HEINEKEN recently set out to show that pairing and infusng food with beers and ciders can raise the palate to a new level.
The event was held at the Heineken booth at the Kuala Lumpur Convention Centre, in conjunction with the Worldchefs Congress & Expo 2018 last week.
Heineken Malaysia corporate affairs and legal director Renuka Indrarajah said: “This year, we are showcasing good food with great beers and ciders. We believe the accentuating notes and flavours of our portfolio make a good meal great.
“With this event, we hope to share a whole new way of experiencing beers and ciders with the infused recipes featured by our outlet partners.”
According to World Association of Chefs Societies (Worldchefs) managing director Ragnar Fridriksson, there are elements “which links a particular beer style to a dish or an ingredient”.
He said: “Pairing beer with food is one of the best ways to enhance and elevate any meal experience, and it opens a whole new way of balancing and contrasting flavours on the palate.
“Beer can contribute to an unforgettable, authentic culinary experience with its rich heritage, natural ingredients, and history.”
In the celebration of beer and good eats, Heineken partnered with Bangsar Shopping Complex’s WIP gastrobar and new Indian cuisine Goa by Hubba to present three dishes to pair with Heineken’s diverse portfolio of drinks.
WIP prepared a juicy smoked honey duck salad paired with Strongbow, fragrant Madras mutton curry satisfyingly washed down with Heineken, and rich Moroccan lamb stew perfect with Guinness.
Meanwhile, Goa by Hubba produced a fluffy mutton floss mantou paired with refreshing Heineken, a surprising combination of flavour-packed butter chicken with Strongbow, and crisp Goan beef cutlets paired with ruby-red Guinness.
Infusing wheat beer Paulaner in its dish is Rock Bottom Kitchen + bar. The gastropub made pan-fried salmon with Paulandaise sauce, where the beer-infused sauce ties each component of fish and vegetables together.
Utilising Strongbow, Heineken, Apple Fox, and Guinness in its recipe, Rockaway Grill + Bar impressed with the Scottbluff smoked veal wild boar with Strongbow honey BBQ.
Rockaway executive chef Uvendran @ Davendran aka Yogi said that most people who prefer red meat usually gravitate to beef, hence the choice of cooking with wild boar instead.
“Wild boar has dark meat so it’s very nice to have it [tender]. I needed a sweet flavour … so that’s the main reason I used Apple Fox and Strongbow.”
The meat was first marinated and cooked in the alcoholic medley before chef Yogi added barbecue sauce and honey to form a sauce reduction.
The sweet end came deliciously cool courtesy of The Ice Cream Bar, the same people behind Inside Scoop.
The Strongbow Gold Apple Cider sorbet is beautifully simple. “We take it, we churn it, very refreshing, very nice,” said co-founder Edmund Tan.
“I see it more like when you’re out with your friends in the pool somewhere and you just have cups and cups of it. The Guinness actually has a deeper profile.”
Dessert is arguably most foodie’s favourite, where in this case, the milk chocolate Guinness ice cream definitely melts hearts, with its rich depth of flavour and textures.
Tan explained: “First of all, we have to create an ice cream that has really good texture, and really good taste.
“Milk chocolate complements the bitterness of the Guinness very well. So we worked along those lines and added the brownies.
Cacao nibs add a really nice crunch to it as well.”
Heineken’s Renuka added: “My favourite dishes are the butter chicken from the restaurant Goa, which I enjoyed with a cold Strongbow and the wild boar cooked with Guinness from Rockaway.
“I enjoyed the chocolate ice cream with Guinness as well.”
She said that Heineken is committed to be “the leading brewer of inspirational brands, enjoyed anytime, anywhere. Whether it is a reunion of old friends or building new connections, beer represents the human desire to cross borders, share, and celebrate”.