Archives: Malaysia International Gourmet Festival 2015 (01-31 October 2015)

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MIGF teams up with Macau Government Tourist Office for a special publicity dinner at The Food Studio, Mont Kiara
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Macau has a reputation as one of the top entertainment destinations in the world, but the diversity of their world-class cuisine and heritage deserves to be equally celebrated. This is precisely what was on show as Macau Government Tourist Office, an exhibitor at the recent Taste MIGF event, hosted a special dinner for over 20 of Malaysia’s top personalities and gourmands.

Macau, known as the 'Las Vegas of Asia', is packed with striking landmarks and exciting world-class events

The guests were treated to a five-course meal of Macanese food at The Food Studio in Mont Kiara that epitomised the MIGF spirit of great friends and great food. Featuring a blend of fare from the cultures that make up Macau’s colourful past, including mainland Chinese and Portuguese, each dish was spectacularly prepared by The Food Studio’s Paul Neukirch as well as Antoineta Fernandes Manhao, who had flown in from Macau especially for Taste MIGF.

Chef Paul Neukirch, Chef Wan and Chef Antoineta Fernandes Manhao

Among the eclectic group of diners were MIGF Royal Patron Tunku Naquiyuddin Tuanku Ja’afar, Festival Advisory Committee Member Tunku Dara Tunku Tan Sri Naquiah Al-Marhum Tuanku Ja’afar, Seni Jaya Executive Chairman Dato’ Eddie Teo, Aquawalk Sdn Bhd CEO and Managing Director Dato’ Simon Foong, Rio Capital Sdn Bhd Chairman Datuk Ali Abdul Kadir, other captains of industry as well as representatives from various Macanese tourism groups.

Tunku Naquiyuddin, Dato' Simon Foong, Datin Su Wai Fun and Dato' Steve Day

Dato' Eddie Teo, Datin Nai Yee, Datin Su Wai Fun and Billy Leong

Key Soon Yue, Cherry Lee, Dato' Thomas Wong and Datin Mandy Pak

After the guests broke the ice over a pre-dinner drink, canapés and light-hearted conversation, Macau Government Tourist Office General Manager, Cherry Lee welcomed guests for the evening promising a feast of culinary delights from the peninsula.

“Just like Malaysia, Macau is a food-loving culture, although the country has a lot of different aspects,” she said. “We want to change the perception of what Macau is and what it has – we want to show that there are many sides to Macau with something for everyone.”

Cherry Lee extending a warm welcome to guests

And with that, the dinner began with a delightful ‘Caldo Verde’, a green kale and potato soup, which Dato’ Simon particularly enjoyed, calling the dish ‘fantastic’. This was quickly followed by an unannounced course of garlic clams, helping the guests to get interactive with their food, peeling the succulent meat from their shelled homes.

Chef Antoineta supervising the preparation of the green kale and potato soup

Ocean fresh garlic clams

This was followed by what most agreed was the truly outstanding course on an exceptional menu, ‘Bacalhau con Natas’ – a salted cod served in a coconut cream. Datin Sylvia Koh was chief among those with high compliments for the dish saying: “With its very simple presentation, the food really explodes in your mouth and is totally delicious.”

Chef Antoineta in her element

The food kept coming among much merriment and animated conversation between friends old and new, as the anticipation for the evening’s main course was palpable. The minced meat in soy sauce, served with white steamed rice and a fried egg was the perfect combination of the Eastern and Western elements of Macanese cuisine and provided an excellent finish to the night’s savoury offerings.

A dessert of sawdust pudding capped off the evening’s gastronomic offerings, a light and fluffy mousse-style dish with biscuit laden throughout. With bellies full and excited conversation still making its way around the tables, it was left to the Royal Patron to say a few words on the meal.

Tunku Naquiyuddin, the visionary behind last month’s KL City GP, whose model was taken strongly from the Macau Grand Prix, was very happy to be able to take in the cuisine of a country he has had such close ties to recently. “I am delighted that so soon after visiting Macau myself that Cherry and her team are here as part of MIGF,” said Tunku Naquiyuddin. “Tonight we have enjoyed some wonderful cuisine and my thanks go to the chef for that.”

Tunku Naquiyuddin delivers his closing remarks 

The microphone was then taken up by celebrity chef and Malaysian Food Ambassador Chef Wan, who praised the dinner for its usage of globetrotting ingredients rarely seen together. He said: “I think it has been a wonderful evening and I am terribly happy to see Macau and Malaysia being united through their food like this. What has been interesting tonight has been to see the various influences that go into Macanese cuisine and the amount of variety that goes into these dishes all working perfectly.”

Chef Wan in turn expressing his gratitude to the chefs and restaurant team for an exquisite meal

Festival Organising Chairman Dato’ Steve Day had the final say of the night as he thanked the guests for their attendance and Chef Antoineta and Chef Paul for the memorable meal they had served up saying: “They say too many chefs spoil the broth but the two of you this evening certainly haven’t and we thank you for the entire experience.”

And finally, Dato' Steve closing the dinner with a final speech