WINNERS TASTE SUCCESS AT CULINAIRE MALAYSIA 2019

Also known as the Malaysian Battle of the Chefs, Culinaire Malaysia attracts over 1,500 entries with the participation of a thousand culinary professionals competing in various trade and skill competitions over a 3-day period.

Young and experienced chefs as well as culinary arts students put their know-how and skills to the test in every conceivable category; from fruit/vegetable carving and mixology to barista artistry and hot cooking.

 

After the gruelling rounds, the jubilant victors were presented with medals, trophies, mock cheques and recognition certificates in a glittering prize-giving dinner held at W Hotel Kuala Lumpur this year. MOCAT Secretary-General Datuk Isham Ishak was the guest-of-honour in attendance. Also present was Culinaire Malaysia 2019 organising chairperson and chairperson for Malaysia Association of Hotels (MAH) Perak Chapter, Maggie Ongand her committee.

One of the few regional competitions endorsed by the World Association of Chefs Societies (WACS) and the International Food & Beverage Assocation, the event serves to uphold and raise the bar for those in the hotel and F&B sectors. Over the years, Culinaire Malaysia has even drawn participants from Asean and Asian countries to compete. Congratulations to the winners of Culinaire Malaysia 2019:

Crystal Ice Masterpiece

Champion – Convex Malaysia Sdn Bhd

1st Runner Up – Dak TR, The Ruma Hotel And Residence

Best Team Fruit Sculpture

Champion – Saigon Professional Chefs Association

1st Runner Up – Kolej Komuniti Malaysia

2nd Runner Up – Transworld University

Best Team Challenge for ASIAN THEME

Inti International College Subang

Best Team Challenge for Tea & Pastries

Berjaya University College

Most Outstanding Barista

Kosal Nisay From Kofi Co.

Malaysian Avant Garde Cuisine Challenge

Champion – De.Wan 1958 From De Wan Restaurant 1958

1st Runner Up – Team N.A.S.A From Academy Of Culinary Art Malaysia

2nd Runner Up – Ecletics From Convex Malaysia Sdn Bhd

The MLA Golden Bull Culinary Challenge

Champion – Doubletree By Hilton Kuala Lumpur

1st Runner Up – Royal Brunei Catering From Brunei

2nd Runner Up – Fudehui Group From China

MLA Butcher Chef of Year 2019

Champion – Muhamad Adam Yahya from Sama-Sama Hotel KLIA

1st Runner Up – Muhammad Faizal Mokhzir from Atlas Gourment Sdn Bhd

2nd Runner Up – Mohamad Fauzan Abdul Rahman from Hero Market Sdn Bhd

Most Outstanding Pastry Chef

Shum Ming Ming from Moonlight Cake House      

Most Outstanding Artist

Muhamad Jamalul Hakim Idris from The Ruma Hotel And Residence

Malaysia Junior Tiger Cup

Champion – National Kaohsiung University of Hospitality And Tourism Food & Beverage Management

1st Runner Up -Thailand Culinary Academy

2nd Runner Up – Saigon Professional Chefs Association

Best Dessert

National Kaohsiung University of Hospitality And Tourism Food & Beverage Management

Most Outstanding Apprentice      

Muhammad Zulhelmi Ahmad Azam from Convex Malaysia Sdn Bhd

Most Outstanding Chef

Mohammad Nasrun Mohd Nasri from Movenpick Hotel

Most Outstanding Team in Catering Services

Berjaya University College

Most Outstanding Team in Culinary

Convex Malaysia Sdn Bhd

AHRA ASEAN Bartenders’ Championship

Champion – Thanapon Boupien from Thailand

1st Runner Up -Umor Feroz Khan from Singapore

2nd Runner Up – Han Jun Siew from Malaysia

Christina Toh, Area General Manager of Dorsett Grand Subang (second from left) was presented with a signed chef’s jacket for her charitable donation, wrapping up the night’s proceedings.

MID-AUTUMN PASSION AT DORSETT GRAND SUBANG

 

Take a shine to new variations of Mini Premium Musang King Durian Crystal Skin Mooncakes (RM33 each piece, RM198 per gift set) or Mini Baked Dragon Fruit & Black Sesame Paste Mooncakes at Dorsett Grand Subang this Mid-Autumn Festival.

The festive delicacies make great celebratory gifts when packed in sustainable and practical Dorsett Deluxe Tiffin Gift Sets — pretty yet pragmatic 4-tier enamel tiffin carriers adorned with 2 different designs in baby blue, lilac or orange.

Chef Bryan Teh and his team require 2 days advance notice for the highly sought-after Musang King mooncakes as the luscious treats are made fresh to order. The aroma and taste of this indulgent creation comes close to the real deal.

In addition, Dorsett’s classic and crystal skin mooncake assortment (RM22 – RM36 per piece) will also be available from now until 13 September 2019.

PRIZE-WINNING SPECIALITIES

At the 2018 and 2019 Salon International De L’alimentation (SIAL) Shanghai, Executive Chef Bryan Teh triumphed with two of his signature specialities: Wok-fried Ribeye Beef with Grape Sauce and Deep-fried Chicken Wings stuffed with Otak-otak.

We like how the unctuous grape jus alleviates the ribeye’s rich meaty flavour. Dices of mixed capsicum and grapes lend fruity freshness, giving the dish subtle textural contrast.

Typical Malaysian spice accents dominate the chicken wings, turning them into drool-worthy nibbles. There’s a nice interplay of soft and crunchy textures too as we munch on the crispy fried chicken bits before the softer spiced fish paste stuffing hit our palate. Most delicious!

These culinary award-winners are now served at The Emperor for lunch and dinner from RM25 per serving until 31 August 2019.

Other notable house specialities to savour at this pork-free Chinese restaurant include Steamed Fish with Superior Soya Sauce and Shredded Ginger, Fried Brown Rice with Conpoy & Pine Nuts, and Poached Mandarin Fish with Sichuan Preserved Vegetables.

 

More durian indulgence beckons for dessert. Coated with airy light, crispy batter, the heavenly Deep-fried Durian Fritter with durian custard and durian ice cream filling is a surefire crowd-pleaser for durian fans.

For reservations at The Emperor, call tel: 03-5031 6060 x 1912 or email: bookfnb.subang@dorsetthotels.com