NEW READY-TO-EAT RANGE MARKS MALAYAN FLOUR MILLS BERHAD’S 60TH ANNIVERSARY

 

The debut of ready-to-eat (RTE) Sate Ayam, Ayam Masak Merah, Ayam Kicap and Ayam Kam Heong mark the 60th anniversary of Malayan Flour Mills Berhad (MFM).

 
Established in 1966, MFM began as Malaysia’s first modern flour mill in Lumut, Perak. Today, MFM’s vast business interests span flour milling, poultry integration and aquaculture. Its foray into the RTE product segment is part of the company’s focus on innovation, sustainability and maintenance of product quality.

 
Executive Deputy Chairman and Managing Director Teh Wee Chye said MFM’s forward-looking venture is in sync with its commitment in supporting the country’s food security through resilient, safe and dependable food production.

At the recent 60^th Anniversary and RTE launch event, chef Fikree Aznan demonstrated the ease and convenience of MFM’s RTE product range.
Designed for modern, time-constrained consumers, the RTE products are protein-rich, and can be prepared within minutes using oven, microwave or airfryer.

The charcoal-grilled Sate Ayam (chicken satay) tastes delicious; richly marinated with turmeric, lemongrass and spices leaving the chicken pieces tender and juicy. Each RTE pack contains 20 skewers and includes the quintessential peanut gravy.

 
We also like the Malay-inspired Ayam Masak Merah and Ayam Kicap. Both boast bright, punchy flavours and should emerge as surefire crowd-pleasers. Likewise, the Chinese-inspired Ayam Kam Heong flaunts big, bold and tantalising accents. All the RTE offerings are also Halal-compliant.

COASTAL ITALIAN INSPIRED NEW MENU AT NIZZA

 

Chef Simone Fraternali serves up herb-accented specialities, handmade pastas and impeccably fresh Mediterranean seafood inspired by the sun-drenched Italian coast as he refreshes the menu at Nizza restaurant.

Served in relaxed, convivial style to encourage sharing, the chef reveals his dishes celebrate the vibrancy of Liguria, Tuscany and the Amalfi Coast. Highlighting seasonal and artisanal produce, Nizza's new menu proffers thoughtfully prepped food that’s deeply comforting and should be savoured in good company.

 
Classically trained in Italy, Chef Simone honed his craft at esteemed outposts including the three-Michelin-starred Ristorante Da Vittorio and Michelin-starred La Tana Gourmet. His culinary philosophy emphasises allowing quality ingredients to shine, honouring tradition, and cooking with generosity.

 
Setting the pace is Bruschetta Pomodoro (RM39) in which juicy heirloom tomatoes come piled atop crisp toasted bread, spread with brightly flavoured ricotta-lemon spread.

 
Seafood lovers will appreciate Ricciola (RM58), delicate slices of amberjack enhanced by zesty Sorrento lemon dressing. Juicy grapefruit wedges and smoky capsicum purée add pops of refreshing brightness.

Refined indulgence appears in Carpaccio di Manzo (RM72), paper-thin Wagyu drizzled with a deeply savoury Parmigiano Reggiano dressing, chives and a gentle hint of mustard.

 
Comforting Zuppa di Patate & Tartufo (RM48) delivers with its velvety truffled potato base, finished with rosemary croutons. It’s the kind of dish to evoke “La Scarpetta” — that instinctive Italian habit of mopping up every last drop with bread.

In fact, Nizza leans into this tradition with a playful invitation: diners are encouraged to share their own “La Scarpetta” moments on Instagram using #LaScarpettaAtNizza, @nizzadamansara and @sofitelkualalumpurdamansara. Selected entries will be rewarded with RM1,000 worth of dining experiences and exclusive treats.

Pasta, as expected, is a highlight. Pappardelle al Ragout di Guancia (RM62) proves stellar thanks to the big flavours of beef cheek ragout, accented with Taggiasche olives and basil enveloping the broad ribbons of pasta.

A nutty brown butter sauce with sage and hazelnut bestows a lighter note on Ravioli Ricotta e Spinaci (RM58), delicate pasta parcels filled with ricotta and spinach.

For mains, the Branzino (RM98) is a standout. Perfectly baked seabass arrives with clams, capers, cherry tomatoes and potatoes, capturing the essence of coastal Italian cooking in one dish.

 
Equally satisfying is the Agnello (RM128), featuring chamomile-crusted lamb chops. Crisp on the outside and tender within, the meaty richness is balanced with yoghurt, salsa verde and a white balsamic-dressed salad.

To end on a refreshing note, the uplifting Delizia al Limone (RM26) delights with soft lemon sponge layered with lemon custard, finished with a vanilla-lemon glaze. A light, fragrant and not overly sweet dessert worth lingering over.

Every Thursday from 6.30pm – 10.30pm, diners can partake in La Tavola Infinita at RM188+ per person where a free flow of wine, cheese, pizza and pasta beckons for a limited time.

 
There’s also a Mother’s Day Brunch by the Pool on 10 May from 12pm – 3pm at RM168+ per person.

For reservations and enquiries, please contact Nizza restaurant, tel:03-2720 6688, WhatsApp +6017 511 7725 or email: HA123-FB@sofitel.com or hanafi.suid@sofitel.com
 

PASSAGES OF SPRING AT FOUR SEASONS HOTEL KL

Passages of Spring, a gastronomic showcase celebrating the finesse of Chinese culinary artistry, brings together the talents of master chefs across the region. This year, Yun House at the Four Seasons Hotel Kuala Lumpur joins 13 other Four Seasons Chinese restaurants across Asia Pacific in this initiative, running from 15 March to 15 May.

From 23 to 25 April, Yun House elevates the experience with a refined four-hands collaboration featuring Chef Neal Zeng of the Four Seasons Hotel Hangzhou at Hangzhou Centre. Together with Chef Jimmy Wong, they present a multi-course menu rooted in the delicate, understated elegance of Ningbo cuisine.

 
Priced at RM668 per person, the dinner begins on an impressive note with Chilled South African Abalone with Premium Sturgeon Caviar and Fermented Grains. The abalone proffers a gentle chew, with the fermented grains lending a nuanced umami-laced depth. Each bite is lifted by the saline pop of caviar, its briny richness unfolding in fleeting, luxurious bursts.

 
A contrasting note arrives with the Chilled Bamboo Clams, where the cool, silky flesh is enlivened by a wasabi aioli. The condiment introduces a clean, grassy heat that blooms across our palate, accentuating the clam’s natural sweetness and slippery succulence.

 
The Aromatic Fish Broth with Fresh Crab Claw, Yellow Fungus and Herbal Essence follows, offering a moment of quiet refinement. Light yet deeply comforting, the pure, clean, and delicately sweet broth is the perfect foil to showcase the ethereal crab claw softness, while the yellow fungus adds a pleasing, gelatinous texture.

 
Equally memorable is the Steamed Coral Grouper with Pickled Vegetables. The fish arrives impeccably tender, its natural sweetness beautifully offset by the bright, tangy crunch of pickled vegetables that cuts through the richness and brings balance to the dish.

 
Indulgence takes centre stage with the Golden Butter Lobster with Salted Egg Yolk, Cereal and Egg Floss. Lightly cloaked in a savoury and irresistibly moreish salted egg yolk sauce, the lobster has a light crunch from the cereal flakes and a delicate, feathery finish thanks to the egg floss.

 
In contrast, the Hangzhou-Style Seafood Noodles with Pickled Radish offer a gentler expression of flavour. The noodles, springy and comforting, are subtly infused with seafood sweetness, while the pickled radish introduces a mild tang that quietly enhances rather than dominates.

 
Dessert arrives as a duo, thoughtfully composed to end the meal on a soothing note. The Double-Boiled Winter Melon served in Snow Pear is delicate and hydrating, its mellow sweetness clean and restorative.

Alongside it, the Snow Skin Dumpling with Bird’s Nest and Coconut Milk provides a soft, yielding texture with a delightfully rounded, creamy sweetness.

 
Beyond this collaboration, diners can explore the Passages of Spring seasonal menu by Chef Jimmy until 15 May. Showcasing the season’s finest produce such as fragrant chive blossoms, tender luffa melon, vibrant asparagus, and silky bamboo pith, the menu leans towards lighter, more nuanced creations.

Highlights include Wok-Fried Dried Shrimp, gently perfumed with chive blossoms and punctuated by the crunch of wood ear fungus, and Pan-Seared Scallops, where sweet, plump scallops are paired with crisp asparagus and a deeply savoury house-made scallop sauce.

 
For reservations or enquiries, please contact Yun House, Four Seasons Hotel Kuala Lumpur, tel: 03-2382 8602.