{"id":1577,"date":"2019-08-19T18:14:45","date_gmt":"2019-08-19T10:14:45","guid":{"rendered":"http:\/\/hapa.asia\/?p=1577"},"modified":"2019-09-11T10:31:31","modified_gmt":"2019-09-11T02:31:31","slug":"making-the-most-of-michelin-meal","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/making-the-most-of-michelin-meal\/","title":{"rendered":"Making the Most of Michelin Meal"},"content":{"rendered":"\n<p>Having the\nopportunity to dine at a Michelin-rated restaurant is quite rare in Malaysia so\nwhen such a chef cooks in the city, discerning diners eagerly sign up for the\nexperience. L\u2019\u00c9TOILE by Chef Jerome Ryon from La Barbacane, France (one\nMichelin star restaurant) assisted by Chef Pascal (Les Desciples d\u2019Auguste\nEscoffier) and Advanced Diploma students prepared a tantalising five-course\nmeal. <\/p>\n\n\n\n<p>Diners enjoyed\na mise en bouche of three petite offerings \u2013 quail eggs with enoki, salmon\ntartare, avocado and sour cream and pan-seared scallop, sago and truffle. Tuna\ncarpaccio with zucchini followed while the principal dish was French duck\nbreast served with seasonal fruits of apple, figs and pear plus pumpkin and a\ndrizzle of maple syrup. Three cheeses followed (Blue de Severac, Ecrou and\nComte) while the sweet ending was a lychee soup. The School of Culinary Arts\nand Food Studies and Thyme and Tangerine Restaurants at Taylor\u2019s University\nhosted the event while Cave and Cellar provided wines at one of the dinners. <\/p>\n\n\n\n<p><strong><a href=\"http:\/\/www.university.taylors.edu.my\">www.university.taylors.edu.my<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Having the opportunity to dine at a Michelin-rated restaurant is quite rare in Malaysia so when such a chef cooks in the city, discerning diners eagerly sign up for the&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/hapa.asia\/index.php\/2019\/08\/19\/making-the-most-of-michelin-meal\/\" class=\"button button-primary button-effect\"><span>Read More<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":2,"featured_media":1578,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-1577","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"_links":{"self":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/comments?post=1577"}],"version-history":[{"count":0,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/posts\/1577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media\/1578"}],"wp:attachment":[{"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/media?parent=1577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/categories?post=1577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/tags?post=1577"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/hapa.asia\/index.php\/wp-json\/wp\/v2\/powerkit_post_featured?post=1577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}