The crowd picked up steam fast on the second and last day of Taste MIGF 2015. It was no lazy Sunday here – the air buzzed with food lovers looking for new and exciting experiences to savour before their weekend was up.
In the Theatre of Cuisines, some of the Festival Masterchefs made adjustments to their booths, opting to have mini cooktops so they could make sampling portions for visitors as they ordered it. This only added to the lively food safari atmosphere, as the smell of hot gourmet fare wafted from every corner.
At the Epicure International Gourmet Village, three of the country’s cooking schools took centrestage. The Berjaya University College of Hospitality (BUCH) booth offered a delectable range of chocolate made by its students, with innovative flavours like the lemongrass white praline and the sea salt milk praline. Charcuterie by KDU University College featured cold cuts and specialty sausages, including the gravlax and the mushroom lyoner.
At the Sunway Le Cordon Bleu Malaysia booth, lively cooking demonstrations throughout the weekend attracted a sizeable crowd each time. Freshly baked pastries by alumnus Chef Janice Siew, who now owns her own bakery, sold like hotcakes. “My pastries are a Malaysian-French fusion,” she said, seen especially in her pandan kaya croissant and cendol mousse cake. “The cake combines all my favourite Malaysian desserts – pandan sponge, coconut mousse, sago gula melaka and agar-agar – into one.”
Representing Polynesia was the Fiji High Commission booth, whose island delights included seafood dishes Kokada and Vakasekara. “Like Malaysia, Fiji is a melting pot of different races and flavours. And food is also so integral to our culture,” said Vani Samuwai, First Secretary at the Fiji High Commission.
Meanwhile at the LuxuryPlus Showcase, our Festival Partner Glenfiddich sold its bottles of 12-year, 15-year and 18-year single malt scotch whisky. Also exhibiting were luxury tableware brand Christofle, boutique jewellery brand Mouawad and watches by Adriatica. The high-quality timepieces ranged from RM600 to RM3000, with a special 35% discount and RM100 voucher available especially for Taste MIGF visitors.
Looking to woo Malaysian food tourists, the Macau Government Tourist Office (MGTO) set up an impressive interactive display with travel agents on hand to book packages. “Macau is a gourmet food heaven too, especially with our 10 Michelin-starred restaurants,” explained Yap Hwee Ling, MGTO Consumer Promotion Manager.
As with yesterday, seven cooking classes – all free – were held throughout the day. Chef Jochen Kern from BUCH walked students through two oyster dishes, one chilled and one warm. He cracked jokes throughout his class, which ended in rapturous applause. Rounding up the day were Chefs Kamaroull Mohd Zabidi from Enak KL and Malcolm Goh from BUCH. Though late in the day, the two showed no signs of slowing down as they made traditional Malay food and light desserts respectively for participants.
The Epicure Lifestyle Workshops also continued, including Sake and Shochu conducted by Thomas Ling. Apart from tasting two different types of sake, Thomas guided participants on the history and science behind the beverage. There are over 80 different types of rice grains used to make sake, he said, and broadly speaking, sake fall into two categories: Futsu-shu (non-premium) and Tokutei meisho-shu (premium). Later in the day, Thomas also took the workshop on Bordeaux wine.
Meanwhile, Sebastien Le Francois’ two-part wine series covered Old World (France, Italy, Spain, Portugal) and New World (Australia, New Zealand, Chile, South Africa) wines over the course of the Taste MIGF weekend. “Matching your wine with your food is so important, because it can make your meal unforgettable or one to remember for the wrong reasons,” he concluded, before proceeding to answer questions on which wines were best to pair with Malaysian food and chocolate.
All in all, Taste MIGF 2015 was the perfect preview for the upcoming festival in October. Visit www.migf.com to start planning your fine dining experiences.