zurek”, lamb sausage, cage free egg, boletus mushrooms, marjoram (RM48)
MAIN DISHES
Slow-braised beef cheek, potatoes, honey-glazed carrots, pickled kohlrabi (RM128)
Duck leg confit, “lazy” dumplings, beetroot, plum mousse (RM118)
Pan-seared turbot fillet, leek sauce, asparagus à la Polonaise (RM148)
Boletus mushroom dumplings pierogi style, mature cheese sauce, chive oil (RM98)
DESSERTS
Classic Polish baked cheesecake, kaymak sauce, cherry sorbet (RM50)
Poppy seed meringue cake, fresh raspberries, whipped cream (RM50)
All prices are nett, inclusive of service and tax.
For more information about #DineWithChef, its events and the restaurants at Grand Hyatt Kuala Lumpur, please visit their website or follow them on Facebook or Instagram. For reservations and dining enquiries, kindly email [email protected] or send them a message on WhatsApp at +6012.621 9869.