Cooking up a storm: MITEC serves 6 600 delegates in KL’s largest Chinese banquet

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Popular for its large crowds, meticulous food preparation and high-spirited guests, Chinese banquets are often one of the most challenging set-ups for any event space and operations team. The Malaysia International Trade & Exhibition Centre (MITEC) recently took Chinese banquets to a whole new level by serving dinner to 6,600 delegates at one go.

Arriving in Malaysia for a high-powered fintech conference, international delegates truly feasted their senses at a ten-course dinner put together by the amazing MITEC culinary team.

“It was a major feat to pull off as the culinary team had to brainstorm creatively for the menu, balance between catering the amount of food needed and, at the same time, careful planning and execution of the event,” said Chef Chiew Chee Mun, Executive Chef of MITEC, who led the F&B team to solid success.

Some of the commendable dishes whipped from the kitchen include MITEC’s signature braised abalone vol au vent, smoked eel with wakame, stuffed smoked salmon bite, lemongrass cod skewer and more. The unconventional menu also demonstrated the Venue’s ability to create new beginnings and yet at the same time, relate to the essence of a Chinese banquet.

[caption id="attachment_6365" align="alignnone" width="1024"]

MITEC's culinary team worked with college students giving them real-life experience of culinary events[/caption]

Gathering the best manpower MITEC could harness, Chef Chiew explained: “As this is the largest banquet setting in Kuala Lumpur, we required a team of 930 for the kitchen, service and stewarding combined.

"The team did a splendid job in turning around the venue in a mere two hours from theatre-style to banquet setting. In an even more meaningful manner, we worked with college students to support the banqueting team, giving them a real-life experience of culinary events and highlighting MITEC’s value of community support, which places a strong focus on ‘on-the-job’ training and emphasis on work-integrated learning.”

The Conference also gave MITEC the opportunity to demonstrate the versatility of the venue. As Malaysia’s largest trade and exhibition centre, space is integrated with the team’s creativity and innovativeness to deliver an impressive experience.

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The loading bay and Halls 6 to 8 on Level 2 were converted into a fruit orchard, where fresh Malaysian fruits were served to delegates[/caption]

“The loading bay and Halls 6-8 on Level 2 were converted into a fruit orchard, where we served fresh Malaysian fruits to our delegates. As a matter of fact, we broke what people would label as taboo by having a durian party in a closed area! It is truly a milestone not only for MITEC but also for the business events industry. 6.5 tonnes of durians (king of fruits) were served to delegates,” said the Chef.

MITEC also converted its Halls 9-11 on Level 3 to a satellite kitchen for efficient meal preparation and food presentation.

Positive feedback from impressed delegates included this from Kee Ming and Hui Sin: “We came with the intention of gaining knowledge from this Conference but in addition, we left in awe of the capabilities of MITEC and how the Venue delivered especially with the banquet. MITEC certainly sets a benchmark and we hope others follow suit as it will boost the business events industry for Malaysia.”

“My first time in Malaysia and MITEC has left a profound impression on me. We love durians and to pull off the durian party, I am truly convinced that the business events players of Malaysia can cater to visitors. I congratulate the MITEC team for a great job done,” said Kee Ming.

For more information about MITEC, visit

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