Laksa Sarawak among culinary offerings at Flavours of KLCC

KUALA LUMPUR: Laksa Sarawak, Master Carver Roast Lamb and an assortment of bite-sized treats were among the offerings showcased as the Kuala Lumpur Convention Centre (KLCC) unveiled its culinary line-up for 2027.

The inaugural Flavours of KLCC brought together clients and partners for a preview of menus designed for conferences, corporate gatherings, festive celebrations and private functions, alongside the centre’s expanded technical production capabilities.

Sarawak Tribune had the opportunity to sample several dishes on Thursday, including the Master Carver Roast Lamb served with rosemary sauce and mashed potatoes.

The lamb stood out for its tender texture, with the meat sliced thinly for easy consumption, while the accompanying rosemary sauce complemented the dish.

KLCC’s Laksa Sarawak was another highlight, served at a neatly arranged station where staff helped prepare the noodles and pour in the broth. Guests could then customise their bowls with toppings such as boiled eggs, chilli, long beans, spring onions, lime and sambal.

The laksa featured a creamy, flavourful broth with a subtle kick of spiciness, even without the addition of extra chilli or sambal. The variety of condiments allowed diners to adjust the flavours according to their preferences.

The selection also included the Oriental Crispy Cheese Shrimp Roll, Mini Croissant with Smoked Salmon Crème Fraîche and Butterscotch Muffin, offering a mix of savoury bites and sweet treats.

Other highlights included the Signature Prosperity ahd Heritage Yee Sang and a selection of Chinese New Year and Hari Raya-inspired dishes, giving guests a preview of the festive menus being developed for the year ahead.

Beyond the food, the showcase highlighted the KLCC’s expanded in-house technical production capabilities, including digital content production, drone shooting and photography to support the planning and delivery of events.

In a statement, KLCC deputy general manager Robert Hatton-Jones said the showcase allowed clients and partners to experience the Centre’s offerings and explore possibilities for their future events.

“Food plays an important role in how people experience an event.

“Flavours of KLCC provides us with an opportunity to bring together some of the work our teams have been developing for different occasions throughout the year, and for our clients and partners to experience it for themselves.

“We hope it gives them a better sense of what is possible and perhaps sparks some ideas for their next event with us,” he said.

Meanwhile, KLCC executive chef Hisham Jaafar said the showcase provided an opportunity to bring together the different culinary experiences developed for the centre’s diverse range of events.

“Every event has its own character, and the menu should reflect that. Our role is to understand the occasion, the guests and the experience our clients want to create, then translate that into food that is memorable, well-executed and enjoyable.

“Flavours of KLCC gave us a platform to showcase that thinking through the dishes and experiences we have developed for the year ahead,” he said.

KLCC hosted 43 international conferences in 2026, welcoming more than 40,093 delegates with 27 conferences confirmed for 2027, expected to attract more than 27,170 delegates.

Flavours of KLCC is set to become an annual showcase of the centre’s culinary, hospitality and event production offerings, giving clients a preview of what is available for the year ahead.