A taste of fine dining


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  • Tuesday, 25 Aug 2015

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.

The restaurants participating in this year’s showcase of fine dining are A Li Yaa, Dewakan, Busaba Thai, Enak KL, Maison Francaise, Marini’s on 57, Minori, Neroteca, Nerovivo, Ruyi & Lyn, Soleil, Tanzini, The Oak Room, Vineria.IT and Zender’s Restaurant & Bar.

Also joining the list are restaurants fom hotels such as Iketeru and Graze in Hilton Kuala Lumpur; Dynasty from Renaissance Kuala Lumpur; Resort World Genting’s Ltitude, Imperial Rama and The Olive.

Shangri-la Kuala Lumpur is represented by Lafite and Shang Palace. Westin KL brings Qba Latin Bar & Grill, which join Berjaya Times Square Hotel’s Samplings on the Fourteenth Restaurant.

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 Egg
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 Egg

The fifteenth edition of the annual event is scheduled to take place from Oct 1 to 31 at the participating restaurants.

Each participating restaurant will be introducing a special menu accompanied with a host of offers in conjunction with the festival.

For those who do not know which restaurant to visit yet should make a stop at the Taste MIGF event next month at Berjaya Times Square from 11am to 10pm.

The two-day sampling party, which starts on Sept 5, sees chefs from all the participating restaurants preparing bite-size portions of their specialities which allows the public a chance to savour food from each restaurant as they go.

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.
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.

Those who intend to visit Taste MIGF’s Theatre of Cuisines will need to pay a minimal fee using “Gourmet Dollars”.

Patrons can purchase Gourmet Dollars on the day of the event from the venue or in advance at a special rate at the www.taste.migf.com website.

Each Gourmet Dollar is valued at RM5 and is sold in booklets of 10.

Among the dishes that will be available for sampling at the Taste MIGF even include Collagen Mochi, Ikan lemak Koma-Koma Pedas Cili Padi, Swett Appam, Lotus Pearl Glutinous Rice Dumpling, Marinated Crabmeat with Avocado, Momataro Tomato and Basil Sorbet, Duck Liver Parfait, Deep-fried Shrimp Roll with Foie Gras as well as Mini Snowskin Mooncakes among others.

“It will be a fantastic showcase, with cuisines from all of our festival restaurants as they will be serving tasting portions of their menu.

“You can try wagyu beef for the first time or visit Lafite and the Oak Room if you haven’t had the chance to,” said MIGF organising chairman Steve Day.

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.
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.

Day also urged guests to bring their family and friends over for the two-day affair next month in Berjaya Times Square Kuala Lumpur.


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