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IHG Culinary Journey Programme takes Diners on a Voyage of Flavour

June 15, 2015 Food & Beverage No Comments Email Email

InterContinental Hotels Group (IHG) has launched its Culinary Journey promotion, featuring signature dishes from its panel of IHG® Culinary Ambassadors, which offers diners the chance to sample exciting cuisines from renowned and celebrated chefs at restaurants across InterContinental, Crowne Plaza and Holiday Inn hotels in Asia, Middle East and Africa (AMEA).unnamed (1)

IHG Culinary Ambassadors: (from left to right) Chef Dean Brettscheider, Chef Theo Randall, Chef Takagi Kazuo, Chef Vikas Khanna, Chef Sam Leong, Chef Ian Kittichai and Chef Ross Lusted

From 17 August to 15 November 2015, a series of seven bespoke three-course menus crafted to feature the creations of each IHG Culinary Ambassador will be available at InterContinental and Crowne Plaza hotels and resorts. Within each of the seven set menus, diners will have a choice of one each of two appetisers, two main courses and two desserts:

 17 – 30 August: Chinese cuisine from Chef Sam Leong
 31 August – 13 September: Modern Australian by acclaimed Chef Ross Lusted
 14 –27 September: Thai Cuisine from award winning Chef Ian Kittichai
 28 September – 11 October: Michelin star Indian cuisine by Chef Vikas Khanna
 12 – 25 October: Two Michelin star Japanese by Chef Takagi Kazuo
 26 October – 1 November: Modern Bakery from Chef Dean Brettschneider
 2 – 15 November: Italian cuisine from top Chef Theo Randall

Throughout the 13-week programme, restaurants at Holiday Inn hotels and resorts will offer a set menu featuring an exciting combination of dishes by Chef Theo Randall, Chef Sam Leong and Chef Vikas Khanna. Diners will be able to choose from a selection of three appetisers, three main courses and three desserts, with options such as Chef Sam Leong’s signature Wasabi Prawns, Chef Vikas Khanna’s Masala Chai Brulée and Chef Theo Randall’s Fish Stew.

The IHG Culinary Journey menus have also been perfectly paired with wine from Penfolds and Wolf Blass, and cocktails which feature in the company’s BAR150 programme with Pernod Ricard. Diners who choose all three-courses on the set menus will also enjoy a second complimentary glass of wine with the first glass ordered.

Alan Watts, Chief Operating Officer, Asia, Middle East and Africa, IHG said: “We are constantly looking to offer new experiences to diners. With our recent partnerships with award winning brands and top chefs, we saw a unique opportunity to pair top dishes and popular cuisines with top wines to bring our IHG Culinary Journey menus to life and create a dynamic promotion for those seeking new gastronomic experiences.

“Our IHG Culinary Ambassadors are some of the most respected in the industry, with restaurants around the world boasting Michelin stars and multiple awards. The programme will offer guests a unique way to experience the different cuisines and signature dishes from these renowned chefs at IHG restaurants across the region.”

Launched in September 2014, the IHG Culinary Panel has grown to a total of seven IHG Culinary Ambassadors. The Culinary Ambassadors are award-winning chefs and represent a diverse range of cuisines to provide guests with truly international dining experiences:

 Indian by Vikas Khanna
 Japanese by Takagi Kazuo
 Italian by Theo Randall
 Thai by Ian Kittichai
 Chinese by Sam Leong
 Modern Australian by Ross Lusted
 Bakery and Pastry by Dean Brettschneider

Each Culinary Ambassador has worked closely with IHG Food & Beverage (F&B) teams to create 20 recipes ranging from appetisers to main courses and desserts. Guests can enjoy a selection of these dishes in select restaurants at InterContinental, Crowne Plaza and Holiday Inn hotels and resorts in the region.

IHG currently operates more than 800 restaurants and bars in AMEA with more than 250 hotels open across six brands in the region: InterContinental Hotels & Resorts, Crowne Plaza, Hotel Indigo, Holiday Inn, Holiday Inn Express and Staybridge Suites. A further 145 hotels and resorts will open in the next three to five years, adding more than 200 new restaurants and bars to IHG’s range of outlets.

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