The second in the series of Standard Chartered Bank dinners aimed at bringing together expatriates and fostering closer ties in the community took place recently at Entier, where guests gathered for a fine-dining experience second to none. On top of uniting individuals across a wide range of industries, the dinner also served to inform attendees on the benefits and rewards of Standard Chartered Bank Priority, which provides high quality solutions tailored to customer needs.
Perched on the 41st floor of the newly opened Alila Bangsar, Entier (French for “complete” or “whole”) is one of the restaurants currently leading the charge in the nose-to-tail dining concept where animal or plant parts often discarded are prepared and presented in mouthwatering ways.
Spearheaded by the humble Chef Masashi Horiuchi, the Entier menu holds sharing at the core, with a slew of dishes designed for up to four or five people. For the evening’s dinner however, Chef Masashi crafted a special five-course menu that showcased his creative spirit and wholesome approach to a tee.
Bringing together French finesse and Japanese precision, Chef Masashi honed his skill over the last two decades, with stints in gilded restaurants including London’s Michelin-starred, L’Atelier de Joël Robuchon. His philosophy encompasses richness in simplicity, where freshness and a deep respect for ingredients are held above all.
Present to try his menu on the evening was a guest list comprising c-level expatriates, who made their way to the top of the hotel and into the adjoining Pacific Standard Bar. Whetting appetites with canapés and cocktails, guests mingled in the 1960s Americano-themed outlet until dinner was called.
Senior executives from the Standard Chartered Bank roster were among the group, outlining solutions and answering questions about Priority management. From dedicated relationship managers and access priority banking centres, to personalised portfolio solutions, the bank’s Priority arm has been designed with customer service and convenience at the heart. Priority customers travelling overseas are well taken care of with preferential currency exchange rates, and fee waivers for international fund transfers in the chosen currency.
Wandering into the restaurant, guests took in the sleek surroundings of Entier, a space designed by the award-winning Shanghai based firm Neri & Hu. Clean lines with generous use of wood, glass and stone-marble floors, the restaurant is a study in understated sophistication. Coupled with sprawling views over the KL conurbation, the setting is nothing short of spectacular.
No sooner had guests taken their seats, and the Entier team swung into action firing away the first course of the evening – an elegant amuse-bouche that set that tone of the multi-course menu. Although only a bite-sized portion, it was jam-packed with flavour and went down a treat.
Following on its heels were a pair of appetisers that featured delights from the ocean. The first, spicy-marinated and sautéed cuttlefish with stracciatella cheese, heirloom tomato and herbs, captured the essence of summer on a plate. The second, a house-cured Scottish salmon with kombu cream on a bed of seaweed and sorrel, was firm and soft with a hint of dill to cut through the richness of the fish.
Standard Chartered CEO Abrar A. Anwar arrived in between courses, making his way around the tables to personally welcome and exchange pleasantries with guests. Glasses were raised and toasts were made as he conducted his tour. Meanwhile, the swift and efficient Entier service team ensured the wants and needs of each guest were well taken care of.
On to the main course, and here guests had a choice between oven-baked chicken leg or a Josper-grilled Australian flank steak. The overwhelming winner was the beef, which came served with decadent bone marrow sauce and creamy mash potatoes. Buttery soft with a melt-in-your-mouth texture, the meat received high praise from all the guests.
Josper Grilled Australian Flank Steak, Bone Marrow Sauce, Mashed Potato
Rounding out the menu was Chef Masashi’s divine chocolate and cardamom dessert that featured 70% single origin chocolate from Pahang in a rich ganache form, accompanied with hazelnuts and cardamom ice cream. Exceptional ingredients turned into a symphony of flavours that had everybody wanting more.
With the last of the plates cleared away and petit fours capping off the meal with morsels of rich dark chocolate, Dato’ Steve took to the mic to thank gathered kitchen and restaurant teams for a flawless experience – a sentiment shared with the entire group as they applauded his speech. Mr Anwar also rounded up the experience as excellent and bid guests a good night before they departed.
Watch this space for more community-building events from Standard Chartered in the near future, and for more information on Standard Chartered Bank Priority banking head to sc.com/my/priority.