Archive for the ‘Cooking Demo’ Category

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).

World Street Food Jamboree Feast, Singapore by what2seeonline.com

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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.

Artistry of Spices Program in promoting culture, heritage and cuisines by what2seeonline.com

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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 Pralines cooking demo by Chef Thierry Lerallu in Le Cordon Bleu Seminar

BONBONNIÈRE AU CHOCOLAT
Chocolate box and assorted praline

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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.

Official opening of Norway & Norwegian Consumer Goods Exhibition in Gurney Plaza, Penang at what2seeonline.com

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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.

Penang Heritage Food Book Launch by what2seeonline.com

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