Faster, stronger, higher… just like the 2012 Olympics in London, we’re racing to clue you in on what’s the latest in the food and beverage scene around the world.
Words: Alice Yong
One of Malaysia’s ‘Top 40 Under 40’ personalities, top chef and enterprising restaurateur Norman Musa is striving for greater culinary glory with the opening of his second Ning restaurant (12-13 Tower Street, York, YO1 9SA) in the city of York, England. Drawing inspiration from Malaysia’s rich, multi-cultural heritage, Norman aims to shine with Ning’s diverse menu of Malaysian dishes alongside selected Chinese classics. www.ningcatering.com/york
Sweet-toothed chefs and dessert lovers will appreciate The Best of Indonesian Desserts that showcases some of the finest sweets from the archipelago. Learn how to rustle up 130 types of luscious treats, from sweet cakes and typical tidbits to indulgent porridge and iced drinks. Available from leading bookstores or online: www.marshallcavendish.com
Evoking the nostalgia of berbuka puasa (breaking of fast) at Grandma’s place, the JW Marriott Kuala Lumpur will be serving up to 108 traditional dishes during the month of Ramadhan (July 15 to August 15 – dates TBC) at the Dari Dapur Nenda promotion. Feast on assorted Malay dishes such as grilled fi sh, bamboo shoot curry with bird’s eye chilli, biryani and satay alongside other Malaysian are at RM60.00++ per person at the Conference Centre and RM70.00++ per person at the Poolside. www.ytlhotels.com
Classic Coffee and Beverage’s mixologist Steven Heng pays tribute to the birthplace of the Olympic Games with this special mocktail named after the Greek goddess, Athena. To make this refreshing drink, mix 20 ml Monin Wild Mint Syrup with freshly squeezed juice from a quarter lime in a high ball glass. Fill it with ice and top up cola. Garnish with a mint sprig to serve.
From Barrister to Barista
Founded by ex-lawyer Danny Hyams, the Garage Cafe in Phuket sells exceptional Thai Arabica coffee with beans that are organically grown in northern Thailand and freshly ground before serving. His team of baristas are trained to produce espresso without any bitterness or excess acidity. Using state of the art equipment, the milk too is beautifully textured and heated to release the natural sugars. www.facebook.com/GarageCafeKamala
Best Eats in Melaka
“The best thing I’ve eaten in Melaka is mee hoon kueh, slippery smooth fl at noodles, crispy ikan bilis (fried whitebait) and vegetable in clear soup at Bunga Raya Porridge. The eatery is also known for its tasty porridge. Look for the shop near the shophouses facing Menara Taming Sari (second lane) in Melaka Raya.” ~ Sharine Teo Siok Peng, AirAsia guest and Melaka-born event manager.
Best of the Best
For the third consecutive year, Denmark’s Noma emerged numero uno at the ‘World’s 50 Best Restaurants’ Awards, sponsored by S.Pellegrino & Acqua Panna. Iggy’s in Singapore came in at # 26 while Narisawa and Nihonryori Ryugin (Tokyo), Waku Chin (Singapore), Amber (Hong Kong), and Nahm (Bangkok) all made the top 50 list. S.Pellegrino & Acqua Panna will also be involved in the inaugural Asia’s 50 Best Restaurants awards in Singapore come February 2013 to recognise the continent’s top chefs. www.theworlds50best.com
Meet illy’s newest and sleekest coffee-making champion, the Y1.1 Touch iperEspresso Home.
Fitted with a highly innovative electronic board and intuitive one touch technology, this compact yet
sturdy coffee machine comes with effi cient, simple controls, a tempered glass cup holder, adjustable drip tray, power saving function and automatic ejection of used capsules into a side compartment. www.classicfinefoods.com.my
Rising to the Occasion
Soursop, cream cheese and hazelnut proved to be a winning combination for Parkroyal Penang Resort’s pastry chef Eric Cheam when he clinched the Gold Award for his Praline Royal creation at the recent Fonterra Foodservices Cake Competition in Kuala Lumpur. The hotel’s junior sous chef Kuet Ean also grabbed a Bronze Award for her Season Mangosteen Delight, a confection made from mangosteen, cream cheese and pistachio sponge topped with purple glaze.