[UPDATED] CREAM OF ANCHOR FOOD PROFESSIONALS' CROP

To launch its latest European-style dairy range in Malaysia, Anchor Food Professionals delivered a set of exquisite afternoon tea treats by The Studio KL to the doorstep.

The exquisitely curated sweet treat selection featured Lemon Posset, Hot Chocolate in Cup, Banoffee Tart, Passion-berry Choux, British Soldier, Traditional English Scones with Sticky Toffee Pudding Butter and Summer Berries Jam, Almond Cream Butter Croissants. Savouries included Chicken Pesto on Focaccia, Truffle Honey Croquette and Sauté Mushroom and Onion Bruschetta.

It was a delicious way of showing how the new products: Anchor Chef’s Classic Whipping Cream, Anchor Classic Shredded Mozzarella Cheese, Anchor Extra Yield Cooking Cream, and Anchor Culinary Cream can be artfully incorporated to create delicious savoury and sweet morsels such as those presented in the tea offerings.

During the launch webinar, Jack Tan, Foodservice Director of Fonterra Brands Malaysia said, “The pandemic has caused consumers’ food preferences to shift. One of the most noticeable trends is more food businesses are searching for everyday functional products that provide simple and quick benefits to their food or beverage creations.

“Today’s consumers are also drawn to feel-good products. While the pandemic has been tough on many food businesses, we help them stay on top of these trends by constantly improving their favourite recipes with better flavours, textures, presentation, and overall quality.”

Award-winning pastry chef Jean-Francois Arnaud then demonstrated how he used Anchor Chef’s Classic Whipping Cream to create exquisite Red Fruit Cloud and Blueberry Cream Brioche, explaining the product’s many advantages during the process.

Then Pele Kuah, Brew House’s Group Executive Chef shared his preference on the use of Anchor Extra Yield Cooking Cream in the kitchen as he prepared Salmon Alfredo Pasta with Lemon & Ikura and Nasi Lemak – two signature specialities from the Brew House.

One of the founders of myBurgerLab, Renyi Chin showed two new recipes: Buttermilk Cheesy Fried Chicken Burger and Baked Cheese Rice using Anchor Classic Shredded Mozzarella Cheese – a traditional-style mozzarella cheese with flavoursome and complex taste to wrap up the webinar session.

Jack Tan also highlighted Anchor Chef’s Classic Whipping Cream which is designed to bring reliable performance and functional stability with its light and airy texture. "It’s the perfect infusion for any rich delicacy – be it hot, cold, or frozen."

Chefs, bakers, pastry makers, passionate cooks, and home-bakers can obtain Anchor European range of mozzarella cheese and creams through their distributor partners, while consumers can purchase the products at major supermarket chains and bakery ingredients shops.

For more information, visit Anchor Food Professionals’ official website at www.anchorfoodprofessionals.com, or follow www.facebook.com/AnchorFoodProfessionalsMY and www.instagram.com/anchorfp.my.

NEWS FLASH

Anchor Food Professionals together with Star Media Group also launched Anchor Start Up – a course-by-course bakers’ online learning platform accessible at https://startup.kuali.com.

Jack Tan, Food Service Director, Fonterra Brands Malaysia said their mission is to serve up inspirations to Food & Beverage businesses, including home bakers. “With Start Up, bakers can drive their business performance by harnessing specific skill sets learnt as they carve their own competitive advantages, and sell more via The Batter Place listing platform. With this initiative as a way for bakers to skill up and scale up, we believe it will create a catalytic effect for the baking community in Malaysia.”

For more information, visit https://www.kuali.com/kuali-bakers-programme/.

 

NEW CONG CAPHE AT ONE UTAMA

An eye-catching showcase filled with rows of colourful thread spools serves as an interesting focal point inspiration at the threshold of the new Cong Caphe (pronounced curb cafe) at 1 Utama.

Opened in late December 2020, local Cong Caphe franchise holder Peter Tan reveals the second outlet ID is based on a textile factory from Vietnam’s bao cap or subsidy period. Hence the decorative elements feature multiple tiers of vintage sewing machines and glass-topped tables strewn with oversized thread spools.

Certain trademark touches such as military green uniforms of the frontline team, retro collectibles and household memorabilia, mismatched rustic and upcycled furniture, sepia snapshots and enamelware complete the charming vintage setting.

The current beverage & food menu is more expansive too. Right from the get-go, young green rice flakes imported from Vietnam make Cong’s Signature Ice Blended Coconut Green Rice Smoothie (RM17.90 tall) a hit with us. 

Flat and almost translucent, we were told those pearly-green rice ‘flakes’ had to be steamed before it’s blended with coconut milk to create the signature smoothie. Subtly sweet and creamy, the distinct drink has tiny chewy bits that are almost reminiscent of glutinous rice.

Two other non-coffee drinks worth slurping up include Fresh Lime Smoothie (RM13.90) and Passionfruit Smoothie (RM15.90). The former is zesty-fresh with the clean sourness and sharper lime zest discernible on the palate while the latter flaunts a fruitier finish.

For coffee lovers, we highly recommend Bac-Xiu, coffee with coconut milk (RM12.90 hot) and Hanoian Coffee (RM10.90 hot). Otherwise, there are neat juices such as tart and green Ambarella Juice (RM13.90) or refreshing Watermelon (RM10.90).

Simple, quick meals are available should you feel peckish. The Beef Ham Rice Noodle (RM16.90) and Chicken Ham Rice Noodle (RM14.90) are fuss-free, ‘meal in a bowl’ options. Think of it as Vietnam's answer to a pared-down poke bowl. 

A jumble of julienne carrot, cucumber, lettuce and pickles, sprigs of fresh coriander, crushed peanut alongside rice noodles and slices of beef ‘ham’ or peppery chicken ham accompanied by Vietnamese fish sauce dressing make this offering a major crowd-pleaser once everything is tossed up and thoroughly mixed. The flavours are vivid and pleasing with enough textural interest to stimulate the appetite. Personally I don't fancy the beefy version but to each his/her own.

An unexpectedly good choice turns out to be Instant Noodle with Tofu and Egg (RM9.90). The smoked beancurd cubes add extra appeal to the chewy Vietnamese Hao Hao instant noodles, with the eggy richness lending hearty substance to leave you replete.

To whet the appetite, consider the house Spring Rolls (RM8.90, 2 pcs). The pair can be a meal for light eaters or a precursor to subsequent choices if you’re dining in a group.

Sandwich enthusiasts may prefer to sample Chicken Ham Banh Mi (RM13.90)  ̶  crusty Vietnamese baguette stuffed with peppery chicken ham slices, chicken pate, fresh coriander, julienne carrot and radish pickles. Alternative versions available include Beef Ham Banh Mi (RM15.90) and Tofu Banh Mi (RM11.90).

Assuage your sweet spot with Cong’s mainstay of Croissant with Condensed Milk (RM6.90) or an assortment of pastries. Notable finds we readily vouch for: flaky Almond Bar (RM8.90) and Orange Poppy Seed Cake (RM8.90). 

Close contenders range from Earl Grey Cake (RM8.90) to Chocolate Cake and Chocolate Muffin, all old-school buttery cakes that aren’t overly rich or cloyingly sweet.

Cong Caphe is offering 50% off drinks from 11am to 2pm with any speciality food purchased for dining in (except on Sat, Sun & PH) from now until 31st March 2021. Enjoy RM5 off Takeaway and Delivery Orders amounting to RM20 - refer to the official website for more information: www.congcaphe.com.my/webstore

Cong Caphe is located at G130A, Ground Floor, 1 Utama Shopping Centre, Lebuh Bandar Utama, Bandar Utama, Petaling Jaya, Selangor. Tel: 03-7732 9280. Opening hours (non-MCO) 10am-10pm; Fri & Sat 10am-1030pm. 

AFTERNOON TEA APPEAL AT PALM COURT, E&O HOTEL PENANG

Tea time at the new Palm Court of Eastern & Oriental Hotel (E&O) Penang harks back to the halcyon days when well-heeled ladies, lovey-dovey couples and even an immaculately garbed gentleman or two gather for a cuppa and light refreshments prior to dinner.

Named after the legendary Palm Court Bar that used to operate below the echo dome in the lobby during the Sarkies Brothers’ era, the new Palm Court retains its charming old world ambience: overstuffed sofa lounges, wingback chairs, ottomans and coffee tables intersperse with starched white tableclothed tables make it a welcoming haven to escape the tropical weather.

 

In the old days, bachelors, planters, traders and sailors converge at the Palm Court for their glass of stengah (equal measures of whisky and soda water, served over ice), today it's business and leisure travellers, close girlfriends and small families who are drawn to the resto's a la carte assortment of Indian and Malay inspired dishes, Chinese noodles and casual international favourites for lunch or dinner.

The Afternoon Tea (RM88 nett per person) is a favourite mainstay here, featuring triple-tier stands of finger sandwiches and dainty pastries. For a touch of luxe, the Champagne English Afternoon Tea is RM168 nett per person inclusive of 1 glass of champagne. 

Out of the 13 varieties of tea, we selected Orange Passionfruit, Japanese Sencha and Organic Earl Grey to accompany our selection of savoury and sweet temptations.

From the appealing assortment of sandwiches presented, it was obvious much thought has gone into the whole repertoire. Upping the ante on the plain ol’ cucumber sandwich, the Palm Court team proffered Cucumber, Dill and Cream Cheese Pullman Sandwich, Smoked Salmon Tartare Wholemeal Finger Sandwich, Marinated Tuna Flake Sandwich, Crab Meat Slaw Sandwich, Corn Fed Chicken Ragout Gougères (cheese choux pastry), Truffle Scented Egg on Poppy Seed Butter Bun, and Organic Spinach Quiche to set the ball rolling.

Being waited on hand and foot, luxuriating in the hallowed setting made the experience thoroughly enjoyable. After the on-point savoury appetite pleasers, we made short work of the Raisin and Plain Scones with clotted cream, house-made strawberry jam and for a touch of the tropics, pineapple jam.

By the time we were ready to hit on the Red Velvet, Opera Cake and Fruit Cake, we had struggled a little. There were still Fruit Tartlets and Millefeuille to contend with but alas, it was a lost cause as having downed copious cups of our tea, we were hard pressed to make short work of everything. Overall, it was an exceptional afternoon to remember.

Note: Review conducted prior to Malaysia's Conditional Movement Control Order (CMCO). The English Afternoon Tea is now available every Saturday & Sunday from 3pm to 5pm at Palm Court, E & O Hotel Penang.  Limited seats available; to reserve click: http://bit.ly/PalmCourtBooking