Chef Darrel J. O’Neil, InterContinental Hotel, Kuala Lumpur

Give me a semi-raw pieces of meat and I’m a happy girl. Yes, it sounds primitive but I can’t help it as I’m a true carnivore! :DD

BELOW:A masterpiece:
Wagyu Beef Carpaccio with Shimeiji Mushrooms Micro Greens and Citrus Dressing prepared by Chef Darrel J. O’Neil of Intercontinental Hotel, KL.

Chef Darrell J. O'Neill - Intercontinental Hotel KL

I like my meat rare, I like my meat bloody and most of all I love my meat raw. The carpaccio above was almost like a tartare; lightly seasoned with fleur de sel, sesame seeds and citrus dressing; all in all juicy and explosive with flavours in harmony with the other ingredients on the plate.

Chef Darrel came to Intercontinental Hotel with stellar credentials. Born an Australian and trained in French cuisine, Chef Darrel (like most other chefs had since) lend his creativity in masterminding fusion dishes with Japanese influences. He’s not the first of course, as many chefs has proved that Japanese and French ingredients marries beautifully on a plate.

For Chef Darrel, I must say he executed his dishes that evening admirably well.

Intercontinental Hotel KL (formerly Nikko Hotel) has undergone several refurbishment since the name change. That evening we were hosted by the “new” pool, entertained by a new chef and introduced to new dishes.

Chef Darren J. O'Neil, Intercontinental Hotel

Not an evening to be missed, and I was glad I made it on time.

Chef Darren J. O'Neil, Intercontinental Hotel -001

After the superb carpaccio, I tucked into the Black Cod with Sweet Potato and Ginger Mousseline Baby Beets, Broccolini and Bonito Foam next.

Chef Darrell J. O'Neill - Intercontinental Hotel KL-001

I picked up my fork and proceeded to cut the fish right through the middle. The effect you see below were the result of my actions. The cod was so buttery and fresh that the flakes of the fillet fanned out beautifully on my plate. I was astounded by the effect for a while, and grabbed my BB to capture an image of it before devouring the cod.

Chef Darrell J. O'Neill - Intercontinental Hotel KL-002

Needless to say, the black cod was as prime as it gets; velvety smooth, medium-firm and remarkably creamy.

I thought the tasting couldn’t get any better, but it did. The dessert was definitely something worth singing praises for, or perhaps it was something extraordinary to me since I have not tasted it before thus that explained why I was so impressed with it? Regardless, I felt it Chef Darrel paired every component remarkably well together.

Chef Darren J. O'Neil, Intercontinental Hotel -011

He started with the sabayon, freshly whipped on the spot.

Cubes of fresh mangoes was the first layer in the tall dessert glass. A scoop of coconut ice cream then sits on top.

Chef Darren-010

A dash of Kahlua (coffee liquer) goes over the ice cream before the fresh Malibu Sabayon was poured in.

Chef Darren-011

 Chef Darren-015

Lastly a gold chocolate disc completed the ensemble. Right before tucking in; as the tall glasses were placed in front of us, the waiters came around to pour hot coffee over it. Such details! I was impressed! 🙂

Chef Darren-018

The coffee imparted a bitter but aromatic flavour to the dessert. In addition to that, the liquer added subtle naunces of luxury. Overall I was most blown away with Chef Darrel’s creations.
The name of this fabulous dessert? It’s Modern Coconut Tartufo with Kahlua.

Chef Darren J. O'Neil, Intercontinental Hotel -015

Do check out Chef Darrell’s creations as he will be injecting his vision into the food and beverage outlets’ menu here at Intercontinental Kuala Lumpur, starting with Serena Brasserie and Lobby Lounge. He will also be working closely with the Executive Chinese Chef at Toh Lee on the menu concept and will ultimately bring the Chinese Cuisine here in Intercontinental Kuala Lumpur to greater heights!

So stay tuned for more exciting dining adventures from the delightful Darrell J. O’Neill! 🙂

BELOW:  We met again at the Midsummer Night’s Feast at Shook! Starhill Gallery.

chef darrell and rebecca saw

InterContinental Kuala Lumpur
165 Jalan Ampang.
50450, Kuala Lumpur
Tel: 603 2782 6188
Email: [email protected]

This Post Has 8 Comments

  1. Caroline

    Everything looks good here! Yum!! 😀

    1. rebeccasaw

      It was a really good dinner. IF Chef Darrel had wanted to impress, I must say he’s done it! 🙂

  2. Sean

    i’m quite keen to see how chef darrel will develop his vision at the intercontinental. i’ve generally had very good meals at the japanese and chinese restaurants at this hotel, but i do wish they’d open a western restaurant, something like senses at kl hilton maybe. and with chef darrel on board, this could be the perfect time to do it! 😀

    1. rebeccasaw

      True that! There’s no western restaurant here as yet. It makes sense to have one, especially so with Chef Darrel’s culinary prowess!

  3. Akulah Pak Lan

    I heard that carnivore are that true? haha

    Very next door to me..maybe can drop sometimes there..

    1. rebeccasaw

      U should, especially for the Japanese restaurant. I havent tried yet but I heard many many raving reviews!

  4. Vivien Lee

    hi Rebecca,

    hope all is well. I am trying to locate Chef Darrell and I wonder if you know if he is still working in KL with another hotel brand? I like to connect with him.

    thanks for helping out.


    1. Rebecca Saw

      Hi Vivien
      I wish I know too! He’s such a good chef; great personality & wonderful skills in his cooking!

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