Into its 11th consecutive year, MIGF is a month-long fine dining festival that draws visitors from all over the globe to taste and appreciate the international standard of cuisines available in Malaysia and the expertise of the country’s top resident chefs.
‘It’s Raining Chefs!’ is the theme for this year’s Festival – a deliberately light hearted tagline aimed at giving the Festival universal appeal. “Malaysia is a relaxed and friendly food destination,” says Dato’ Steve Day, the Festival’s Organizing Chairman. “Fine dining here is not only about serving the best cuisines and having top notch service standards, it’s about having fun too!
Well, I can’t agree more! I’m really looking forward to the month of Oct, where top chefs from 28 restaurants participating in this year’s MIGF whips up their most creative & tantalizing dishes, paired with the best wines around; painstakingly chosen to bring out the best flavours of the food.
Here’s a sneak peek of the dishes to expect from these restaurants!
A new comer to the scene, Tatsu Japanese Restaurant from Intercontinental Hotel (previously Nikko Hotel on Jalan Ampang) held me spellbound with the sight of the foie gras steak in cod fish.
Tatsu Japanese Restaurant: Seafood Dish – Tiger prawn and eryngii mushroom saute topped with Japanese gravy soba sauce, foie gras steak in cod fish teriyaki.
I was at Lafite last year for Chef Georg Schroppel’s MIGF menu (Read my review HERE ) & I certainly look forward to his magic again this year.
Australian Hill Side Lamb Loin with Fine Ratatouille, Hazelnut Polenta, Thyme Jus.
The Restaurant at The Club Saujana Resort caught my eyes with this striking piece. I’m thinking if this taste as good as it looks… hhmm…
The Restaurant: Homedried Watermelon Carpaccio Parmesan, Aged balsamic, extra virgin olive oil.
Their Japanese counterpart Senja is not to be outdone either.
Alaskan Filetto di Merriuzzo, Vellutata di Cannellini, Asparagi Bianchi – Seared Alaskan cod fish, cannellini velvet and white asparagus.
We have lebanese on board as well, lead by none other than the highly regarded Al-Amar Lebanase Restaurant Group.
Al-Amar: Braised rack or lamb with stuffed baby marrow and vin leaves accompanied by a garlic mint sauce.
I’m looking forward to Chalet by The Equatorial Hotel, featuring SWISS influenced dishes, a cuisine not as common as Italian or Jap or French here.
Chalet: Sun-choked puree with veal sweetbread, sauteed mushrooms and herb silhouette potato.
I tried L’Heritage MIGF menu at The Royale Chulan Kuala Lumpur last year & was not too impressed. I hope they do better this year.
L’Heritage: Grilled rock lobster with apple salad and buttered escargot.
Their Malay restaurant, Bunga Emas is participating this year as well.
Bunga Emas: Ayam gulung rusuk kambing.
Sunway’s group West Lake Garden Restaurant from Sunway Resort Hotel & Spa is all out to impress. Their MIGF menu looks really promising, a nice fusion of western & chinese. Here’s the Fried Boston Lobster dusted with Salt and Pepper.
Berjaya’s Group (Berjaya Times Square Hotel) – Samplings on the Fourteen: Pan-roasted Baby Veal Rack.
Indian food can be interesting too, and Royal India on Jalan Tun Razak features cuisine from the North India.
Royal India: Reshmi Kebab – Tandoor grilled juicy chicken breast marinated with yogurt and honey, served with chutney.
Restaurants are not confined to the areas of Selangor & KL, as The Pomelo, from The Banjaran Hotsprings Retreat in Perak; known for its “spa cuisine” is again on board for the MIGF 2011, just as they were last year.
The Pomelo: Braised Wagyu beef cheek with grilled fine beans, pearl onions, Shimiji mushroom, parsnip puree and own juice.
The Nero Group of restaurants is represented by Nerovivo on Jalan Ceylon, Kuala Lumpur.
Nerovivo: Wild Barramundi with three bell pepper and caponata.
2 of The Samadhi Retreat Group of restaurants – Tamarind Springs & NEO Tamarind is all set to conquer some gourmets’ hearts with their MIGF dishes.
Tamarind Springs: Steamed river lobster with grilled vegetables topped with a passionfruit vinaigrette.
NEO Tamarind: Duo of slow-braised beef cheek, barley pearls, carrot & lime puree and chicken confit, basil couscous with green chili coconut juice.
And woolaa! A non-halal MIGF menu from Grand Millennium Kuala Lumpur, their newly re-branded Chinese restaurant; Zing, which is now Lai Ching Yuen.
Lai Ching Yuen: Crispy seafood spring roll and scallop salad with assorted fruit served in golden cup.
As expected the grand dame of KL, Mandarin Oriental Hotel has 2 of its’ restaurant onboard. Below are the happy chefs of Mandarin Grill & Lai Po Heen.
Mandarin Grill: Diver scallops, ricotta dumplings and tomatoes with olives.
Lai Po Heen: Dung Po style barbecue scented lamb rib with Chinese pear.
Hilton KL is not to be left behind, and with the surprising exception of Senses; Chynna & Iketeru is back this year with some intriguing items on their menu, one of which is the foie gras ice cream!
Iketeru: Rolled Sushi with Vegetables Sauce.
Chynna: Chilled Alaska king crab leg with chili paste seafood skewer & brine momotaro tomato.
The Hilton KL team.
Nathalies Gourmet Studio has been sweeping KL foodie-sphere with her modern French cuisine. In less than a year, their macarons set the standard for macarons in KL & she has opened another branch in Menara Taipan. Here’s she is with her trademark mille-feuille appetiser.
Cuisine Gourmet by Nathalie: Blue lobster mille-feuille with a touch of caviar.
Another hotel with 2 F & B outlets participating in the MIGF this year is Renaissance Kuala Lumpur Hotel. I have not dined in Renaissance before & I think it’s time I do so!
Dynasty: Wok-seared cumin-rubbed lamb rump, black truffle and local farm greens.
Sagano: Wagyu striploin and trio of mushroom, wasabi-teriyaki sauce.
Up on the “higher” lands The Olive, Maxims Genting entices us with this platter. Now, the question is, is this worth the drive up?
The Olive: Duck assiette-confit with cauliflower, tortellini with consemme roast with lavender, pate with raspberry.
Mayhaps lacking the publicity when compared to some of the established Japanese restaurants in town; Kofuku Japanese Restaurant of Seri Pacific Hotel KL may just spring some surprises for us from its MIGF menu.
Kofuku: Yaki Aigamo to goose liver, Teriyaki Yasai nimono, Yaki Pesto Inaniwa Udon, baked duck breast with goose liver, Japanese simmered vegetables, and Inaniwa pesto.
Flame; of KLGCC had me fixated at this little tower on a plate. I’m seriously wondering how it taste like!
Flame: Saffron tagliatelle consomme with compressed pearl vegetables, low temperature, young chicken and celeriac foam.
The Emperor, the Chinese restaurant of Grand Dorsett Subang Hotel promised luxury & taste in their MIGF menu this year.
The Emperor: Braised superior shark fin soup.
So there you have it, a sneak peek of what each of the 28 restaurants has to offer!
More pictures from the launch:
Master Chefs and representatives from the 28 Festival restaurants participating in this year’s MIGF danced onto the Centre Court to the disco sounds of ‘It’s Raining Chefs’, led by more than 100 students of Berjaya College of Hospitality, and ending with an impressive display of dishes in a line.
It was a flash mob!
So, is anyone going to try out any of the MIGF menus this year??