THE FIRST PARIS BAGUETTE BAKERY CAFÉ OPENS IN MALAYSIA

Paris Baguette – South Korea’s famous bakery café has finally landed in Malaysia, at Pavilion KL.

       (Left-Right): Dato’ Sri Robin Tan, Deputy Chairman, Berjaya Corporation Berhad, Dato’ Sydney Quays, Group CEO, Berjaya Food Berhad, Duli Yang Amat Mulia Tunku Shazuddin Ariff Al Aminul Karim Sultan Sallehuddin, Tunku Mahkota Kedah and Chairman of Berjaya Food Berhad, Tan Sri Dato’ Seri Vincent Tan, Chairman, Berjaya Corporation Berhad, Yang Berhormat Datuk Seri Salahuddin Ayub, Minister of Domestic Trade and Cost of Living, Datuk Azman Bin Mohd Yusof, Chief Secretary, Minister Domestic Trade and Living Cost, His Excellency Mr. Yeo Seung-bae, Ambassador of the Republic of Korea to Malaysia, Mr Hur Jin Su, President of SPC and Ms. Hana Lee, CEO of Paris Baguette, Southeast Asia.

The partnership between Berjaya Food Berhad and Paris Baguette Singapore PLC saw the maiden Paris Baguette store opened by Yang Berhormat Datuk Seri Salahuddin Ayub, Minister of Domestic Trade and Cost of Living, together with His Excellency Mr. Yeo Seung-bae, Ambassador of the Republic of Korea to Malaysia and Tan Sri Dato’ Seri Vincent Tan, Chairman, Berjaya Corporation Berhad.

Dato’ Sydney Quays, Group Chief Executive Officer of Berjaya Food Berhad said more stores will be opened in cities across the country, bringing the world-famous Paris Baguette offerings to the Malaysian market.

Paris Baguette is distinctive by its urban bakery café concept with contrasting palettes of blues, soft white textures, and dark accents. Formed in 1945, in the heart of a small bakery in South Korea named Sangmidang, Paris Baguette still embraces the original Sangmidang spirit – which is not to leave a single piece of bread unchecked – a testament of its uncompromising product and service quality.

Ms Hana Lee, CEO of Paris Baguette, Southeast Asia said: “We are pleased to partner with Berjaya Food to bring Paris Baguette to Malaysians. We aim to serve best quality products like my favourite strawberry yoghurt cake and Korean jumbo crispy twist donut, coupled with the best-in-class service and deliver happiness in every bite to our customers. This partnership allows us to further increase our presence in the Southeast Asia market.”

The newly opened Paris Baguette has been a hit with Malaysians thus far as they sample the wide selection of European-inspired pastries, breads, cakes, hot foods, and desserts.

Eye-catching showcases filled with Paris Baguette temptations include Signature Mushroom Soup in Bread Bowl, Signature Natural Yeast Bread, Fresh Yogurt Cream Cake, Mr & Ms Bear Madelaine, No. 1 Cheese Tart, Macarons, and Cranberry Chicken Pastry Wrap Sandwich among others.

Visit Paris Baguette, C3.03.00, Level 3, Connection, Pavilion Kuala Lumpur.

DEBIC SUPPORTS TEAM MALAYSIA AT WORLD’S BIGGEST PASTRY COMPETITION

Four Malaysian pastry chefs: Chef Kean Yap (team coach), Chef Mun Pui Teng (team captain and sugar candidate), Chef Goh Jun Wei (ice candidate) and Chef Lim Boon Chuan, (chocolate candidate) will demonstrate their skills and creativity at Coupe du Monde de la Pâtisserie 2023 in Lyon, France on 20 and 21 January 2023.

Also known as the Pastry World Cup, the Debic supported Team Malaysia will have to create a Sugar Sculpture with Chocolate Entremet, Chocolate Sculpture with plated desserts, Ice Sculpture with Frozen Desserts and Frozen Lollipop.

Centred around the theme of ‘climate change’, the two days of intense competition, spanning over for 10 hours, will see Team Malaysia will go up against teams from 20 other countries.

As a hundred-year-old premium European dairy brand made for professionals and one of the sponsors of the prestigious Coupe du Monde de la Pâtisserie competition, Debic has been a passionate global supporter for over 20 years and a proud sponsor of Team Malaysia 2023. 

 

Ramjeet Kaur Virik, Managing Director of Dutch Lady Milk Industries Berhad shared, “At Debic, we understand professional chefs and have the expertise to provide customised solutions for them with high-quality products, and ease of convenience, to inspire chefs to create high-quality creations.

“The innovative nature of this competition aligns perfectly with Debic’s passion for supporting pastry chefs. We are proud to be part of an event that provides a platform for professionals to set new trends and inspire a new generation of professionals. All competing chefs will have access to Debic products to innovate with, and we look forward to seeing the many high-quality and relevant products resulting from the event.”

The current team hopes to replicate Malaysia’s success four years ago in Coupe du Monde de la Pâtisserie 2019, where Team Malaysia emerged as champion with their cutting-edge creations.

Debic Ambassadors Chef Otto Tay and Chef Loi Ming Ai (members of the winning team in 2019) also served their winning pastry creations at the sending-off party hosted by Debic. 

Fans and supporters of Team Malaysia can watch the Grand Finale and cheer for Malaysia at the Official Coupe du Monde de la Pâtisserie Youtube live at: https://youtube.com/@Cmpatisserie

SPRING INTO ABUNDANCE FEASTS AT DOUBLETREE BY HILTON SHAH ALAM

A DIY Yee Sang Station, a cook-to-order Giant Grouper, Grilled Seafood: oysters, scallops, prawns, squid and otak-otak, and a cornucopia of tempting Chinese-style dishes top the Spring Into Abundance buffet spread at DoubleTree by Hilton Shah Alam to celebrate this Chinese New Year.

Hopping with enthusiasm to bring great cheer to diners in welcoming the Year of the Water Rabbit, Makan Kitchen Chefs Lee Yew Ken (left) and Lee Keen Suaan (right) said they have specially chosen to prepare familiar Chinese New Year dishes in addition to seafood specialities and delicacies catering to the Malaysian palate.

Although the hotel only opened last August, it has become a favourite outpost with corporate clients and local residents. Having gotten first dibs at the extravagant Makan Kitchen offerings, we find the buffet highly commendable. Several distinct options even deserve special mention.

Make your way to the do-it-yourself Yee Sang station where you can rustle up the customary festive salad with fresh salmon slices, customised to your own liking.

Next, get 'souped up' with the tasty Seafood Soup with Baby Abalone. Lending a touch of luxe to the slightly thick, savoury soup with strips of fish blubber are baby abalones - a rare but welcome addition to this broth.

You can also feast on a selection of piping hot Dim Sum, and Chinese-style Roasts. Have a penchant for fish? Sample a serving of the Giant Grouper which is freshly steamed for your enjoyment.

Braised and stir-fried Chinese dishes competing for your attention and tummy space include delicious Mud Crabs with Honey Soy Sauce, Braised Bai Ling Mushroom with Sea Cucumber and Fish Maw, Fried Perch Fillet with Salted Egg Sauce, Sautéed Prawns with Ginger, Garlic and Chilli Sauce, and yummy Chicken with Marmite Gravy & Sesame Seeds among others.

Over at the Malay Kitchen, there are a plethora of Grilled Oysters, Scallops, Prawns, Squid and Otak-otak as well as Satay. Satisfy your carb cravings with Nasi Minyak Berempah accompanied by Terung Berlado, Lamb Kuzi, and Daging Salai Masak Lemak.

The Indian Kitchen beckons with a spice-laden selection of Lobster Masala, Prawn Rasam, Fish Tikka, Lamb Kebab and Bhindi Masala. 

Delicate French dessert creations with edible Chinese New Year decorations (think little gold ingots, cherry blossoms, ancient coins, etc) adorn dainty morsels of Chocolate Cake, Passionfruit Mousse, Apple Mousse, White Chocolate Raspberry Mousse, and Green Tea Cream Puffs. Most taste as good as they look so remember to leave room for these delightful treats.

On 21 January, the Chinese New Year Eve buffet dinner (6pm – 1030pm) is available at RM188 nett per person, and RM278 nett per person with free flow of red and white house wine.
 
On 22 and 23 January, CNY dinner buffet (6pm – 1030pm) is priced at RM188 nett (food only) and RM278 nett with flow red and white house wine.
 
High Tea (12.30pm – 4pm) on 21 and 22 January is priced at RM148 nett (buffet only) and RM238 nett with free flow red and white house wine.
 
For the last hurrah, enjoy Chap Goh Mei Dinner (6pm – 10.30pm) on 5 February at RM168 nett (buffet only) and RM258 nett with free flow red and white house wine.

For reservations, please call Makan Kitchen, DoubleTree by Hilton Shah Alam, tel: 03-5650 0200, email SZBSA_FB@hilton.com or visit eatdrinkhilton.com