Latest news with #HiltonKualaLumpur
The Sun
19-05-2025
- Business
- The Sun
Hilton KL slashes food waste by nearly half
PETALING JAYA: Hilton Kuala Lumpur's Green Ramadan initiative has proven its success by reducing food waste nearly 50%, marking a major step in the hotel's sustainability efforts during the recent festive season. General manager Linda Pecoraro (pic) said through a combination of strategic planning, innovative waste reduction techniques and community partnerships, the hotel has been able to curb excess food while still delivering a high-quality dining experience for guests. She highlighted that the hotel's Ramadan buffet, known for its extensive spread, has undergone a transformation with a focus on sustainability. 'By analysing guest dining patterns and adjusting portion sizes accordingly, the hotel has minimised surplus food. 'We noticed that certain dishes tend to be overproduced, leading to unnecessary waste. By closely monitoring consumption trends, we have managed to fine-tune our preparations and cut food waste by nearly half in the first year (2024). We aim to further reduce food waste in 2025 to ensure less unnecessary waste,' she told SunBiz. She said the hotel has partnered with local charities to donate surplus food, ensuring that unserved excess reaches those in need instead of being discarded, adding that this initiative aligns with Hilton's global environmental, social and governance (ESG) commitment to cutting food waste in half by 2030. She remarked that composting has played a key role in the hotel's strategy, with food scraps being repurposed into organic fertiliser. 'This practice not only reduces landfill but also supports urban farming efforts in the city,' Pecoraro added. She said, leveraging Winnow's AI-powered food waste tracking system, the hotel was able to obtain real-time insights into food waste, allowing kitchen teams to make precise adjustments to good preparation and production. She remarked that a major contributor to the success of the programme has been the emphasis on guest education. 'Diners are encouraged to take only what they can finish, with subtle reminders placed throughout the buffet area. 'We have also incorporated more plant-based options into our Ramadan menu, which require fewer resources to produce compared to meat-based dishes. 'This shift is in line with growing consumer demand for sustainable dining choices. 'The hotel's culinary team has worked to creatively utilise ingredients that might otherwise go to waste. For instance, vegetable peels and bones are turned into broths, while overripe fruits are repurposed into desserts and beverages,' she remarked. Pecoraro said the hotel's Green Ramadan initiative reflects a broader shift in the hospitality industry, where sustainability is becoming a core focus. 'Other hotels in Malaysia are expected to follow suit as eco-conscious practices gain traction,' she added. With the success of this programme, she said the hotel is exploring ways to make its food waste reduction efforts a permanent feature beyond Ramadan. 'Plans are in place to integrate similar strategies across other dining operations throughout the year,' she explained. As the hospitality sector continues to embrace greener practices, Pecoraro stated that the hotel's initiative sets a benchmark for sustainable dining, proving that luxury and environmental responsibility can go hand in hand.
The Star
14-05-2025
- Business
- The Star
Edible works of art on a plate
OPTIONAL Naotaka (right) crafting his signature Wagyu Beef and Foie Gras Charcoal Bread Sandwich at Iketeru. — GLENN GUAN/The Star WAGYU beef and foie gras in a sandwich is as decadent as it gets. As we took our seats at the marble countertop teppanyaki bar in Iketeru, Hilton Kuala Lumpur, a heady mix of anticipation and appetite hung in the air – all of it building towards that first bite of the Japanese sando. We knew what was coming wasn't just food – it was theatre, indulgence and craftsmanship layered between slices of charcoal bread. Watching the chefs move with quiet precision, knowing that soon, intensely marbled Wagyu beef and rich foie gras would meet in a lavish sandwich was a heady feeling. Showing his prowess was the new executive Japanese chef Naotaka Tokuhisa, who hails from Fukuoka in southern Japan. He took over from his predecessor Kunihiko Hamada. The sando was just the start of a preview of new dishes in Iketero's revamped menu. The Wagyu was seared to attain the Maillard reaction, that occurs when meat is cooked between 140°C and 165°C. Shrimp and Shiso with Bean Curd Sheet and Homemade Tomato Sauce (left) with Deep-Fried Soft Shell Crab. This added flavour and accentuated natural sugars in the meat. Deep, matte smoky grey charcoal bread was arranged neatly on the teppanyaki griddle, poised to cradle the richness of Wagyu and duck foie gras. The vessel, exuding an almost velvety darkness, was made with Taiwanese charcoal powder. Duck liver was used instead of goose liver. A technique employed to balance the richness of the foie gras was coating it with tempura flour. 'We use flour to sear the foie gras, giving it a nice crust to bring out its natural flavours. 'Even if the foie gras is resting, the tempura flour can retain its crispiness,' said Hilton Kuala Lumpur's executive chef Paul McLoughlin. To enhance the dish's luxury factor, a gold leaf was placed on the beef. A simple seasoning of natural Japanese sea salt, reminiscent of the ocean, was gently sprinkled over the dish that was delicately garnished with dehydrated carrots and sweet pea tendrils Monaka Ice Cream with Chestnut. 'Everything that goes in our dishes must have a purpose and accentuate each element's flavours,' added McLoughlin. The sizzle and clatter of the teppanyaki bar, a vibrant dance of flame and steel, gradually faded behind us as we transitioned into the dining room to savour the rest of Tokuhisa's exquisite offerings. A lush and serene Japanese garden was the backdrop for our meal. We savoured dishes like Shrimp and Shiso with Bean Curd Sheet and Homemade Tomato Sauce, accompanied with Deep-Fried Soft-Shell Crab. The bean curd and soft-shell crab dish was a complex combination of skill and clever ideation to elevate Japanese flavours. We also had Striped Jack fish with Orange Sauce. 'In Japan, we use basic ingredients like dashi, kombu and bonito and enhance these with French elements,' explained Tokuhisa. The Striped Jack fish was a treat for the eyes and taste buds. It was beautifully balanced with citrus flavours and delicate textures of coloured sesame seeds. As for the Grilled Chilean Sea Bass with Salt, Miso Sauce, Tokuhisa explained that the sea bass took the place of black cod that was typically served. O-Toro/Amber Jack/Sea Bream/Tuna Roll and Ebi Miso Soup. We found that the sweetness and umami flavours of the miso elevated the fish to a higher level. Finally, O-Toro/Amber Jack/Sea Bream/Tuna Rolls were accompanied by Ebi Miso Soup. The clean flavours of the assorted sushi were complemented by the flavourful prawn miso soup. On any day, a big bowl of this would be soothing for the soul. Monaka Ice Cream with Chestnut, served for dessert, was a painstaking work of art on a plate. Monaka is a Japanese sweet made with azuki bean paste sandwiched between two thin crisp wafers but instead of wafers, Tokuhisa made rice crackers from scratch to delicately carry the green tea ice-cream. IKETERU, Hilton Kuala Lumpur, Jalan Stesen Sentral, Kuala Lumpur. (Tel: 03-2264 2264) Business hours: Noon-2.30pm, 6.30pm-10.30pm. This is the writer's personal observation and is not an endorsement by StarMetro.
