Modern Lao cuisine to patrons at Copper, Menara Shell

Chef and restauranteur Chai Chun Boon of Copper in collaboration with fusion chef Mark Arunsaphai, promises to deliver an unforgettable culinary event that embodies the essence of Modern Lao...

Chef and restauranteur Chai Chun Boon of Copper in collaboration with fusion chef Mark Arunsaphai, promises to deliver an unforgettable culinary event that embodies the essence of Modern Lao cuisine to patrons at Copper, Menara Shell from 31st March to 1st of April 2017. Endorsed and supported by the Lao P.D.R. Ambassador in Malaysia, H. E Houndaophone Soukhaseum, the two-day culinary event presents an eight course degustation menu inclusive of drinks across three stand-alone dinners for the public to participate.

His Excellency states “This will be the first step for Lao cuisine to transition into the fine dining arena and it brings me joy to be involved with such a meaningful event that showcases our national identity. Lao cuisine has always been under represented in the global culinary arena, and I am proud that Chef Arunsaphai has successfully catapulted our national dishes into the fine-dining platform”.

As for Chef Arunsaphai, this gastronomy event is a hybrid of his years of cheffing experience in Australia, New Zealand, and his journey of monkhood whilst exploring Laos’ different regions. “I have been fortunate enough to discover the many exquisite Lao produce that is unlike many ingredients that are currently supplied to culinary institutions. Being

Chai Chun Boon Mark Arunsaphai

Laotian by race and a thoroughbred Kiwi, my vision is to fully synergize the epitome of both cultures that would marry harmoniously with the local flavor and produce of the host venue’s country. I believe that my collaboration with Chef Chai in Malaysia is the best starting point for the Laos: Beyond Borders culinary tour. His insights, in addition to the cultural amalgamation of food between the three major races; Chinese, Malay and Indian, already presets many Malaysian local’s robust palates, equipped to identify the most distinct of flavors”.

The dinner, which starts from 6.30pm with four timeslots at 30 minute intervals in between, begins with an amuse bouche of prawns and garnishing, followed by the first three courses that highlights Lao comfort food, namely smoked coconut curried noodles with crab meat, native larb herb medley infused salmon, and New Zealand Greenlipped mussels with tom yum hollandaise. After a palate cleanser of lychee, butterfly pea and mint granita, patrons will continue with Australian short rib Orh Lam, golden snapper with citrus beurre blanc and Luang Prabang chicken roulade served with jeow (Laotian condiment), before finishing with an exquisite medley of Coconut & vanilla mouse, coconut tapioca, sorbet, salsa and pandan components.

This Laos: Beyond Borders event marks the first international collaboration for Copper, and Chef Chai is staying true to his mission to widen the span of gastronomic experiences in Kuala Lumpur. “This event will definitely be a refreshing game changer in comparison to the gustatory offerings we currently have here in Kuala Lumpur. I myself am excited with what Chef Mark and I have done and we are pleased to be pricing it at a modest RM 180++ per pax for a fine-dining experience. This is in hope that we could reach a wider audience and enable them to be a part of this culinary experience in getting to know about Laos”.

Dinner Menu

About Chef Chai Chun Boon

Having graduate from DCT Swiss Hotel Management School, Chef Chai has worked under the most renowned 3 star Michelin restaurants in Europe, mainly under Sergio Herman of Oud Sluis in the Netherlands, and Xavier Pellicer of ABaC in Barcelona. Upon returning to Asia, Chef Chai continued his career in Jason Atherton’s Esquina Tapas Bar, Santi by Santi Santamaria, Graze by Chris Donnellan before finally returning to his home country to open Copper. His forte being primarily in French, Mediterranean, Spanish and Italian modern cuisine, he lives by a spirit of conviviality in the heart of his cooking, transforming in-season ingredients into edgy dishes with a myriad of flavor, textures and aromas that deviates from the mainstream tenets of gastronomy.

About Chef Mark Arunsaphai

Born into a Laotian family in Wellington, New Zealand, Chef Mark Arunsapahai offers a unique gastronomic journey where his fusion reinvention, contemporary techniques and traditional methods pushes culinary art boundaries. After graduating with the London City and Guilds in Culinary Arts in the Wellington Institute of Technology, Chef Arunsaphai worked under a number of prominent New Zealand chefs namely Benjamin Bailey of the Grove, Rex Morgan of Boulcott Street Bistro, Glen Taylor of Taylor’s on Prestons, and the ‘Godfather of Fusion’ Peter Gordon, who happens to be the Chef Ammbassador for New Zealand and its national airline. Chef Mark has worked in numerous establishments under Gordon, namely Dine and Bellota, both within SkyCity Hotel and Casino before moving on as the Executive Sous Chef at the Botswana Butchery, and ultimately went on to become the head chef at Harbourside Ocean Bar Grill. He then moved to Laos to relearn his Laotian roots and serve his monkship as merit for his ailing mother, and fell in love with the flavor and the abundance of what Laotian cuisine and its local agriculture has to offer, which sets the precedence to his passion in promoting Modern Lao fusion in the fine-dining arena.


Open to the public, the collaborative dinner includes beverages and is priced at RM180++ per person, excluding GST and gratuity. Reservations will be accepted beginning of 13th March.

If you would like more information about this topic, please contact Noor Mohd at +601128299548 or email at