THE MAKING OF 21ST CENTURY CHINESE CHEFS

The event was the first of its kind...a symposium organised by Nestle Professional and Beyond Culinary was held recently to keep local Chinese chefs abreast of today's fast-changing food trends in a globalised world. It's a timely clarion call for them to evolve and stay up to date on technological breakthroughs, culinary innovations and the future direction of Chinese cuisine.

Undoubtedly one of the world's most popular cuisines, the allure of Chinese food in Malaysia has never waned. Chefs still take great pride in traditional delicacies and strive to maintain the food authenticity amidst looming challenges: stiff competition, rising costs, shortage of young talent and human capital and long-term ingredient sustainability.

All these issues were raised and discussed at the inaugural Chinese Master Chefs Symposium which was held on 14-16 May in Kuala Lumpur, Johor Bahru and Penang. More than 600 chefs from all over the nation converged for the event, to network and share with their peers on the way forward for the evolution of the 21st century Chinese chefs.

Consultant chef Lam Chan Kuok who helms the Macau Future Bright Group gave an overview of the Global Trends on Chinese Cuisine and Chinese Chefs. Whether one is in Shanghai, China or Kuala Lumpur, Malaysia, he emphasised that diners are becoming increasingly sophisticated and expect a total, multi-sensorial experience whenever they dine out. The look and taste of food are their primary concern in tandem with a pleasant ambiance, polished service and reasonable prices. Lately the Chinese restaurant industry in China had also slowed down due to the government austerity drive that frowned on lavish banquets and dining out.

Meanwhile, KL Convention Centre Executive Chef Richmond Lim reminded attendees to capitalise on new technology and kitchen equipment that help them to work better and more effectively. He exhorted them to move with the times, continue to pick up new skills and knowledge, and never to shy away from embracing the latest techniques or technological advancements that save time, lower cost and keep large numbers of guests well-fed and satisfied. Another tip he shared was to weave a story on one's culinary creations so that these distinct tales will be lodged in diners' minds.

Master Chef Xu Long who heads the Great Hall of the People in Beijing stressed to fellow chefs that they should never detract or lose out on the Chinese elements, flavours and appearances in their quest to modernise. He also called on them to emulate the Japanese chefs by focusing on food quality instead of resorting to a price war whenever competition arises. The expert then suggested that they move beyond using plain white tableware and flatware that make it hard for diners to recognise the dishes served as Chinese cuisine.

The culinary master followed through with a quick cooking demonstration, to illustrate and drive home his points. His quick, easy recipes were met with much approval and we had a chance to sample the creations later at the foyer.

Dato Ringo Kaw, COO of Atmosphere 360 then chaired a short forum on the day's topics, inviting both the panel of speakers and members of the audience to share their opinions, delve into insights and debate on various challenges faced by the industry. One of the most prominent issues brought up was the urgent need for on-going staff training and career development if the Chinese restaurant industry wants to move forward and upwards.

 

Simple twist to an old favourite - Wild Mushroom Chicken Wonton with Vegetarian Slaw Jello

Once the symposium was over, everyone were treated to samplings of Chef Xu Long's inventive creations: Poached Abalone with Orzo in Saffron Superior Stock, Sesame Delight Lamb Rack, Braised Japanese Beancurd Soup with Dried Scallop, and Wild Mushroom Chicken Wonton with Vegetarian Slaw Jello.

Sesame Delight Lamb Rack...best served medium rare unless the meat quality is not up to par

 

 Ready in a jiffy...the chef rustled this up in less than 15 minutes during the demo

Braised Japanese Beancurd Soup with Dried Scallop

 Creamy yet light...Poached Abalone with Orzo in Saffron Superior Stock

MAKAN-MAKAN MALAYSIA

Fancy a culinary whirlwind tour of Malaysia? You can do just that at The Westin Kuala Lumpur’s all day dining  restaurant The  Living Room for its “Taste of Malaysia”  come 4th April 2013. 

Blessed with a fabulous food heritage, The Westin KL will take diners on a plated 'tour' where you can discover varied dishes from all 14 different states in Malaysia. Brace yourself for a surfeit of multi-cultural Malay, Chinese and Indian cooking as well as intriguing ethnic fare from East Malaysia.

Set your tastebuds alight with Straits Chinese or Peranakan/Nyonya specialities such as Chicken Kapitan (Kapitan's Chicken Curry) and Ayam Pongteh (braised chicken in dark soya sauce and local spices) to typical Malay Kelantanese delicacies like Nasi Kerabu (mixed herb rice) and Ayam Percik (grilled chicken basted with spice marinade) from the expansive buffet.

 Local celebrity chef - Dato Chef Ismail will be also conducting a live cooking demonstration at The Living Room. A great chance to watch first-hand how the Malaysian Chef Ismail cook up a storm and share his tips and recipes.

 

Each week will focus on a chosen state, starting with “A Taste of Negeri Sembilan” on 11th April and ending with “A Taste of Borneo” on 24th November 2013.

Don't miss the “Taste of Malaysia” buffet every Thursday, Saturday and Sunday starting from the week of 4th April 2013 at the Living Room based on the following hours:

Every Thursday – “Taste of Malaysia” buffet dinner from 6.30 pm to 10.30 pm

Every Saturday, Sunday and Public holidays - “Taste of Malaysia” Hi-Tea from 12 noon to 4 pm

Price:    RM128++ for dinner

RM98++ for Hi-Tea        

Reservations are highly recommended at 03 2773 8338 or email westindining@westin.com

For further information, visit www.thewestinkualalumpur.com

EATS THE JOY LUCK CLUB

Chinese New Year is a big deal in Asia especially in the world's most populous nation - China, Hong Kong, Taiwan, Malaysia, Singapore and also in cities with a sizeable Chinese population. 

In Malaysia, the Lunar New Year is a time for family reunions and endless feasts that continue where the Christmas and Georgian celebrations left off. The new spring will see the Snake Year slithering in. Even if you're not Chinese it's easy to join in the merriment with so many buffet-style feasts and lavish set meals available for Chinese New Year at restaurants and hotels in and around the Klang Valley and nationwide.

Thanks to the hospitality accorded by the Dorsett Regency KL team at Checkers' Cafe, here's a list of 'must have' festive dishes that every Lunar New Year celebrant should savour: 

1. YEE SANG 

In Cantonese, the two words mean raw fish but to the superstitious Chinese, it also means easy to prosper or abundant liveliness.

The customary platter consists of 8-12 ingredients that run the gamut from finely shredded carrot, radish, spring onion, Chinese parsley, cucumber, snow pear, pumpkin, pickled ginger, leeks and shallots, deep-fried shredded yam, flour crisps, crushed peanuts and sesame seeds. Toppings of sliced raw fish that ranges from salmon to premium seafood such as scallops and lobster and a dressing of sweet-sour plum sauce, oil, five-spice and white pepper powder are usually added onto the salad prior to serving.

The fun part is really the 'loh hei' ritual where everyone picks up their chopsticks and have a hand in stirring and tossing the colourful salad whilst simultaneously spewing 'loh hei', 'loh hei' (stir up) - a fervent wish for stirring prosperity and good tidings for all around the table.

Our portion of Salmon & Soft Shell Crab Yee Sang had the right equation of colours, textures and flavours that was enlivened further by the attendance of old and new friends. Priced from RM68++ onwards, the Yee Sang from Checkers Cafe can be enjoyed dine-in or for takeaway in half or full portion. 

2. POON CHOY

This basinful of goodies is also known as New Year Treasure Pot and why not? Every scoop that you unearth from a pot that is overflowing with prized catches of prawns, abalone, sea cucumber, fish maw, mushroom, dried oysters, roast duck, fish, squid, bean curd puffs and chunks of radish truly befits such an auspicious tag.

Again the Cantonese name for it denotes a Potful of Prosperity...now who wouldn't want a share of such rich pickings eh? Legend has it that the speciality was created for the Chinese emperor when the monarch sought shelter from a storm in a fishing village. The kind and generous villagers decided to contribute and pool together their prized foodstuff into a communal pot resulting in an extravagant dish that became an imperial treat.

3. CRAB MEAT, FISH MAW AND SEAFOOD BROTH 

Thick, unctuous and swimming with chunks of surimi crabstick, spongy fish maw and assorted seafood, this indulgent broth symbolises overflowing opportunities. The inherent sweetness of King Neptune's treasures alone makes it sumptuous enough to savour on its own or perked up with a little dash of black vinegar.

                                    4. CRISPY ROAST DUCK WITH PAN-FRIED FOIE GRAS
 

Duck is a symbol of fidelity to the Chinese so it's hardly surprising they go quackers over delectable duck dishes. We certainly took to the sublime creation of Crispy Roast Duck with Pan-fried Foie Gras like ducks to water!

5. GOLDEN HAPPINESS JUMBO PRAWNS

'Har', the Cantonese word for prawn sounds like happy laughter (ha ha) so you'd find prawns are very much in demand come CNY. Needless to say, anyone in their right mind would want a joyous start to their new year no? Chef KK Yau of Dorsett KL dished up this jumbo-sized crustacean for our feast thus ensuring that we not only blissfully happy but also look forward to months of golden prospects.

6. FRIED RICE WITH DICED CHICKEN AND PRAWNS

One of the customary rice dishes that you're likely to encounter for the CNY celebrations is lap mei farn, rice cooked with waxed duck, sausages and meat. It's a rich-tasting dish with the deep-seated and sometimes wine-infused flavours fully absorbed into the fluffy rice grains.

However, fried rice is equally popular and an evergreen alternative for those who don't fancy the traditional rice dish. To the Chinese, rice is such a staple part of their daily diet that they even ask 'sek pau farn mei' (have you eaten rice?) as an informal way of asking how you're doing in life.

7. NIAN GAO   

This sticky, sweet treat made from steamed glutinous rice flour, brown sugar and sometimes coconut milk is known as nian gao (Mandarin) or nin koh (Cantonese). According to Chinese beliefs, nian gao is served to the Kitchen God as an attempt to seal his lips so that he is unable to speak and report on each household's shenanigans.

Older folks exhort the young to eat nian gao in the hope that this traditional cake will ensure they attain a higher status in life, realise their soaring ambitions and for those still pursuing their studies, score high in their exams.

For reservations and information, contact Checkers Café, Dorsett Regency Kuala Lumpur, Jalan Imbi, Kuala Lumpur. Tel: +603-2716 1000 (ext. 188) or visit: 

http://www.dorsettregency.com/kualalumpur/restaurant.php