EQ PRESENTS CELESTIAL TREASURES FOR MID-AUTUMN FEST

Rabbit motifs take pride of place on EQ mooncake gift boxes this year. Referencing the Chinese folklore where the rabbit was immortalised by the Emperor of Heaven for its selfless act, the rabbit once again was the icon of choice for EQ's Mid-Autumn Fest gift packaging.

Origami-style rabbit motif hot-stamped in gold played a central role in my Longevity Collection gift box in vibrant red. Inside, I found 4 traditional baked mooncakes (RM198). Should you prefer snowskin, a set of 6 snowskin mooncakes (RM228) is available too.

Featuring blind-embossed elements of the moon and other decorative motifs, the understated gift box can be repurposed into a keepsake or jewellery box post-celebration.

Headlining the array of baked classic mooncakes is EQ’s Signature Pearl of Harmony. Featuring a combination of black sesame paste, mung bean paste and salted egg yolk, it was meant to resemble a full moon glowing against a night sky. The delicate nutty sweetness of black sesame was balanced by the savoury richness of the salted egg yolk.  

 
We also like the mildly sweet Low Sugar White Lotus Paste with Single Yolk. Equally agreeable was the Pandan Lotus variant with a discernible fragrance of pandan whilst the perennial Red Bean filling proved on-point.

 
Visit https://www.eqkualalumpur.equatorial.com/celestial-treasures-mooncakes/ for more details on EQ’s other Mid-Autumn Festival gift boxes and mooncake selection. Otherwise, drop by EQ Kuala Lumpur, Kampachi and IPPUDO restaurants, Pavilion KL Centre Court or Thyme Out Café, AICB Building to purchase and view the Celestial Treasures available.

For more information, please WhatsApp EQ Kuala Lumpur: +60 12 278 9239 or email: dineateqkl@kul.equatorial.com 

MALAYSIA TAKES A SHINE TO FRESH APPLES OF POLAND

European apples from Poland drew thousands of visitors at the recent Malaysian International Food & Beverage Trade Fair in Kuala Lumpur. The famous orchards of Grojec took centrestage at the beautiful Polish pavilion where a trade mission of Polish fruit growers interacted with trade fair attendees.

President of the Fruit Union Association, Piotr Janota (left) said: “After meeting with representatives of several large fruit importing companies, we are happy to know Malaysians are eager to buy Polish apples. After two years of marketing campaign, we will be able to increase the sales of Polish apples to Malaysia.” 

Poland is the biggest producer of apples in Europe and globally, its production is second only to China and on par with the US and Turkey. Good soil and mild climate make the country conducive for growing apples whilst cultivation technology and the growers’ know-how and experience help to Polish apples stand out in the international marketplace.

 

Co-financed by the European Union campaign “Gift from the Polish Orchards, Apples from the Heart of Europe”, Polish apples entered the Malaysian market last year. Currently, only Gala Apples – medium sized apples with smooth, slightly shiny and yellow-red skin are imported into Malaysia. The sweet taste and delicately crunchy flesh make it popular with locals.

As part of the campaign, an Apple Day event was held at Taman Tugu Park in June with the cooperation of the Embassy of the Republic of Poland. Several hundred kilograms of Polish apples were distributed to park visitors; denoting Polish apples as a great companion for walks and as a travel-friendly snack.

Janota said Polish fruit growers take care of every production stage: from growing, sorting and packing to transportation. Environmental protection and sustainable production methods coupled with a rigorous control system ensure the eating quality and safety of the apples for consumer consumption.

For more information on Polish apples, visit: www.bestapples.eu

SAJIAN KAYANGAN KITA AT FOUR SEASONS HOTEL KL

Homegrown talents of Four Seasons Hotel KL (FSHKL) take the limelight this Ramadan at Curate. Chefs Hanif Ahmadiah, Putri Farisya Amirza and Mohammad Alif Muazzam Saffarudin explore and honour Malaysia’s diversity, indigenous ingredients and familial heritage through their renditions of cherished dishes: Curry Laksa, Nasi Ulam and Apam Gula Hangus, to name a few.

Billed as Sajian Kayangan Kita, this year’s buka puasa charge at Curate is led by Sous Chef Hanif’s Curry Laksa. Luxe up with salmon and caviar, he recommends crispy egg noodles for greater textural interest. The santan-rich gravy exudes tantalising scent of ground chillies, lemongrass and local spices.

Using her Perlis-born mother’s Nasi Ulam recipe, Sous Chef Putri Farisya elevates the traditional herbed rice dish by topping it with shaved truffle and century egg; two ingredients rarely eaten by the Malay community.

“Truffle adds a touch of luxury to my version of nasi ulam,” said the young chef. “It lends a depth of flavour to the rice. As for century egg, I’m partial to it so I hope to persuade more guests to try it with nasi ulam. The selection of local herbs used will depend on whatever is fresh in the market: cashewnut leaves, tenggek burung (Melicope ptelefolia) and ulam raja among others.”

 

Chef De Partie Alif is a sweet rebel who dares to rock the crème brûlée boat. Reinterpreting the classic French dessert by adding cubes of yam and sweet potatoes and substituting regular sugar with gula melaka, his Coconut Cha Cha Brûlée emerges as a winsome palate-pleaser.

The young chef also proffers caramelised spongy Apam Gula Hangus; best savoured with jackfruit strips, caramel sauce and coconut ice cream.

Do keep your eyes peeled for Egyptian specialities of Chef Abd El Rahman from Four Seasons Resort Sham El Sheikh. This is a good opportunity to sample distinct delicacies such as Muammar Rice, Vegetable Moussaka, Beef Kofta, Slow-cooked Lamb Shank and Seabass Sayadieh.

In addition, curtain-raisers to break your day-long fast range from Arabian Mezze and Local Kerabu Salads to Assorted Sashimi and Poached Premium Seafood.

To assuage the call of hearth and hometowns, make a beeline for Kambing Panggang Utara, Sup Daging Berempah, Lontong, Tuaran Seafood Noodles and Apam Balik, serve upon request from the festive stalls manned by FSHKL chefs.

The kampung-style plethora of Malay fare includes Rendang Daging Hitam; Beef, Lamb and Chicken Satay; Fish, Beef and Chicken Floss; Curry Puffs; Ketam Bakar Cili Api; Ikan Patin Tempoyak and Pajeri Nenas Timur amongst others.

Spicing up the dinner spread are popular Indian specialities: Mushroom Biryani Rice, Chicken Tikka, Goan Crab Curry, Fish Ghobi Manchurian, Tandoori Prawns Masala and Spiced Lamb Rack.

Continental dishes of Roast Prime Rib, Fish Fillets with Paprika Sauce, Swiss Meatballs with Wild Mushroom Cream, and Steak Au Poivre on Burnt Shallot Cream add international appeal. 

Local dessert broths: Pengat Kacang Hijau and Bubur Pulut Hitam beckon invitingly alongside Malay Kuih, Fresh Fruits, Macarons, Chocolate Dipped Dates, Assorted Baklava, Turkish Delight, dainty servings of Cendol Jelly, Cakes and French Entremets.

 
Priced at RM289 per adult and RM145 per child, Sajian Kayangan Kita buka puasa buffet at Curate is available until 21 April 2023.

For reservations, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382-8888