SUSTAINABLE FINE-DINING AWAITS AT EQ'S SABAYON X JAMPA DINNER

A four-hands, one-night only dinner partnering Sabayon’s Chef de Cuisine, Steve Ariffin at EQ with JAMPA’s Executive Chef, Rick Dingen from Phuket will be held on 26 April.
 
Billed as a sustainable seven-course menu (RM650 nett per person), the dinner will showcase T’lur – Malaysia’s own local caviar, the vaunted Harumanis mango and exotic ingredient like bael, known as the Bengal quince or wood apple.

The two culinary creatives hope to reframe diners’ perceptions of value, creativity and promote the advantages of sourcing and using local ingredients.
 
Chef and Netherlands native Dingen has chalked up stints at Michelin-starred Dutch restaurants: La Rive and De Heer Kocken. Dingen’s Chef de Cuisine phase at celebrated Bangkok restaurant Savelberg saw the restaurant awarded a Michelin star.
 
He then proceeded to the one Michelin starred and Michelin Green Star Haoma which espoused sustainable, seasonal, local ingredients sourced from farmers, breeders, fisherfolk and the restaurant’s own garden. A subsequent stint at Madison Steak Avenue, Anantara Bangkok prepared him for JAMPA in Phuket.
 
At this one-of-a-kind dining destination, Dingen assimilated his fine dining restaurant experience with the use of local produce and woodfire cooking skills, elevating JAMPA’s fame throughout Thailand where live-fire cooking and sustainable gastronomy result in sophisticated dishes that celebrate the ever-changing seasons of nature. JAMPA also owns an organic farm, reducing their environmental impact while enabling the culinary team to showcase the best from the land and sea.
 

Back on homeground, Chef Steve Ariffin’s three-year tenure at Sabayon has cemented his reputation as a technical innovator. Conceiving and curating menus for some of Malaysia’s most influential personalities, historic wineries and gastronomes, Chef Steve Ariffin will work hand-in-hand with JAMPA’s Dingen, bringing the exclusive dinner to stellar heights.

For reservations, please contact EQ Kuala Lumpur:

https://www.eqkualalumpur.equatorial.com/guest-chefs/

BITES OF THE PHUTURE

Crispy ‘chicken breast’ patties, ‘popcorn chicken’ bites and breast strips that are plant-based, high-fibre and delicious? It sounds too good to be true until we tried PHUTURE’s innovative High-Fibre Chick’n range recently.

Delivered in a pretty picnic basket and picnic mat, our indoor picnic at home (it was still MCO then) gave us a chance to sample a burger with a crispy High-Fibre Chick’n patty, some criss-cut fries and a box of High-Fibre Chick’n crispy popcorn bites.

Although I was skeptical, the High-Fibre Chick’n Burger tasted better than I had anticipated. The crispy High-Fibre Chick’n patty was something to write home about as its outer lightly battered, slightly peppery coating and the accompanying dressing added to its appeal. 

Likewise, the High-Fibre Chick’n Crispy Popcorn Bites exceeded our expectations too. They taste unbelievably like the real deal; so deliciously addictive, it's hard to stop once you start eating them.

According to Jack Yap, CEO of PHUTURE, “While food is a big part of our culture, we discovered during our research a lot of Malaysians suffer from nutritional deficiencies. On average, Malaysian adults only consume about half the required amount of fibre daily, whilst plant-based food in the local market is rich in high-protein options but lacking in fibre.”

PHUTURE aims to bridge this dietary deficiency in the community with the creation of PHUTURE’s 4-fibre blend; to naturally replicate the texture and flavour of chicken and help Malaysians reach their daily dietary requirements.

“Our plant-based High-Fibre Chick’n range appeals to the Malaysian palate and love for fried chicken, yet it takes care of their daily fibre requirements through our innovative mix of soluble and insoluble fibres, including oat and apple fibres among others. This also makes PHUTURE High-Fibre Chick’n more sustainable than regular meat and more accessible to the masses.

●      PHUTURE®’s High-Fibre Chick’n contains 13g of fibre (half the daily required amount of fibre in just one serving), helping Malaysians increase their daily fibre intake through one of their favourite foods. 

●      High-Fibre Chick’n also contains 35%-45% less fat and 45% less sodium compared to 100g of regular fried chicken.

●     High-Fibre Chick’n contains 11g of rice and non-GMO soy protein per serving, which are good sources of vitamin D, calcium, potassium, and iron. 

●     High-Fibre Chick’n halal-certified by JAKIM, and is also free of preservatives, and has no added sugar and no added MSG. 

●    Additionally, PHUTURE®’s High-Fibre Chick’n’s sustainable innovations follow the UN’s Sustainable Development Goal 2 (ending hunger and achieving food security), and Sustainable Development Goal 3 (good health and wellbeing).

High-Fibre Chick’n can be ordered ready-to-eat at www.orderhfc.com