The media launch of Malaysia International Gourmet Festival (MIGF) 2014 was officiated by YAM Tunku Laxamana Negeri Sembilan, Tunku Naquiyuddin Tuanku Ja’afar, who is also Royal Patron of the Festival. The event kicked off with a speech by the Organising Chairman Dato’ Steve Day , before the screening of the MIGF television commercial and finally a runway entrance by the chefs of the Festival, in line with the theme “Red Hot Chefs!”
The launch gambit was followed by the “Revealing of the Festival Billboard” and “Review of the Festival Dishes”. The whole event which garnered curious shoppers was also attended by Festival Advisory Committee members, restaurant owners, members of the media, online food writers and Festival Sponsors – Y. Brs. Dr. Junaida Lee Abdullah, the Deputy Secretary General for the Ministry of Tourism and Culture, Mr. Johnny Khoo, General Manager, Sales & Marketing of Fujifilm, Ms Loo Hoey Theen, Senior Manager, Marketing of Sunway Pyramid Shopping Mall and Ms Elynn Chuah, Assistant Brand Manager of Kronenbourg, Carlsberg Malaysia.
Take a look at some of the participating chefs’ artistically presented culinary creations – they made me salivate! All of them look too good to eat.
Creamy honeyed green cod, crisp leeks
Chef Hasmeet Chaal (Zander’s)
Kanpanchi to Tarabagani Shioyaki with Satoimo, Pumpkin Umani, Satsuimo Shishito
Chef Chu Koon Wai (Minori)
Cappuccino All’ Uovo (Egg Cappuccino)
Chef Nicola Bruno (La Scala)
Smoked Veal Tenderloin with Marinated Red Amera Tomato
Sizzling Re Hot Seafood
Chef Casey Lim Khon Seng & Chef Ikuo Umeda (L’titude Restaurant, Bar & Grill)
Bawal Sumbat Ketam Alaska
Chef Nizam Bin Samsu (Bunga Emas)
Pan Seared French Foie Gras, Cantaloupe Jelly, Smoked Duck, Duck and Port
Chef Nathalie Arbefeuille & Chef Clara Champonnois (Cuisine Gourmet by Nathalie)
Drunken Chicken Timbale, Stewed Whole Abalone with Chestnut and Fruit Jujubes
Chef Kok Chee Kin (Dynasty, Renaissance KL)
Rock & Rolls – Fish Cutlet & Lamb Roll
Chef Yogeshwaran Selladoreh (Aliyaa)
Marinated Egg Yolk with Truffle Polenta, Parmigiana Foam
Chef Yomoda Masahiko (Ten Japanese Fine Dining)
Cod Fish with Squid Ink Risotto and Capsicum Sauce
Chef Thierry Le Baut (Maison Francaise)
For more details on MIGF and TasteMIGF, please refer to my earlier post.
OMG, the looks so appetizing!