The 6th Flavours of Malaysia Food Festival is currently taking Sydneysiders on an adventurous journey of gastronomic discovery at The Grace Hotel until 2 October 2015.
Malaysian Cuisine blends many delicious influences from the ethnic groups of Malay, Chinese, Indian and Nyonya, highlighting the variety of exciting flavours to be found by food lovers visiting the Sydney Festival as well as those visiting Malaysia during Malaysia Year of Festivals 2015.
Malaysia is a multiracial and multicultural melting pot with a cosmopolitan population made up of Malays, Chinese, Indians and numerous ethnic groups where one can experience a wealth of cultural and racial diversity that is both colourful and unique. Rich in culture and a haven for food, it comes as no surprise that the country is well known for its variety of food. Diverse cuisine from gourmet to hawker food is easily available at affordable prices. Multiculturalism has not only made Malaysia a gastronomical paradise, but has also made it home to hundreds of colourful festivals.
Indulge in authentic Malaysian cuisine, prepared with fresh aromatic herbs and ingredients. Enjoy well-loved local recipes, authentic Nyona specialities, traditional slow food of rendang, fresh healthy organic ulam salad and from famed hawker fares, to tempting favourite dishes to succulent seafood, tasty meat dishes and delectable desserts.
Federal Hotels International has sent four chefs to Sydney from The Federal Kuala Lumpur and Hotel Capitol Kuala Lumpur to entice those who enjoy the Festival’s food to pay a visit to Malaysia. As well as showcasing the exotic flavours of Malaysia, this year’s highlight will be an exotic fusion of culinary delights and specialty dishes. These tempting delicacies will also feature local recipes from traditional favourites to the famed hawker fares, a definite thrill for the taste buds.
Among the dishes on the menu at The Grace Hotel are Kurma Kambing (lamb cooked with spices & coconut milk), Ayam Tomato (chicken cooked with tomatoes paste), Ikan bilis and petai (anchovies with Parkia Speciosa), Daging Rendang (beef cooked with spices and toasted grated coconut), pajeri nenas (pineapple in curry sauce), daging pedas (hot spicy beef), daging masak kuning (beef in spicy coconut milk), Ikan Goreng Serai (fried fish with lemon grass), daging manis (beef in sweet sauce) and many more.
Those with a sweet tooth will love the array of desserts inspired from the traditional street stalls such as the popular Malaysian favourite, the Ice Kacang (shaved ice), Bubur Pulut Hitam (black glutinous rice dessert cooked with sago and coconut milk), Bubur cha cha (sweet potato and yam with coconut cream dessert), Sago Gula Melaka (sago with palm sugar), Agar-agar (jellies) and Goreng Keladi dan Keledek (yam fritters & sweet potato fritters), to name just a few.
Food Tourism plays a vital role in Malaysia and in October, Malaysia commences the three month Fabulous Food Malaysia dining feast where food lovers enjoy fine dining in October, an ASEAN Food Heritage Trail in November and delicious street food in December.
Blessed with a variety of cultures, the Malaysia Year of Festivals 2015 campaign seeks to showcase and celebrate Malaysia’s bountiful and diverse endless celebrations of events, festivals and happenings to promote Malaysia and its States through its cultural diversity, festivities and cuisines.
Sandra Tiltman Photos: John Pond