The Launch of Poolhouse at Grand Hyatt Kuala Lumpur
Grand Hyatt launched their latest culinary offering, Poolhouse, on 9th May with a vibrant event. A creative collaboration between the hotel’s Executive Chef, Grzegorz Odolak and celebrity chef Daniel Green, Poolhouse successfully merges health-conscious dining with culinary excellence. We were invited to display our live lettuce racks and table microgreens as a dine-in feature for a unique farm-to-table experience.
Stepping into Poolhouse, guests are greeted by large window panels that flood the space with natural sunlight. The lush greenery and blue hues in the backdrop add a touch of serenity. It’s an open and inviting, yet intimate setting, making it perfect for a city lunch date, a mid-day business meeting, or a quick escape to an oasis.
The event started with a welcome smoothie shot and a speech by Olivier Lenoir, the General Manager of Grand Hyatt Kuala Lumpur who introduced the star of the event, Chef Daniel Green.
“I came to Grand Hyatt with an idea to embrace what healthy is today, which is low carbohydrates, no processed foods, no added sugar, and using really great produce”
He quickly adds “I know that can sound off-putting to people who want brilliant food, but no, we were gonna make fantastic food within these boundaries”, Chef Daniel opens, describing the vision for Poolhouse.
If there’s anyone who can pull off this feat, it’s Chef Daniel Green. During his 20-year culinary career, the internationally acclaimed chef has earned titles like TV personality (Food Network, BBC, Hallmark, Fox, ABC, and more) and award-winning author (with 12 books including the latest, “The Cannabinoid Cookbook”).
His expertise lies in crafting simple and healthful recipes without compromising flavour. Drawing inspiration from his extensive travels, his recipes are a captivating fusion of global culinary influences.
And so, he took his guests on a culinary journey. Starting with a live preparation of his Korean Beef Tartare, a simple combination of high-quality hand-cut grass-fed sirloin with a sauce made of soy, garlic, sesame, gochujang, and quail egg; with Asian pear and crispy lettuce. There was an artistic touch to the way the chef moved as he assembled his creation.
Promptly after, waiters brought out sharing plates of tantalising food. The chef and team prepared a thoughtful tasting menu which serves as a sneak peek into the restaurant’s inclusive menu. Be it plant-based, gluten-free, keto, or paleo, everyone has a seat at Poolhouse.
Familiar dishes were given a healthy twist. Their delicious dips, Smokey Eggplant Baba Ganoush (paired with moreish almond dukkah) and Turmeric Sweet Potato Hummus were served with taro chips and crudités, instead of refined carbohydrate alternatives.
A crowd favourite was the Wok-Fried Barley, a healthy rendition of fried rice tossed in fragrant tomato sambal and coconut oil, kissed with wok hei fire – excellently executed for Malaysian tastebuds.
The mains were Prawn Skewers and Lamb Chops with a signature trio of sauces: Salsa Verde, Korean BBQ, and White Truffle Mayo, all made in-house. The prawns were smokey and plump, while the lamb was tender and juicy, and both paired well with the sauces.
The kitchen continued to deliver on desserts. Their almond-crusted Key Lime Cheesecake with honeycomb was creamy with just enough sweetness, and only 255 calories per slice. Besides that, there’s an ice cream and sorbet station with an assortment of flavours like Avocado Chia Seed, Chocolate & Date, Strawberry Sorbet and more.
Unique to Poolhouse is Cultiveat’s collaborative feature, an in-house display of live lettuces. Customers can experience unbeatable freshness, flavour, and quality as they harvest pesticide-free leafy greens and pass them to the kitchen to complete their ultra-fresh salads.
As for Cultiveat microgreens, they add a pop of colour and elegance to every table. Simply snip and sprinkle these colourful leaves onto a dish for added zing and nutrients.
Chef Daniel Green enjoyed our greens just as much, “Your produce is exactly what we need it to be: fresh. I love the live plant aspect that preserves nutrients. It’s got a great story”.
Along with light and happy tummies, guests left with Grand Hyatt’s homemade ketchup, Re{me}dy’s recycled plastic coasters, Cultiveat’s Microgreens Medley, and a signed recipe book from Chef Daniel Green.
Check out Poolhouse, Level 2 of Grand Hyatt Kuala Lumpur. Open daily 10am – 9pm.
