Showing posts with label Epicure Malaysia. Show all posts
Showing posts with label Epicure Malaysia. Show all posts

Special Appearance of Chef Wan at Epicure Malaysia


What goes into your mind when you hear the name Chef Wan? To me, this Malaysian born celebrity chef is one hell of an entertainer and performer besides being just a chef. He never fails electrifies every single crowd he cook for. Not only through his performance skills and delicious food, but also with his humorous jokes. And before i forget, a really humble man too.
DSC_0079
Datuk Chef Tok Wan with his newly published recipe book with all his best recipes compiled from all the years of cooking.
DSC_0089
Besides being entertain by his perfomance, i really envy and at the same time respect him alot. Firstly, it just seems so fun to be a celebrity chef and secondly he brings Malaysian Cuisine around the world just to give more exposure to our local traditional heritage food . *thumbs up* to you as a Malaysian Food Ambassador!
DSC_0271

DSC_0331
During his perfomance in Epicure Malaysia that day, he cooked up a really different cuisine. Something not we are all used to, Moroccan Cuisine. 
DSC_0381
It was hard to see a close up of whats he was cooking above the stage. So, what he did to make us all understand his cooking was to carry the whole hot tajime just to let the crowd take a peek of whats cooking. Great stuff Chef Wan!  
DSC_0365
The first dish, Chicken Tajine, which were name after the special earthenware pot which is used to cook this dish
DSC_0377
Harira Soup, a traditional Moroccan soup which is only serve only on special celebrations or to break fast during the Ramadhan month
DSC_0393
Last but not least, Kefta Meatballs
DSC_0419
After the whole cooking out and eating up, Dato' Steve Day personally went up the stage to thank him and also to promote and explain what Malaysia International Gourmet Festival (MIGF) was all about. 
DSC_0439
Chef Wan signing signatures on his cookbooks for all his lovely fans :) 
DSC_0441
Besides his busy schedule around the world, he still made time to make an appearance in this event upon requests. Looking forward for more from you Chef Wan! 
DSC_0322
"If your husband can't give you an orgasm, I can give you MULTIPLE orgasms!" -Datuk Chef Wan



More pictures are available on CCC's Facebook Page


Click Here for Epicure Malaysia 2011 Exhibition
Click Here for Epicure Malaysia 2011 Workshop Day 1
Click Here for Epicure Malaysia 2011 Cooking Classes Day 2 & 3
Click Here for Special Appearance of Chef Wan at Epicure Malaysia 2011


Share/Bookmark

Epicure Malaysia 2011 Day 2 & 3 Cooking Classes


If you didnt know yet, this event is free admission for all with complimentary parking. A great event many missed out this year due to the low publicity. And thats why im blogging here to let more know about this wonderful event :) You might be missing CCC's Epicure Malaysia 2011 Exhibition post and Epicure Malaysia 2011 Day 1 Workshops.

DSC_0091
I entered a class which i never regret, a really friendly, sociable chef who studied Accounting and work part time in the kitchen during schoolday, came out to the working world as an accountant for 6 months and realize he was doing shits in the office and followed his truly discovered passion, cooking professionally and i think he never regreted looking back. 
DSC_0124
Introducing Chef Daniel Sheen, Chef de Cuisine of The Olive from Resort World Genting
DSC_0075
I respect chefs who share all their secret, and yes Chef Daniel shares all his knowledge and even brings the example of the cooking process to the crowd to see right in front of their eyes to see, feel, touch and taste. Great stuff! 
DSC_0159
Hot Chocolate Fondant Cake served with Vanilla Anglaise and Black Cherry Raisin Compote. 
Simple, Elegant, Flavourful! 
DSC_0162
Keep it up chef, you make everyone happy, including your commis(assistant) you brought along that day. And thank you for the line "sky's the limit", i think homecooks really need to apart to that theory and be less focused on their cookbooks. 

Besides Chef Daniel, there were Macarons and Apple Pie making by Chef Karam from Taylors University College the next day. 
DSC_0011
Apparently Chef Karam has been doing macarons since 1982 and was trained in Laduree. How true is this?  From what i know, the macarons trend never started even 20 years ago and did Laduree served that then? We should question ourselves now...
DSC_0047
A very very similiar recipe from NotSoHumblePie with only 15gm of sugar difference. Laduree's recipe!? NotSoHumblePie developing an almost similiar recipe from Laduree?!  
DSC_0052
Tarte Aux Pommes 
Apple Pie
DSC_0029
The classes which i took some sneak peak.
DSC_0057
Nathalie from Nathalie's Gourmet Studio.
DSC_0171
Fabrice Danniel,Executive Master Chef  at Le Cordon Bleu Dusit
DSC_0538
One of the Chefs from Sugarflours
DSC_0511
Yanagida Tetsuya, Japanese Executive Chef from Tatsu, Intercontinental KL
DSC_0206
Chef Michael Wong, The Emperor, Grand Dorsett Subang
DSC_0001
Besides cooking classes, i also entered a wine class by Mr. Thomas Ling. A really detailed explanation which could be interesting at the same time but a little too dry. 
DSC_0013
And to digest off the foods i ate, i went for one of their lifestyle workshops, Salsa it was! 
DSC_0037
Pat Calzadilla from Ritmo Latino Dance School
DSC_0052
It was my first time dancing salsa and i must admit it was quite interesting, probably you can woo the girls with this too! heh! 


Next post of Epicure Malaysia will be with appearance from Chef Wan, Stay Tuned!





Click Here for Epicure Malaysia 2011 Exhibition 
Click Here for Epicure Malaysia 2011 Workshop Day 1
Click Here for Epicure Malaysia 2011 Cooking Classes Day 2 & 3
Click Here for Special Appearance of Chef Wan at Epicure Malaysia 2011







Share/Bookmark

Epicure Malaysia 2011 Workshops Day 1



Besides the exhibition at Epicure Malaysia 2011, there were also cooking classes and lifestyle workshops held in varies different rooms at Sime Darby Convention Centre. As for the first class, i chose Le Cordon Bleu as i would like to see how Sunway University is managing their hospitality division.
DSC_0851
Chef Franck Bruwier, the Chef the Cuisine and consultant for Le Cordon Bleu were teaching his food for thoughts with everyone at this lovely event. He teaches and explains to the finest details on how every step, technique, ingredient could affect the final product of a dish. He really did  share and explained almost everything in depth and why a Le Cordon Bleu graduate will be different from the rest.
DSC_0908
Grecque de Legumes aux Herbes, Terrine de Sandre Chaud
Vegetables a la Grecque with Herbs and Hot Pike Perch Terrine

The fish mousseline was certainly very smooth as he taught us how to make it the smoothest texture possible but it was a little too basic in flavor to me as I probably have a typical Malaysian taste bud which are all either full with spices or dish being spicy. I would prefer it being seared after poached to get a more flavourful flavor but I guess he wanted us to try the basic elements of the food. As for the rest of the dish, it tasted all back to basic and natural flavours from the characteristics of the vegetables could be tasted but wasn’t really my cup of tea.

DSC_0915
Great information about ingredients, techniques and culture to the general public. Thank you Chef Franck Bruwier for the cooking demo :)

Next, i entered a Chinese cuisine cooking class because i wanted to see how a Chinese "sifu" do his thing. It was Chef Lam Hock Him, Executive Chinese Chef from Hilton KL. Hilton is well known for their standards, so lets me show you what he cook for us that day.
DSC_0960
Chef Lam was really funny, relax and straight to the point person. I guess its still in the Chinese "sifu" that they work like that. But great stuff, i enjoyed the demo.
DSC_0955
Savory Salted Egg Prawns. It tasted really pronounced and delicious but if you knew how many salted egg yolks was added to this dish, you will start to think twice before you have your second bite.
DSC_0978
Besides something savory, he showed us two Chinese desserts. Two Way Sweetened Crystal Yam. 
DSC_0976
It consist of only sugar and yam but i still think its not easy to make at home because the way of making sugar was with high fire and consistent stirring , something really different comparing with the basic soft boil stage or caramel stage. 
DSC_0981
Chef Lam giving us his funny "sifu" pose.

 As for the last cooking class in day 1, i entered Modern Thai by Chef Thiti Thammanatr from Neo Tamarind. 
DSC_1067
Chef Thiti Thammanatr shows us how he made fusion food with Thai ingredients. He left his homeland(Thailand) and went around the world to start his cooking career. He has a really broad knowledge on various type of cuisines, ingredients and cultures. A really really interesting class for me indeed.
DSC_1066
Chef Thiti Thammanatr explaining the reason why going back to basics is important. He also apply different cooking techniques such as using blow torch to make many different dishes and i would say to get the crowd's attention.
DSC_1053
Explaining every detail in cooking and even how sound could affect a cooking process. 
DSC_1084
Pan-seared Salmon, Thai style Mushroom Salad, Basil Couscous with Bird Eye Chili and Lemongrass infused Vinaigrette. The vinaigrette was the bomb seriously and the thai style mushroom was just simply salted, thinly slice kaffir lime leaves and mushroom being blowtorch. Voila!  
DSC_1093
Blow torched Calamari because we really wanted to taste more of his cooking. Really great chef with great experience and the willingness to share his wisdom. 
DSC_1107
 A day 2 and day 3 cooking classes will be posted soon. With appearance from Chef Wan again this year. 



Click Here for Epicure Malaysia 2011 Exhibition 
Click Here for Epicure Malaysia 2011 Workshop Day 1
Click Here for Epicure Malaysia 2011 Cooking Classes Day 2 & 3
Click Here for Special Appearance of Chef Wan at Epicure Malaysia 2011







Share/Bookmark

Epicure Malaysia 2011


Last weekend Epicure Malaysia, the nation's leading anual lifestyle fair, was taken place at Sime Darby Convention Centre, it was an 3 days event from the 16 to 18 September. There were so many interesting, fun and exciting activities for anyone from all ages but sadly this event didnt get much crowd which was also a good thing as we can get more front row seats for the workshops and we didnt have to fight for all the food tastings :D Some of the pictures from the exhibition for now as the workshops posts and pictures will be updated soon.
1
KitchenAid was the first booth you will see when you enter this exhibition this year. Sadly it was the company dealing with only home series which i would highly recommend getting the professional series even you are a home baker unless you really like some fancy and colourful kitchenaids. 
2
The really interesting product i saw was Jamie Oliver's products. Meatworks is importing in Jamie Oliver's range of products such as pastas, pasta sauces, premix seasonings and premix spices. 
3
Sadly there were no Jamie Oliver Flavour Shaker, which i would be looking forward to buy. I approached the person in charge and ask about the flavour shaker, and apparently their company is trying to bring in all the Jamie Oliver products, Kudos!  
4
Lovely decorated cakes from Sugarflours, and the one which caught everyones attention was Angry Birds :D
5
Sugarflours also did cooking workshops and even in the booth demo to show the public that cake decorations isnt so hard to master after all. I do hope it was so easy thou! 
6

7

8

9
Yosh Food was there too. They were promoting their off the shelf products and their new restaurants. 
10
One of their new restaurants is Impromptu at Menara Hup Seng, apparently they serve fusion home made pastas. Interesting? You decide.
11
My favourite Victoria Crest product i tried was the Lamb & Cranberry. It might sound a little dodgy but its certainly something uniquely special with lots of meat flavours and its 98% fat free! .
12

Curry in the Hurry was there to promote its catering services too :)
12a

12b
Spanish Passion was there to promote their cheese, wine and etc. The cheese was certainly cheesy as there were so many to try and so many varieties of cheese they import in.
12c
The mild Cheddar was my favourite liking :D After trying so many cheese, i became a little cheesy too xD
12d

12e

13
There were many off the shelf products that were not usually seen in the usual local supermarkets.
13a

14

14a

Some beers to cool and digest off the food we tasted. :)
15

16

17
The equipment which really caught my eye was the popcorn machine, too bad i was on a budget that day! 
18

19

20
Besides food products, there were also premium shisha/hookah flavours were for sale too. 
21

and cigars for the rich and famous?
22
The Lebensstil product which caught everyones attention was the dishwasher because everyone would love not to wash their own plates after a busy time cooking up their dishes. hah.. i wish i have this at home too! 
23
This is an annual leading lifestyle fair which has something for everyone from all ages. Its free admission and also free parking, so make sure you mark your calenders for the next one happening next year! 



Click Here for Epicure Malaysia 2011 Exhibition 
Click Here for Epicure Malaysia 2011 Workshop Day 1
Click Here for Epicure Malaysia 2011 Cooking Classes Day 2 & 3
Click Here for Special Appearance of Chef Wan at Epicure Malaysia 2011



Share/Bookmark
Related Posts with Thumbnails
Join me on Facebook Follow me on Twitter Subscribe to RSS