Le Petit Chef

Jun 29, 2019 | Flavours

Le Petit has gained popularity around the world long before it has arrived in Malaysia. This innovative dining experience tells a story of a chef that stands at only 58mm being projected onto plates of diners using 3D animated mapping technology. An amazing combination of sight, sound and a wonderful menu by Michelin-starred chef, Jeff Ramsay, Malaysia is the first country in South East Asia to offer this one-of-a-kind dining experience. Known as ‘The World’s Smallest Chef’, we finally had the honour to meet him in person during one of the dinner service at Elements KL.

The unique dining experience kicked off on time with two different refreshing concoctions that prepped our appetite for the gastronomical experience. The different-coloured lighting transitioning throughout the room gave off a groovy vibe, fueling a string of conversations before the room lights are dimmed for the appearance of Le Petit Chef. With the diners’ phones and cameras on standby, everyone snapped into position when the lights were dimmed, waiting for the visual experience to take place.

Surfacing from the ocean, the star of the evening takes off his oxygen helmet and starts pulling in his harvest from the sea and throwing it into a simmering broth in the middle of our plates. Midway, while he gathered a few other ingredients from the sea, he gets attacked by a giant octopus and in attempt to fight off the sea monster, he managed to cut off one of its tentacles (that was then slipped into the soup). After a witty fight, the octopus eventually gets hold of the chef and drops him into an open clam in the middle of the bowl.

As the dramaturgical plot fades away, we were served with our first course – Bouillabaisse. The food presentation resembled closely to what was projected, with a mix of seafood – pieces of Sea Bream, a juicy chunk of Hokkaido scallop, a Crab and Prawn Bisque along with a generous splash of Citrus Buerre Blanc. A simple and rich dish that is originally from Provence, the Bouillabaisse certainly has all the flavours drawn out from the shellfish. We savoured the clean flavoured dish till the very end (none was left of our bowls), leaving a distinct brackish note on our taste buds.

Each dish served was as entertaining as the first one, with the little chef running into different predicaments each time. Following our appetiser, we were served with our second course, which was the Tail Spin. For this dish, we saw the chef going all out to reel in his catch but only to have the dish being hit by giant waves, washing up sea vegetables that were left scattered on the plate. The Butter Roasted Jumbo Prawn contrasted perfectly with the different elements on the plate. Oozing with rich flavours from the jumbo prawn roasted to perfection, the Lemongrass Sabayon and Corn Polenta Cake complemented the dish with its smooth flavours. Pulling it together with a couple of Black Caviar dollops, this beautifully crafted dish will certainly leave your palate with waves of flavour.

For the main dish, we witness Le Petit Chef grilling a piece of steak, where he ends up accidentally charring it while he was trying to get rid of a fly. For this dish, the tenderloin steak was exactly as its cut suggests, tender. Slightly charred on the outside and glazed with Bordelaise sauce, the steak exuded multiple layers of flavours. You could taste the sweetness of the beef jus accentuating the earthiness of the Bordelaise sauce, working off each other to give off an ultimately satisfying umami flavour. The Pommes a la Robuchon a.k.a mashed potatoes were fluffy and aerated, creating an almost “melt in your mouth” scenario, while the Konbu Butter Glazed Carrot and charred broccoli provided the freshness needed from the heavy umami flavours. However, if you are not a fan of Le Beouf, there is always an option of a Roasted Aged Chicken Breast. A dish well-seasoned, the tender chicken is laced with Truffle Chicken Jus served alongside Vegetable Pot au Feu.

The ‘Milk and Caramel Fantasy’ was the perfect ending to the interactive French gastronomy experience. The combination of malty vanilla ice cream drizzled with chocolate and orange sauce paired with strawberry, blueberry, and raspberry resembled a rollercoaster of flavours and emotions. Topped with a unique Aerated Valrhona, this frozen chocolate gave this dessert a bit of a crunchy texture, while heightening the flavour profiles of the rest of the ingredients. A fitting end to the flavourful journey curated by Le Petit Chef, we certainly would recommend this place for those who loves a charming dining experience.

After the 90 minutes service with Le Petit Chef, it has certainly restored our faith in fine dining – delivering both visual presentation and incredible food. This beautifully choreographed service is definitely a must-try for Malaysians and for those visiting Malaysia for its culinary experience.

Book your date with Le Petit Chef at www.elements.my.

Opening Hours:

  • Two sessions on Tuesday to Thursday at 7:00PM & 8:30PM.
  • Three sessions on Friday at 6:30PM, 8:00PM & 9:30PM.
  • Four sessions on Saturday & Sunday at 5:30PM,7:00PM, 8:30PM& 10:00PM.

Seating arrangement for Le Petit:
2 seater, 4 seater, 6 seater. Customers will be split into 2 or more tables if there are more than 6 people.

Location: HIVE Unit H-G-11, TREC , 438, Jalan Tun Razak, Kuala Lumpur.
Waze: Le Petit Chef – Elements
Dress Code: Smart Casual/Formal

Jean Lee

Jean Lee

Jean Lee co-founded InMalaysia.Asia to provide the best picks Malaysia has to offer, from food, culture, heritage, right up to the mountainous landscapes and sandy white beaches. After spending a good amount of time in the public relations field, she aims to give her homeland the recognition it deserves with InMalaysia.Asia. An avid traveller and a beach bum, Jean has travelled around Europe, East Asia, Southeast Asia and parts of Central Asia. She finds peace in travelling and seeks new and fresh ideas away from home.
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