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Berjaya UCH held a SAVIOUR THS TRUE HOSPITALITY GALA DINNER on 22 November 2011 at 'Samplings' on the 14th level, Berjaja Times Square in Kuala Lumpur, Malaysia.

Berjaya UCH was inspired by KOTO's vision to help disadvantaged youth through Hospitality Education. Berjaya UCH held a dinner in honour of KOTO and to raise funds for KOTO in Vietnam.

The dinner took guests on a gastronomic journey to tantalise their taste buds with the amazing creations of Global Master Chef Jochen Kern and his special guest chef, a KOTO Graduate from Vietnam.

35 guests attended the dinner.

Below is the menu that was served at the Gala Dinner with the cocktails being served at the Deli, Upper East Side

Pre-dinner

Homemade truffle sausage

Pan fried Scallops

Smoked salmon cocktail

Swiss Cheese Fondue with Bread

Mushroom Croissant

Dinner at Restaurant Samplings

Cold Smoked Baltic Salmon loin on fresh horse radish cream with crisp Tasmanian Trout Caviar

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Porcini Cappuccino

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Pan fried Medallion of Foie Gras with Brandy Prunes and Onion Marmalade

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Slow Roasted Loin of Australian Lamb in Rosemary Gravy on Leek and Potato Compote with Gourmand Ratatouille

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Tropical Soufflé of Corossol with Luwak Café Sabayon

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Café or Tea

The photo shows the Vietnamese steam fish dish cooked by the KOTO graduate chef  with Jimmy Pham and Joachen Kern and the restaurant main entrance with Vietnamese gate created by Vietnamese students from Berjaya University College of hospitality in Kuala Lumpur.