It’s the annual Malaysian International Gourmet Festival (MIGF) again !! Such a month-long event showcasing the creme de la creme of Malaysia’s finest restaurants with their Festival menus. This year’s MIGF theme is “It’s Raining Chefs“.
“It’s Raining Chefs” is the theme of MIGF 2011
Without further ado, let’s take a look at some of the restaurants’ booths and their food samples during the gala launch.
Renaissance Hotel KL
Dynasty, Renaissance KL Hotel
Dynasty is Renaissance Kuala Lumpur Hotel’s Chinese restaurant, featuring Chef Tan Kim Weng. The Chilled Sweetened Sugar Cane with Aloe Vera looked like a simple dish but it was especially memorable due to its refreshing and cooling effect after I drank it.
Dynasty
Chilled Sweetened Sugar Cane with Aloe Vera – very refreshing!
Golden Prawn Dumpling with Salad Sauce
Sagano, Renaissance KL Hotel
Sagano
Horenso Gome Ae (Japanese spinach with sesame salad)
Lai Po Heen, Mandarin Oriental Kuala Lumpur
Lai Po Heen was led by Chef Ricky Thein, who was previously with Prince Hotel’s Tai Zi Heen. I found his Fish Skin dumpling to be quite special, since he used only fish skin for the dumpling skin and marinated minced meat within the dumpling. The skin was chewy and the fillings were pretty delicious.
Lai Po Heen, Mandarin Oriental
Fish Skin dumpling
Mandarin Grill, Mandarin Oriental Kuala Lumpur
Set of knives at Mandarin Grill
Chicken roulade
Macarons
Tamarind Springs and Neo Tamarind
I was fascinated by Tamarind Springs’ booth, with a very green and rustic concept, almost making it the odd one out in the exhibition, but in a good way. The Pan-roasted Duck Breast with Lychee Salad was really interesting, for the combination of something savoury (duck breast), sweet (lychee) and spicy (salad) was very appetizing! Well done to the chef!
Tamarind Springs & Neo Tamarind
Pan-roasted Duck Breast with Lychee Salad
Beef Tenderloin Carpaccio and Foie Gras Mousse with Roasted Rice-Chilli Sauce
Grilled Chicken Wrapped with Fruit and Herbs served with BBQ Sauce
Cuisine Gourmet by Nathalie
Cuisine Gourmet by Nathalie is a newcomer this year, also one of the newest restaurants to participate, and I couldn’t help but gaze in awe the pretty canapes that she prepared. Just look at the gorgeous macaron tower!
Cuisine Gourmet by Nathalie
Macaron Tower
Scrambled eggs with Summer Truffles – delicious!
The Emperor, Grand Dorsett Subang Hotel
The Emperor, Grand Dorsett
Baked Scallop with Garlic Sauce served in Vol-au-vent Pastry
Peking duck with mantou
Nerovivo
Nerovivo’s booth this year looked exactly like the one they had last year, which brought back a sense of familiarity. Their food was great but their wine was better! Saucer couldn’t help but have a few glasses of their red. 
Nerovivo
Gazpacho, beef carpaccio, bruschetta
Enjoying his glass of wine
The Pomelo, The Banjaran Hotsprings Retreat
I couldn’t remember The Pomelo’s dishes last year, but this year, I thought their Braised Wagyu Beef Cheek was done quite well. The wagyu had this melt-in-your-mouth texture and its jus was a great complement.
The Pomelo, The Banjaran Hotsprings Retreat
Braised Wagyu Beef Cheek with Grilled Fine Beans, Pearl Onions, Shimiji Mushroom, Parsnip Puree and Own Jus
Duo of Chocolate Raspberry Marquise
West Lake Garden, Sunway Resort Hotel & Spa
Not many restaurants offered soup in their booths but West Lake Garden chose to be one of the different ones, and commendably so. Their Organic Chicken Consomme and Baby Abalone with Chrysanthemum and Cordycep was out of this world! It was full of flavour, rich and naturally sweet from all the seafood used. I had multiple helpings of this.
West Lake Garden
Organic Chicken Consomme and Baby Abalone with Chrysanthemum and Cordycep
Lai Ching Yuen (previously Zing), Grand Millennium Kuala Lumpur
Lai Ching Yuen
Scallop Salad with Assorted Fruit Served in Golden Cup, Crispy Seafood Spring Roll & Durian Custard Rabbit Dumpling
Flame, KLGCC
Flame was another newcomer this year, and I was pretty impressed with what they had to offer to the visitors. The Rack of Lamb was exceptionally impressive. It looked overly rare from the outlook but we went ahead to try anyway and did not regret it. There was no strong gamey smell and it wasn’t bloody, it’s fantastic!
Flame
Rack of Lamb – fantastic
Lafite, Shangri-la Hotel Kuala Lumpur
Lafite
Seared Scallops
Smoked Salmon rolls
The Restaurant, The Club Saujana Resort Kuala Lumpur
The Restaurant
Fillet of Veal
Home Dried Watermelon Carpaccio Parmesan, Aged Balsamic, Extra Virgin Olive Oil
Senja, The Saujana Kuala Lumpur
Senja
Prawns, Tomato Chili Sauce and Olive Oil Bruschetta
Samplings on the Fourteen, Berjaya Times Square KL
Another memorable restaurant this year was the Samplings on the Fourteen, showcasing some very exquisite dishes such as the Seared Foie Gras with Scallop, and Cajun Spiced Black Cod. Both were very well-executed with the foie gras elevated to the next level when combined with the crispy onion tart. Such brilliant idea!
Samplings on the Fourteen
Combination of Seared Foie Gras, Tomato and Onion Tart & US Scallops with Yellow Mushrooms, Chive Salad
Cajun Spiced Black Cod
Royal India, The Intermark
Royal India
Beauties clad in saree
Saffron Pulao
Kofuku, Seri Pacific Hotel Kuala Lumpur
Kofuku
Saffron Tea Pot Soup with Prawn, Eringgi Mushroom, Gingko Nut, Turkey Ham and Mitsuba
Unagi Jelly, Dressed Steamed Beancurd Skin Rolled with Fresh Soya Bean Sauce, Fried Wantan Braised Wagyu Beef with Cheddar
Tatsu Japanese Restaurant, InterContinental Kuala Lumpur
Tatsu Japanese Restaurant attempted something out of the ordinary by being the only station with a garlic and butter fountain. Dipping the skewer inside the fountain, I had a bite of the beef and found it to be overly salty if I may say so. The butter may well have overpowered the taste of the beef.
Tatsu Japanese Restaurant
Beef skewers
Garlic and butter fountain
Iketeru, Hilton Kuala Lumpur
Iketeru, Hilton KL
Sushi
Chynna, Hilton Kuala Lumpur
Another restaurant that served delicious soup was Chynna, and it was so good that the pot was gone within 15 minutes of so. Double Boiled Snakehead Nourishing Tonic Soup with Fresh Milk was such a fine creation by the chef. I mean, who would have thought that a simple fish soup could be done so well and presented as a fine-dining dish? Thumbs up to Chef Lam Hock Hin
Chynna’s Chef Lam Hock Hin
Double Boiled Snakehead Nourishing Tonic Soup with Fresh Milk and Shark’s Fin
Ingredients for Snakehead fish soup
Stewed Short Rib with Charcoal Garlic & Roasted Onion Potato
Al-Amar, Pavilion Kuala Lumpur
Al-Amar Lebanese Cuisine
Selection of cold appetizers
Chalet, The Equatorial Kuala Lumpur
Chalet
Bouquet of Green Asparagus with Apple Balsamic Dressing and Air Dried Beef
Basel-style Onion Tart with Mesclun Salad
Imperial Rama, Highlands Hotel & The Olive, Maxims Genting
The Olive & Imperial Rama
Seared Scallop
Cured Wagyu Tri-Tip
Bunga Emas & L’Heritage, The Royale Chulan Kuala Lumpur
The Royale Chulan Kuala Lumpur’s grand backdrop
The setting of the ballroom was quite similar to the one last year, particularly the floating candles. It gave the room a very romantic and cozy ambience, in combination with the band singing in the background and sexy dancers sashaying to the music.
Candlelit ballroom
It was a night of good food, good entertainment and most importantly, good company, as we met some of the noted travel and food writers, celebrities as well as the very friendly chefs.
More details of the Festival could be found in MIGF Website, with their full Festival Menu and List of Participating Restaurants.
