MIGF 2011 Gala Launch

If you didnt know, on the month of October, most of the best fine dining restaurants nationwide will compete and battle out for Awards of Excellence. This year there are 28 restaurants competing for categories such as Best All Round Cuisine, Most Creative Menu, Most Innovative Cuisine, Most Creative Food Presentation, Best Marketed Restaurant, Best Value Menu and Most Creative Restaurant Station at Gala Launch.

If you didnt know, this 28 restaurants created custom menus just for the month of October at a very affordable price for everyone in the public to have a taste of what fine dining food, atmosphere and service should be like. The prices and menu is even stated on MIGF website for true transparency. To those living overseas getting a little jealous over whats happening in my country, do not worry as we have a special tour package for you to tour our country to see the beautiful cultures, food and so many more which cant be expressed here.

And some food picture to make you all hungry :P Some desserts by Resort World Genting




The really amazing dish which still gives me a big impact when i think of it, Home Dried Watermelon Gazpacho by The Restaurant at The Club Saujana

Macarons by Nathalie's Gourmet Studio

Al Amar had a four season theme with every season paired with their own made cocktails. Besides that, Dionysus Asia was their side booth and promoting its wine they import in. I tried a Lebanese wine which has such unique characteristics, aroma and flavour. Apparently, they found Lebanese wine in Titanic ship and its news is make Lebanese wine sell like hotcakes. Interesting info :)  The infamous Lafite for which category? You decide! 

Our Tourism Minister, YB Dato Sri Dr. Ng Yen Yen said she would like to see our restaurants reaching Michelin Star standards and Michelin would rank our restaurants in a near future. She also said she would like to see our fine dining restaurants incorporating our national heritage food into their menu. I guessed she meant restaurants like Ferran Adria bringing European Cuisine to a fine dining level and Alvin Leung bringing Chinese Cuisine to fine dining level. I would like to try Nasi Lemak Ice Cream soon :) This would be a great, challenging and interesting level for our chefs to reach but yet it would be totally well paid off for our Malaysian Cuisine to stand out in a different level. 
More Pictures will be added to my facebook page, check it out here! :) 



Click Here for MIGF 2011 Gala Launch
Click Here for MIGF 2011 Style Rocks
Click Here for MIGF 2011 Awards Winners

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.

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. Introducing Chef Daniel Sheen, Chef de Cuisine of The Olive from Resort World Genting.  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!  Hot Chocolate Fondant Cake served with Vanilla Anglaise and Black Cherry Raisin Compote. Simple, Elegant, Flavourful!  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.  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... A very very similiar recipe from NotSoHumblePie with only 15gm of sugar difference. Laduree's recipe!? NotSoHumblePie developing an almost similiar recipe from Laduree?!   Tarte Aux Pommes Apple Pie The classes which i took some sneak peak. Nathalie from Nathalie's Gourmet Studio. Fabrice Danniel,Executive Master Chef  at Le Cordon Bleu Dusit One of the Chefs from Sugarflours Yanagida Tetsuya, Japanese Executive Chef from Tatsu, Intercontinental KL Chef Michael Wong, The Emperor, Grand Dorsett Subang 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.  And to digest off the foods i ate, i went for one of their lifestyle workshops, Salsa it was!  Pat Calzadilla from Ritmo Latino Dance SchoolIt 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 1Click Here for Epicure Malaysia 2011 Cooking Classes Day 2 & 3Click Here for Special Appearance of Chef Wan at Epicure Malaysia 2011

Rebecca's Table of Four - Part IV

A long long time ago, Kevin, Eigen and I went up to Rebecca's room at Micasa All Suite to cook up 7 course lunch for 8 paxs. It was certainly a crazy cooking out session and maybe thats why i got too tired to update this post, till now.

Amuse Bouche was the G-Raped Tofu, a secret recipe from Chef Kevin himself. Certainly refreshing, cooling and something mild to start off for a 7 course lunch.


Boxing chicken....western style!? I marinated the chickens with vodka, orange juice and mixed herbs. That's not all, it was a crazy twist with Wasabi Mayo to dip as well! :D


A basic Salad for Rebecca just to please her because its not a complete meal without her salad apparently. =.=''


Yin Yang Risotto which one were cooked with red wine and the other with a dashi stock. Something which makes you crave for more and wonder which you prefer more. It plays with your brain in conclusion!


Chicken Cordon Bleu. A simple yet satisfying dish for all.


Lamb Wellington?


It wasnt just Lamb Wellington but it was a Lamb 2-ways (Wellington & Stew). A mix and match to make everything not too dry and wet.


Banoffee Tart with Mocha Ganache served with Homemade Salted Caramel Slush. The pastry chef Eigen whipped this up for us. Certainly beautiful.

Whats a meal without wine? For the next session, we gotta complete the meal with special drinks like mocktails and cocktails the next time.

A great time cooking, a satisfying meal and a friendly conversation with the rest. What more could i ask for? :)

Also been blogged by Rebecca Saw at Part 1 and Part 2


Click Here for Rebecca's Table of Four - Part II
Click Here for Rebecca's Table of Four - Part III