Creative Collaborations

OX TONGUE CONFIT WITH PAHANG CACAO NIBS

“I worked in Switzerland and France before, which are both obviously famous for chocolate, but had never seen a cacao pod until moving to Malaysia. This dish is usually prepared with coffee beans, but I created a special version using Ning’s cacao. The ox tongue is slow-cooked with the nibs in a sous vide for 12 hours.” Chef Masahi Horiuchi, Entier

CHOCOLATE DIM SUM TRUFFLES

“During the pre-opening of the hotel in 2017, I had an idea for the new high-tea offerings at Woobar, so I approached Ning to ask if he could work on some prototypes. Fast-forward to 2019: we use Chocolate Concierge’s artisanal dim sum for our brunches, high-teas, and as in-room goodies for our VIP guests.” Chef Richard Millar, W Kuala Lumpur

CHOCOLATE COFFEE PORTER

“Because I know Ning, he passed me some ‘samples’ to experiment with. Early batches of my Chocolate Coffee Porter might have used something else, but the latest one incorporates wild Samai chocolate husk. Chocolate Concierge’s products are the perfect ‘secret ingredient’ for producing aromatic porters.” Kennhyn Ang, Modern Madness

CHOCOLATE ICE CREAM WITH DICED PEAR & KELUAK

“The reason we chose to use 100 per cent cacao nibs is to control sugar levels and to achieve a bitter and aromatic ice cream base. Ever since our team began working closely with Chocolate Concierge, we’ve developed a deeper understanding of how cacao is processed.” Chef Daniel Law, Gooddam