MIGF 2010 Grand Finale

Last Saturday I was invited to Malaysia International Gourmet Festival '10 Grand Finale! The verdict? AWESOME!  As you know, I was excited even before the event. I saw too many things of which I can't exactly share all of but I'll let you in on my experience, Dear Readers. Just some highlights mainly of the food since this is a food blog :) 
More pictures will be on my Facebook page. 

Migf '10, I'm finally here to attend you! :) Ten years of Malaysia's finest, and here I am (:

YAM Tunku Dato’ Seri Utama Naquiyuddin ibni Tuanku Ja’afar, YB Dato’ Sri Dr Ng Yen Yen, Dato’ Steve Day(not in the picture) and many other VIPS enjoying the show as much as the visitors.

The really great and big fireworks presentation to Celebrate 10 Magical Years

The first drink we were serve after walking the red carpet. I felt as if I was already on the beach even before I hit the beach.

The great display of our own tropical fruits which were not just for display. Anybody could just take a piece and eat :)

And I know you can't see it, but the "10" thingy in the middle is a watermelon with

"MIGF 10 Years" carved into it.

The perfectly cooked Char Kway Teow with intense flavour and wok hei(wok's breath). There wasnt pork fat or lard used and the flavour was still really great! Halal Char kway teow made to perfection! Yum yum!

The chef frying the Char Kway Teow was smiling all the way, I guess thats the special ingredient?

Satay! The que was so long for this as there were many expatriates queing for it. Peanut sauce, seasoning and marination was cooked Malaysian style except for the meat.
It was abit too tough and not fatty enough.

As any satay lover knows, all satay must have an adequate amount of fats, so the meat is still juicy and does not taste too tough even after being grilled. 

I would have loved it if they were to use chicken tight and stuff some fats in it because the texture was dry and really chewy.

Is there a difference between Malay style chicken rice and Chinese style chicken rice? What do u think? Well for this, there was a blend of both! Chicken was cooked the Malay style and the rice cook the chinese style? Maybe it was a separate chef who cooked the chicken and the rice. heh. Overall it was delish even thou it was a mix and match between the style used :)

The Ipoh Hor Fun(behind) and Asam Laksa

Asam Laksa tasted really weird. It wasn't sweet and sour enough, taste more like chicken stock with some extra seasoning. More over, it wasnt spicy enough. Maybe they were afraid the expatriates would not be able to adapt to the spicyness of the dish.

Ipoh Hor Fun tasted great. Not as good as the Ipoh ones but its really an impressive replicate.

Roti-not-so-Jala. Seriously! if you get what i mean. . .

Fried Oyster.

This is one of my favourite local chinese dish which not many could cook a good portion of this dish as it involves ingredients like starch, egg and oysters. Cooking it too long or short may result in a dramatic and totally different final product. This one at MIGF was really starchy which makes the lack of egg taste and oyster which certainly could not blend in.

Had high hopes for this, but sadly it tasted like a ball of starch.

Roti John! I wonder if the inventors name is John! :D

Fried Radish Cake. I wasn't able to try this as the que was too long and when it wasn't, I was already stuffed with the rest of the food.

Kuih Muih

Local desserts for all :)

 A big round of applause to the organizers, tourism ministers and participants(from every exec chef to all the dishwashers)You make the standards of our local and fine dining food a completely new journey for every Malaysian and tourists.Its now time to look forward to Fabulous Food 1Malaysia :)
Winners of this year MIGF? Details of the winner is at MIGF main website.More photos of celebration is at my Facebook page.

Malaysia - Truly Asia!