A perfect complement

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”.

A perfect complement

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 Yogi [FULL NAME???] 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”.

Woking his way to the top

Chef Lee Che Liang, 42, has worked in some of the best restaurants in the world including Hakkasan, which he helped launched all over the world.

He is currently based in London, where he oversees Park Chinois, a fine-dining Chinese restaurant with live entertainment in Mayfair, London.

With the help of his kitchen crew of 65, Lee serves up some of the finest dim sum and Chinese cuisine in London.

In an email interview, the chef talks about his passion and the idea behind Park Chinois.

When did you learn how to cook and who taught you?

“I’ve been around food since I was 10 years old, as my family ran a small restaurant in Johor. It served classic Chinese cuisine, and from a young age, I was in there washing the dishes, prepping the ingredients and serving guests.

“I was in my mid teens when I left home and moved to Singapore to work in restaurants there. I was young but we needed the money, and I didn’t have any formal education: my school, my whole education has been in kitchens.

“The first thing that I cooked for myself was rice noodles and fried rice. I got this huge wok out, it felt as big as I was, and I started with these basic dishes.

“I learned everything I know from doing it on the job. I read cookery books and take inspiration from all over the world. But for me, the best way is to try and try again until you perfect a dish.”

When did you realise that cooking was what you wanted to do professionally?

“It wasn’t until I was 16 that I actually fell in love with cooking. Before that, it was just a way to earn money. [I] started getting into cooking competitions and that really ignited my passion.

“I was 17 when I represented my country, and at 18, I was head chef at the fine-dining The Dragon Inn restaurant in Malaysia.”

Where did you master your skills as a chef?

“I’d say that it wasn’t until I was 21 that I really mastered my profession. I was at the Ritz Carlton in Singapore.

“At that time, it was the best hotel in the region and I learned incredible amounts about quality, service and hospitality.

“I met Allan Yau (founder of Wagamama and co-founder of Hakkasan), and he moved me to London to open the first Hakkasan restaurant in 2001.

“Since then, I’ve gone on to open Hakkasans all over the world from New York to Moscow, Abu Dhabi and Miami.
“I learned a lot during that time about different cultures and techniques.”

How did you conceptualise the menu at Park Chinois?

“The cuisine represents the 52 provinces of China, but the techniques that we use are from all over the world.

“For instance, we have a carbonara dish, The Park Carbonara, on the menu. The dish is Italian in its inspiration but it’s created using the finest Chinese ingredients, Inaniwa udon, sea urchin and an organic egg cooked perfectly at 65°C.

“We take a similar approach with our dim sum; they have this really long history within Chinese cooking and mean ‘from the heart’.

“Dim sum are delicate so we treat them with respect. We use the best of seasonal ingredients to create something that is from our heart, so that we’re respecting their place in culinary history.”

What is comfort food to you?

“When I’m at home with my family (he has two sons, aged 10 and 12), I eat really simply. I spend all day testing and tasting so when I’m at the house, I love to have a simple congee that my wife prepares for me.”

What is your advice to young cooks in Malaysia who wish to follow in your footsteps?

“Just get out there and try something. There are only so many things that you can learn from a book. It is important to experiment, to practise and master your craft by doing the hard graft.

“You also have to try and move forward every day and to ask yourself, how can I keep on getting better?

“I’ve got a big team in the kitchen, there are over 60 chefs in there and I could just stand back and oversee everything, but it is important for me to be in there working alongside them, to gain their respect by working hard with them.”

New fruity summer indulgences

HAAGEN-DASZ is offering the perfect summer indulgence with two new refreshingly fruity flavours – White Peach & Raspberry Ice Cream, and Yellow Peach Frozen Yoghurt.

The white peach and raspberry ice cream is a blend of Caprice white peaches in Häagen-Dazs’ creamy ice cream made from high quality milk and fresh cream sourced from France.

Experience with each scoop a zest of vibrant and refreshing taste with 100% real peach pieces sweet and crunchy, with blended twists of raspberry swirls.

The new yellow peach frozen yoghurt offers the sweetness of yellow Conquise peaches grown under the Mediterranean sun in Greece paired with Häagen-Dazs’ premium yoghurt.

This limited-edition menu is available at all Häagen-Dazs stores.

Other seasonal limited creations, drinks and cakes highlighting the magic of peaches, include the Let’s Peach Party sharing set, Party with Peaches, White Peach Frappe, Sunset Dance and Peach Daisy.

To celebrate the launch of the new fruity flavours, Malaysians are invited to Häagen-Dazs’ pop-up party on wheels.

This eye-catching party on wheels is an experiential extension of Häagen-Dazs’ Let’s Peach Party campaign.

The Peach Party on wheels will hit hotspots in Klang Valley from now to July 19.

One of the exciting activities consumers can enjoy includes a colourful ball pit which they can plunge into.

For more, visit the Häagen-Dazs website and social media.