Best of Malaysia at Noo­dle Mart


In Malaysia the hum­ble hawker roll sits at the heart of night food mar­kets.

In Queen­stown Madam Woo’s not so hum­ble hawker roll has gained cult sta­tus.

So it seems only right that it be one of the sta­ple foods at the first Night Noo­dle Mar­ket in the re­sort, be­tween Septem­ber 28 and Oc­to­ber 2.

Co-owner and founder of Madam Woo’s, Fleur Caulton, says the mar­kets are a great fit with the busi­ness, which is also pro­vid­ing the liquor li­cence, and it would be weird not to be in­volved.

‘‘I think it’s ex­cit­ing. It’s an­other thing in the Queen­stown cal­en­dar that’s new and dif­fer­ent.

‘‘We don’t have a lot of food based events.’’

And it was a no-brainer that the pop­u­lar hawker roll would take cen­tre stage.

‘‘They have a cult fol­low­ing,’’ she says.

‘‘Peo­ple are ad­dicted to them. We see the same peo­ple come back and or­der them for lunch and din­ner take aways.’’

Madam Woo trainer chef Jane Leong says all three of the pop­u­lar rolls would be avail­able - pulled sticky pork, per­cik chicken and soy, sesame egg­plant as a veg­e­tar­ian op­tion.

They were a kind of so­phisti- cated street food de­vel­oped from the rolls avail­able at hawker mar­kets in her na­tive Malaysia - ‘‘rather than just curry and roti,’’ she said.

The mar­i­nated main in­gre­di­ents were com­pli­mented with fresh co­rian­der and cu­cum­ber - in­gre­di­ents the restau­rants went through ‘‘moun­tains’’ of.

‘‘The co­rian­der blends re­ally well with a lot of spicy food and makes dishes more re­fresh­ing as well and the cu­cum­ber is a great cool­ing agent for most of the peo­ple who find it too spicy.’’

Leong is also ex­cited to be part of the Night Noo­dle Mar­ket, though says she has strug­gled to get to one.

‘‘I’ve al­ways been stuck in the kitchen,’’ she laughs.

More info: face­ thenight­boodle­mar­ket­snz

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