I laughed when I read some of the comments. One was from Eric from UK, “What have you been eating lately, do post them up don’t keep them to yourself”.
Eric had flew in from UK recently and had a short intensive baking class with Sunny Yaw and while spending those days at our baking studio, Eric had the pleasure to savour a range of local food were bought for lunches and we made a survey on which was better and worst! It was a real discovery when comparing with individul taste.
The Midsummer Night Feast at Starhill Gallery, Kuala Lumpur had graced with great pleasure and I was there to experience it. The event had become an annual event and this was the third year that continues to excite the culinary scene with world class dining experiences under the leadership of YTL Corportae Executive Chef Kevin Cape together with a host of international celebrity chefs flown in specially to Kuala Lumour for the celebration.
The first day of the event began with a cooking demostration by Chef Jacqueline Quiqiong before the dinner was uncovered. Chef Jacqueline from Shook! Shanghai located at the legendary Swatch Art Peace Hotel a heritage landmark for ultimate dining luxury.
Chef Jacqueline yet another talented hand picked chef demostrated an overwhelming fish dish using the red snapper fillet. Making the celery puree was totally impressive to me, fluffy and tasty. As for the preparation, it can be rather hefty but she made it looked so easy. She can really cook. Pan seared the red snapper on the side with the skin first till crisp and brown and sesred the other side. Carefully placed the seared fish on top of celery roots puree while topped it with jade salad and pepper smoked tapioca. Lastly she had the dish laced with lily bulb lime sauce. Looked terrific!