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(left-right) Rose Yong with Chef Cash Fong and Melanie Harris |
Have you ever tried making sushi with halal Aussie
beef and lamb? Meat & Livestock Australia (MLA) in collaboration with Grand
Hyatt Kuala Lumpur hosted a sushi-making masterclass, to show how fresh and
versatile Aussie beef can be used to make inari sushi, onigiri and sushi roll.
Rose
Yong, Country Manager of Meat & Livestock Australia (above left) welcomed Melanie
Harris, Australian Trade Commissioner for Malaysia and Brunei (above right) to the event. She
also introduced Executive Chef Grzegorz Odolak (centre below) of the Grand Hyatt Kuala Lumpur
and Tung Lok group of restaurants’ Japanese Executive Chef
Cash Fong (below right).
Chef
Fong who spearheads Tung Lok’s Ushio Sumiyaki Restaurant, a modern Japanese
charcoal grill bar and Douraku Sushi at Park Regis in Singapore was awarded Taste of Japan Bronze Medal in 2017 and Singapore Masterchef in 2019.
In
her short speech, Harris said “Australia is recognised as a leading exporter of
premium quality beef and lamb. Our commitment to sustainability, integrity, and
quality has been unwavering. We take pride farming practices emphasise animal
welfare, environmental responsibility, and responsible resource
management.
“Australia
has consistently showed its dedication to delivering products of exceptional
taste and nutritional value. Our lush pastures and stringent quality control
processes ensure the meat we export is not only succulent and flavourful but
also meets the highest safety standards.”
Affirming
Australia's beef and lamb have a special place in the hearts of Malaysians, she
said “this gathering is a testament to the shared appreciation for culinary
excellence. The harmony between Japanese and Australian flavours is a
culinary symphony reflecting our commitment to quality and collaboration.”
As
the guest chef responsible for the Japanese-Australian Epicurean Affair menu for
the hotel’s #DinewithChef series (24 August to 3 September), Fong then proceeded to guide Harris on the sushi-making
masterclass. |
(left-right) Jennifer Khoo of Chasingfooddreams with friend Carole Tan (centre) and I at the MLA sushi masterclass |
Local
media members also had a first-hand sushi-making experience using Aussie beef before they sat down
to try some of the #DinewithChef specialities.
Starting with Aburi Maki (RM68), the rolled sushi topped with tender sliced beef (lightly seared) and stuffing of avocado, oba leaf, kyuri, and miso dressing most delicious.The Double Boiled Soup with Beef Short Rib, Tomato,
Carrot and Onion (RM48) was a palate-pleaser too. Toothsome to the bite, the
cubes of beef lent textural interest to the clear and flavourful broth. Another notable offering was Gyu Tataki (RM128) –
slices of briefly seared beef which we mixed with quail egg then savoured along
with cherry tomato, ice plant and ponzu sauce.
Although our portion of Grilled Lamb Neck (RM118) with root vegetable and miso sauce, the harmonious pairing with slender asparagus and miso sauce was
on-point.
Other dishes to sample during the #DinewithChef promotion include Wok-fried Lamb Rack (RM168) with cashew, sesame and cumin powder, Wasabi Steak (RM145) and Yakitori (RM78).
Banana Ice Cream topped with macaron and mango boba in
a waffle cone brought the curtains down on our afternoon with Aussie beef and
lamb.
For enquiries and reservations at
THIRTY8, call tel:03 2203 9188 or email: thirty8.kuagh@hyatt.com