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Archives: Malaysia International Gourmet Festival 2009 (01-31 October 2009)
     
 

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Delicious Duo
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Traditional Tastes
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Tucked in a corner amidst the bustling human traffic on Jalan Bukit Bintang,...
 
     
Malay Influences
29 October 2009, Ibunda, Jalan Bukit Bintang
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Along Jalan Bukit Bintang is a colonial mansion built in the 1940s which has been revamped into a Malay fine dining restaurant by the name of Ibunda, or ‘mother’ in Bahasa Malaysia. The green bungalow is home to one of Kuala Lumpur’s culinary treasures – gourmet Malay dishes made with age-old traditional ingredients presented with a contemporary twist, thanks to co-owner Chef Zabidi Ibrahim’s innovative touches.

For the MIGF Festival Dining held at the restaurant recently, the group of distinguished guests including H.E. Helena Sangeland, Ambassador of Sweden to Malaysia, were taken on a gastronomical journey like no other. When they arrived at the colonial restaurant a long table was set up with the guests’ names creatively inscribed on dried leaves. Near the kitchen, a counter was set up so that diners could watch Chef Zabidi putting his finishing touches on the dishes. “This whole month, we only provided the Festival Menu, and it has drawn rave reviews and is highly popular as well!”

As guests got comfortable and chatted merrily, the first dishes were served. The crispy glutinous rice with homemade chicken floss was a favourite from the start. Che Puan Winnie Sophia Low said, “The appetiser was wonderful! I love chicken floss and it’s unusual to see it presented in such a way, especially in a Malay dish.” She was also very excited to be there as the building where Ibunda sits upon right now was her old kindergarten. “It’s so surreal to return and revisit it as a restaurant,” she smiled.

As dish after wonderful dish was brought out, it was evident that the guests were impressed both by the sight and taste of each dish. H.E. Sangeland was truly satisfied with the whole experience. “I enjoyed absolutely everything! I have always loved Malay cuisine and this brings the category to new heights,” she exclaimed happily.

General Manager Azlan Jamil could not hide the smile on his face. “The best part of the evening was the guests’ reactions when they tasted the food,” he beamed. “The MIGF is really an important initiative for the F&B industry – we get to break into important markets and build awareness.”