1 (From left) Day showing Tunku Dara Tunku Tan Sri Naquiah Tuanku Ja’afar the various specialities prepared by the festival’s participating chefs.2 Shang Palace chef Tan Kim Weng with his dish of Braised Spike Sea Cucumber Broth with assorted Dried Scallop, Wok Fried Wagyu Beef with Foie Gras Pepper Sauce and Hokkaido Scallop with Silky Steamed Egg3 A Li Yaa Island Restaurant & Bar chef Pradek Kumar with his dishes, Mutton Paal Porival and Fish Cutlet.4 Enak KL chef Ahmad Kamaroull with his dish of Ikan Lemak Koma-Koma Pedas Cili Padi served with Red Spinach and topped with Fresh Curry Leaves.5 Iketery’s Chef Ricky Kamiishi with his Miso Flavour Plate featuring Grilled Wagyu Beef, Foie Gras and Halibut preserved with Miso, Mushroom Risot Croquet and Miso Cream Sauce served with Paprika and Asparagus with Miso Mustard Sauce.Photos: SHAARI CHE MAT / The Star
CHEFS from 25 restaurants across the Klang Valley will be making their mark at this year’s edition of the Malaysia International Gourmet Festival (MIGF) with an array of mouth-watering dishes.
An event to launch this year’s MIGF and introduce the participating chefs was held recently.
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