TenOnCall to Tantalise Taste Buds!


Kuala Lumpur Convention Centre Launches Enhanced TenOnCall Menu

(L to R) Kuala Lumpur Convention Centre Chefs Amir Mohamad and Mohd Hafiz preparing cuisine at one of TenOnCall’s ‘Chef Action Stations’.

KUALA LUMPUR, 10 March 2017 ­– The Kuala Lumpur Convention Centre (the Centre) has launched a new menu to excite taste buds and satisfy the appetite of long-standing recurrent clients and entice new regulars to experience its innovative TenOnCall (TOC) offering.

Elaborating on the TOC menu, the Centre’s Executive Chef, Chef Hisham Bin Jaafar, explained “Our award-winning culinary team have spent over two months of research and development to create this exquisite menu, which includes many new dishes. Diners will also enjoy greater variety with 80% of the dishes and our crowd-pleasing themed ‘Chef Action Stations’ changing daily.”

“In addition, we will be maximising our use of local fresh ingredients to ensure the freshness, flavour and quality of our food prepared and be as sustainable and environmentally-friendly as possible,” added Chef Hisham.

According to the Centre’s Head of Corporate Sales, Rizal Razali, “TOC’s culinary offering is one of the key differentiators against our competitors in the short-lead bookings or just-in-time meetings market. As part of our ongoing effort to add value and enhance our guests’ experience, clients will enjoy this delectable new menu at no extra cost. Our innovative full- and half-day meeting packages are available for any type of corporate gathering and are affordably priced from RM186.56 nett per person for half-day meetings and RM212.20 nett per person for full-day, with no hidden charges.”

“In addition to the TOC’s signature unique all-day dining concept that includes free-flow lifestyle cuisine and beverages, enjoyed in an open central atrium, our all-inclusive TOC packages also comprise of complimentary WiFi access, use of audio-visual equipment, an AV technician on standby and built-in LCD signage at the entrance foyer, throughout the meeting duration,” Rizal continued.

20 new exciting dishes and 80 reinvented menu items will now be served at TOC, including Szechuan-style oven-baked chicken with ‘ma la’ crumbs; roasted lamb ribs glazed with honey and chilli flakes; oven-baked garlic Teriyaki fish fillets; Bandung crèmeux – rose-flavoured mousse; Charlie Brown – salted peanut brownie with chocolate crème and homemade lemongrass yogurt ice-cream, to name a few, concluded Chef Hisham.

TOC comprises 10 flexible meeting spaces offering a differentiated meeting experience for short-lead bookings or just-in-time meetings, where clients can walk in, select their pre-set room configuration and execute a same-day meeting for 15 to 150 persons.

For more information on TenOnCall and all the latest news on the Centre, visit www.klccconventioncentre.com.