TASTE THE WONDERS OF AUSTRALIA SHOWCASE

 

Food & beverage retailers, manufacturers, wholesalers, distributors, buyers and local media were treated to an immersive experience of Australian horticulture, dairy, meat, seafood and wine at the “Taste The Wonders of Australia” showcase recently

Coinciding with the 70th anniversary of diplomatic relations between Australia and Malaysia, the “Taste the Wonders of Australia” event was initiated by the Australian Food and Wine Collaboration Group comprising Hort Innovation Australia, Dairy Australia, Meat & Livestock Australia, Seafood Industry Australia and Wine Australia.

 
A strategic, concerted effort to advance bilateral trade and improve market access for Australian food and wine producers through interactive workshops and tastings, the event was supported by well-known chefs, wine and industry experts.

 
Malaysia is Australia’s 11th largest trading partner for Australian agriculture in 2024-25 with exports worth AUD1.8 billion. Malaysia’s rising affluence coupled with a growing middle class and increasing demand for premium imported goods, the market has strong growth potential for Australia’s food and wine sectors.

Horticulture Innovation Australia General Manager, Trade and Biosecurity R&D and Hort Innovation Australia’s Dr Mila Bristow said “we aim to create better understanding of why we grow the premium food and wine. Hopefully it’d lead to greater opportunities and desire for our customers wanting to buy more.”

Dr Bristow continued, “Malaysia is Australia’s 13th largest horticultural export market by value, making it not only an important market for Australian growers but also a big growth opportunity. From avocados and citrus to cherries and almonds, our products are well-represented in premium Malaysian supermarkets, which we hope to see grow even further in the future.”

Chief Executive Officer of Seafood Industry Australia, Veronica Papacosta stated that "Malaysia is a growing destination for Australia's premium seafood exports, especially rock lobster, salmon and sea cucumber. The Food and Wine Collaboration Group offers the opportunity to showcase Australia's high-quality seafood, developing awareness of our unique products and their compatibility with Malaysian cuisine.”

A series of mini seminars such as Understanding Australian Dairy, Cream Cheese and Yogurt; Australia’s Premium Horticulture; Australia’s Seafood Industry: A Sustainable Future; Classic and Contemporary Australian Wine and Aussie Beef and Lamb: Latest Trends and Insights gave attendees better insights into the various Australian products highlighted.

 
Renowned chefs such as Victor Siow, Richard Tay and Peter Rollinson among others were also invited to demonstrate the versatility and attributes of the different products.

TIMELESS FLAVOURS, NEW SIGNATURES AT XIN CUISINE

Xin Cuisine at Concorde Hotel Kuala Lumpur has rolled out an exciting line-up of classic signature dishes, each paying homage to the rich traditions of Chinese cooking while offering delightful contemporary touches.

Helmed by Master Chinese Chef Foong Ah Kwai and his culinary team, the feast begins on a playful note with Lychee Cheesy Shrimp Balls.

This tantalising version surprises with a molten mozzarella centre that oozes with every bite — a clever twist pairing the briny sweetness of prawn with gooey cheesiness. A most addictive appetiser.

Chinese culinary heritage lovers will find the Pork Tripe with Whole Farm Chicken (RM250 nett) a weighty masterpiece. No less than six hours of preparation have gone into the painstaking cleaning of the pork tripe, stuffing it with a whole chicken then simmering it until all the flavours meld beautifully.

 
The resulting broth is deeply comforting — peppery, collagen-rich, and layered with subtle notes of yuzu, shallots, and ginkgo. Each heartwarming sip is a distillation of old-school techniques, perfected through patience and skill.

 
Making waves as a first in the local hotel dining scene is Xin Cuisine’s Signature Roasted Goose (RM420 whole; RM230 half). A celebrated Guangdong delicacy, the goose is marinated in a time-honoured blend of soy sauce, chosen herbs and spices before being roasted to achieve crackling skin and succulent meat.

 
Juicy and aromatic, this indulgent showpiece dish is available on Fri-Sun in limited quantity whilst three days’ advance notice is required for weekday orders.

 
Next, the Honey Glazed Iberico Pork Ribs (RM172 nett) showcase East-meets-West refinement. Steamed to preserve their tenderness and baked for delicate caramelisation, the ribs are finished with a glossy honey glaze. The balance of smoky savouriness and subtle sweetness makes them simply irresistible.

 
Chef Foong’s house-made beancurd shines in the Golden Beancurd with Abalone and Sea Cucumber (RM52 nett per person). Silken tofu is steamed, pan-fried to golden crispness, then elevated with braised 10-head abalone and sea cucumber. The interplay of textures — soft, bouncy, and tender — captures the essence of Cantonese finesse, each mouthful brimming with layered umami.

 
Seafood lovers will revel in the Wok-fried Flat Rice Noodles with Fresh Water Prawns & Scallops (RM85 nett). This comforting staple is transformed into a smoky wok hei star with satiny smooth flat rice noodles then blanketed under velvety egg gravy. Huge fresh water prawns and plump scallops act as the crowning glory, their natural sweetness enriching the dish.

 
To end, the Aiyu Jelly with Longan in Calamansi Lime Syrup provides a light, refreshing finale — a cooling contrast after such indulgence.

 
With its new signatures, Xin Cuisine strikes a beautiful balance between comforting classics and refined creations, making it a must-visit destination for Chinese food connoisseurs.

For more information and reservation, please call Xin Cuisine, tel: 03-2149 2778.
 

ORIENTAL GROUP'S 26TH ANNIVERSARY GRAND BANQUET SERIES

 

The rich cultural and culinary legacy of pairing and infusing Chinese liquors into gourmet creations takes the limelight for Oriental Group’s 26^th Anniversary Grand Banquet Series.

Scheduled from 13 August to 9 September at different restaurants under Oriental Group, the exclusive Grand Banquet menu curated by Noble House Senior Executive Chef Wong Chin Leong, Oriental Pavillion and Noble Mansion Senior Executive Chef Paul Lee Kim Yew, Oriental Treasure and Han Room Executive Chef Jay Chan Meng Heng, The Ming Room and Ruyi Executive Chef Vincent Ong Chee Sin, and Oriental Pavilion BBQ Chef Kent Yam Kean Boon will flex the versatility of rose flower baijiu, Japanese plum wine, sake and whiskey in masterfully crafted dishes.

According to Dato’ Sri Philip Siew, founder and chairman of the Oriental Group, “the grand banquet series brings special dishes for our loyal clientele to savour whilst pushing the envelope and enabling our chefs to go beyond their comfort zone.

“Instead of inviting guest chefs this year, our chefs have created a special menu focusing on the use of wine and liquor in Chinese cooking which goes back thousands of years. Our chefs have experimented with Shao Hsing, Moutai (Chinese distilled spirit), sake, brandy and whisky, matching the liquors with premium and quality ingredients.”

At RM2,988++ per table of 10, discerning diners will be savouring the hallowed legacy of Chinese gastronomy, elevated by the artful harmony between food and spirits.

 

Delicate sweet-sour accents from umeshu (Japanese plum wine) tickle our tastebuds as we nibble on the pretty opener of Pickled Radish Roses. Immersed for 4-6 hours in umeshu, the crunchy radish slices leave a pleasantly rounded tartness on the tongue.

 

That paves the way for a classic handcrafted Spring Rolls with Chinese Wine. This painstakingly made appetiser consists of pig’s caul stuffed and rolled with handchopped pork mince, prawns and waterchestnuts flavoured with Chinese white wine. It's moreish, biting into the crisp outer layer before the delicious meaty filling hits the palate.

Balsamic vinegar pearls add playful pops of muted sourness to the Drunken Chicken with Vinegar Pearls. First marinated then poached with Shao Xing wine and baijiu, the chicken is then pressed until firm without affecting its succulent smooth texture.  

 

Due to logistical issues, we didn’t have a chance to sample the Chilled Japanese Sake Sea Clams but presumably the dish will undoubtedly delight food lovers.

More painstaking efforts goes into the making of the XO Cognac Stuffed Duck with Whole Abalones and Fin. Imagine a whole duck meticulously deboned, stuffed with shark’s fin, diced yam and whole abalones then braised for 6 hours. The duck bones are then simmered with base stock to make a flavourful gravy-like sauce.

Suffice to say the duck meat rendered with the distinct taste of XO cognac instantly captures our hearts and mind. We love how the varied textural contrasts of the impossibly tender duck alongside toothsomely resistant abalone and tender shark’s fin level up the dish’s sublime appeal. That sumptuous rich sauce pulls it all together superbly.

Instead of soy sauce, fragrant 8 Year Aged Hulu Shao Xing is used to infuse its complex, delicate sweetness to the Steamed Wild Sultan Fish. Although there’s barely sauce, the fine fish flesh oozes with sweet richness – a melding of fish jus and the aged Chinese wine. Perking it up further is aromatic chopped and oil-scalded spring onion.

Earthy and mutedly sweet nuances make the Stuffed Prawn Paste in Morel Mushroom especially enticing. Sautéed with House Made Dried Scallop Sauce, the heap of sauteed asparagus, celtuce, Chinese yam (huai san), ginkgo nuts, fresh lily bulb and baby corn levels up the enjoyment of nutritious vegetables.

Sticky glutinous rice with Mei Kwei Lou (distilled fermented sorghum spirit infused with rose) marinated chicken is rolled up with deboned suckling pig then roast until crisp for the Suckling Pig with Glutinous Rice Rolls masterpiece.

We also relish squares of delectable Cinnamon Whiskey Braised Pork; meltingly tender layers of fat and lean pork exuding enticing hints of cinnamon and whisky.

Doubled boiled for 3 hours in coconut, the next level Red Bean Paste with Guangzhou Aged Tangerine Peel wins the day with its timeless old is gold allure.

Oriental Group’s award-winning Taro Puffs complete the stellar culinary session. The Teochew style treat of airy-light pastry dome encasing decadent yam paste is rave-worthy; a most befitting finale to the grand banquet experience.

For more information or table reservations, call +6012 811 8812 or visit orientalrestaurants.com.my.