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.

DE.WAN 1958 INFUSES CNY SET MENUS WITH MUHIBBAH SPIRIT

Chinese New Year menus shaped by regional pride and the personal touch of Malaysia’s most recognisable culinary raconteur take the limelight at De.Wan 1958 by Chef Wan.

Three set menus priced at RM1288++, RM1588++ and RM1988++ per table of 9-10 persons are available; specially conceived for those who prefer something different from the usual Chinese fare or wish to celebrate in true Muhibbah spirit with non-Chinese friends. (Note: CNY set menus not available at TRX outlet)

De.Wan 1958 at Bangsar Shopping Centre is the epitome of style and taste, with the IG-worthy interior exuding clubby library vibes at the entrance before segueing into a spacious dining space. Vintage colonial era fans move languidly and warm lighting at strategic spots give way to a warren of tastefully furnished private dining rooms.

Most befittingly, our preview of the RM1288++ menu commenced with Golden Jade Prosperity Toss: an astute composition of vibrant hued vegetables and crisp snow pear. 

Pulled together by orange honey, sweet red chilli and nutty gado-gado sauce in addition to crushed peanuts and sesame seeds, the refreshing yee sang salad is a nod to the archipelago’s influences.

 
The same sense of joyful plurality runs through the meal. As a platform for telling Malaysia’s food story in full colour, and sweet, tangy and spice-laced flavours, each dish at De.Wan echoes those of home cooking, elevated without losing its soul.

 
Rice, always central to Malaysian meals, comes in two symbolic expressions: Nasi Bunga Telang, tinted jade-blue with butterfly pea for wisdom and fortune, and Nasi Pandan Delima, liberally studded with raisins and pomegranate, for vitality and wealth. The ideal foil to capture the lush flavours of the myriad main dishes.

Immersed in an aromatic green gravy, the braised Signature Green Lamb Opor entices with fork-tender meat redolent with the warm, hearty richness of spices and coconut milk.

Equally noteworthy is Auspicious Jumbo Sotong – succulent calamari pieces simmered in coconut milk and coastal spices – boast more delicate depth; the sublime flavours unfolding with each bite.

Fish, a perennial symbol of abundance to the Chinese, arrives as Five Blessings Steamed Siakap. Its clean, delicate flesh is enlivened with a fragrant topping of chilli padi, lemongrass, ginger and tomato. The harmonious balance is thoughtful rather than showy, allowing culinary and symbolic facets to take centrestage.

Delicious fried chicken pieces acquire extra appeal in the taste and colour spectrum with the accompaniment of glossy orange-butter sauce, creating a most winsome Golden Orange Treasure Chicken.

 
The assertive umaminess of fermented shrimp paste meets wok-fried greens, ensuring the Four Treasures Belacan King Vegetables an agreeable inclusion for the celebratory menu.

Dessert keeps things light and rooted in the tropics. Tropical Jewels of Longevity offers sun-ripened fruits, while little bowls of soft Gula Melaka Sago Pearls deliver subtly sweet indulgence without excess.

 
Toast to the Fire Horse Year with two specially concocted drinks: Jade Lychee Sparkle and Imperial Lychee Sparkle (RM15++ each). The first features refreshing lychee with watermelon and lime, infused with mint and pandan, topped with soda and finished with lychee and edible flower. The latter has lychee, grenadine, lime and mint with fresh orange pulp, adorned with dried orange slice, promegranate and edible blossom.

 
Signature Cucur Udang and Kerabu Paku Kerang round out the experience, grounding the menu in unmistakably local nuances. The huge, crispy prawn fritters are an unmissable appetiser for any visit to De.Wan. Young fiddlehead fern shoots coupled with cockles tossed in invigorating mixture of kerisik, (toasted grated coconut), shallots, torch ginger flower and lime juice is another must try option.

Dining at De.Wan 1958 is more than a mere meal. It speaks of a truly Malaysian story, told through the unmistakable voice of its owner-chef; a genial host who knows prosperity tastes best when it’s shared. 

For reservations at De.Wan 1958, visit the link below: 
https://www.tableapp.com/de-wan-1958