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Paul Lai started out as a jeweler and Graduate Gemologist teaching classes at the Gemological Institute of America in New York City. His love for food led him to enroll in the Institute of Culinary Education in NYC, graduating with highest honors in the Pastry and Baking Arts Program. After staging with Pastry Chef Johnny Iuzzini at Jean George Vongerichten’s flagship restaurant Jean-Georges in NYC, he opened Meiji, a modern Japanese restaurant in Chicago. In 2006, Paul moved to KL with his wife and daughter and opened Palate Palette with his partner Su-Ann.
> menu concept
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The chef serves up western cuisine with a twist and the best way to enjoy a meal is to expect the unexpected! The ‘Minimalist’ is a juicy hand-chopped burger served with neither buns nor greens, while the classic Crème Brulee, is unconventionally infused with locally-grown ginger. At the bar, take your pick from original creations like ‘Oh Boi!’, the outlet’s signature alcoholic asam boi drink as well as a wide selection of cocktails. All food and drinks are passionately prepared using the finest handpicked ingredients.
< paul’s story
> event & catering |
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