Wholly-owned subsidiary of KLCC (Holdings) Sdn Bhd

Managed by Convex Malaysia Sdn Bhd, a joint-venture

management company between

KLCC (Holdings) Sdn Bhd and AEG Ogden Pty Ltd

Opened our doors in June 2005,

well-equipped kitchen with 51 chefs,

catering up to 6,000 guests

The Centre provides meetings, incentives,

conventions, corporate dinners and management services

to Malaysian and international clients

We are environmentally-friendly and practice social sustainability,

and comply with a occupational safety & health policy

For food safety, we comply with ISO22000 & HACCP

and all international food safety legislation

As Islam is the official religion of Malaysia,

the Centre is cognisant of the importance

of sourcing the food and produce for our kitchens

from halal-certified domestic and international suppliers

The Centre’s entire kitchen space

is approximately 3,512 sq metres

and encompasses Western

production, Garde Manger,

Patisserie, Chinese and Muslim

kitchens

Parkview Deck CaféA deli outlet at level 1 with a park view

serving sandwiches and homemade specialtiesWest Wing Café

A café on the Ground Floor serving

local specialties for exhibitors

and the public

TenOnCallFree-flow lifestyle cuisine &

beverages throughout booking

duration for 10 meeting rooms

10 Meeting Roomson level 3 East Wing

Exhibition Halls12,310 sq metres including

2,600 sq metres standalone

marquee, four kiosks for

public catering

Plenary Theatre500-seat facility with lunch

& coffee break service

Protocol RequirementsA special culinary team

specially assigned to take care of

VVIP requirements

Café KitaStaff canteen with breakfast,

lunch, dinner and

supper service till 0200hrs

Chefs’ daily routine

Research & DevelopmentRe-engineer recipes and develop new dishes

- averaging 24 new creations per month

CORPORATE BANQUETS

12ft-diameter

Hanging Dessert buffet

62kg Giant Tuna

Chef Action Stalls

Chaine dés Rotisseurs

Multi-cultural Food Feast

State-of-the-Art Banqueting

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CUISINE TRANSFORMATION

INDIAN

CHINESE

MALAY

WESTERN

Simplicity - Elegant

Unique - Modern

Heritage - Contemporary

Traditional -

Classical

THE TRENDS

Avant-garde

Simplicity

AromaticTasty

VariationsFreshness

- 7 to 8-course menu

- Oriental hi-tea with varieties of dim sum

- Imperial buffet

- Chef's action stall - Oriental barbecue

- Food on-the-go with wok-fried specialties

Modern Chinese CuisineA unique cooking technique

with a modern twist

Individual Servings

Peking Duck

Roulade

Double-boiled

Superior Broth

Seafood KingdomDancing Prawns

Elegant Western CuisineUsing fresh produce,

retaining flavour & simplicity in presentation

Array of Sweet Memories

- Variety of set menus

- Cocktail & hi-tea

- Multi-cultural buffet

- Booth catering menus

- Chef’s action stalls

- Theme menus

- Tailor-made menus

- Food on-the-go

Heritage Malay CuisineDishes fragranced with herbs & spices,

traditional yet contemporary in presentation

“Nasi Lemak”

Fragrant coconut rice served

with chicken and sambal chilli

“Ayam Percik”

Traditional spicy

barbecued chicken

“Burung Puyuh”

Spicy marinated quail

served with condiments

- “Hidang Style” variety of dishes with silver service

- “Kampung” hi-tea of local favourites

- Malaysian buffet

- Chef action stalls of traditional specialties

- Food on-the-go with a zing of spices JAKIM is the governing body

responsible for the issue of

‘halal’ certificates for

the local and export markets

Classical

Indian CuisineTraditional preparation,

Indian spices,

classically presented

Vegetarian

Hydrabad

Lamb

Maldivian

Fish

- “Thali Set” variety of dishes with silver service

- “Tiffin” hi-tea with Indian specialties

- “ Nasi Kandar” Indian buffet with wide selection

- Chef action stalls of traditional specialties

- Snack on-the-go with a zing of spices

Hydrabad

Lamb

Maldivian

Fish

CULINARY WORLD

VISIONARY REVOLUTIONARY

CROSSING BORDERS - 21st CENTURY

TRANSFORMATION

SCIENCE TECHNOLOGY

CUISINE REVOLUTION

ExampleHot-fill

Laser slicer

Cryovacing machine

Touch screen combi oven

Infra-red & microwave toaster

ExampleIQF - Nitrogen

Pasteurisation

Micro-butter

Emulsifier

Vacuum & seal - Oxidation

SPEED TIME

TEMPERATURE

QUALITY

Modernist Molecular Sous-vide Cook Chill

SCIENCE TECHNOLOGY

Banqueting ChainsRestaurants

5 STARS BANQUETING Food Safety (HACCP & ISO22000)

Food & Labour Costs (Resource shortage & cost rises)

Food Technology (Skills enhancement)

Food Products (Demographic changes)

Food Quality (Produce price increases )

Redefining the Future of Food

Shortage

of

Talent

Resource

Shortage

Labour

Cost

Rises

Eco-greenThe New

Generation

Menu

PricingTALK

Employee

Poaching

Employer

Frustration

Retaining

Talent

Restaurant

Open & Close

Cost

Cutting

Dissembling

Long Working

Hours

FOOD NATION

Sustainability

Work Life

Balance

Employment

Quota

Produce

Increases

Rental &

Electricity

Increases

ICI

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PositiveMindset

nspire Daily

reate Beyond

nnovate Future

Visit www.klccconventioncentre.com

for more information

Thank You