A feast for all food lovers

> The newly-re­branded Malaysian In­ter­na­tional Gas­tron­omy Fes­ti­val now of­fers a greater va­ri­ety of epi­curean de­lights from fine-din­ing and pre­mium restau­rants


SINCE the Malaysian In­ter­na­tional Gourmet Fes­ti­val (MIGF) was first held in 2001, the Malaysian food scene had seen re­mark­able changes over the years, with the ap­pear­ance of more and more fine­din­ing es­tab­lish­ments.

How­ever, lo­cals still have a pen­chant for hawker fare, and some up­mar­ket restau­rants, even those sit­u­ated in ho­tels, have added this to their menus to at­tract a wider clien­tele.

That is one of the rea­sons why the fes­ti­val is now called the Malaysian In­ter­na­tional Gas­tron­omy Fes­ti­val.

“We want to make the um­brella wider to cover a wider range of restau­rants,” said MIGF or­gan­is­ing chair­man Datuk Steve Day, re­fer­ring to the first-time par­tic­i­pa­tion of restau­rants such as Unique Seafood PJ23 and pre­mium steam­boat restau­rant Yezi, which are not cat­e­gorised as fine-din­ing es­tab­lish­ments.

“The word ‘gas­tron­omy’ re­flects the evo­lu­tion of the food scene in Kuala Lumpur,” Day added.

“When the fes­ti­val was started 15 years ago, there were barely a dozen fine-din­ing restau­rants in KL and they were pri­mar­ily based in ho­tels. “To­day, we see hun­dreds of pre­mium eater­ies all over the coun­try serv­ing ev­ery cui­sine imag­in­able.” MIGF 2016 will take place through­out the month of Oc­to­ber, with 25 restau­rants tak­ing part.

Among them are Sam­plings on the Four­teenth at Ber­jaya Times Square Ho­tel, Marini’s On 57, South­ern Rock Seafood Kitchen as well as The Olive and L’al­ti­tude Restau­rant, Bar and Lounge, both at Re­sorts World Gent­ing.

And the theme for this year’s fes­ti­val is High Oc­tane Chefs.

The theme was in full ef­fect dur­ing the re­cent fes­ti­val launch, when par­tic­i­pat­ing chefs were driven to the venue at Ber­jaya Times Square in Porsche sports cars by mem­bers of the Porsche Club Malaysia.

If you want to sam­ple what these restau­rants will be pre­par­ing as part of the fes­ti­val menu, head for the Taste MIGF, the fes­ti­val’s pre­view event at Ber­jaya Times Square Ho­tel Kuala Lumpur hap­pen­ing to­mor­row and Sun­day.

The fes­ti­val chefs will be pre­par­ing bite-sized por­tions from their fes­ti­val menus at the Taste MIGF’s The­atre of Cuisines’ Su­per Gourmet Sa­fari.

You need to pur­chase Gas­tro Dol­lars to par­take of the food, with prices that range be­tween one and three Gas­tro Dol­lars.

The Gas­tro Dol­lars, priced at RM5 each and sold in book­lets of 10, can be pur­chased at a booth at the venue. Gas­tro Dol­lars can also be pre-or­dered on­line at a 5% dis­count and col­lected at the venue it­self.

There will also be cook­ing demon­stra­tions by three Miche­lin Stars Chef Al­bert Au, who has served at restau­rants all over the world. This Hong Kong chef is mak­ing a spe­cial stop in Malaysia just to be a part of the MIGF.

Other chefs from par­tic­i­pat­ing restau­rants will also be hold­ing demon­stra­tions over the week­end.

Taste MIGF also fea­tures the Epi­cure In­ter­na­tional Gourmet Vil­lage, where gourmet food and bev­er­age ven­dors will be sell­ing every­thing from fine wines to ex­quis­ite cheeses, as well as a wealth of mouth-wa­ter­ing del­i­ca­cies from around the world.

Also, check out the Lux­u­ryPlus Show­case where lux­ury items such as high-end art pieces and table­ware, bou­tique scents and ex­otic get­aways will also be on sale. The show­case also high­lights the finest lux­ury lifestyle op­tions.

For more, visit the Taste MIGF web­site.

(left) MIGF 2016 launch with Day (in leather jacket) and MIGF royal pa­tron Tunku Naquiyud­din Tuanku Ja’afar (in cap).

(top) Some of the dishes by par­tic­i­pat­ing MIGF 2016 restau­rants; and (be­low, left) chef Val­mu­ru­gan Subra­ma­niam from Sam­plings on the Four­teenth with his poached baby mack­erel dish.


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