Relish the Chocolatier Experience with Chef Tim Clark @IVIV(ONESIXFIVE)Lounge & Bar, InterContinental KL

In conjunction with the InterContinental Kuala Lumpur World Celebrity Chef Series 2015, it's time to indulge the finest chocolate delights with Tim Clark, an acclaimed Master Pastry Chef and Melbourne’s award winning artisan chocolatier and pâtissier, as he is the guest chef at InterContinental® Kuala Lumpur from 15 November to 20 November 2015.  

The celebrity chocolatier began his career in Germany, training extensively in a meek, one star Michelin restaurant, before taking on the role of Executive Pastry Chef with an international luxury cruise liner. He later on became accredited as the youngest Executive Pastry Chef in Crown Melbourne, and soon finds himself tantalising the taste buds of respected public figures such as Nelson Mandela, Rachel Griffiths and Buzz Aldrin. 

Renowned for his masterful chocolate art pieces including the four meter long delight of edible chocolate garden, Chef Tim Clark has a big passion in ‘chocolate’. This Master Pastry Chef and co-owner of the renowned Cacao Fine Chocolates & Patisserie carries a string of achievements that are sure to deliver an enchanting experience at the InterContinental Kuala Lumpur World Celebrity Series 2015 following the first success with South Korean Celebrity Chef Edward Kwon in April 2015. 

It would be an equally incredible journey for The InterContinental Kuala Lumpur World Celebrity Chef Series this round with creative confectioneries. Get up close and personal with Tim Clark, as he flaunts his skills in creating the best in new and innovative cakes, chocolates, pastries and macarons for afternoon tea, dessert menu, chocolate buffet as well as a master cooking class from now till 20th November 2015:

THE CHOCOLATIER EXPERIENCE AT IVIV (ONESIXFIVE) LOUNGE AND BAR;

• Artisanal Afternoon Tea 

(Daily between 2:00pm to 5:00pm, RM 160 nett per tea stand, inclusive
two pots TWG's tea)

Enjoy the finest indulgence of Chef Tim Clark’s ambrosial selections such as Strawberry Mascarpone Cake, Murray River Salted Caramel Macaron, Choc Pop with Freeze Dried Raspberry and more with a pot of selected TWG tea.

Mille fuel of Smoked Atlantic Salmon, Chick Pea Fritter Tahini, Coriander Mayonnaise.

Chermoula Spice Roast Duck Orange Marmalade Sandwich, Eggplant Caviar Marinated Lamb Ciabatta, Smashed Avocado Open Face Sandwich Toasted Pine Nuts Micro Cress.

Coco Fraise.

Double Chocolate.

Strawberry Mascarpone Cake.

Murray River Salted Caramel Macaron, Passion Fruit Marshmallow Cubes.

Choc Pop with Freeze Dried Raspberry. 

Savoury or sweet, it is best paired with 1837 TWG tea.

My personal favourite tea would be the Moonfruit Black Tea and Earl Grey. :D

• The Great Indulgence with Wine Pairing
  Revel in a velvety smooth confectionery of Rhubarb Creme Brulee, Cocoa Fraise and the like after dinner, paired with wines of white zinfandel, moscato, shiraz, and the moscato d’asti.
  (Daily between 7:00pm to 12:00 midnight, four pairings available:
  RM 42 nett for one pair of dessert and wine pairing;
  RM 128 nett for four pairs of dessert and wine pairing)

• Prime Chocolatier Collection
  Be spoilt for choice with the delectably-crafted Double Chocolate, Maracuja Cheesecake and more at the IVIV (ONESIXFIVE) chocolate counter that are sure to leave your senses craving for more.
  (Daily between 8:00am to 9:00pm, RM 8.00nett per piece onwards)

CHOCOLATE GARDEN BUFFET AT SERENA BRASSERIE 
A beautiful and extensive spread of edible Chocolate Garden to make every sweet tooth waver in wonder from an ensemble of ‘Truffle Noir’ Chocky Pop, Summer Berry Delight, Passionfruit Marshmallow Cubes, Saltiness and more. In addition to that, a plethora of international and local indulgence with live action stations awaits.
Available daily from 16 November till 20 November 2015.
RM 148 nett per person.

MASTER COOKING CLASS SESSION
Gain an exclusive pastry cooking class session from the celebrated Master Pastry Chef himself, and learn the insider techniques behind his sinful creations such as Pinachocolada, Chocolate Banana Beignet and Strawberries & Cream Choux bun.  

Available on 17 November and 19 November 2015, from 11:00am to 1:00pm.
RM 250 nett per person.

DESSERT SELECTIONS IN TAO CHINESE CUISINE AND TATSU JAPANESE CUISINE
Complement your dinner experience with one of the heavenly dessert menu, Fried Ice Cream drizzled with Murray River Salted Butterscotch for a blissful reminiscence to the night.   

Available daily from 15 November till 20 November 2015, from RM 28 nett.  

For reservations or more details, please call 03-2782 6000 / 03-2782 6398 or email foodandbeverage@intercontinental-kl.com.my.