Ultime and Chateau Dionne’s Culinary Overture Is a Palate-Pleasing Fusion Feast

Situated in the dashing heart of uptown Kuala Lumpur, Ultime Atelier & Boulangerie teamed up with Chateau Dionne to orchestrate the ultimate gastronomic indulgence, blending a Japanese reinterpretation with modern classic French-themed dishes. The eight-course tasting menu, a joint creation by Ultime’s Chef Ken Ng and Chateau Dionne’s Chef Andy Choy, offered a delightful expedition through a range of flavours, textures and wine pairings.

Team Ultime and Team Chateau Dionne.

Reflecting on their collaborative endeavour, Chef Ken said: “Managing events in different venues posed several challenges, including adapting to unfamiliar kitchen environments, coordinating plating support, handling dish preparation, and ensuring effective communication. Despite these complexities, both teams worked diligently well together, and I’m pleased with our result.”

French Toast.

When asked about discovering any unexpected commonalities or distinctions in their culinary styles during their collaboration, Chef Andy said: “I believe we both harbour a shared passion for crafting exceptional experiences, maintaining high standards in food quality and service, and offering excellent wine selections for our customers. Furthermore, fostering a culture of respect towards all staff members and uniting the team played a pivotal role in our collaborative efforts.”

Wine pairings for the night.

The gastronomic adventure commenced with Choix de Pain, an artisanal creation from the boulangerie, accompanied by the richness of Brittany butters. This enticing prelude paved the way for Amuse Bouche, a composition of saumon cornets and gruyere choux, which was a harmonious interplay of flavours that gracefully pirouetted on the palate. Advancing through the culinary adventure, the next chapter was the French Toast made with bafun uni and summer truffle. This creation was complemented by the effervescence of Perrier-Jouet Grand Brut NV. Up next was the Capellini, featuring obsiblue prawn and yuzu ponzu followed by the Pithvier, a tantalising blend of aged duck, artichoke, and rougié foie gras. To complement this course, the Le Volte Dell-Ornellaia 2018 added a layer of palatial delight that lingered on the taste buds with each sip.


The Egg Molet took diners on a sensorial adventure, with the earthiness of champignon mushrooms and the richness of kenkori egg. This dish was paired with the Champagne Granita, a palate-cleansing drink that arrived as a refreshing interlude, priming diners for the main course options. Diners were then presented with two main course options: the Turbot with kale and caviar beurre blanc, paired with Château Ferran Pessac-Leognan 2020, or the AUS Wagyu Oyster Blade MB5 with broccolini and green peppercorn, matched with Château La Confession St-Emilion Grand Cru 2011.

The dining setup for the night.

As the culinary sojourn approached its climax, the grand finale was the decadent Chocolat of Valrhona Komunto 80% and coffee. This concluding treat reflected the chefs’ dedication to crafting an unforgettable dining experience, leaving a lasting imprint on the palates of those who partook in this gastronomic indulgence.

Ultime Atelier & Boulangerie

Chateau Dionne

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