KUIH RAYA RULES AT DIVA'S BAKING CONTEST

 

Great balls of coconut...it was the onde-onde that inspired Falihin Jasmi from Muar, Johor to create his winning onde-onde DIVA cookies, to land him the Grand Prize of RM2,000 in DIVA's first-ever My Kuih Raya Rules contest.

Inspired by the hit cooking competition series My Kitchen Rules, which airs on NBC Universal International Networks’ DIVA (Astro Channel 702 and HD Channel 723) every Monday to Wednesday at 9:25pm, participants of the My Kuih Raya Rules contest had to post photos of their best kuih creations on Instagram with an explanation why their kuih raya rules. 

 

The two final kuih Raya creations were subjected to tasting by the contest panel of judges: Malaysian celebrity chef Zamzani Abdul Wahab (Chef Zam), My Kitchen Rules Season 7 winners Tasia and Gracia Seger, and Le Meridien KL's Chef Budiman Bistari at a closed door iftar at Le Meridien’s Pool Bar & Grill@8.

Over a hundred members of the media, clients and guests of NBC Universal International Networks also voted for their choice of the best kuih Raya creation during the grand finale.

After scores were tabulated, Falihin’s onde-onde DIVA cookies - festive pandan green cookies filled with salted caramel gula melaka and coconut topping emerged the eventual winner. Falihin described his creation as an inspiration of the famous Malaysian delicacy, “with a little twist and creativity added for that luscious and heavenly taste.” 

First runner-up, Farah Melissa and Satira Diana of artisan bakery KEK & Co was the First Runner Up, won RM800 in cash prize for their nutty spin on kuih makmur. Called The Pink Nuthouse, the duo cheekily described their kuih Raya creation as “nuttier than your ex-girlfriend” that “not only melts in your mouths but also your hearts”.

Right from the get-go, event attendees took turns posing with the various fun, oversized props handcrafted by DH.Artful.Decor for selfie and wefie pics. A wifi-enabled photo booth onsite also let them snap quirky shots on the spot. 

As dinner progressed, Tasia, Gracia and Chef Zam presented winners of various fun stage activities and lucky draws with prizes. Proceeds from the event were later presented to The Association of Creative Sewing Art of Malaysia, a social enterprise in aid of single mothers and the disabled. The event's effusive turnout bore testament to DIVA’s commitment in creating high impact, locally relevant brand experiences for Malaysian audiences.

My Kitchen Rules S8 airs every Monday to Wednesday at 9:25pm on DIVA (Astro Channel 702 & HD Channel 723).

ALL DAY DELICIOUSNESS AT DCOVA

Bacon does make everything tastes better. It was the meaty smoky brininess of the real porky kind that got us hooked after the first forkful of Carbonara Dcova (RM20.90+). Lightly tossed in lush white sauce and surrounded by juicy strips of cooked bacon, this house pasta proves to be a real gem of a find on our maiden visit to DCOVA.

Owned and run by a bunch of passionate foodie friends including former Foodsion editor Oo Lean Hooi, DCOVA is a cosy, rustic nook where freshly brewed coffee and premium quality tea infusions rule the roost. An all day dining menu tickles the tastebuds with excellent a la minute pasta dishes and artisanal dessert. 

Coffee enthusiasts will find DCOVA serves the requisite java brews expected of it. Since we prefer a milder coffee based drink, the signature Freddo (RM13.25+) imparts well-balanced astringency and a nice creamy finish.  

 

Fine tea infusions by the exclusive Tea Leaves from Singapore (they also supply to the posh Four Seasons hotel group) are given equal importance here. At Lean Hooi's recommendation, we complement our meal with Shanghai Rose (RM17.80+), a splendid black tea with smoky sweet rose notes. Sliced lemon is served on the side should you wish to infuse the tea with refreshing citrusy tang.

Herbal and citrus nuances are discernible upon us sampling the Lemon Verbena infusion. This beverage goes well with the heavier pasta dishes; perfect as a palate-cleanser. Not into caffeinated drinks? Then Summer Strawberry (RM14.30+), a berry refreshing thirst-quencher is your drink of choice.  

Health buffs and light eaters will find Teriyaki Chicken Salad (RM18.90+), a mound of fresh salad leaves, rocket and cucumber slices with cherry tomato halves dressed in nutty goma (sesame seed) sauce a godsend. We like how the sweetish bite-size chunks of teriyaki chicken and crunchy walnuts pile on flavourful and textural dimension to the ensemble.

Springy fresh prawns from Taiping and succulent squid give the resto’s Spicy Seafood Aglio Olio (RM23.90+) its winsome edge. Tossed with garlic and extra virgin olive oil, the perfectly al dente pasta is spiked with chopped bird's eye chilli, setting the tastebuds ablaze with sporadic bursts of hotness.

More prawns, crunchy ebiko (prawn roe) and momi nori (crumbled seaweed) bestow delicate layers of flavours and textural mouthfeel to Ebiko Alfredo (RM23.90+), lifting this creamy, savoury pasta offering to raveworthy new heights.

Squid ink powder plays a central role in the speciality of Riz Alnero di Seppia (RM28.90+), rendering the fragrant rice grains ebony black. A pair of fried prawns and tender squid rings inject oceanic sweetness into the mound of blackened rice.

The condiment is also used in the making of Pasta Alnero di Seppia (RM27.90+). Although the pastaregales the tastebdus sufficiently with the clear umami flavour of ebiko, this dish somehow fails to elicit the same ardour we had for the rice dish.

Make sure you leave enough tummy space for the luscious dessert at DCOVA. Supplied by Passionis – Penang's patisserie par excellence, the Japanese-style Strawberry Shortcake is on-point and resembles what I had savoured in the Land of the Rising Sun. Sandwiched in-between layers of airy-light cream and fresh strawberry bits, the delicate cotton-soft vanilla sponge is a beguilingly ethereal treat too good to share.

Mirror-smooth, glossy ganache crowned with a single, whole hazelnut gives the best clue to just how exquisite the Double Chocolate Hazelnut Praline tastes. Avid chocoholics will be thoroughly smitten by the sublime, multiple layers of dark and milk chocolate, chocolate mousse, chocolate sponge and a crispy feuilletine layer at the bottom. I was.

 

For reservations, call DCOVA, tel: 04-261 3121. Address: Logan Heritage No. 4, Lebuh Bishop, George Town, Penang.

SANTAN SENSATION FROM AIR ASIA

The launch of Santan Food Festival - a special event to promote hot inflight meals across AirAsia’s network saw the appearance of AirAsia's big bosses: Group CEO Tan Sri Tony Fernandes, AirAsia Bhd Executive Chairman and AirAsia X Group CEO Datuk Kamarudin Meranun and AA Group Head of Ancillary Revenue Choudhury Hassan Peter at RedQ for the launch cum press conference.

Working with local Asean enterprises and farmers in developing more F&B products, AA’s Santan menu offers regional specialities with santan or coconut milk as a key ingredient. The idea is to create a unique food experience with the vision of replicating on-ground gourmet experience inflight. 

Regional media and social media influencers showed up in full force to sample the signature Pak Nasser Nasi Lemak and Uncle Chin’s Chicken Rice as well as new Santan meal options such as Thai Green Curry with Rice, Ashok’s Butter Masala Chicken Biryani, Korean Kim-chi Stir-fried Chicken with Rice, Roti Jala with Chicken Curry, Rice with Beef in Black Sauce, and Miso Chicken with Garlic Rice among others.

Fleet-footed AirAsia X crew Assraf Nasir (3rd from right) who nailed Britney Spears’ Toxic shimmy down pat in his viral video delivered another show-stopping performance to effusive response. Also spotted at the media event was AA President of North Asia, Kathleen Tan (3rd from left).

 

AA guests are encouraged to pre-book their meals with the Santan Combo Meal to ensure availability and priority meal service onboard.  

For more information, follow AirAsia in Facebook: facebook.com/AirAsia or Twitter: twitter.com/AirAsia