Chef Wan Afiq Husaini Wan Ali Munawar
Private Chef In Subang Jaya
Get to know me better
5 years of experience as a Chef. Trained at 1 Michelin Star Le Cenacle in Toulouse, France and a Gold & Bronze Medalist for Culinaire 2017
5 years of experience as a Chef. Trained at 1 Michelin Star Le Cenacle in Toulouse, France, a Gold & Bronze Medalist for Culinaire 2017 and trained by Bocuse d'Or Chef from Malaysian Team 2009, ranked No.18 in the world. A Gold and Bronze medalist in Culinaire 2017. I am active in private dinner functions and also a casual dining cafe in Subang Jaya. You can reach me at 012-8772121 for any enquiries about the event and menu.
More about me
For me, cooking is...
life and what better way to express it to others than by cooking a meal that everybody will enjoy and remember always.
I learned to cook at...
I started was fortunate to learn and work at a boutique hotel’s fine dining restaurant, Le Cénacle in Toulouse, France which now has a 1 Michelin Star
A cooking secret...
Always be generous with the ingredients & time put into cooking the meal from start till finish.
My menus
Toasted Mushroom Bruschetta
Tomato Burrata Cheese Salad
Panzanella Salad
Caprese Salad
Italian Wedding Soup
Pan Seared Salmon with Pesto Pasta
Frutti Di Mare
Poached Salmon with Quinoa Salad
Slow Roasted Chicken with Herbed Potatoes, Gremolata and Homemade Gravy
Clam Vongole
Osso Bucco with Mushroom Risotto
Herb Crusted Beef Tenderloin with Creamy Polenta & Homemade Gravy
Lemon Tart with Pistachio Gelato
Mixed Berry Panna Cotta
Tiramisu
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French Onion Soup
Tuna Nicoise Salad
Avocado, Burrata Cheese, Cameron Highland Tomato Tian
Foie Gras Pate, Pomelo, Sweet Turnips, Seasonal Salad, Cranberry Sauce & Malaysian French Dressing
Pan Seared Scallops with Sauce Vierge & Salad
Classic Chicken Roulade, Dijon Gravy with Seasonal Vegetables
Grilled Lamb Rack, Fruity Couscous & French Moroccan Jus
Wagyu Ribeye, Sauteed Asparagus, Pomme Puree & Sauce au Poivre
Confit Duck Cassoulet ala Toulouse
Mille Fuile ( Cream & Assorted Berries)
Creme Brulee
Croquembouche
Opera Cake with Macaron
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Asian Spiced broth with Prawn Dumplings
Chicken Floss Bruschetta
Fettucine Pomodoro with Laksa Leaves
Fettucine Kadi Patta Sauce
Chicken Tandoori Roulade, Saffron Rice & Mango Mint Chutney
Grilled Grass Fed Beef, Asian Percik Sauce, Hollandaise & Blue Peas Rice
Pandan Creme Brulee
Asian Panna Cotta
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Huevos Rancheros with Salsa Roja
Trio of Tortillas (Salmon , Chicken & Prawns)
Lamb Carnitas, Salsa Verde, Lime & Cilantro Rice with condiments
Spiced Sopapilla Cheesecake
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Scallop Sashimi, Shiso Sauce & Sarawak Pepper
Uni Somen with Charred Scallion & Ginger Broth
Miso Glazed Duck with Kailan Greens
Yuzu & Lychee Granita (Palate Cleanser)
Flame Grilled Halibut & Leek Veloute
MB 6/7 Wagyu Ribeye, Mushroom Risotto & Oyster Vinaigrette
Deconstructed Cheesecake with Persimmons
Fig & Pear Tart with Cheese Mousse
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Caprese Salad
Italian Wedding Soup
Pan Seared Salmon with Pasta Putanesca
Frutti Di Mare
Classic Chicken Roulade & Kale Risotto
Grilled Lamb Rack, Fruity Couscous & Tuscan Jus
Grilled Ribeye, Truffle Pasta & Sarawak Pepper Sauce
Scallops Rossini
Tiramisu
Passionfruit Panna Cotta
Affogato (Guatemala Coffee in a Vanilla Mousse)
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Mediterranean Salad
Roasted Tomato & Cheese Bruschetta
Pan Seared Salmon with Pasta Putanesca
Grilled Chicken Souvlaki
Lamb Stew served with Pilaf Rice
Braised Chicken Thighs in Tomato Stew with Yoghurt and Mediterranean Rice
Herb Crusted Beef Tenderloin, Pilaf Rice, Tzatziki Sauce & Grilled Vegetables
Lemon Tart with Pistachio Gelato
Caramelized Figs Olive Oil Cake with Vanilla Ice Cream
Macerated Berries, Fresh Cream & Mint Gelato
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Roasted Pumpkin Soup with Feta Cheese
Mushroom Soup with Truffle Essence
Avocado, Burrata Cheese, Cameron Highland Tomato Tian
Foie Gras Pate, Pomelo, Sweet Turnips, Seasonal Salad, Cranberry Sauce & Malaysian French Dressing
Pan Seared Scallops with Sauce Vierge & Salad
Classic Chicken Roulade, Kale Risotto & Dijon Mustard Gravy
Grilled Lamb Rack, Fruity Couscous, Kale & Moroccan Jus
Black Angus Ribeye, Sautéed Asparagus & Mushrooms with Hollandaise
Pan Fried Red Snapper, Buttered Spinach, Crab with Crustacean Sauce
Wagyu Ribeye, Mushrooms & Hollandaise
Lemon Tart with Pistachio Gelato
Creme Brulee
Passionfruit Panna Cotta
Opera Cake with Macaron
View full menu
Toasted Mushroom Bruschetta
Tomato Burrata Cheese Salad
Panzanella Salad
Caprese Salad
Italian Wedding Soup
Pan Seared Salmon with Pesto Pasta
Frutti Di Mare
Poached Salmon with Quinoa Salad
Slow Roasted Chicken with Herbed Potatoes, Gremolata and Homemade Gravy
Clam Vongole
Osso Bucco with Mushroom Risotto
Herb Crusted Beef Tenderloin with Creamy Polenta & Homemade Gravy
Lemon Tart with Pistachio Gelato
Mixed Berry Panna Cotta
Tiramisu
View full menu
French Onion Soup
Tuna Nicoise Salad
Avocado, Burrata Cheese, Cameron Highland Tomato Tian
Foie Gras Pate, Pomelo, Sweet Turnips, Seasonal Salad, Cranberry Sauce & Malaysian French Dressing
Pan Seared Scallops with Sauce Vierge & Salad
Classic Chicken Roulade, Dijon Gravy with Seasonal Vegetables
Grilled Lamb Rack, Fruity Couscous & French Moroccan Jus
Wagyu Ribeye, Sauteed Asparagus, Pomme Puree & Sauce au Poivre
Confit Duck Cassoulet ala Toulouse
Mille Fuile ( Cream & Assorted Berries)
Creme Brulee
Croquembouche
Opera Cake with Macaron
View full menu
Asian Spiced broth with Prawn Dumplings
Chicken Floss Bruschetta
Fettucine Pomodoro with Laksa Leaves
Fettucine Kadi Patta Sauce
Chicken Tandoori Roulade, Saffron Rice & Mango Mint Chutney
Grilled Grass Fed Beef, Asian Percik Sauce, Hollandaise & Blue Peas Rice
Pandan Creme Brulee
Asian Panna Cotta
View full menu
Huevos Rancheros with Salsa Roja
Trio of Tortillas (Salmon , Chicken & Prawns)
Lamb Carnitas, Salsa Verde, Lime & Cilantro Rice with condiments
Spiced Sopapilla Cheesecake
View full menu
Book your experience with Chef Wan Afiq Husaini
Specify the details of your requests and the chef will send you a custom menu just for you.
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