Chef Brandon Rodrigues
Private Chef In Kuala LumpurExperienced working in Asia’s best restaurant and 3 Michelin starred Odette ⭐️ ⭐️ ⭐️ to Nadodi KL ( 50 Best Discovery)
Now ready to serve you at the comfort of your homes! Get ready for a fun and exciting experience whether its family style or tasting menu! Ready to turn your home into your own private restaurant ????
More about me
For me, cooking is...
A gift, its a magical process where you could take a few simple ingredients and turn it into something amazing.
I learned to cook at...
Did my diploma in culinary arts in KDU UC, worked in some of the best fine dining Restaurants like Nadodi KL and Odette
A cooking secret...
Keeping things simple and not over complicating things! And cook with lots and lots of love!
My menus
Scallop Ceviche | Coconut Passionfruit Emulsion | Tropical fruits | Chilli strawberry foam
Taco | Pan seared sea bass | Spiced mango and coconut sauce | pickled jalapeño | centella & mint
Smoked Prawn Ravioli | Saffron Peach Emulsion | Dill | Feta cheese | Orange zest | Citrus oil
Tarragon crusted lamb | Mashed Potato | Truffle aioli | Sautéed baby vegetables | Pickled blue berries
Soft shell crab | Crab curry | Ginger apricot gel | Pickled onion raita | Lemon rice
Banana Creme Brulee | Caramelized Oatmeal | Chocolate Ice Cream | Chocolate ganache
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Baby Romaine Lettuce | Caesar dressing | Crispy bacon | Garlic Croutons | Apple foam
Caramelized Onion | Burnt Onion & Beef Broth | Garlic Thyme Croutons | Gruyère cheese
Pan Seared Sea Bass | Ratatouille | Basil Gel | Bell Pepper Sauce | Fennel Cloud
Braised Chicken Thighs | Button Mushrooms | Pickled Pearl Onions | Tarragon | Truffle Mash
Apple tarte tartin | Cinnamon Caramel | Gingerbread Crumble | Butter Pecan Ice cream
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Spiced Tomato Veloute | Basil Oil | Sun-dried Tomatoes | Garlic Croutons | Parmesan Crisp
Hokkaido Scallops | Lemon Fennel Espuma | Burnt Lemon Oil | Baby Carrots & Asparagus | Edible Soil & Flowers
Prawn Ravioli , Saffron Peach Emulsion | Feta Cheese | Citrus Foam | Tarragon Oil
Pan Seared Sea Bass | Ratatouille | Basil Jelly | Bell Pepper Sauce | Fennel Cloud
Fettuccine | Green Emulsion | Grilled Asparagus | Parmesan Crisp | | Pan seared Beef | Thai Basil | Sourplum Dressing
Bombolini | Chocolate Ganache | Tonka Bean Coral | Vanilla Ice Cream | Strawberry Syrup| Sablè Crumbs | Fresh Strawberries
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Local fruits | Guava Jelly | Rojak gel | Soursop granita | Roasted Peanuts | Sour plum foam
Pan seared scallop | Mango acar Emulsion | raw mango salad | gingerflower foam| Pickled gingerflower| Curry leaf oil
Taco | Chicken Masala | Avocado Puree | Brown garlic aioli | Fresh Shallots | Coriander | Pomergranate
Sabah King Prawn | Pineapple Curry | Coriander Oil | Ice Plant | Mango Chutney | Raw Mango Powder
Weaver Ants| Ambarella Granita | Asamboi Gel | Ginger Jelly | Mizuna
Soft Shell Crab | Vadouvan Emulsion | Ginger Apricot Gel | Pickled Onion Raita | Fresh Herbs | Lemon Rice
Caramelized Banana Bread | Banana Caramel Sauce | Chocolate Ice Cream | Banana Fritters
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Cured Tuna | Leche De Tigre | Prawn Oil | Pandan Oil | Starfruit | Roe
Taco | Chicken Masala | Avocado Puree | Brown garlic aioli | Fresh Shallots | Coriander | Pomergranate
Hokkaido Scallops | Spiced Corn Espuma | Baby Corn | Curry Leaf Oil | Edible Soil & Flowers
Portuguese-Style Baked Fish | Spiced Prawn Paste | Fresh Shallots | Smoked Herring Roe | Lime Curd | Kaffir Lime Leaf
Spring Chicken | Morel Mushrooms | Basmati Rice | Chives | Fried Shallots | Pickled Ginger & Red Chilli | Gingelly Oil
Greek Yogurt Cheesecake | White Chocolate Raspberry Ice Cream | Fresh Strawberries | Sablè Crumble
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