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MIGF (The Malaysia International Gourmet Festival 2011) had kick off early this month and for many reason, all the best participating restaurant and hotels will showcase best of their craftsmanship in food to ensure most customers will enjoy their special menu which will last for 1 month only, 1st OCT to 31st OCT.

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For this round, me and some friends went to Chynna which they do have MIGF menu too, also is one of the top Chinese restaurant in our list for us to dine and recommend, that so far their food had always maintain in top quality, which we rarely come upon any disappointing or below par or I would say it is very hard for me to say NO when comes to Chynna. The superman behind the kitchen is Chef Lam.

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The restaurant is decorated with more like Shanghai feel with Chinese painted pictures on the plate and big red lantern and classic Chinese herb shop drawer on the wall . .

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Then you will be greeted with the traditional chinese pouring tea onto your cup. The taste from this pouring process is very unique and will end up give you some bubble foam on top of the tea.

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Chilled alaska king crab leg, chili paste seafood skewer & brine momotaro tomato (阿拉斯加帝王蟹配海鲜桃太郎番茄)

Start of with their first dish, that it look rather simple, yet it taste delicious, was first ask to try out the king crab first, which is sweet, a bit chill and the meat is very fresh, just eat it like that is good enough, follow by the tomato – seriously I don take tomato like that, but was persuaded by the chef I have to try, that he did a special way to this tomato. Once bite inside my mouth, the juice really burst inside and so much juice in it. I have never taste so juicy tomato before and I sure do not mind to have another 3 more. Chili paste skewer is just simple and nice.

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Follow by Double boiled snakehead nourishing tonic soup with fresh milk and shark’s fin (滋补生鱼水奶炖翅)

Clear in taste, very mild in milk taste, and it is so appetizing that I just finish this bowl within seconds, and it was a slab of shark fin in it that I just slowly enjoy every bite of it.

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Stewed Short Ribs with Charcoal garlic & Roasted onion potato (壮士琵琶骨)

Among the list, this was the star of the night, just by the look and slight gravy that flow down from the meat makes me swallow my sliver before eating it. I just cut into small pieces and enjoy bit by bits, that it is so soft that nearly melt in my mouth. Really one of the best short ribs that I have come across. The fried onion rings do taste like indian herbs a bit on muruku taste. I just enjoy my pairing of roasted onion potato and the short ribs. Just perfect!

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Salted plum Lime Sorbet (话梅青柠雪葩)

A simple and chill appetizer that I just enjoy, cuz its lime sorbet smooth and soft.

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Duet Deep Sea Grouper – Olive oil blended green spinach sauce & Dragon Fruits sauce (红绿鸳鸯深海星斑)

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in dragon fruit sauce is pretty unique as its a bit sweet sour taste and the fish meat is so soft indicate that its fresh.

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Thick Gruel Japanese Rice with Fresh peeled crab meet in lobster reduction (鲜蟹龙皇汁泡日本饭)

by the time reach this dish, I was pretty filled up already and saw this portion its pretty big. Told myself that I am going to have a few spoon then leave it aside. After the first spoon into my mouth, I just finish the whole plate in the end broth is so sweet and tasty that cook along with the Japanese rice which cook to perfection.

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Black Chocolate Partait with five nuts & sweet potato Chba Cha mousse Yam Ice Cream (五仁黑巧克力蛋糕配摸遮厘)

comes to the choco parfait, I get to bite on some chuncky nuts and the choco itself is thick enough to pair well with the nut.

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and the pudding, I wish I have a bigger scoop of the yam ice-cream as it taste soo nice where I kinda miss the taste of it.

At the end of the meal by paying RM178++ I would say its a value worth for the set. Again, Chynna did not disappoint us. . Recommended MIGF menu by me.

Hurry, as the limited time menu will end on 31st Oct

Full Festival Menu:

RM268++ per person (with wine pairing)
RM178++ per person (without wine pairing)

Location:
Chynna, KL Hilton
3 Jalan Stesen Sentral,
50470 Kuala Lumpur

Tel: 03 – 2264 2592/2696

Hail from the land of rising sun, Japanese food to us is always filled with temptation which we hardly resist. A Chef with a passion that start cooking at young tender age, brings you authentic Japanese food in this festive menu – MIGF with its unique cooking style and creativity did create a spark in his menu. At Sagano Restaurant is where you can try out his creation.

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Welcoming you to Sagano Restaurant with its authentic Japanese ambiance sure do give you a comford dining.

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Participants of MIGF

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3 tatami rooms to host you and your guest if you need privacy.

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Sashimi Bar

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Private modern decorate room

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I would always say that Sake would be a perfect finishing touch along with authentic serving food.

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A cosy ambience with their proffesional serving team just makes the dinner perfect.

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Let the Magcial Chefs do the work to suprise you with. . .

KL Hilton is one of the participants in Malaysia International Gourmet Festival (MIGF) 2010 for the 6th consecutive year as they join the 10th successive event with Chynna, Iketeru and Senses serving a variety of Oriental and Western Flavours from 1st to 31st October 2010.

Hilton MIGF

As for this festive season menu, I am heading to Iketeru at Hilton Kuala Lumpur for my very first experience on Japanese food in this menu. I never knew that there is one hidden restaurant located at the 8th floor which at the swimming pool area of the hotel, as I always thought that it’s all located at ground and 1st floor.

On this dining, I just got to know there is one special guest is joining us tonight too. One  TV Host.

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Right before the entrance of the restaurant, its decorated with traditional mini Japanese garden landscape with fountain, wooden hut placed next to it.

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Malaysia experience in fine dining is growing steadily as with many people now enjoy the environment and the fine food presentation offer by the chef. Not to be miss that Malaysia International Gourmet Festival (MIGF) is one of the best way to promote these fantastic restaurant. Last year, with the theme Chef United, a much needed by the chef to go through the slowdown in fine dining industry (click here).

Again for the month of October it meant a lot for a lot of chef that with their hard effort and creative thinking had put on the test, with months of preparation of thinking on ingredient and design of the food and it is ready for people to test at this event is flowing for one month. This year there will be a total of 30 restaurant participate in this event.

When I reach the convention center, I was amaze to see the big poster with the theme ‘Magical Chef’ for this year, with its style of promoting the chef is quite impressive. 

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Heading for media registration as we get to go into the convention area earlier to photo shoot on all those delicious food first before everyone storm in and finish it in seconds. 

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The early birds would be Mei Yee (Witch), Esther, Me and Choi Yen, also Lionel for helping us to take photograph. 

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The main entrace to officiate the event.

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Posters of chef are stick onto the pillar with their signature dish. .  This is what we call my magic dish~

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The whole convention center had transform into its signature decoration with many tables are prepared with silver cutleries, pink napkin and a white gold plated porcelain plate place on top of the table. Candle lights are all lit around the dining area. 

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Creates a perfect dim environment to suits the theme.

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A stage been set up to entertain most of the guests for the night.

* Drummm beating

Drrrgrrrrr

……….

……………..

………………………….

…………………………………………..
~Jinggggggg~
Ladies & Gentleman,
let me present you this months special guest
to host pick of the month of October, please
welllcommmmeeeeeeee
-Green Tea Lala Chung-

Hi everyone, I am surely proud to be back and I was very surprise when I was invited by this blog owner taufulou to host it. For those who know me, you would know my history, and for those who do not know me, just pretend to know me. I will try to be your great host for this posting. *very nervous…. Why my name is –lala chung– please ask my this stupiak blog owner for giving such a great name.

arrrr…errmmm…okay okie ok….

For the month of October, had been the busiest month of all time, with the very first time, so many events and review to attend and I am here to proudly presents you what had been going on for the month of October and of course the best and worst food of the month.

For the Best & worst pick of the month, let me show you how it had been judge by my owner.

How I select and judge on my decisions on good and bad food (that score below 3 in my list definitely falls into this category) are only 2 area:

1) Quality of the food

2) Service of the restaurant

This pick of the month would slightly be longer as

there are many to introduce.

Month of October why is it a busy month, with a lot of function going on such as, a German Fest – Oktoberfest which drink till u drop and craw back. Never drunk never back. Followed by Chinese Ninth God Emperor Birthday which turns to be Vegetarian and of course a great event for F&B industry, the Malaysia International Gourmet Festival and also travelling back to Penang. Therefore I would like to apologize for the late pick up of the month to be out as usually it would be posted before 3rd of the month.

Every one, lets head to the highlight of the month. A great event such as MIGF that most of the best chef are looking forward for this wonderfulle event not only to gain their reputation but of course to showcase their culinary skills to impress people like us. Its amazing how they did it.

MIGF at Royal Chulan Hotel

After the launching of the wonderful event, the blog owner was invited and were given a glimpse of how the chef perform and experience some fine dining in participated Restaurant & Hotels.

A glimpse of Tai Zi Heen (MIGF) & Carven Ong Collection

Another participating restaurant Xenri D’Garden Terrace

When the host was back to Penang, he requested me to bring on something which are not available in KL which came across my mind was this shop. Something Cheap yet good and should be in the pick of the list of course

Hainan Western at Mount Erskine, Penang

Getttingggg your attention back to KL. If you are looking for a bargain under Buffett Cheap Catagory, I would surely present this place:

Entering the month of Vegetarian, on my list of favourite that I can still return is this shop.

After much introduction of certain food, its time to get into our Pick of the Month of October:
Much consideration and based on the criteria and frequent visits, turns out to be


Teppanyaki, Food Republic at Pavilion(Food Court)

and

there are 2 desert would strongly recommend are also..

my birth place


Patisserie Rui

&

Taiwanese Desert, Snowflake @ SS15


Always about good food and where is the bad food?

The pick of the month with bad experience and services is

jeng ..

jeng……

jeeeennnggggg…….

Italianese at The Curve
*remark: improve service and food quality if you want to cater such a big place.

Happy Hunting and hope to see you guys soon. Proud to presents you, and my love to you all
-Green Tea Lala Chung-

–Warning– This is based on my individual taste. Try it at your own risk-

Month of October is not only filled with celebration of the German fest which is Octoberfest yet it is another great event that is going on this month which is the MIGF and this is my second encounter with one of the MIGF participating restaurant. I got excited when this round was invited to Xenri D’Terrace which they offer exciting menu for this event. Had a great experience there with their warm hospitality and explanation throughout the meal.

Xenri is located at one of the prime area at the city center complete with their unique modern Japanese interior design that would make you seated comfortably by enjoying the food there.



Yet if you need some privacy they do have this comfortable room ready to suits your needs and on that day we were seated in this room.

overlooking at the Japanese garden.

Proud to presents you the menu of MIGF.
After we were seated, we were given a menu each, I concluded by if you are fancying to get something unique from your daily meal, this menu offers one time meal with great limited edition selection I would say. According to the chef, the menu was created out and most of the ingredients that are prepared were imported and it is seasonal.

Then we were greeted by this ‘Sake – Chitosetsuru Jumai Tachotzuru’ to start off with to be accompanied along with the upcoming dish. It was served cold, and I enjoy the taste of it, not that strong yet smooth and the taste of the traditional cold sake by trying a sip and slide down your throat warmly and by making your stomach warm. Like the feeling.

Starting off with appetizer ‘Homemade Chilled Silk Bean with Hotaru Squid Ink Sauce’ I like how this dish how it was served with the elegant gold strip bowl at the tip and cover, feels like a emperor just got served its food. When one of the helper took out the cover I was a bit shocked and puzzled.
Just got served this taufu? Then just do not look down on this taufu as it encounter a great trail to make it to so perfect situation which the texture of the taufu cannot be too soft nor hard according to the chef. My surprise was after explanation, I just cant wait to tried it out as the secret ingredient is stored in there.
Once I poke it, I was amaze that the amount of gravy stored in the taufu flowing out and had make my taufu into an island. The texture of taufu is so soft that would just melt in your mouth. The catch was, the black ink squid sauce is surprisingly good, taste like there are fish roe in it but no. A great surprise first dish.

Yet after I finish the appetizer, I just had a sip of sake, the combination of the sake, taufu and the black squid sauce blends so well that it is like washing your tongue and makes your taste bud opens up. A great combination.

Next we were given a glass of White Wine – La Motte Pierneef Sauvignon Blanc 2008 to accompany the upcoming serving. To me taste a bit mild spicy, not so dry yet a wonderful chilled feeling.
‘Shashimi’ was next in the menu and when the helper opened the door, all our eyes were like and in our mind thinking what is that? What is that? and when it was served in front of us, all of us were like, wow, what a great food presentation that separated the 3 ingredient so nice and well place. The dish just got raped by our camera.

We were recommend to eat in order to start of with :
Japanese Green Sea Urchin, ‘Hokkaido Wild Catch Scampi’ , Premium Tuna Belly

It was my first experience to try out ‘Japanese Green Sea Urchin’ so soft like taufu yet with feels like eating scallop. After chewing it, starting to soften and melts in your mouth.
Freshly imported at Japan presents ‘Hokkaido Wild Catch Scampi’ just by eating eat like that, you can just taste how sweet the shrimp is. Memorable.
Under the category of premium tuna, this ‘Premium Tuna Belly’ was abstract from blue tuna and by dipping the green leaf to the japanese soy sauce to bring up a fragrance. Then dipping the tuna belly with some wasabi, just bring you to another dimension. Love the texture and the softness of it and finish it with a sip of the white is just something you would not want to miss to enjoy.


Next on the list is ‘Slow Poached Salmon Skin Roll with Tsubame Ginger Broth’

When the covers open, was amaze by how it was prepared and got stack up and the soup aroma travels and dance in your nose.

Something which I like too, the taste is very clear yet filled with the sweetness of the ingredient cook upon. We were guessing what is the green green thing that were top upon as the dressing, and was told that fine chopped ladies finger.
Introducing of Red Wine- Haute Cabriere Pinot Noir 2005, South Africa
I tried to follow most of the Hong Kong tvb doing by swirling the wine glass then smell it. Wow, gives you a very nice flower smell. Then Sidney asked why is the red wine chilled? I was curious too. Then we were explain that this wine have to be in chilled around 10 degree to preserve the flower fragrance smell in it. If it is stored above 15degree the fragrance would not be there anymore.

I love the red wine more, a bit dry yet travel down your throat very smooth.

This is off the menu as the chef had fried this Hokkaido Wild Catch Scampi the remaining part which is the tail and the head till very crispy. Was told that it was not an ideal type of prawns to eat every part of it as it is a bit hard on the shelf after fried it, love the taste, covers with a bit salty yet aroma of the shrimp sunk in too. Enjoy suckling it.
This ‘Sesame Sauce’ is given to dip along with the very next dish.
‘Kobe Waygu Housyou Yaki’
Grilled Kobe Waygu Beef in Fresh Yuba Skin Parcel
Looks like it was serve from some where of a Japanese village, with the dry grass as the base of decoration. Properly fried and wrap around the wagyu beef and once you cut open, it is filled with:
Mushroom and peas were in it as to customize the taste with the beef. The beef was perfectly grilled and prepared that I have tried in both version. Eating it raw like that just taste normal soft wagyu beef and dipping it with the sesame sauce, it taste amazingly good. The sauce and the taste of the makes a great couple.

Some people prefer to eat it as one shot including the skin, but the recommended way was to eat by operating the skin out then eat the filling first and skin last.

‘Chirimen Jyako Okowa Hoba Meshi’
Japanese Rice Mixed with Baby Sardine Wrap in Magnolia Leaf

In Japanese culture, the mains are served just right before the desert. It is a bit dry, maybe a little more damp would make it more perfect but still enjoying myself with the unique taste of it that magnolia leaf was soak into the rice and the baby sardine taste just combines well with the rest of the ingredient. The magnolia leaf is brown colour is because that Japan now is autumm, so again with the season.
‘Xenri Special Homemade Sunny Side Up’
Lastly, anticipated desert for me as in the list, listed sunny side up, was wondering are we going to get an egg for the desert or something else. When it was served up I was like, seriously, its sunny side up but desert ingredient made off. The base was made off pana cotta (an Italian desert base) and the egg yolk we were ask to guess what was it. Till a girl got it correct, it was peach sauce in there made with very delicate skin covered upon and once I poke it, it flows exactly like egg yolk with a bit sticky look alike texture.

I enjoy my desert which is something not very sweet yet nice. Something ends well with the whole set of menu prepared.

Lastly, of course the man behind the scene and we were quite eager to meet him. Present you the Executive Chef Thomas Chan. Had a huge experience in international culinary Japanese food and was in this industry for about 17 years. You could not believe that what a non Japanese chef can do as the secret is his mentor are Japanes.
When come to the Q & A opportunity, we never hesitate to ask him what we were thinking. With Sidney (Bigboysoven) have to thanks to you too, and the lady beside him(please forgive me, Suddenly forgot your name) was hosting all of us and explaining all the way with our basic questions. A very friendly host. Really appreciate that.
Ariel Chew and another girl represents Virtualmalaysia.com. It is was nice to meet all of you.

With the MIGF fever going on, the set are :

With Wines or Sake RM230++

 

 
or
Without Wine or Sake RM180++

My very very first encoutner of MIGF menu :
Tai Zi Heen Restaurant, Price Hotel & Residence

Location:
Xenri D’Garden Terrace
Lot 2.05, Level 2,
Menara Hap Seng,
Jalan P. Ramlee, 50250 Kuala Lumpur

For reservations, call 03-2078 6688

Opening Hours: 12pm–3pm (lunch), 6pm–11pm (dinner)

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