Delicate ensemble of fusion food

Salmon marinated in miso paste and served with roasted baby artichoke, beetroot gnocchi and lime sauce.

RESERVATIONS were full for the four days guest chef Walter Ishizuka featured his special menu as part of a food promotion at Prime in Le Meridien Kuala Lumpur.

Handsome and charismatic, the Parisian who is of Japanese and French parentage, presented a seven-course dinner menu together with his assistant, Cedric Touchard, and Le Méridien Kuala Lumpur’s executive chef Antoine Rodriguez.