Posted by: CK Lam Tags: 1 Republic Boulevard, Anthony Bourdain, Assam Laksa, Banh Da Tom Hai Phong, Banh Khot, Bao Luo Fen, Bondan Winarno, Bourd, Brett Burmeister, Bryant Ng, Cheng Tng, China Tv, Chuoi Nuong, Ck Lam, Claus Meyer, CNNGo International Food Survey, Culinary Expert, Delicious Hand, F1 Pit Building and Paddock, Fish Base, Food Awards, Food Carts, Food Consultants, Food Feast, Food Magazine, Food Survey, Glutinous Rice, Hai Phong, Hoy Tord, Ian Kittichai, International Celebrity, Iwantjandra, Jalansutra, James Oseland, K F Seetoh, Kerak Telor, KF Seetoh, Kittichai, Kue Pancong, Lion City, Litti Chokha, Makansutra, Mee Siam, Meyers Kokken, Nasi Kapau, Oseland, Penang Assam Laksa, Penang Food Blogger C K Lam, Pisang Roa, Porchetta Burger, Pork Sandwich, Shrimps and Grits, Singapore Style, Singapore Tourism Board, Soto Tangkar, Sour Fish, Spice Market, Street Food, Tacos, Tjandra, Vo Quoh, What2seeonline.Com, William Wongso, World Street Food Awards, World Street Food Dialogue, World Street Food Jamboree, Wsfc
BY CK Lam
The up-and-coming World Street Food Congress (WSFC) organised by Makansutra will take place on 31st May till 9th June 2013. Supported by the Singapore Tourism Board, the ten-day festival held at the F1 Pit Building and Paddock (1 Republic Boulevard) is not too be missed by all foodies and aficionados.
K.F. Seetoh, founder of Makansutra and TV host of The Food Surprise! on TLC Asia, unveiled the details of the WSFC at a press conference held last February at the Spice Market in New York City which comprises three main prongs:
- World Street Food Jamboree
- World Street Food Dialogue
- World Street Food Awards
The World Street Food Jamboree (31 May to 9 June) is a mega street food feast whereby around 40 of the world’s best street food masters gather and showcase their products. Visitors get to learn culinary cultures and enjoy new taste of hand-picked street foods from Indonesia, India, Thailand, Vietnam, USA, Mexico, Malaysia, Denmark, China and Singapore.
Keep an eye on the many exciting offerings, such as Pisang Roa (smoked fish sambal) and Kerak Telor (crispy glutinous rice frittata) from Indonesia, Banh Da Tom Hai Phong (prawn and fish red rice noodle) and Banh Khot (seafood rice cake) from Vietnam, Shrimps & Grits from United States and Bao Luo Fen from China. Not to be missed is the popular Penang Assam Laksa from Malaysia. This spicy-sour fish base soup noodle was voted No. 7 under CNNGo International Food Survey as “foods worth traveling the world to gorge on”.
Among the showcase stalls at the jamboree are Meyers Kokken by Claus Meyer (co-owner of NOMA, Denmark) and Lion City from Vietnam. Visitors can expect roasted Pork Sandwich and Seafood Teppanyaki (Singapore style).
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Posted by: CK Lam Tags: Achari Sabzi, Amy Beh, Apple Mincemeat Crisp, Artistry of Spices, Brookie, Brookie Maxwell, Catherine Jones, Chicken Rendang, Chili Powder, Ck Lam, Culture Heritage, Cumin Seeds, Curry Ice-Cream, Datuk Paul W. Jones, Daun Kaduk, Distilled White Vinegar, Fennel Seeds, Fenugreek, Food Enthusiasts, Garam Masala, Jalan Langgak Golf, Kesari Murg, Lemon Rice, Limau, Lotus Root, Manju, Manju Saigal, Mock Meat, Nasi Kunyit, Nigella Seeds, NImbu Pani, Onde Onde, Pickled Vegetables, Pickling Spices, Rohani Jelani, Saffron Chicken, Saigal, Sheek Kebab, Spices And Herbs, Spices Herbs, Spicy Fish Custard, The United States Ambassador to Malaysia, Turmericc Flavored Glutinous Rice
BY CK Lam
The start of 2013 had me travelling down to Kuala Lumpur to attend the Artistry of Spices programme at the invitation of The United States Ambassador to Malaysia, Datuk Paul W. Jones, and wife, Catherine Jones.
Many food enthusiasts and friends were there to celebrate the programme held at their official residence in Jalan Langgak Golf.
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Posted by: CK Lam Tags: Alencon France, Almond Rochers, Assorted Pralines, Bachelor Programs, Bonbonnière Au Chocolat, Certificate Award, Certificate Courses, Chef Thierry Lerallu, Chocolate Box, Chocolatier, Cooking Demo, Cooking Demonstration, Cream Milk, Culinary Training, Diplome, Education Modules, Education Seminar, French Traditions, Fresh Cream, Hospitality Management Students, Indian Cuisine, Institute Of Culinary Arts, Jaya Selangor, Le Cordon Bleu, Le Cordon Bleu Malaysia, Le Cordon Bleu New Zealand, Local Produce, Malaysian Chinese, Marketing Manager, Milk Product, Pastry Chef Instructor, Patisserie, Patissier, Penang, Seminar Attendees, Seminar Participants, Sherlyn, Sunway, Sunway Institute of Culinary Arts, Sunway Le Cordon Bleu, Traders Hotel Penang, Wine Education, World Class Restaurants, World Innovation, Wset
BY CK Lam
Le Cordon Bleu Malaysia – Sunway Institute of Culinary Arts has brought culinary education to Malaysia in their school located in Bandar Sunway, Petaling Jaya, Selangor. Representatives from the school and Le Cordon Bleu New Zealand was up in Traders Hotel Penang recently to conduct a seminar.
Attendees at the seminar had an educational afternoon experiencing ‘campus life’. Besides gaining more info on the culinary programmes from both campuses, they also enjoyed a cooking demonstration on the recipe Bonbonnière Au Chocolat – Chocolate Box and Assorted Pralines.
BONBONNIÈRE AU CHOCOLAT
Chocolate box and assorted praline
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Posted by: CK Lam Tags: Abbey Road, Abbey Road Bistro Restaurant, Broodstock, Charity Gift, Cheese Slicer, Ck Lam, Cooking Demonstration, Eco-friendly Fish Farming, Enoki, Fish Farming, Fried Tilapia, Genomar, Goats Milk, Guan, Gudbrandsdalen, Gurney Plaza, Gurney Plaza Penang, Harissa, HE Hans Ola Urstad, Jarlsberg Cheese, Jarlsberg® Lite Loaf, Jarlsberg® Original Wheel, Jarlsberg® Smoked Loaf, Jarlsberg® Special Reserve Wheel, Jordan, Jotun, Large Crowd, Lim Guan Eng, Malaysia Sdn Bhd, Natural Sweetness, Norway & Norwegian Consumer Goods Exhibition, Norwegian Brown Cheese, Pan Fried, Perak, Ridde, Royal Norwegian Embassy, Specialty Cheese, Sweet Cheese, Taste of Norway, Tilapia, Tine Norway, Trapia Sdn Bhd, Yab, YAB Chief Minister of Penang Tuan Lim Guan Eng
BY CK Lam
The Norway and Norwegian Consumer Goods Exhibition held at Gurney Plaza, Penang attracted a large crowd. Organised by the Royal Norwegian Embassy in Kuala Lumpur, the exhibition held from November 1, 2012 showcased the best range of products originate from Norway and Norwegian. The exhibition will go on until November 4, 2012.
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Posted by: CK Lam Tags: Book Launch, British Origin, Button Mushrooms, C K Lam, Chicken Pie, Cooking Demonstration, Culinary Tradition, Dr Ong Jin Teong, Food Book, Fusion Cuisine, Girls Association, Ground Pepper, Hainanese Chicken, Hainanese Chicken Pie, Heritage Food, Khoo Chiew Kin, MGS Old Girls’ Association, Min Chee, Mph Bookstores, National Heritage, New Straits Times (Life & Times), Penang Heritage, Penang Heritage Food, Professional Cooking, Spice Garden, Stick Cinnamon, Street Hawkers, Tropical Spice, Tropical Spice Garden, YWCA
BY C K Lam
Tropical Spice Garden recently sees the book launching and cooking demo by Dr Ong Jin Teong at the al-fresco style Pavilion next to the cooking school. The event highlighted Dr Ong’s culinary biography Penang Heritage Food, a collection of recipes for the classic and forgotten dishes of Penang.
Penang Heritage Food also sheds light on the different cultural influences that has made Penang’s fusion cuisine a unique national heritage. Dishes with Malay, Hokkien, Indian, Thai and Hainanese influences are included.
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